Harbour 60 Toronto

Prime Dry-Aged Ribeye

The flagship cut — heavily marbled prime beef with concentrated, funky dry-age depth and a seared crust that holds a tender, beefy interior

Oysters on the Half Shell

Consistently pristine raw oysters served with classic accompaniments — a reliable indicator of kitchen care and a good way to open the meal

Seafood Tower

A tiered display of chilled shellfish — lobster, shrimp, crab, and oysters — best shared as a centrepiece at a celebratory table

Filet Mignon

The tenderloin option for diners who want butter-soft texture over bold marbling — precise, clean, and an enduring steakhouse classic

Creamed Spinach

Rich, velvety steakhouse-style spinach — a necessary counterpoint to a large cut and one of the more reliable sides on the menu