radius® at night – Dinner Menu
after 5pm
Shareables
OYSTERS ON THE HALF SHELL (6) 24
mignonette | housemade hot sauce |
grated horseradish | lemon GF
KOREAN FRIED CHICKEN SLIDERS 18
potato roll | slaw | gochujang sauce
RADIUS® CALAMARI 24
cajun comeback sauce | cocktail sauce | lemon
MANGO DEL MAR CEVICHE 22
bay scallop | mango | coconut leche
de tigre | taro chips GF
RADIUS® STACKED SUSHI 19
salmon | crispy rice | unagi sauce |
spicy mayo | tobiko
make vegan with watermelon sashimi
BURRATA + HONEY INFUSED MELON 28
prosciutto | compressed melon |
Champagne vinegar | caramelized honey GF
MAPLE MISO BRUSSELS 14
maple balsamic | miso aioli |
crispy onions V GF
KALBI WONTON NACHOS 18
braised beef | pickled onion | scallions | spicy mayo
RADIUS® GOAT CHEESE SPRING ROLLS 19
red wine + onion jam | local seasonal preserve V
COASTAL LOBSTER ROLLS 34
old bay aioli | pickled onions |
celery | green goddess
TRUFFLE FRIES 15
white truffle oil | Parmesan |
roasted garlic aioli GF V
Bowls & Salads
ADD: seasoned tofu 8 | chicken breast 6oz 11 | salmon 6oz 18 | shrimp (5) 12 | petite tender 6oz 19
CHARRED CORN + CHICKPEA SALAD 20
snap peas | dates | feta | mint |Aleppo lime
vinaigrette | pumpkin seeds V GF
ROASTED BABA GHANOUSH 19
harissa | sunflower dukkah |
preserved lemon | pepitas | paratha VG
cauliflower pita GF – add 4
RADIUS® POKE 27
choice of
Ahi Tuna or Watermelon Sashimi VG
avocado | edamame | cucumber | pickled cabbage | sesame & tamari
dressing | togarashi mayo GF
WATERMELON SALAD 19
lemon whipped ricotta | candy cane beet | blueberry
balsamic vinaigrette | local greens | pistachio GF V
RADIUS® CAESAR 19
sourdough croutons | crispy pork
belly | Parmesan | lemon
Main Plates
COCONUT CURRY SHRIMP LAKSA 34
red curry coconut broth |
bean sprouts | rice vermicelli |
fried tofu | jammy egg | cashews GF
HONEY + SUMAC GLAZED SALMON 35
fennel purée | farro | pomegranate seeds |
micro salad | citrus
HARISSA ROASTED CHICKEN 34
apricot agrodolce | sunchoke puree |
potato pavé| radicchio | crispy kale
LOBSTER LINGUINE 45
caramelized leeks | smoky velouté |
Chardonnay | salt-cured tomato |
sourdough crumb | herbs
BUTTERNUT SQUASH RAVIOLI 32
brown butter + sherry vinegar emulsion |
candied pecans | caramelized onions |
lemon zest | sage | goat cheese V
THE RADIUS® BURGER 29
brie | thick cut bacon | caramelized onions |
Dear Grain sesame seed bun
From the Grill
accompanied with radius® Gruyère mashed potato | local seasonal vegetables | red wine demi-glace GF
JUST FOR YOU
SIGNATURE FILET MIGNON 6oz 48
lean | tender
KOREAN BRAISED SHORT RIB 10oz 46
sweet | sticky
SHAREABLE STEAK BOARD
45-DAY DRY-AGED RIBEYE 14oz 85 /95
well- marbled | funky | serves 1 or 2
CERTIFIED AAA TOMAHAWK 48oz 195
large | in-charge | serves 3 to 4
Date Night Feature
ON CLOUD NINE 90
select one shareable or salad, two main plates, and one dessert
excludes burrata + lobster roll | filet or short rib – add 9 pp
Desserts
You would be surprised to find an item or accompaniment on this menu that was not made in-house by our Culinary Team.
Local Partners
Artie’s Pasta | Backed by Bees | The Butcher Shoppe | The Cake Kitchen Co. | Chassagne Farm | Dear Grain |
Marc’s Mushrooms | Real Roots Kitchen | The Shuck Truck | The Soulful Co. | Udder Way Cheese Co. |
100km Foods
Executive Chef – Dan Burcher | Chef de Cuisine Burlington – Jorge Rocha | GM Hamilton – Dan Trevisani | GM Burlington – Chelsea Ladd
*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.