Dinner menu

Small Plates

SELECT OYSTERS ON THE HALF SHELL (6) 22
lemon | mignonette | radius® cocktail sauce | hot sauce GF

radius® GOAT CHEESE SPRING ROLLS 18
red wine + onion jam V

SWEET + SAVOURY BURRATA 24
prosciutto | fig jam | crostini | parsley | extra virgin olive oil V

radius® CALAMARI 22
spicy cocktail sauce | Cajun comeback sauce | lemon

TRUFFLE FRIES 12
white truffle | Parmesan | garlic aioli V GF

KALBI BEEF NACHOS 19
braised beef | spicy mayo | scallions | pickled honey mushroom | sesame seeds

WINTER SQUASH HUMMUS 19
date syrup | pomegranate jewels | cauliflower flatbread VG GF

MAPLE MISO BRUSSELS 14
balsamic glaze | miso aioli | sesame seeds |
pickled and crispy shallots VG GF

STACKED SUSHI 15
salmon nigiri | crispy sushi rice | unagi sauce | spicy mayo |
flying fish roe

Bowls & Salads

ADD: 6oz petit tender 15 | 6oz roasted chicken breast 10 | 3.5oz salmon 10 | harissa marinated tofu 7

SEASONALLY INSPIRED HOMEMADE SOUP 12
created daily | Dear Grain sourdough

HEIRLOOM BEETS 17
lemon whipped ricotta | frisée | pomegranate molasses |
fennel pollen | pistachio GF

SIGNATURE CAESAR 18
sourdough crostini | pork belly | Grana Padano | lemon

radius® TUNA POKE BOWL 27
ahi tuna | sushi rice | avocado | sweet onion | edamame | wakame |
sesame & tamari dressing | spicy mayo GF

HARVEST BOWL 21
kale | sweet potato | walnuts | cranberries | wild rice | pear | pumpkin seeds | maple cider vinaigrette |
tahini mayo VG GF

Main Plates

DOUBLE BONE PORK CHOP 38
colcannon potato | rapini | beer battered onion rings | apricot mostarda | red wine demi

UMAMI BLACK COD 39
miso + sake marinated | shiitake dashi | bok choy | soba noodle

MASSAMAN LAMB CURRY 39
braised lamb shank | chilies | potato | cilantro | peanuts | roasted root vegetable

ROMESCO ROASTED CHICKEN SUPREME 28
potato pavé | saffron aioli | brussels sprouts | cippolini onion | red wine demi

radius® BURGER 26
brie | thick cut bacon | caramelized onions | sesame seed bun | shoestrings

LINGUINE AMALFI 36
shrimp | mussels | semi-dried tomato | garlic | extra virgin olive oil | parsley | crispy capers | lemon

BUTTERNUT SQUASH PASTA 28
mafaldine | roasted squash | kale | brown butter crumb | crispy herbs | goat cheese | pickled currents V

HARISSA ROASTED CARROTS 24
coconut yogurt | beluga lentils | carrot top pesto + toasted hazelnuts VG GF

Butcher’s Table – Signature Steaks

accompanied with radius® mashed | local vegetables | red wine demi-glace

FILET MIGNON 6OZ 48
lean | tender

DRY-AGED RIBEYE 14OZ 68
well-marbled | funk

Char-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.

Desserts

SALTED CARAMEL CHEESECAKE 13
graham base | baked cheesecake | homemade caramel | caramelized pecans

APPLE PIE OF MY EYE 12
served warm | flaky crust | fresh apples | cinnamon | local vanilla ice cream

MOLTEN LAVA CAKE 12
dark chocolate cake | cocoa centre | local vanilla ice cream

Local Partners

Pasta Mercato | Udder Way Cheese Co. | Chassange Farm | Dear Grain | Agro Produce | Barton Salumeria | Cumbrae’s

Executive Chef – Dan Burcher | Managing Partner, General Manager – Dan Trevisani

For every customer review, we’ll donate $5 to a local charitable organization.
*We’ll provide one simple, healthy meal to a youth in need.

*Menu items may contain, or come into contact with wheat/gluten, milk, eggs, peanuts, tree nuts, fish, shellfish, and soy. Consuming raw, or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions.