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Paying tribute to Sir George Stephen’s British and Canadian ties, Chefs Anthony Walsh and Kevin Ramasawmy playfully and thoughtfully smack together classic U.K. cooking, current Québécois flavour and quality, homegrown ingredients.
Please note: during Grand Prix (Jun 11-15) we will be exclusively offering a prix fixe menu for groups 6+ and a shortened à la carte menu.
Cocktails
SUMMER-GRONI
passion fruit-infused Hendrick’s Oasium gin, Campari, Aperol, house vermouth blend
30.
DELUXE OLD FASHIONED
Monkey Shoulder whisky, Zacapa 23 rum, Pedro Ximenez sherry, bitters
30.
COLLINS ROYAL
Hendrick’s gin, cucumber, mint, lime, soda, prosecco
30.
RIGHT WORD
Tanqueray gin, St-Germain liqueur, Lillet, lime
30.
ESPRESSO MARTINI
Grey Goose vodka, Tia Maria liqueur, espresso, cold brew
24.
LYCHEE MARTINI
Patrón El Cielo tequila, lychee, lime
30.
BAR GEORGE MARGARITA
Patrón silver tequila, Cointreau, lime, agave *spicy option available
30.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
In the event of inclement weather on the terrace, please note we cannot guarantee a spot indoors.
Dinner
Snack
BREAD
housemade bread, butter
9.
BG PÂTE EN CROÛTE
pickled vegetables, house mustard, frisée
22.
JAMBON BLANC
Pecorino cheese, brown butter, bread
25.
CAVIAR KAVIARI (30g)
blini, egg white & yolk, red onion, chives, crème fraîche
MP
CANADIAN OYSTERS
28./52.
Starter
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, socca chips
18.
HAMACHI CRUDO
coconut vinaigrette, pickled jalapeño, Lebanese cucumber, red onion, mint oil
32./61.
OCTOPUS CARPACCIO
romesco sauce, caper berries, Champagne vinaigrette, Meyer lemon, pomegranate gel
34.
STEAK TARTARE
oyster mayonnaise, nori, cured hen’s yolk, pickles
24./48.
BG LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, cured hen’s yolk, bacon
21.
BEET SALAD
goat cheese, sherry vinaigrette, physalis, candied buckwheat, mandarin oil
22.
BURRATA & SQUASH
roasted acorn squash, caramelized apple purée, pumpkin seeds, watercress
36.
Pasta & Vegetable
SWEET POTATO
sweet potato confit, coconut-miso vinaigrette, cranberry, sesame & chili oil, pommes paille
38.
RIGATONI
burrata, roasted pepper rosé sauce, Parmigiano-Reggiano, mascarpone, fresh basil
48.
BLACK TRUFFLE GNOCCHI
ricotta, Parmigiano-Reggiano, fresh black truffle
70.
Sea & Land
T-BONE (53oz)
chiminasty sauce, Bordelaise sauce
310
WHOLE FISH (35oz)
Grenobloise sauce, grilled lemon
120
HALIBUT
mashed potato & leek, broccoli florets, leek confit, smoked leek oil, creamy miso sauce
60.
LOBSTER RISOTTO
sauce Caroline, makrut lime, mint oil, micro coriander
72.
BEEF WELLINGTON
pastry-wrapped filet mignon, mushroom duxelles, prosciutto, parsnip purée,
asparagus, Quebec gel, green peppercorn sauce
72.
CHICKEN ROULADE
truffle potato pavé, king oyster mushroom, creamy sauce Périgueux
60.
FILET MIGNON
chips, Reform sauce
68.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Dessert
BABA AU RUM
vanilla Chantilly cream, cinnamon & orange syrup, rum
24.
FLEUR KALAMANSI
almond crisp, olive oil jam, kalamansi cream, vanilla mousse, kalamansi sorbet, kalamansi pulp, olive oil
20.
CHOCOLATE BUCKWHEAT SHORTBREAD
grilled buckwheat shortbread, dark chocolate ganache, buckwheat praline, Caozelo 66% chocolate mousse, cocoa icing, grilled buckwheat ice cream, chocolate opaline, buckwheat tuile
20.
MONOCHROME
reconstituted almond biscuit, Mara des Bois strawberry confit & Timut pepper, mango matcha mousse, crispy tuile, Mara gel & Timut pepper, Mara des Bois strawberry sorbet infused with Timut pepper
18.
CHAI PEAR
poached pears with chai spices, pear gel, hazelnut shortbread with fleur de sel, caramel opaline, chai ice cream, blackcurrant gel
18.
QUÉBEC Cheese
soft cheese, truffle honey, brioche, fruit jelly
25.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Brunch
Brunch
CAVIAR KAVIARI (30g)
blinis, egg white & yolk, red onion, chives, crème fraîche
MP
SEAFOOD TOWER
lobster, crab, octopus salad, shrimp cocktail, clams, salmon tartare, oysters, hamachi crudo, served with parsley aïoli, rouille sauce, mignonette, Marie Rose sauce & lemon presidential platter (serves 2)
270.
VIENNOISERIE BASKET
croissant, cannelé, buttermilk scone, jam, butter
26.
FRESH FRUIT PLATE
selection of fresh seasonal fruit & berries
18.
BG LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, cured hen’s yolk, bacon
26.
AVOCADO & HALLOUMI TOAST
avocado, Branston pickle, tomato, red onion, sourdough
32.
add two eggs of your choice +6.
BURRATA & SQUASH
roasted acorn squash, caramelized apple purée, pumpkin seeds, watercress
39.
CANADIAN OYSTERS
30./61.
HAMACHI CRUDO
Coconut vinaigrette, pickled jalapeño, Lebanese cucumber, red onion, mint oil
32./64.
CURED SALMON
maple-glazed salmon, blinis, capers, dill yoghurt, saffron-marinated quail egg
33.
MATANE SHRIMP TOAST
brioche, avocado purée, Granny Smith apple, cucumber, cured egg yolk, mint oil
37.
LOBSTER OMELETTE
Canadian lobster, leek écrasé, duck fat potatoes
54.
BLACK TRUFFLE & SCRAMBLED EGG
fresh black truffles, scrambled egg, duck fat potatoes, brioche
57.
BLACK PUDDING BENEDICT
poached egg, black pudding, sautéed mushroom, asparagus, Hollandaise
37.
GEORGE’S FULL ENGLISH
hen’s eggs, beans, tomato, black pudding, bacon, sausage, mushrooms
38.
HAMBURGER
bacon jam, malt mayonnaise, old cheddar, tomato, chips
35.
BUTLER STEAK & EGG
chips, Reform sauce
54.
PAIN PERDU
brioche, warm custard, berries
22.
FLEUR KALAMANSI
almond crisp, olive oil jam, kalamansi cream, vanilla mousse, kalamansi sorbet, kalamansi pulp, olive oil
22.
WAFFLE
berries, maple syrup, almonds, brioche ice cream
24.
BABA AU RUM
vanilla Chantilly cream, cinnamon & orange syrup, rum
24.
Sides
sausage
10.
bacon
10.
duck fat potatoes
8.
scone
7.
add fresh truffle (3g)
36.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Bar Bites
CANADIAN OYSTERS
30./61.
CHIPS
malt mayonnaise
12.
KETTLE CHIPS
kettle potato crisps, spicy crème fraîche dip
12.
CERIGNOLA OLIVES
10.
ARANCINI
mushrooms, smoked cheddar, saffron aïoli
20.
KAVIARI CAVIAR
blini, egg white & yolk, red onion, chives, crème fraîche (30g)
MP
BG GREEN SALAD
Aged Avonlea cheddar, seaweed buttermilk dressing, lardons, cured egg yolk
26.
BEEF BROCHETTE BITES
chimichurri
35.
STEAK TARTARE
oyster mayonnaise, nori, cured hen’s yolk, pickles
24./48.
OCTOPUS CARPACCIO
romesco sauce, caper berries, Champagne vinaigrette, Meyer lemon, pomegranate gel
38.
HAMBURGER
bacon jam, malt mayonnaise, old cheddar, tomato, chips
35.
HAMACHI CRUDO
Coconut vinaigrette, pickled jalapeño, Lebanese cucumber, red onion, mint oil
32./64.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Wines
BY THE GLASS
WHITE
5oz | 8oz
Alto Adige-Trentino, Pinot Grigio, Santa Margherita, Italie 2024
18. | 28.
Loire, Le Petit Lieu-Dit Sauvignon Blanc, Baudry-Dutour, France 2023
24. | 37.
Limoux, Chardonnay, Domaine de l’Aigle, 2023
25. | 40.
Sancerre, Hubert Brochard, 2023
28. | 42.
Chablis, Beadouin Millet, La Perle de Baudouin, 2023
30. | 44.
SPARKLING
5oz
Ferrari Brut, Alto Adige-Trentino, Italie
18.
CHAMPAGNE
5oz
Champagne Brut, Cordon Rouge, G.H. Mumm, France
70.
ROSÉ
5oz | 8oz
Pays D’oc, Cotes-des-Roses, Gérard Bertrand, France
20. | 30.
RED
5oz | 8oz
Chinon, Amaranthe Cabernet Franc, Baudry-Dutour, France 2023
18. | 28.
Chianti Classico, Lamole di Lamol, Italie 2022
24. | 37.
Côtes du Rhône, Vidal-Fleury, France 2021
24. | 37.
Bordeaux, Domaine Clarence Dillon, Clarendelle 2017
28. | 42.
Haute Vallée de l’Aude, Pinot Noir, Domaine de L’Aigle, 2022
28. | 42.
