FROM THE GARDEN

 

starters

 

Mezze Quattro
roasted garlic & rosemary focaccia | grissini | grilled naan | includes all four below V 32

I. Cauliflower Hummus
spice-roasted cauliflower | tahini | toasted pine nuts | drunk sultanas | organic honey | fresh lime & parsley

II. La Bomba
artichoke | eggplant | red pepper | mushroom | olives | chili | fresh herbs

III. Tzatziki
Greek yogurt | cucumber | garlic | fresh lemon & dill

IV. Baba Ghanoush
tomato | cucumber | pomegranate | smoked paprika | fresh lemon & parsley

 

love local® Albert’s Burrata Cheese
crispy panko fried | romesco sauce | roasted garlic & herb crostini | fresh basil | extra virgin olive oil V 24

 

 

mains

Thai Noodle Salad
rice noodles | red cabbage | radish | carrot | red pepper | scallion | cilantro | jalapeño | toasted peanuts | Thai peanut sauce VG/GF 16

Korean BBQ Tofu Bowl
marinated tofu | quinoa | red cabbage | broccoli | zucchini | pineapple | toasted sesame seeds VG/GF 18

Coconut Chickpea Curry & Fried Vegan Tofu Halloumi
basmati rice | rich ginger & coconut curry | sweet corn | zucchini | coriander VG/GF 20

radius® Wedge 2.0
iceberg lettuce | dry-cured Iberico chorizo | avocado | tarragon | egg mimosa | toasted almonds | tomato jam | crispy shallot | creamy Stilton dressing GF 16

Niçoise
soft-poached Chassagne Farm organic hen egg | roasted fingerling potato | Niçoise olives | avocado | haricot vert | cucumber | tarragon vinaigrette V 16

 

*Add to any above: wild BC shrimp  18 or organic chicken breast 11 or Atlantic salmon  16

 

 

FROM THE SEA

starters

Emerald Caviar
Acadian Emerald sturgeon caviar | blinis | crème fraiche | chives 130

ADD Chilled Beluga Russian Luxury Vodka per 2 oz 18
ADD NV Louis Roederer, Brut Premiere, Champagne, France 750 ml 149

Fresh Oysters on the Half Shell
Chef’s coastal selection | spicy cocktail sauce | Champagne mignonette | Hash’s Hot pepper sauce | fresh horseradish & lemon GF 26

West Coast Shrimp Cocktail
wild BC shrimp | cucumber | onion | avocado | jalapeño | heirloom tomato | orange crush | coriander & lime | crispy corn tortillas GF 26

The radius® Calamari
quick fried | sea salt & roasted pepper | spicy cocktail sauce | Cajun come-back sauce | fresh lemon 19

mains

Pan-Seared Pacific Gindara Black Cod
fennel, leek & tomato risotto | fresh local herbs | Parmesan | 7 oz GF 38

Potato-Wrapped Pacific Halibut
pan seared | minted pea sauce | pickled onion salad | lemon zest | 7 oz GF 38

Baked Pacific Kuterra Salmon
honey & soy marinated Togarashi | kewpie mayo | hoisin | tobiko caviar | basmati rice | sautéed greens | 7 oz GF 32

FROM THE LAND 

starters

Charcuterie + Cheese
chef’s daily selection of local & imported cured meat & cheese | carefully curated accompaniments | warm French bread | organic honey butter 36

radius® Goat Cheese Spring Rolls
sweet red onion jam V 17

Smash Sliders by the Yard
iceberg lettuce | ‘merican cheese | pickles | sweet onions | radius®  sauce | toasted brioche bun | yard of ten sliders 70 | two sliders 16
ADD smoked bacon per double 2

steak & chicken

Cumbrae’s Farms, Grey Bruce County, ON
organic seasonal vegetables | Yukon spun potato

Minimum 45 Day Dry-Aged Canadian Prime Filet Mignon | 7 oz GF 42

Canadian Prime Striploin | 10 oz GF 44

Minimum 45 Day Dry-Aged Canadian Prime Striploin | 10 oz GF  52

Minimum 45 Day Dry-Aged Canadian Prime Ribeye | 14 oz GF 59

Minimum 45 Day Dry-Aged Canadian Prime Tomahawk | 40 oz GF 180

ADD to any above: Nova Scotia lobster   full 70 / half 40 | wild BC shrimp  18

Canadian Prime grade beef, known for its abundant marbling, and premium flavour, represents only the top 2.3% of all graded beef cattle in Canada.

Dry-aging is the process where beef is aged before being cut into steaks. It’s a method that not only helps the steak develop better flavour, but also makes it far more tender than it would be completely fresh.   

Grilled to perfection: Blue – cool, blue throughout. Rare – cool centre, bright red throughout. Medium Rare – warm centre, red throughout. Medium – warm, pink throughout. Medium Well – hot, slightly pink inside. Well – hot, fully-cooked throughout.

Carne Asada
grilled picanha steak | sautéed rajas poblanos | jalapeño salsa | mezcal jus GF 32

Chicken Milanesa
schnitzel style | pickled cucumber ribbon & radish salad | umami ranch sauce 28

ACCOMPANIMENTS

Grilled Broccoli
toasted hazelnuts | browned butter | broccoli cream | Parmesan cheese V/GF 12

Brussel Sprouts
rosemary | browned butter | Parmesan | lemon ash aioli V/GF 14 

Mushroom Escabeche
local garlic | shallots | sherry vinegar | white wine | fresh herbs VG/GF 10

Black Truffle Mac n’ Cheese
orecchiette | black truffle & four cheese fondue | crispy herb crumbs V 14

Manorun Farm Organic Vegetable Degustation
variety of vegetables & preparations VG/GF 12

Yukon Spun Potato
confit garlic | Gruyère cheese | V/GF 10 

ADD: smoked bacon | vintage cheddar | chives | sour cream 4

Truffle Fries
shoestrings | white truffle oil | Parmesan | sea salt | chives V 12

Chef’s Seasonal Side MP (ask for details)

DESSERTS

The Hammer Chocolate Cake
four layers – brownie | ice cream | devil’s food cake | white chocolate ganache 15
use your fork as a hammer to enjoy

Raspberry Beret Dessert Jar
white chocolate cheesecake | graham cracker crust | local raspberry preserves 10

Pineapple Carrot Cake Dessert Jar
cream cheese frosting | pineapple | coconut 10