Steaks are aged for a minimum of 30 days to ensure they are exceptionally tender. In fact, we don’t even know why we continue to sharpen our knives.

Louis-François Marcotte

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Roasted tomato and goat cheese flat bread
Hand-kneaded dough, cherry tomatoes, fresh goat cheese, mozzarella, shallots and fresh basil


Asian tartare
Hand-cut fresh Atlantic salmon, French shallots, fresh chives, cilantro, red masago caviar, sesame oil, soy sauce and toasted sesame seeds, served with croutons


Classic beef tartare
Hand-cut beef, capers, pickles, Dijon mustard, fresh chives and whipped cream, served with croutons


Poutine sauce and cheese curds
Classic- 750
Honey-mustard chicken-11 25
Buffalo chicken -11 50
BBQ pulled pork -10 75
Also available as a meal

Salmon tartare
Hand-cut fresh Atlantic salmon, capers,French shallots, old-fashioned mustard, mayonnaise and fresh chives, served with croutons


Fish tacos
Breaded cod filet, red and green cabbage mix, fresh tomato salsa, aioli, coriander and lime

4 50 l'unité

Potato skins topped with melted cheese

4 potato skin - 7 50

Classic nachos
Jalapeño peppers, black olives, fresh tomato salsa, green onions, cheddar and mozzarella mix and sour cream

16 75

Chicken wings
Pepper & sea salt

8 wings - 11 25
16 wings - 19 25
24 wings - 25 50

All for one!
Potato skins topped with melted cheese (4), house chicken filets (4), Buffalo chicken wings (4) and franks in a crispy crust (4)

21 50

BBQ pulled pork nachos
Pulled pork, jalapeño peppers, coriander, green onions,cheddar and mozzarella mix, house onion rings, BBQ ribs sauce and a ranch-chive dressing

20 75

Spinach dip
Raw veggies and grilled flat bread

14 50

Franks in a crispy crust

8 franks - 10 75

House onion rings
Chipotle mayonnaise

7 50

Greek salad
Feta, tomatoes, cucumbers, peppers, Kalamata olives, red onions, basil and Greek dressing

7 50