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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.

Dinner
Dinner

Snacks

WHELKS ON TOAST

mushy peas, beurre Maître d’Hôtel persillé, horseradish
16.

SCOTCH EGG

St-Canut porcelet, celery root remoulade
10.

RAREBIT TOAST

Lea & Perrins
9.

CHIPS

curry sauce
7.

DEVILS ON HORSEBACK

bacon, almonds, prunes, whipped liver
11.

CANADIAN OYSTERS

P/A


Starters

CREAM OF MUSHROOM SOUP

shimeji & maitake fricassée, bannock Melba toast
12.

TUNA CRUDO

blood orange, horseradish, turnips, anchovy & cider dressing
18./32.

LETTUCE SALAD

aged Avonlea cheddar, seaweed buttermilk dressing, lardons, cured hen’s yolk
13.

BEETROOT SALAD

creamed feta, shallot vinaigrette, grapes, sunflower seeds
14.

WARM & RAW ROOT VEGETABLE SALAD

habitant hummus, pickles, sesame gastrique, brioche croutons
16.

CURED FISH & CRUMPET

Earl Grey salmon, kipper butter, rollmops
16.

STEAK TARTARE

oyster mayonnaise, bannock, dulse
18./30.


Fish

SEARED ATLANTIC MACKEREL

Newfoundland salt, peas, mint, crispy buttermilk polenta
26.

ORGANIC SALMON

sweet potatoes, shiitake mushrooms, roasted eggplant, matelote sauce
29.

ICELANDIC COD

curried squash, white bean cassoulet, coriander, mussel sauce à la Caroline
34.

SEARED SEA SCALLOPS

black pudding ravioli, cauliflower, walnuts, sage brown butter
36.


Meat

BEEF WELLINGTON

pastry-wrapped filet mignon, mushroom duxelles, roasted young carrots, green peppercorn sauce
47.

ROAST CORNISH HEN & STUFFED LEG

fingerling potato confit, watercress pesto, Brussels sprouts, Reform sauce
28.

SIRLOIN STEAK

Yorkshire pudding, champ, whisky gravy
46.

BUTLER’S STEAK

chips, Reform sauce
29.

ST-CANUT PORCELET RACK

beluga lentils, sunchokes, maple-roasted red onions, sea buckthorn jus
35.


Please make us aware of any food allergies, as there may be ingredients that are not listed.

Lunch
Lunch

Snacks

WHELKS ON TOAST

mushy peas, beurre Maître d’Hôtel persillé, horseradish
16.

SCOTCH EGG

St-Canut porcelet, celery root remoulade
10.

RAREBIT TOAST

Lea & Perrins
9.

CHIPS

curry sauce
7.

DEVILS ON HORSEBACK

bacon, almonds, prunes, whipped liver
11.


Starters

CREAM OF MUSHROOM SOUP

shimeji & maitake fricassée, bannock Melba toast
12.

TUNA CRUDO

blood orange, horseradish, turnips, anchovy & cider dressing
18./32.

LETTUCE SALAD

aged Avonlea cheddar, seaweed buttermilk dressing, lardons, cured hen’s yolk
13.

BEETROOT SALAD

creamed feta, shallot vinaigrette, grapes, sunflower seeds
14.

WARM & RAW ROOT VEGETABLE SALAD

habitant hummus, pickles, sesame gastrique, brioche croutons
16.

CURED FISH & CRUMPET

Earl Grey salmon, kipper butter, rollmops
16.

STEAK TARTARE

oyster mayonnaise, bannock, dulse
18./30.


Mains

SEARED ATLANTIC MACKEREL

Newfoundland salt, peas, mint, crispy buttermilk polenta
26.

COD CAKE

trout caviar, celery root remoulade, sauce gribiche
21.

ORGANIC SALMON

Kevin’s kedgeree, hen’s egg, smoked haddock, lime chutney, apple gastrique
25.

CHICKEN POT PIE

clotted cream, buttons, roasted vegetables, mash & gravy
22.

HAMBURGER

cauliflower cheese, chips
19.

BUTLER’S STEAK

chips, Reform sauce
29.

BG CLUB SANDWICH & CHIPS

roast Cornish hen, Toronto bacon, tomato, lettuce, piccalilli mayo
19.

BLACK PUDDING RAVIOLO

cauliflower, walnuts, sherry brown butter
18.

CACIO E PEPE À L’ANGLAISE

orecchiette, smoked cheddar, Pecorino, Brussels sprouts
21.


Please make us aware of any food allergies, as there may be ingredients that are not listed.

Dessert
Dessert

Puddings

CHOCOLATE & GINGER TART

sea buckthorn
14.

GLEN BRETON WHISKY PUDDING

sour cream ice cream
9.

GEORGE’S MESS

Chantilly, meringue, berries
12.

THREE CHEESES

chutney
18.

SORBETS & ICE CREAMS

9.


Please make us aware of any food allergies, as there may be ingredients that are not listed.

Breakfast
Breakfast

Breakfast

GEORGE’S CONTINENTAL

coffee/tea, fresh fruit, viennoiserie, yoghurt, preserves
18.

OATMEAL & GRAINS

stewed apples, maple sugar
8.

CHIA SMOOTHIE BOWL

flaxseed, kale, prunes, pressed yoghurt
12.

POACHED EGGS & AVOCADO TOAST

roasted tomatoes, Branston chutney
15.

SMOKED HADDOCK HASH

poached eggs, Keen’s mustard cream, green onion
18.

GEORGE’S FULL ENGLISH

two fried eggs, beans, tomato, black pudding, Toronto bacon, mushrooms
19.

SMOKED SALMON & ST-VIATEUR BAGEL

cream cheese, red onion, capers, dill
16.

PAIN PERDU

baked croissants, warm custard, muddled berries
14.

OMELETTE FORESTIÈRE

mushrooms, lardons, spinach, cheddar, duck fat potatoes
16.


Sides

sausage

7.

bacon

7.

Toronto bacon

7.

viennoiserie

6.

buttermilk scone

4.

duck fat potatoes

5.


Drinks

BLOODY CAESAR

vodka or gin, Clamato, Lea & Perrins, lime
11.

BLOODY MARY

vodka or gin, tomato juice, Lea & Perrins, lemon
11.

MIMOSA

bubbles, freshly squeezed orange juice
12.

BRITISH COFFEE

gin, coffee liqueur, coffee, cream
12.

FRESH JUICES

orange, grapefruit, apple or daily juice
each 5.


Please make us aware of any food allergies, as there may be ingredients that are not listed.

Brunch
Brunch

Brunch

OATMEAL & GRAINS

stewed apples, maple sugar
10.

CHIA SMOOTHIE BOWL

flaxseed, kale, prunes, pressed yoghurt
12.

PAIN PERDU

baked croissants, warm custard, muddled berries
13.

POACHED EGGS & AVOCADO TOAST

roasted tomatoes, Branston chutney
15.

SMOKED HADDOCK HASH

poached eggs, Keen’s mustard cream, green onion
16.

GEORGE’S FULL ENGLISH

George’s fried eggs, beans, tomato, black pudding, Toronto bacon, mushrooms
19.

BÉNÉDICTINE EGGS

crumpet, Toronto bacon, Béarnaise, spinach
19.

OMELETTE FORESTIÈRE

mushrooms, lardons, spinach, Emmental, duck fat potatoes
16.

CREAM OF MUSHROOM SOUP

tarragon cream
10.

BEETROOT SALAD

creamed feta, shallot vinaigrette, grapes, sunflower seeds
14.

HAMBURGER

cauliflower cheese, chips
19.

ATLANTIC MACKEREL

Newfoundland salt, creamed horseradish, neeps & tatties
24.

BUTLER’S STEAK

chips, Reform sauce
28.

ALL DAY SUNDAY ROAST

P/A


Sides

VIENNOISERIE

6.

TORONTO BACON

7.

SAUSAGE

7.

BUTTERMILK SCONE

4.

DUCK FAT POTATOES

5.


Drinks

BLOODY CAESAR

vodka or gin, Clamato, Lea & Perrins, lime
11.

BLOODY MARY

vodka or gin, tomato juice, Lea & Perrins, lemon
11.

MIMOSA

bubbles, freshly squeezed orange juice
12.

BRITISH COFFEE

gin, coffee liqueur, coffee, cream
12.

FRESH JUICES

orange, grapefruit, apple or daily juice
each 5.


Please make us aware of any food allergies, as there may be ingredients that are not listed.

Cocktails
Cocktails

Signature

PIMM’S CUP

Pimm’s No. 1, citron, Sprite
12.

BLOOMING ROSE

tequila Hornitos, Chambord, citron, framboise, sirop romarin
13.

GOLDEN SQUARE MILE SOUR

gin Beefeater, liqueur de fleur de sureau St-Germain, cidre, citron, œuf
17.

LADY STEPHEN NO. 1

vin mousseux, rhum Bacardi Superior, ananas, thé vert
15.

SURLY OLD UNCLE

Pimm’s No. 1, vermouth rouge, gin Beefeater, pamplemousse
13.

BITTER AUNT

Pimm’s No. 1, Chambord, Aperol, vin blanc, canneberge, gingembre
14.

BOULEVARDIER DU BARON

whisky Lot No. 40, Campari, vermouth rouge, liqueur maraschino
14.


Classiques

DARK & STORMY

rhum noir épicé, bière gingembre, lime
12.

COCKTAIL DUBONNET

Dubonnet Rouge, gin Beefeater, angostura, citron
12.

ROB ROY

scotch Johnnie Walker Black, vermouth rouge, angostura
12.

SIDECAR

brandy, triple sec, citron
12.

OLD FASHIONED

bourbon Jim Beam, orange, sucre, angostura
12.

NEGRONI

Campari, gin Beefeater, vermouth rouge, orange
12.

SOIXANTE QUINZE

vin mousseux, gin Beefeater, citron
12.

WHITE LADY

gin Beefeater, Cointreau, citron
12.


Please make us aware of any food allergies, as there may be ingredients that are not listed.

Wines
Wines

AU VERRE

BLANC

5oz | ¼L | btl

Formigo de la Fuente ‘Formigo’, Ribeiro, Espagne 2015
11. | 18. | 50.

Cave Spring ‘Dolomite’ Riesling, Péninsule du Niagara, Canada 2015
13. | 20. | 60.

Terra Viva Pinot Grigio, Vénétie, Italie 2015
14. | 22. | 65.

Gini ‘Classico’ Soave, Vénétie, Italie 2015
15. | 24. | 70.

Grayson Cellars Chardonnay, Californie, É.U. 2015
16. | 26. | 75.

Nicolas Maillet ‘Mâcon Verzé’, Bourgogne, France 2015
18. | 29. | 84.


MOUSSEUX

5oz | btl

La Farra Prosecco, Veneto, Italie
14. | 65.

G.H. Martel ‘Cuvée Victoire Prestige’ Brut, Champagne, France
25. | 120.


ROUGE

5oz | ¼L | btl

Domaine du Trapadis ‘Esprit’ Garnacha, Rhône, France 2015
10. | 16. | 45.

Joie Cabernet Sauvignon, Vallée Centrale, Chili 2014
11. | 18. | 50.

Cave Spring ‘Dolomite’ Pinot Noir, Péninsule du Niagara, Canada 2015
14. | 22. | 65.

Roc du Manoir ‘Côtes de Castillon’, Bordeaux, France 2014
14. | 22. | 65.

Ca’ del Baio ‘Bric del Baio’ Nebbiolo, Piémont, Italie 2014
16. | 26. | 75.

François Raquillet Pinot Noir, Bourgogne, France 2015
18. | 29. | 84.


Please make us aware of any food allergies, as there may be ingredients that are not listed.

Bar Bites
Bar Bites
WHELKS ON TOAST

mushy peas, horseradish, beurre Maître d’Hôtel persillé
16.

SAUSAGE ROLLS

Houses of Parliament sauce
9.

RAREBIT TOAST

Lea & Perrins
9.

CHIPS

curry sauce
7.

CREAM OF MUSHROOM SOUP

shimeji & maitake fricassée, bannock Melba toast
12.

SCOTCH EGG

St-Canut porcelet, celery root remoulade
10.

CURED FISH & CRUMPET

Earl Grey salmon, kipper butter, rollmops
16.

FRIED SMELTS

malt mayonnaise
9.

HAMBURGER

cauliflower cheese, chips
19.

STEAK TARTARE

oyster mayonnaise, dulse
18./30.

BUTLER’S STEAK

chips, Reform sauce
29.

PLOUGHMAN’S BEST

meats, cheese, bread
21.

TUNA CRUDO

blood orange, horseradish, turnips, anchovy & cider dressing
18./32.

DEVILS ON HORSEBACK

bacon, almonds, prunes, whipped liver
11.

CANADIAN OYSTERS

P/A


Please make us aware of any food allergies, as there may be ingredients that are not listed.


BAR GEORGE

Le Mount Stephen
1440, rue Drummond
Montréal, QC H3G 1V9
514-669-9243