Barberian's Steak House

Dry-Aged Beef Cuts

The core of the kitchen's identity — prime dry-aged steaks with a deep, minerally crust and a burgundy interior; the kind of steak that doesn't need sauce

Prime Rib

A heritage cut served in the classic style — slow-roasted, sliced tableside, with natural jus and horseradish; the dish the restaurant has been known for across generations

Shrimp Cocktail

A textbook classic — large, cold shrimp with a sharp horseradish-forward cocktail sauce; the kind of opener that sets the tone for a proper steakhouse meal

Caesar Salad

A tableside preparation in the old tradition — creamy, anchovy-driven dressing, properly dressed romaine; not reinvented, just executed as intended

Back Ribs

A longtime menu fixture — slow-cooked baby back ribs that offer an alternative to the beef program for those who want something less formal in a formal room

Creamed Spinach

The steakhouse side done right — rich, velvety, and seasoned to complement a salty dry-aged cut without competing with it

Baked Potato

Enormous, properly loaded; the steakhouse classic done without shortcuts — a generous accompaniment to the main event

House Wine Program

The cellar is one of the strongest in Canada — deep verticals, serious Burgundy and Bordeaux representation, and staff who can navigate it; budget accordingly