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A La Carte
Wine List
For reservations call 416.353.4647 or book online through OpenTable.
APPETIZERS
HAMACHI USUZUKURI SERRANO
YELLOW TAIL, SERRANO PEPPER, MOROMI MISO, YUZU CITRUS
35
LOBSTER BISQUE COGNAC CREAM
24
PRIME STEAK TARTARE
IN BONE MARROW CANOE, HOUSEMADE PICKLES, TOASTED SOURDOUGH
36
SHORT RIB RAVIOLI
RICOTTA, PORCINI MUSHROOM JUS
29
GRILLED OCTOPUS
CHORIZO SAUSAGE, SCALLION, CHERRY TOMATO, AGED BALSAMIC
30
CHILLED JUMBO PRAWNS
LEMON & GIN COCKTAIL SAUCE
9/EA
BIG EYE TUNA TARTARE
AVOCADO, CRISPY SHALLOTS, SOY MIRIN
36
HALF DOZEN OYSTERS
MP
SEAFOOD TOWERS
SIGNATURE SUSHI TOWER
FRESH SASHIMI (4), NIGIRI SUSHI (4), MAKI SUSHI (4)
55 PER PERSON
FRESH SEAFOOD TOWER
KING CRAB, LOBSTER, JUMBO PRAWNS, OYSTERS, SALMON CRUDO
85 PER PERSON
SUSHI BAR
SASHIMI OR NIGIRI (2 PIECES)
MA DAI – JAPANESE RED SEA BREAM 16
MASU NO SUKE – ORA KING SALMON 14
HAMACHI – YELLOW TAIL 17
AKAMI – TUNA RED MEAT 16
CHU TORO – MEDIUM FATTY TUNA 21
O-TORO – FATTY TUNA 29
SHIMA AJI – STRIPED JACK 22
HOTATE GAI – HOKKAIDO SCALLOP 17
HOKKAIDO UNI – SEA URCHIN MP
BOTAN EBI – SPOT PRAWN 18
UNAGI SUSHI – FRESH WATER EEL 15
A5 WAGYU SUSHI 35
CLASSIC AND SIGNATURE MAKI
VEGETABLE MAKI
SOY BEAN PAPER, CUCUMBER, AVOCADO, INARI, SAKURA NO HA
21
NEGI HAMACHI
YELLOW TAIL, SCALLION
23
SPICY TUNA
BLUE FIN TUNA, BB SPICY SAUCE, TEMPURA BITS
21
PIZZICATO
ORA KING SALMON, CAPER, CREAM CHEESE, MISO, CHO CHANG, BB SPICY SAUCE, CUCUMBER
27
SOFT SHELL CRAB
DEEP-FRIED SOFT-SHELL CRAB, MITSUNA, AVOCADO
24
SHRIMP TEMPURA
WHITE SHRIMP TEMPURA, AVOCADO, CUCUMBER
23
AREA 1 SUSHI
SNOW CRAB, SCALLOP, YUZU TOBIKO, GARLIC BUTTER
39
SALADS
TABLE-SIDE CLASSIC CAESAR
MINIMUM 2 PEOPLE 25 PER PERSON
BLUEBLOOD CHOPPED
EGG, ICEBERG, GEM, CUCUMBER, BLUE CHEESE, BACON, AVOCADO, TOMATO, HEARTS OF PALM, WHITE BALSAMIC VINAIGRETTE
24
CAPRESE SALAD
BUFFALO MOZZARELLA, HEIRLOOM TOMATO, AGED BALSAMIC, FRESH BASIL
28
CASTLE KALE
GOAT CHEESE, GALA APPLE, SPICED PECANS, APPLE CIDER VINAIGRETTE
22
SURF
SESAME CRUSTED SUSHI GRADE AHI TUNA
55
MISO GLAZED CHILEAN SEABASS
75
ROASTED ATLANTIC SALMON
50
SEARED JUMBO SCALLOPS, NERO RISOTTO
60
GRILLED TIGER PRAWNS
60
STEAMED ALASKAN KING CRAB
MP
BROILED NOVA SCOTIA LOBSTER
MP
CASTLE ENTRÉES
ROASTED ORGANIC CORNISH HEN
NATURAL JUS, HAND-FORAGED WOODLAND MUSHROOMS
45
OPAL VALLEY, AUSTRALIA LAMB RACK
PISTACHIO, MAPLE, POMMERY MUSTARD
80
WAGYU STEAKBURGER
AGED CHEDDAR, BRIOCHE BUN, CASTLE FRIES
45
VEGETABLES
SAUTÉED SPINACH
SAUTÉED BROCCOLINI W/ MORNAY
GRILLED ASPARAGUS W/ HOLLANDAISE
CREAMED WELSH FARM CORN W/ CORN NUTS
SAUTÉED HAND-FORAGED WOODLAND MUSHROOMS
ONION RINGS W/ SAFFRON AIOLI
CASA LOMA BEEFSTEAK TOMATOES
20
STARCHES
HOUSEMADE GORGONZOLA GNOCCHI
POLENTA SQUARES
DUCK FAT HAND-CUT KENNEBEC FRIES
BAKED POTATO W/ FIXINGS ON THE SIDE
GARLIC WHIPPED POTATOES
20
TRUFFLE POTATO GRATIN
LOBSTER MAC + CHEESE
24
TURF
CANADIAN PRIME, AGED 28 DAYS
CENTRE CUT FILET
8oz 89 12oz 110
GREEN BAY, PRINCE EDWARD ISLAND
STRIPLOIN
12oz 89
ERIN, ONTARIO
RIB EYE
16oz 130
ERIN, ONTARIO
BONE-IN RIB EYE
22oz 140
ERIN, ONTARIO
PORTERHOUSE
40oz 250
HIGHRIVER, ALBERTA
AMERICAN PRIME, AGED 28 DAYS
BARREL CUT FILET
8oz 89 12oz 125
WHEELER COUNTY, NEBRASKA
CENTRE CUT STRIPLOIN
16oz 130
WHEELER COUNTY, NEBRASKA
BONE-IN RIB EYE
18oz 130
WICHITA, KANSAS
TOMAHAWK
50oz 275
DAKOTA CITY, NEBRASKA
CANADIAN AAA
STRIPLOIN
14oz 80
FORT MACLEOD, ALBERTA
RIB EYE
18oz 90
GUELPH, ONTARIO
TENDERLOIN
10oz 80
GUELPH, ONTARIO
CASTLE DRY AGED 35 DAYS
CENTRE CUT STRIPLOIN
12oz 85 16oz 100
ROCKWOOD, ONTARIO
TOMAHAWK
50oz 275
DAKOTA CITY, NEBRASKA
WAGYU
AMERICAN, MISHIMA RESERVE
FILET MIGNON 6oz 110
AUSTRALIAN, TAJIMA MB9+
FILET MIGNON 6oz 140
STRIPLOIN 10oz 240
RIBEYE 14oz 240
JAPANESE, KOBE
FILET 6oz 250
STRIPLOIN per 2oz 80
RIBEYE per 2oz 80
WAGYU FILET TASTING
MISHIMA RESERVE, USA 4oz
TAJIMA MB9+, AUSTRALIA 4oz
KAGOSHIMA, A5, JAPAN 4oz
270
ANY TURF CAN SURF W/ LOBSTER TAIL, CRAB LEGS, JUMBO PRAWNS, SCALLOPS
SAUCES
BÉARNAISE
COGNAC PEPPERCORN
MOREL MUSHROOM
RED WINE JUS
CHIMICHURRI
7
DESSERTS
TABLE-SIDE BANANA CRÊPES FOR TWO
VANILLA BEAN CRÊPES, BANANA, RUM FLAMBÉ
32
TABLE-SIDE BAKED ALASKA FOR TWO
DARK CHOCOLATE ICE CREAM, RASPBERRY SORBET, BERRY PROSECCO TRUFFLE
32
COCONUT CREAM PIE
BUTTER GRAHAM CRUST, COCONUT BAVAROIS, WHIPPED CREAM
W/ TOASTED COCONUT, PINEAPPLE COULIS
19
PROFITEROLE
HOUSE-MADE HAZELNUT ICE CREAM, DARK CHOCOLATE SPHERE, SALTED CARAMEL
18
ROYAL CHEESECAKE
WEST COAST BLACK RASPBERRY, WHITE CHOCOLATE
22
APPLE PIE
SHORTCRUST, SPONGE TOFFEE ICE CREAM,
MAPLE WHISKEY CARAMEL
18
VANILLA CRÈME BRÛLÉE
MADAGASCAR VANILLA BEAN
16
TORTA MOLTEN CASTELLO
ORANGE RUBY GANACHE, CHANTILLY CREAM
20
CHEESE PLATE
CHOICE OF THREE CHEF’S CHEESE SELECTION
HONEYCOMB, FIG, FRUIT COMPOTE
28
Sir Henry Pellatt did not complete many of the amenities planned for the lower level of Casa Loma, such as the indoor pool and the bowling alley, but he did complete the wine cellar. Pellatt had a love of fine wines, and his cellar held over fifteen hundred bottles. He kept these bottles cool with a refrigeration unit that used pipes filled with ammonia. This cellar was decommissioned during the 1930’s and buried behind walls until March of 2016, when Liberty Entertainment Group during restoration work, discovered it intact. It has been refurbished to its original grandeur and is now fully functional. It stands as the oldest wine cellar in Toronto and is now the Wine Cellar for Blue Blood Steakhouse
