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Now offering lunch, starting at 11:30, Monday-Saturday

Dinner Menu

Enjoy our specialties, filled with fresh flavours inspired by the coming and going of the seasons and the balance between great food and sustainable practices that keep us in touch with nature.

To Share

Coconut Shrimp
16
coconut tempura, pina colada sauce, extra shrimp: +$4
Bread Service
9
bread service from our in house pagan bakery, assortment of artisan breads, house made honey butter, herb extra virgin olive oil
Steak Fondue
18
dry aged steak tips, sautéed mushrooms, cherry pepper-bleu cheese fondue, toasted brioche
Steak Tartare
18
hand cut tenderloin, cornishon, shallot, dijon mustard, egg yolk jam, caperberries, toasted sourdough
Fire Roasted Crab Dip
15
jumbo lump crab meat, spicy rangoon sauce, blistered shishito, cilantro, spicy masago, sweet chili gastrique, crunchy wonton crisps
Ham Hock Cupcake
14
roasted ham hock, corn bread muffin, corn anglaise
Cajun Bayou Alligator
16
crispy fried alligator, garlic cheddar grits, blistered shishito peppers, cajun aioli

Sushi Menu (not available to go)

Dragon Roll
18
togarashi shrimp, fresh water eel, cucumber, avocado, masago, kabayaki, jalapeno, tempura crisps, sriracha, toasted sesame
The Kraken
17
togarashi shrimp, asparagus, masago, spicy tuna, scallion, tempura crisp
Fat Tuna
19
seared tuna, spicy tuna, cucumber, cilantro, jalapeno, scallion, tempura crisps, kabayaki, spicy aioli
Sun Kissed Salmon
18
salmon, masago, cucumber, avocado, fresno, cilantro, tempura crisps, spicy aioli, wasabi aioli, toasted sesame
Bonfire
18
togarashi shrimp, spicy tuna, cucumber, avocado, fresno, wasabi aioli, toasted sesame
Las Vegas
17
salmon, spicy tuna, cream cheese, avocado, jalapeno, cucumber, wasabi aioli, kabayaki, sriracha
Volcano
16
lump crab meat, fresh water eel, cream cheese, masago, avocado, spicy aioli, tempura crisp
Crunchy Spicy Rolls
avocado, cucumber, tempura crisp, spicy aioli: Tuna: $12, Salmon: $11, Togarashi Shrimp: $11
Hosomaki
eight pieces of single ingredient sushi, wrapped with nori and sushi rice: Cucumber Roll: $6, Avocado Roll: $6, Tuna Roll: $9, Salmon Roll: $7, Togarashi Shrimp: $10

Salads

Shaved Vegetable
16/10
brussels sprouts, fennel, asparagus, arugula, sun-dried tomato, bacon, tarragon vinaigrette, garlic crouton
Butcher’s Wedge
17/11
Iceberg, bourbon & butcher bacon, cherry tomatoes, egg mimosa, gorgonzola, bleu cheese dressing
Caesar
15/9
grilled OR chopped, romaine, parmesan cheese, garlic crouton, parmesan frico

add protien:  chicken 7, grilled salmon 15, filet tips, 15, blackened shrimp 15

Entrees

Always Fresh Fish-market price
our fish selection changes with the seasons. please inquire about tonight's seasonally inspired preparation
Chicken & Shrimp Fettuccine
37
fire grilled & blackened chicken, sauteed black tiger shrimp, caramelized garlic, fines herbs, parmesan crisp Choice of: creamy alfredo, spicy diavolo, cheesy devil
Sword of John Adams-market price
showcasing a mixed grill of proteins and vegetables, served on a sword. truly a meal worth talking about! a corndance tavern icon!
Chicken Roulade
34
elote & brioche stuffing, roasted baby carrots, fines herbs, truffled chicken jus
Stuffed Quail
39
chorizo corn bread, chipotle sweet potato mash, herb boquet, lingonberry gastrique
Braised Short Rib
43
garlic cheddar grits, asparagus, sweet potato straws, natural jus
Bison Meatloaf
29
bourbon shallot demi-glace, tobacco road onions, crispy smaked yukon potatoes, garlic butter crostini
Atlantic Salmon*
39
miso infused jasmine rice steamed in a banana leaf, blistered shishito, charred broccolini, kimchi aioli, avocado, pickled vegetables, cilantro
Steakhouse Burger*
24
dry aged steak patty, white cheddar, american cheese, onion rings, pickles, iceberg, tomato, dijonnaise, lingonberry steak sauce, brioche bun, matchstick fries (try chef's favorite: swap cheese's for the gorgonzola horseradish crust +1)

Char-grilled steaks

Char-Crilled Steaks

all steaks are hand-cut in our butcher shop

6 oz. filet mignon* – 43
8 oz. filet mignon* – 53

12 oz. new york strip* – 43
14 oz. ribeye* – 51

Steak Add-Ons

black garlic & sesame aioli- 4

coconut shrimp(2) – 10

gorgonzola horseradish crust – 5
mushrooms & onions – 8

blackened shrimp(3) – 15

bourbon peppercorn sauce – 7

Dry-Aged Experience

dry aging is an old-world method of creating exceptionally tender beef.  the process uses the meat’s natural enzymes to slowly tenderize the meat and enhance the flavor.

limited availability – ask your server for today’s cuts

30 days
rich beef flavor

45 days
robust beef flavour, hints of soft aged cheese

55 days
 highly concentrated beef flavor, mild aged cheese, nutty notes

75 days
intense beef flavor, gorgonzola, truffle notes

Signature Sides

Brussels Sprouts
bourbon maple syrup, bacon, lemon juice
Elote Corn
fire roasted sweet corn, ancho chile mayonnaise, cotija cheese, cilantro
Truffle Fries
parmesan, fried rosemary, black truffle aioli
Grilled Asparagus
blue cheese fondue, cherry pepper relish
Carrots & Dirt
roasted baby carrots, porcini rye "dirt", burnt honey
Chipotle Sweet Potato Mash
candied pecans, sweet potato straws