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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.
Cocktails
Signature
BLOOMING ROSE “TWO WAYS”
tequila Hornitos Reposado or gin Romeo’s, Chambord, citron
15.
GOLDEN SQUARE MILE SOUR
gin Tanqueray, Dillon’s Bar George elderflower, liqueur de fleur de sureau St-Germain, cidre, citron, œuf
14.
LADY STEPHEN NO. 2
cava, pisco El Gobernador, Contratto blanc, citron, basilic
33.
MIZZ GINLET
mezcal Convite Esencial, gin Diega, lime, amers Amargo Chuncho
23.
FANCY AN ESPRESSO?
rhum Diplomático Mantuano, Kahlúa, Baileys, liqueur Galliano, espresso
16.
LA FLUTE EN OR
gin Tanqueray, cava Villa Conchi, jus de pamplemousse, sirop romarin
16.
GEORGE’S SHIVA
whisky Lot No. 40, scotch Johnnie Walker Black, hibiscus, sirop de dates, fumé
17.
HER MAJESTY’S DISPLEASURE
gin Romeo’s, amaro, liqueur Ancho Reyes, eau de vie de poire, Calvados
36.
TASTES LIKE CANDY
vodka Stolichnaya, bonbons Nerds écrasés, barbe à papa, orange, vanille
14.
BOUILLON D’ENFER
gin Dillon’s Bar George, amaro Meletti, Seedlip agrumes
24.
THE LINDEN TREE
vodka Belvedere, liqueur Galliano, lime, coriandre
22.
UNLUCKY 13
bourbon Buffalo Trace, Becherovka, vodka Dillon’s Bar George fraise et rhubarbe
23.
AZZURA
bière Peroni, sirop de citronelle, jus de citron, thé hibiscus
9.
SMOKING
brandy D’Eaubonne V.S.O.P., Contratto Blanc, xérès Hidalgo La Gitana Manzanilla
13.
L’HORLOGE
mezcal Convite Pechuga, tequila Hornitos Reposado, espresso, sirop de agave
20.
L’OURS
tequila Hornitos Reposado, schnapps, DeKuyper Peachtree, fire water
18.
MÉNAGE
rhum Diplomatico Mantuano, ancho chiles, angostura, orange
18.
Classics
PIMM’S CUP
Pimm’s No. 1, gin St. Laurent, citron, soda au gingembre, fraise, menthe
17.
DARK & STORMY
rhum Kraken, bière gingembre, lime
14.
LONDON MULE
gin Dillon’s Bar George, bière gingembre, lime
14.
ROB ROY
scotch Johnnie Walker, vermouth rouge, angostura
14.
SIDECAR
brandy Torres 10 impérial, Cointreau, citron
15.
ou
Hennessy V.S., Cointreau, citron
30.
OLD FASHIONED
bourbon Jim Beam, orange, sucre, angostura
14.
NEGRONI
Campari, gin Dillon’s Bar George, vermouth rouge, orange
14.
SOIXANTE QUINZE
cava Villa Conchi, gin Dillon’s Bar George, citron
20.
PAPER PLANE
bourbon Jim Beam, Aperol, amaro Averna Siciliano, jus de citron
14.
AVIATION
gin Tanqueray, liqueur de violette, Luxardo Maraschino, lemon
14.
CORPSE REVIVER NO. 2
gin Tanqueray, Cointreau, Lillet Blanc apéritif, absinthe
17.
VIEUX CARRÉ
whisky Dillon’s Canoe rye, Hennessy VS, B&B par Bénédictine, vermouth rouge
23.
MANHATTAN
whisky Dillon’s Canoe rye, vermouth rouge, angostura, cerise
14.
GODFATHER
bourbon Jim Beam, amaretto Disaronno
14.
MAI TAI
rhum Trois-Rivières Cuvée de l’Océan, rhum Barbancourt, Cointreau, lime
19.
BRAMBLE
gin St. Laurent, jus de citron, Chambord, framboise
15.
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
CHIPS
Mom’s curry sauce
9.
CRUDITÉS
vegetables, romesco sauce
9.
ARANCINI
black pudding, smoked cheddar, rouille sauce
9.
DEVILS ON HORSEBACK
bacon, almonds, prunes, whipped liver parfait, Réform sauce
14.
CANADIAN OYSTERS
19/38
CHICKEN LIVER TOAST
pickled cipollini, fermented blueberry, sourdough bread, sea buckthorn
9.
PLOUGHMAN’S BEST
meats, rarebit toast, chicken liver parfait, pickles
21.
ARCADIAN STURGEON CAVIAR
crumpets, egg white & yolk, red onion, chives, crème fraîche (30g)
172.
The Baron’s Lavish Elixir Diplomatico Ambassador rum, Beluga vodka, Lillet Blanc, Chardonnay syrup, fleur de sel
62.
Starter
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
12.
SALMON CRUDO
citrus vinaigrette, compressed melon, salmon roe, basil
18./28.
OCTOPUS
orange, shishito peppers, Mom’s vindaye sauce, mint
32.
STEAK TARTARE
oyster mayonnaise, nori, cured hen’s yolk, pickles
18./32.
BG LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, cured hen’s yolk
14.
BEET SALAD
goat cheese, sherry vinaigrette, grapes, sunflower seeds, mandarin oil
16.
Vegetable
CAULIFLOWER STEAK
miso vinaigrette, cauliflower purée, pomegranate, pickled vegetables
18.
GNOCCHI
farm mushrooms, corn, curry brown butter, pine nuts, ricotta, mint
22.
Fish
TUNA WELLINGTON
grilled lettuce, cauliflower antiboise, pickled sea buckthorn, matelote sauce
38.
HALIBUT
summer cassoulet, mussels, calms, coriander oil, Caroline sauce
36.
SCALLOPS
gnocchi, grape beurre blanc, almond croûte
36.
Meat
BEEF WELLINGTON
pastry-wrapped filet mignon, mushroom duxelles, prosciutto, chestnut & parsnip purée, grilled mushrooms, green peppercorn sauce
58.
HAMBURGER
bacon jam, malt mayonnaise, old cheddar, tomato, chips
24.
BUTLER’S STEAK
chips, Réform sauce
34.
STUFFED QUAIL
brioche, grilled broccolini, whipped liver parfait, tarragon oil, sauce suprême
29.
GRILLED CÔTE DE BOEUF FOR TWO
roasted new potatoes, grilled mushrooms, horseradish cream, Bordelaise sauce
128.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Dessert
GLEN BRETON WHISKY PUDDING
sour cream ice cream
12.
Smoking D’Eaubonne V.S.O.P. brandy, Contratto Blanc, Hidalgo La Gitana Manzanilla sherry
13.
CHOCOLATE FONDANT
dulce de leche ice cream
12.
L’Horloge Convite Pechuga mezcal, Hornitos Reposado tequila, espresso, agave syrup
20.
BAKED ALASKA FOR TWO
chocolate & passion fruit ice cream, financier, bay leaf ganache, caramel
22.
L’Ours Hornitos Reposado tequila, DeKuyper Peachtree schnapps, hot water
18.
ICE CREAM & SORBETS
9.
Fancy an Espresso? Diplomatico Mantuano rum, Galliano, Baileys, Kahlúa
16.
GEORGE’S MESS
Chantilly cream, meringue, small fruits, mint
11.
Ménage Diplomatico Mantuano rum, ancho chiles, angostura bitters, orange
18.
BAKED JERSEY ROYAL FOR TWO
puff pastry wrapped cheese, honeycomb
32.
Don Pedro Ximénez 1987 (2oz)
28.
THREE QUÉBÉC CHEESES
chutney
18.
Lacroix cider
12.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Brunch
Brunch
CANADIAN OYSTERS
19./38.
CHIA BOWL
granola, pressed yoghurt, coconut flakes, turmeric
9.
PAIN PERDU
baked croissants, warm custard, muddled berries
15.
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
12.
ARCADIAN STURGEON CAVIAR
crumpets, egg white & yolk, red onion, chives, crème fraîche (30g)
172.
The Baron’s Lavish Elixir Diplomatico Ambassador rum, Beluga vodka, Lillet Blanc,
Chardonnay syrup, fleur de sel
62.
BG LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, cured hen’s yolk
14.
BEET SALAD
goat cheese, sherry vinaigrette, grapes, sunflower seeds, mandarin oil
16.
EGGS BENEDICT
Chef’s Mauritian Hollandaise sauce, spinach, crumpet, smoked salmon
19.
SMOKED SALMON & ST-VIATEUR BAGEL
cream cheese, red onion, capers, dill
18.
AVOCADO TOAST
poached eggs, avocado, tomato, sourdough
16.
SMOKED HADDOCK HASH
poached eggs, Keen’s mustard cream, green onion
16.
GEORGE’S FULL ENGLISH
hen’s eggs, beans, tomato, black pudding, Toronto bacon, sausage, mushrooms
19.
OMELETTE FORESTIÈRE
mushrooms, lardons, tomato, caramelized onion, cheddar, duck fat potatoes
17.
NIÇOISE SALAD
tuna, sherry vinaigrette, tonnato sauce, green beans, radish, olives, hen’s egg
28.
SALMON
grilled lettuce, pickled sea buckthorn, cauliflower antiboise, sauce ravigote
24.
HAMBURGER
bacon jam, malt mayonnaise, old cheddar, tomato, chips
24.
BUTLER’S STEAK & EGG
chips, chimichurri sauce
34.
Sides
sausage
7.
bacon
7.
duck fat potatoes
5.
viennoiserie
6.
scone
5.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Wines
BY THE GLASS
WHITE
5oz | ¼L | btl
Péninsule du Niagara, Riesling Dry, Cave Spring, Canada 2017
12. | 19. | 63.
Pinot Grigio delle Venezie, Perlage, Italie 2017
15. | 23. | 67.
Soave Classico, Le Robine, Gini, Italie 2015
18. | 28. | 88.
Petit Chablis, Domaine C&F Gueguen, France 2019
20. | 32. | 95.
Alsace, Le Pinot Gris de Stéphane, Les Vins Pirouettes, France 2014
20. | 32. | 95.
SPARKLING
5oz | btl
Cava Villa Conchi, Espagne
14. | 62.
Prosecco, Fiol, Italie
15. | 65.
CHAMPAGNE
5oz | btl
Champagne Brut, Taittinger, France
29. | 200.
ROSÉ
5oz | ¼L | btl
Côtes de Provence, Miraval, France 2018
16. | 26. | 76.
RED
5oz | ¼L | btl
Côtes du Lot, Malbec Marcel, Château du Cèdre, France 2018
12. | 19. | 63.
Bordeaux, Château Les Arromans, France 2017
14. | 22. | 68.
Vallée de Uco, Cabernet Sauvignon, Bodegas Salentein, Argentine 2017
15. | 23. | 69.
Péninsule du Niagara, Gamay, Cave Spring, Canada 2018
17. | 27. | 78.
Bourgogne, Pinot Noir Vielles Vignes, Le Château Ancienne Forteresse, France 2017
20. | 32. | 95.
MTLàTABLE
June 23–Oct 11
available Sun–Tues for dinner & Mon–Fri for lunch
$39 Three-Course Menu
excludes tax & gratuity
CARYA FARM MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
–
NIÇOISE SALAD
Gaspésie tuna, sherry vinaigrette, tonnato sauce, green beans, radish, olives, hen’s egg
–
GEORGE’S MESS
white chocolate ganache, caramelized chocolate, mint granité, Quebec berries
Please make us aware of any food allergies, as there may be ingredients that are not listed.
