MODERN STEAK www.modernsteak.

ca @modernsteakca

Cold Seafood Sampler Grand Seafood Platter Chilled Seafood

3 nova scotia lobster tails, OYSTERS ON THE HALF SHELL MP
nova scotia lobster tail, dozen east coast oysters, citrus, daily mignonette
6 east coast oysters, dozen cocktail prawns,
6 cocktail prawns, PEI marinated mussels, PRAWN COCKTAIL (5) 23¾
citrus & appropriate condiments, cocktail sauce, fresh citrus
shrimp bruschetta,
served ice cold citrus & appropriate condiments, NORTHERN DIVINE STURGEON CAVIAR 98 / 12G
served ice cold buttered baguette, cornichon, shallot,
chopped yolk & whites,crème fraîche
$89 | SERVES 1 - 2 GUESTS $189 | SERVES 2 - 4 GUESTS
INTRO COURSE
MUSHROOM “TOAST” 18¾
porcini waffle, exotic mushrooms,
BAKED CAMEMBERT
truffle tapenade, crispy fried
24¼ FRESH SALADS
whipped feta, grana padano, arugula sage, grilled bread
MODERN CAESAR SALAD 16
GRILLED SPANISH STYLE OCTOPUS 26¾ MODERN STEAK TARTARE 23¾ dbl smoked bacon, grana
octopus, beef chorizo, dijon, caper, gherkin, cured farm padano, crouton crumb,
peppers, smoked potato, olive oil yolk, truffle oil, house chips garlic dressing
SIGNATURE WARM CRAB IN A JAR 29¾ ENTREE SIZE CAESAR SALAD 21
dungeness crab, citrus butter, STEAK & EGGS 35¾ add 6oz. sliced skirt steak -15
fresh herbs, house baguette tartare & northern divine caviar add 5 large sauteed prawns -22

BAY SCALLOPS... not sea scallops 21¼ BEEF CARPACCIO 28¾ WEDGE SALAD 17¼
spanish tapas style, garlic butter, truffle dijon aioli, marinated bacon, tomato, feta, buttermilk
white wine, chili flakes, herbs mushrooms, crispy shallot, dressing, crispy potato strings,
olive oil, bottarga, chives everything bagel spice
SHRIMP BRUSCHETTA 17¾
north atlantic baby shrimp, WAGYU DUMPLINGS 19¾ PLAN YOUR NEXT EVENT WITH MODERN!
tomato, shallot, garlic, gochujang aioli, ponzu dipping PRIVATE ROOMS | SPECIAL EVENTS | STAMPEDE
cilantro, toasted baguette sauce, sesame

18000STEAKS
At Modern Steak, we are dedicated to local sourcing & serving the highest quality ingredients the world has to offer. We have spent years choosing the best farmers, ranchers, butchers & aging houses.
Our ongoing mission is to search out & partner with the worlds finest purveyors of the best beef to bring to your table. Humanely raised, optimally aged and cooked on an 18000 infrared broiler.

WE OWN THE TOP GRADING BLACK ANGUS

BULL IN CANADA, AND THAT’S NO BULL... Large Format Steaks 和牛 WAGYU BEEF
THE BELOW SERVED WITH X-LARGE AUTHENTIC , CERTIFIED A5 KOBE BEEF
Stephen Deere, restaurant owner of Modern Steak has MASHED POTATOES & CHEF’S VEGETABLE
partnered with Michael Munton, rancher & owner of
Benchmark Angus in Warner, Alberta & purchased « MODERN BENCHMARK SHOWCASE - 39oz. KOBE BEEF - HYOGO PREFECTURE, JPN
Premium to create Modern Benchmark. PRIME GRADE - RIBEYE, STRIPLOIN, FILET & FLAT IRON Modern Steak takes great pride in being one of the
select few that offer certified Kobe Beef. BMS 10-12
FEEDS 3 - 4 GUESTS | 229
MODERN BENCHMARK BLACK ANGUS - 4oz FILET 7oz STRIPLOIN 14oz RIBEYE
WARNER, AB. prime grade, dry & wet aged,
pasture raised & barley finished 236 315 698 FEEDS 2
AAA BLACK APRON TASTING - 37oz.
FLAT IRON « 6oz 49 FILET, STRIPLOIN & COWBOY RIBEYE AUTHENTIC , CERTIFIED JAPANESE A5 WAGYU
FEEDS 2 - 4 GUESTS | 197
FILET « 8oz 64 All of our Japanese Wagyu have a quality score of
NY STRIPLOIN « 12oz 67 A5 and BMS score between 8-10.
RIBEYE « 14oz 71 « KANSAS CITY BONE IN STRIPLOIN - 36oz. KAGOSHIMA - KAGOSHIMA PREFECTURE, JPN
MODERN BENCHMARK - WARNER, ALBERTA 4oz FILET 7oz STRIPLOIN 14oz RIBEYE
BLACK APRON BLACK ANGUS - FEEDS 1 - 3 GUESTS | 136 167 229 521 FEEDS 2
LACOMBE, AB. aaa, grass-fed, grain finished,
hormone & antibiotic free, wet aged
«TOMAHAWK - 40 DAY DRY AGED MIYAZAKIGYU - MIYAZAKI PREFECTURE, JPN
FILET 7oz 54 - 40oz. 4oz FILET 7oz STRIPLOIN 14oz RIBEYE
PRIME GRADE MODERN BENCHMARK - WARNER, ALBERTA 160
STRIPLOIN 10oz 59 FEEDS 1 - 3 GUESTS | 198
216 496 FEEDS 2
COWBOY RIBEYE (BONE -IN) 20oz 84
TAJIMA - VICTORIA, AUS | (BMS 8-9/10)
TOP GRASS - 100% grass-fed, grass finished,
naturally raised & wet aged FILET TRIO - 19oz. STRIPLOIN 10oz | 149 RIBEYE 14oz | 159
DRUMHELLER, AB. MODERN BENCHMARK, BLACK APRON & A5 WAGYU
FEEDS 2 - 3 GUESTS | 278 CANADAIN WAGYU - ONT, CAN | (BMS 6-7/10)
GRASSFED RIBEYE 12oz 59
STRIPLOIN 10oz | 139 RIBEYE 14oz | 149
RIBEYE TASTING - 46oz.
«- INDICATES STEAK IS EXCLUSIVE TO MODERN STEAK MODERN BENCHMARK, BLACK APRON & TOP GRASS SNAKE RIVER FARMS - ID, USA | (BMS 5-6/10)
ALL STEAKS INCLUDE ONE CLASSIC MODERN SIDE FEEDS 2 - 4 GUESTS | 214 (MAKE IT ALL WAGYU $447 à) STRIPLOIN 10oz | 129 RIBEYE 12oz | 139

SAUCES & BUTTERS BÉARNAISE - 7 | CREAMY COGNAC PEPPERCORN - 7 | ARGENTINE CHIMICHURRI - 5 | HORSERADISH CREMA - 5 | MODERN STEAK SAUCE - 5
SUKIYAKI SAUCE - 5 | BLUE CHEESE CRUST - 9 | TRUFFLE BUTTER - 5 | ROASTED GARLIC BUTTER - 5 | MODERN STEAK BUTTER - 5
ADD-ONS - 5 LARGE PRAWNS - 22 | GARLIC BAY SCALLOPS - 21 | 1/2lb KING CRAB - 64 | NOVA SCOTIA LOBSTER TAIL - 45 | OSCAR TOPPING - CRAB & BEARNAISE - 23

FRESH FISH & SEAFOOD MODERN CLASSIC SIDES - 14

PRAWN RISOTTO - prawns, lobster veloute, sun-dried tomato, grana padano 49½ CLASSIC MASHED POTATOES - BUTTER & CREAM
ORA KING SALMON - prosecco beurre blanc, baby carrots & potatoes 49¾ TRUFFLE FRIES - PARMESAN, GARLIC AIOLI
BC STURGEON - duchess potato, french onion soubise, charred broccolini 54¼ SHORT RIB POUTINE - DEMI, CHEESE CURDS
EXOTIC MUSHROOMS - GARLIC BUTTER, FRESH HERBS
MUSHROOM RISOTTO - cremini, white truffle oil, grana padano, fresh herbs 26¾
BRUSSELS SPROUTS - DBL SMOKED BACON, MAPLE DIJON VIN, WALNUTS
HEIRLOOM CARROTS - MAPLE MARSCARPONE, GRANOLA, CHILI FLAKES
CHARRED BROCCOLINI - CITRUS VIN, CRISPY SHALLOTS, GRANA PADANO
Low & slow braised Modern Benchmark Beef Shank, PANKO CRUSTED ONION RINGS - TRUFFLE DIJON AIOLI
Exotic Mushrooms, Mashed Potatoes, Demi-glace
98 FEEDS 2 (OR ONE EXTREMELY HUNGRY PERSON) PREMIUM SIDES
147 FEEDS A FAMILY OF 3/4 MAC & CHEESE - OKA, SHARP CHEDDAR, BACON, CRUMB TOP - 19
POTATOES OSCAR - MASHED POTATOES, CRAB, BEARNAISE - 29
We are able to accommodate most dietary restrictions, including gluten & lactose intolerance. please inquire with your server. *Please be advised that consuming raw
or undercooked food may increase your risk of food borne illness. Not all ingredients listed in menu description * one cheque per table -20% gratuity on tables of 6 or more
 MODERN STEAK
A N A L B E R TA P R I M E G R A D E S T E A K H O U S E
OUR STEAK STORY
Modern Steak’s expertly-curated
AT MODERN STEAK, WE ARE PROUD portfolio of Wagyu is a comprehensive
TO SERVE ONLY THE BEST assortment of the world’s finest
OF THE BEST — the very pinnacle of beef. expressions of Wagyu. Our imported
Whether we are talking about domestic, Japanese Wagyu is even more
hybrid, or imported, we only serve the highest stringently graded, using the complex
grade of that beef available. Domestically, that Japanese system that takes in to
means Prime grade, which accounts for only account such criteria as muscle
2% of Canadian beef production. Our Black conformity, the color of the meat, and
Angus beef has been certified by Agriculture the quality & luster of fat.
Canada to be of the highest standard. Prime
beef must be from young cattle and exhibit We only source A5, the highest grade,
abundant marbling. We further enhance it by with marbling scores of 8 - 12
dry aging select cuts. (the highest grade).

OUR CUTS 2 3

Boneless Ribeye
NY Strip / Striploin Tenderness - 4/5
Tenderness - 3.75/5 Flavour - 4.75/5 (add Chimichurri Sauce)
Flavour - 3.75/5 (add Bearnaise Sauce) Optimal temperature: MR to M
Tenderloin | Filet Mignon Optimal temperature: MR
Tenderness - 5/5
Flavour - 2/5 (add a flavoured butter)
Optimal temperature: R to MR
3

4 2

Flat Iron
Tenderness - 4/5 Bone-in Ribeye
Flavour - 5/5 Tenderness - 4/5
Optimal temperature: MR Flavour - 5/5 (add Blue Cheese Crust)
Optimal temperature: MR to M Kanas City Bone-in Striploin
Tenderness - 3.75/5
Flavour - 4/5 (add creamy Peppercorn Sauce)
Optimal temperature: MR
3

STEAK BLUE – COLD, RED CENTER

RARE – VERY RED, COOL CENTER

The Tomahawk
Minimum 45 days Dry-aged
TEMP MEDIUM RARE – RED, WARM CENTER
Tenderness - 4/5
Flavour - 5/5 ORDER MEDIUM – PINK, WARM CENTER
Optimal temperature: M
GUIDE MEDIUM WELL – DULL PINK CENTER

ALBERTA BLACK ANGUS F1 WAGYU CROSS

THE ONLY STEAKHOUSE
TO OWN ITS OWN BULL

2
3 1
MODERN 4

Weight: 1000lbs-1300lbs Weight: 1000 -1,500lbs Weight: 1,100lbs-1,200lbs

Source: Artisan farms across Alberta Source: Australia, Idaho, Canada Source: Kagoshima & Miyazaki prefecture

“Alberta’s Pride & Joy, the Steakhouse Classic” “The Best of Both Worlds” “An unbelievable luxury steak experience”
Black Angus is the dominant beef breed in The F1 Wagyu Cross is a hybrid of popular Wagyu translates into “Japanese cattle”
Alberta. It is known for producing large muscles domestic breeds such as Black Angus and the and beef produced there is the rarest and
with abundant marbling resulting in high quality famed Wagyu of Japan. At best, we feel that this most expensive on earth. Through diligent
meat. We wet & dry age our Prime grade Modern can offer the best of both worlds -- the bold, breeding and farming practices, the Japanese
Benchmark Black Angus beef to maximize its muscular meat of Alberta cattle tempered by the have developed beef with the most abundant
flavour by expelling water from the sub-primals rich yet delicate marbling of Japanese beef. We marbling of any breed. The resulting meat is
and, through the enzymatic process, tenderizing source our all naturally raised Wagyu from a astonishingly tender and toothsome. Truly a
the beef from within. single importer. luxury experience.

Stephen Deere, restaurateur and owner of Modern Steak has partnered with Michael Munton, rancher and owner of Benchmark Angus in Warner, Alberta and purchased its own bull, Premium, and created Modern Benchmark.
Modern Steak is the first restaurant in Canada to go into partnership with a local ranch and purchase its own bull to guarantee the highest quality, local Alberta Beef available.