David Duncan House

Prime Rib

The house signature cut, carved tableside and served with classic accompaniments — the rosy, well-rested slice is what this kitchen is built around

Seafood Plateau

A tiered cold seafood display built on oysters, shrimp, and lobster — visually commanding and well-sourced for a landlocked city

Filet Mignon

Tender, butter-basted centre-cut that epitomizes the classic steakhouse approach — understated and precisely cooked

Lobster

Fresh whole or half lobster prepared to order — a perennial on the seafood side of the menu and a natural pairing with the steakhouse format

Classic Desserts

Traditional finishers (crème brûlée, chocolate fondant, and similar) that match the house's classic-formal sensibility without surprises