toronto raptors menu

TORONTO RAPTORS MENU
R AW B A R
Our seafood is sourced from Mongers who
share our passion for exceptional quality.
STEAKS
OYSTERS
Aged hand cut steaks from our meat locker.
S H R I M P C O C K TA I L ( pp)
CRAB LEGS
Rémoulade
FILET MIGNON
6OZ
FILET MIGNON
8OZ
BACON WRAPPED FILET MIGNON
C L A M S ( pp)
On the Half Shell
STR I PLOI N
S E A F O O D TOW E R
Impressive Selection
12OZ
PEPPERCOR N STR I P STEAK
12OZ
KANSAS C ITY STR I PLOI N
16OZ
DELMON ICO RI BEYE
CA JUN RIBEYE
SALADS
H O T S T O V E S I G N AT U R E S
CLASSIC CAESAR
Toasted Garlic Croutons
BROILED ORGANIC SALMON
Asparagus
FIELD OF GREENS
Citrus Dressing and Fresh Herbs
STEAMED WHOLE LOBSTER
In or out of Shell with Frites and Drawn Butter
CHAIRMAN’S CHOW MEIN SALAD
Crispy Chicken, Oranges and Bean Sprouts
R OT I S S E R I E C H I C K E N
Mashed Potatoes
A N T I PA S T I S A L A D
Mortadella and Provolone
S I C I L I A N M E AT B A L L
Spaghettini and Tomato Sauce
S T E A K H O U S E T O M AT O S A L A D
Bleu Cheese
C HOPPED STEAK
Sautéed Mushrooms and Onions
APPETIZERS
CLAM CHOWDER
Saltine Crackers
14OZ
20OZ
TO M A H AW K R I B EY E F O R T WO
Add Grilled Shrimp, King Crab
or Bone Marrow to any steak
FA M O U S C A R V E D P R I M E R I B
10OZ
G A M E D AY C U T
16OZ
FA N C U T
You call it...we cut it
SAUCES
BÉARNAISE
PEPPERCORN
F O R T H E TA B L E
HOUSE CUT FRIES
MASHED POTATOES
TH E MOZZARELLA BALL
Big Enough to Share
TWICE BAKED POTATO
MAC N’ CHEESE
ONION RINGS
SAUTÉED MUSHROOMS
ONION STRAWS
GRILLED ASPARAGUS
GARLIC SPINACH
CAULIFLOWER GRATIN
A D D A N T I PA S T I
14OZ
B ON E I N R I B STEAK
STEAK J US
TRUFFLE BUTTER
SWEET CH I LI CALAMARI
Spicy Mayo
A D D P R O S C I UT TO
14OZ
BLEU CHEESE RIBEYE
HOUSE CUT
D AY B O AT F I S H
8OZ
Club Manager - Kelly Riggs
Chef de Cuisine - Kyrn Stein
Executive Chef - Chris Zielinski
Head Sommelier - Anne Martin