Cagney's Steakhouse & Winebar

Oysters on the Half Shell

Rotating selection of East and West Coast oysters served classically cold with mignonette — the oyster bar program is one of the restaurant's genuine differentiators in this part of the GTA

Prime Rib

Classic slow-roasted prime rib carved tableside or to order — the signature cut at most Cagney's-style steakhouses and a reliable anchor of the menu

Filet Mignon

Center-cut tenderloin with a clean, buttery finish — the go-to for guests who want the most refined, least chewy steak experience on the menu

Lobster Tail

Whole broiled lobster tail served as a standalone entrée or surf-and-turf add-on — the seafood anchor for non-red-meat diners in the group

Crème Brûlée

The classic steakhouse dessert closer — rich vanilla custard with a properly torched sugar crust, a reliable finish to a long dinner