Black Beans Steakhouse & Lounge - Permanently Closed

The Oyster Bar

• Oyster Bar

  Full dozen, half dozen

• Oyster & Shrimp Ceviche

  • Market Price

Greens

• Roasted Jalapeno Ceasar

  The caesar salad was created by caesar cardini in his tijuana, mexico restaurant in 1924. We use his original recipe and add roasted jalapeno and toss it with baby romaine hearts, grana padano and house made sour dough croutons

  • SideCAD 8.00
  • FullCAD 12.00

• Sweet Georgia House Salad

  Baby spinach and arugula tossed with sauteed local mushrooms, pecans and a butter rum dressing and finished with goat cheese

  • SideCAD 8.00
  • FullCAD 12.00

• Yucatan Lettuce RollsCAD 10.00

  Boston bibb lettuce with rice noodles, cucumber, radish, onion and sweet chiles in a light soy ginger glaze with cilantro & lime

• California Lettuce RollsCAD 12.00

  Boston bibb lettuce with an herb & lemon aioli shrimp, crab and avocado salad

Snacks

• Black Bean DipCAD 8.00

  Black beans, garlic, toasted cumin, & lime, served with sour cream and fresh corn tortillas

• The Devil's EggsCAD 9.00

  Deviled eggs with a lemon dijon mayonnaise, pico de gallo, tomatillo & bacon

• Southern BruschettaCAD 12.00

  House made bread topped with ricotta, charred spinach, and a texan style smoky tomato bruschetta

• Shrimp El BarcoCAD 12.00

  Shrimp in a jalapeno boat (barco) with cream cheese then it is wrapped in smoked bacon and roasted. Served with sour cream, pico de gallo & lime

• The Pogo LocoCAD 12.00

  The pogo is carnival classic, we use house made chorizo sausage, dipped in light corn batter and served with a sweet mustard and spicy ketchup

• Kicking Horse Angus Steak TarpaccioCAD 13.00

  Angus steak over an arugula and pepper salad and drizzled with a fresh horseradish lemon mayonnaise

• Tapas GrandeCAD 19.00

  Black bean dip, corn chips, yucatan lettuce rolls, shrimp el barco, pogo loco & the devil's eggs. A delightfully, delicious feast for sharing

Cantina

All cantina items served with fries or side salad

• Rice & Bean EnchiladasCAD 16.00

  Our rice & bean enchiladas are based on the mexican classic, rice & beans. We use jasmine rice and saute it with honey sweet onions, jalapeno, sweet peppers, heirloom tomatoes, cilantro, garlic lime and our refried black beans. It's finished with a garden tomato sauce

• Cayuga BurgerCAD 18.00

  Cayuga was the village that is now called port hope, and this classic burger tips the hat to the settlers that made this area what is now our home. Our bacon cheeseburger is made with house ground angus beef, cheddar cheese, smoky bacon and topped with our ale & cheddar sauce

• Southern Fried Chicken Po'boyCAD 18.00

  Kentucky. The colonel had it right, the simplest of seasonings and the right amount of love. It comes down to a buttermilk marinade and the perfect, low cooking temperature. This creates a fried chicken that is crunchy, juicy and tender. We then top it with jack cheese & smoky bacon, lettuce & tomato

• Barbecued Pork TacosCAD 17.00

  Our fresh fired flour tortillas give these tacos that authentic feel, filled with shredded lettuce, pico de gallo, sour cream, guacamole & barbecued pork

Suppertime

• Nawlins Shrimp, Sausage & Smoked Chicken EtouffeeCAD 23.00

  One of the special dishes that brought cajun cooking into new orleans. Black tiger shrimp, house made chorizo sausage & hickory smoked chicken with butter beans, garlic, coriander and stock. Served over rice & stewed red beans

• Texas Styled Smoked Pork BarbecueCAD 23.00

  Barbeque in texas is unique as european immigrants brought knowledge of cured meats and sausage while mexican immigrants added caribbean flavours to really influence the style. We use local pork, texan bourbon brine, and then we smoke it slow with hickory for a minimum 14 hours. It is served with our bbq sauce, chimichurri, maple mustard, stewed red beans and simple mashed potato

• Agave Chile Glazed Mahi MahiCAD 24.00

  You could be in mexico, belize or costa rica with this one so let the flavours of the caribbean take over, fresh mahi mahi roasted with our agave chile glaze chile glaze and served over plantain fried rice, veggies del dia, mango & tomatillo salsa and chimichurri

• Southern Fried ChickenCAD 21.00

  Kentucky. The colonel had it right, the simplest of seasonings and the right amount of love. It comes down to a buttermilk marinade and the perfect, low cooking temperature. This creates a fried chicken that is crunchy, juicy and tender. Our is served with simple mashed potato, veggie del dia and country chicken gravy

• Steak and Mushroom TagliatelleCAD 23.00

  Italians influenced new spanish cuisine more so than anyone else. Pasta started making regular appearances at the mexican table after the 1950's. We make our tagliatelle in house fresh daily and toss it with angus steak, local mushrooms, garlic, caramelized onions and baby spinach in our creamy ricotta parmesan sauce and garden fresh herbs. An olive oil aglio olio sauce can be subsituted

• Market Fish Del Dia

  We live in an era where we can get fresh fish, from all over the world pretty much all the time. Ask your server about our market fish

  • Market Price

The Steakhouse

• Whiskey Brined Pork Chop

  12oz

  • Market Price

• Kansas City Striploin

  12oz or 16oz

  • Market Price

• California Cut Striploin

  7oz or 16oz

  • Market Price

• Ribeye

  12oz or 16oz

  • Market Price

• Cowboy Ribeye

  30oz

  • Market Price

Sauce & Such

• Bourbon Ancho Gravy

• Blue Cheese Butter

• Chimichurri

• Peppercorn Sauce

• Roasted Jalapeno Butter

• Black Bean Sauce

• Goat Cheese & Chipotle Butter

Fixins

$6

• Cheddar and Ale Mac & Cheese

• Plantain Fried Rice

• Southwestern Frities

• Twice Baked Potato

• Nawlins Smoky Stewed Red Beans

• Simple Mashed Potato

• Butter Wilted Greens

• Sauteed Local Mushrooms

Southern Hospitality

• Louisiana BlackenedCAD 3.00

  Our house cajun spice rub & charred lemon

• Bruleed BlueCAD 4.00

  Topped with fresh ontario blue cheese and bruleed

• Steak & ShrimpCAD 6.00

  Your steak with a helping of lemon butter shrimp

• Northern ForageCAD 5.00

  Fresh local mushrooms, onions and light truffle