Friday May 31st, 2024
Oakleigh Ranch Wagyu-Queensland, AUS
Canada Prime Hereford X - Guelph, ON California Cut Striploin 6oz 162
Tenderloin 8oz 96 Striploin 12oz 324
10oz 121
Aged 65 days Snake River Farms Wagyu-ID, USA
Bone in Striploin 18oz 126 California Cut Striploin 8oz 208
T bone 25oz 175 Striploin 16oz 416
Porterhouse 40oz 340
Headwater Farms Wagyu - Uxbridge, ON
Aged 40 days California Cut Striploin 6oz 168
Ribeye 14oz 140 Ribeye 12oz 336
Canada Prime Hereford X - High River, AB Kuroza - Wagyu Sekai - Puslinch, ON
Aged 45 days Tenderloin 6oz 162
Bone in Ribeye 24oz 204 California Cut Striploin 6oz 150
30oz 255 Striploin 12oz 300
36oz 306 Ribeye 12oz 300
40oz 340 14oz 350
Creekstone Farm Prime Angus - KS, USA Japanese X Wagyu - Hyogo Prefecture, JP
Aged 45 days California Cut Striploin 4oz 104
California Cut Striploin 6oz 54 8oz 208
Striploin 12oz 108 Striploin 16oz 416
Ribeye 18oz 468
Connoisseur's Selection Japanese Black
McKillop Heights Highland - Seaforth, ON A4 Arita - Miyazaki Prefecture, JP
Aged 75 days California Cut Striploin 4oz 128
Swinging Ribeye 40oz 200 8oz 256
Striploin 16oz 512
Pelto Agri Fassona - Flesherton, ON
Aged 75 days A5 Miyazaki-Gyu, Miyazaki Prefecture, JP
Swinging Ribeye 42oz 210 California Cut Striploin 4oz 168
46oz 230 8oz 336
54oz 270 Striploin 16oz 672
Pinnacle Farm "little joe"-Queensland, AUS A5 Kobe - Hyogo Prefecture, JP
Striploin 8oz 72 California Cut Striploin 4oz 240
8oz 480
Striploin 16oz 960
Additions
Bone Marrow 19 Chef's Tasting - California Cut Striploins
Bearnaise 8 Pinnacle Farm "little joe"-Queensland, AUS 4oz
Foie Gras 45 Creekstone Farm Prime Angus - KS, USA 4oz
Half Lobster 70 Oakleigh Ranch Wagyu-Queensland, AUS 4oz
A5 Miyazaki-Gyu, Miyazaki Prefecture, JP 4oz 395
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase risk of foodborne illness. If you have a chronic illness of the blood or stomach, or have immune disorders, you are at
greater risk of serious illness from raw oysters and should eat oysters fully cooked. Thoroughly cooking food of animal origin reduces the risk of foodborne illness.
