Dine in menu

by Executive Chef Gordon Goss

LUMINATION

Shining light on all that is locally-sourced, culturally-inspired and Canadian-made!

We will do our utmost to accommodate any allergies, though unfortunately we are unable to guarantee an allergen-free kitchen.

 

45-DAY DRY AGED STEAKS & SHAREABLE SIDES

 All steaks are locally sourced & dry-aged for a minimum of 45 days. Unsurpassed in quality.

7 oz BEEF TENDERLOIN*   42

10oz BEEF STRIPLOIN    49

14oz BEEF RIBEYE   59

40oz TOMAHAWK GF 180

choice of baked potato | Yukon spun potato | sea salt frites

KUNG PAO BRUSSEL SPROUTS

gochujang | tasted sesame seeds | soy | hoisin | roasted peanuts | chillies | scallion VG 12

SAUTEED B.C. WILD MUSHROOMS
oven dried tomato | cream | baby spinach | three-year-old parmesan | fresh herbs V/GF 16

YUKON SPUN GOLD POTATOES
Gruyere cheese | roasted garlic | parsley V/GF 10

TRUFFLE FRITES
white truffle oil | three-year-old parmesan | fresh chives | roasted garlic aioli V/GF 12

LOADED ONE POUND HASSLEBACK POTATO
smoked bacon | vintage cheddar | sour cream | fresh chives GF 10

 

SMALL

MUSCOVY DUCK CONFIT POUTINE OR CLASSIC POUTINE
fresh cut chips | duck stock poutine gravy | Quebec curds | scallions  18 | 14

OYSTERS ON THE HALF SHELL
coastal selection | Hash’s pepper sauce | sriracha-spiked cocktail sauce | champagne mignonette |
fresh lemon | grated horseradish GF  24

THE CALAMARI
salt & pepper |sriracha spiked cocktail sauce | Cajun comeback sauce | fresh lemon 19

GOAT CHEESE SPRING ROLLS
shallots | confit garlic | chives | sweet onion jam V 17

OVEN ROASTED CHAR SIU PORK
marinated sticky pork | mirin scented sushi rice | sautéed Asian greens | chiu chow chilli sauce GF 14

VEGAN FRIED OYSTER MUSHROOMS
Montreal spice | tempura | vegan dill ranch VG 12

TORCHED B.C. KING SALMON SASHIMI
chimichurri | tobiko caviar | mesclun | ponzu | basil oil 15

45 DAY DRY-AGED BEEF TARTARE & BONE MARROW
Chassagne Farms egg yolk jam | toasted sour dough | habanero pickled onions | mustard & radish 28

radius® SMASH SLIDERS
iceberg lettuce | sweet onion | dill pickles | comeback sauce | cheese | toasted brioche 16 (add bacon 2)

 

LARGE

 

MEDITERRANEAN MEZZE PLATE
cumin scented hummus | mint labneh | tabbouleh salad | stuffed grape leaves | marinated olives |
grilled artichokes | beet pickled turnip | heirloom tomato | sheep milk feta | garlic naan bread V (VG available)
(for two) 19 | (for four) 32

BLACK WALNUT GRAND BOARD
chef’s selected charcuterie & cheese | marinated olives | variety of pickled veg | orchard fruit | warm French baguette | Chassagne Farms organic honey whipped butter | black truffle honey
(for two) 28 | (for four) 49

radius® POKE
sushi grade salmon, tuna & butterfish | tobiko caviar | toasted sesame seeds | gluten-free soy | wakame salad |
mirin scented sushi rice | togarashi spicy mayo | pickled ginger GF 26

CASSOULET
Muscovy duck confit | radius® sausage of-the-day | maple & mustard cracklin’ pork belly | award winning campfire beans | Yukon spun potato GF 30

SIGNATURE BEEF BRAISED SHORT RIB
wild mushrooms | heirloom carrots | bone marrow | celery root & Yukon spun potato | braising jus GF 30

SWEET POTATO & LENTIL CURRY
basmati rice | toasted coconut | crispy sesame chickpeas | toasted sesame seeds | pomegranate jewels | cilantro VG/GF 22

CHEF’S BUTTER CHICKEN
sweet pea, caramelized onion & basmati rice | garlic naan bread (GF available) 26

PASTA OF THE DAY
chef’s seasonal selection MP

HONEY & SOY BAKED ATLANTIC SALMON
togarashi | kewpie mayo | hoisin | tobiko caviar | sesame scented soba noodles | sautéed greens 30

radius® SURFBOARD SPECTACULAR
butter & herb poached Nova Scotia lobster tail | Alaskan king crab | pan seared Hokkaido scallops & baked scallops’ w/crab & crispy crumbs | garlic sautéed wild blue prawns | oysters Rockefeller | garlic French loaf | seasonal vegetables | fresh lemon 195

  

GREENS

 

HARVEST POWER BOWL
mixed greens | spice roasted pepitas | roasted squash & sweet potato | avocado | toasted coconut
crispy garbanzo beans | cilantro tahini dressing VG/GF 18

BABY MIXED KALE SALAD
toasted pine nuts | dried currants | pecorino & parmesan cheese | lemon vinaigrette V/GF 16

BUTTERMILK FRIED CHICKEN CAESAR SALAD
romaine hearts | baby kale | biscuit croutons | crispy pork belly | Frank’s spiked creamy dressing 19
(sub grilled chicken breast 4)

 

 

EXPRESS LUNCH 12PM – 3PM

Wednesday through Saturday

SANDWICH OF THE DAY
choice of daily soup, mixed green salad or frites 20

SOUP OF THE DAY & CHOICE OF SALAD 18

HALIBUT FISH n’ CHIPS
junkyard slaw | tartar sauce | fresh lemon 20

PASTA OF THE DAY
chef’s seasonal creation 18

SEASONAL POT PIE
mixed green salad or frites 20

STEAK FRITES
chimichurri | confit garlic aioli | shoestring frites 26

*salad choices | mixed greens | Caesar salad | kale salad

 

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.