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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
Snacks
OYSTER ROCKEFELLER
spinach, Pernod, smoked cheddar
18.
SCOTCH EGG
St-Canut porcelet, celery root remoulade
11.
RAREBIT TOAST
Lea & Perrins
9.
CHIPS
curry sauce
7.
DEVILS ON HORSEBACK
bacon, almonds, prunes, whipped liver
12.
MATANE SHRIMP ON WAFFLE
pickled mustard seeds, horseradish, tarragon
16.
CANADIAN OYSTERS
P/A
Starters
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
11.
TUNA CRUDO
kumquats, horseradish, turnips, anchovy & cider dressing
19./32.
LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, lardons, cured hen’s yolk
14.
BEETROOT SALAD
goat cheese, shallot vinaigrette, grapes, sunflower seeds
16.
ROASTED CAULIFLOWER SALAD
sesame yoghurt dressing, watercress, pickles, brioche croutons
17.
CURED FISH & CRUMPET
Earl Grey salmon, kipper butter, rollmops
16.
STEAK TARTARE
oyster mayonnaise, bannock, dulse
18./30.
Fish
BAKED SEA BASS
roasted fennel, dill pesto, pearl barley, candied lemon, grape antiboise
29.
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, cauliflower, walnuts, truffle brown butter
36.
Meat
BEEF WELLINGTON
pastry-wrapped filet mignon, mushroom duxelles, Ferme de L’Ile Montréal vegetables, green peppercorn sauce
49.
RABBIT LEG CONFIT
beluga lentils, braised Napa cabbage, maple-roasted red onions, mustard sauce
29.
GRILLED VEAL CHOP
Yorkshire pudding, champ, tomato confit, blue cheese, whisky sauce
46.
BUTLER’S STEAK
chips, Reform sauce
29.
DUCK DUO
roasted breast, leg confit, fingerling potato, spinach, turnip, leek, sea buckthorn jus
35.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Lunch
Snacks
MATANE SHRIMP ON WAFFLE
mustard seeds, horseradish, tarragon
16.
SCOTCH EGG
St-Canut porcelet, celery root remoulade
11.
RAREBIT TOAST
Lea & Perrins
9.
CHIPS
curry sauce
7.
DEVILS ON HORSEBACK
bacon, almonds, prunes, whipped liver
12.
Starters
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
11.
TUNA CRUDO
kumquats, horseradish, turnips, anchovy & cider dressing
19./32.
LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, lardons, cured hen’s yolk
14.
BEETROOT SALAD
goat cheese, shallot vinaigrette, grapes, sunflower seeds
16.
ROASTED CAULIFLOWER SALAD
sesame yoghurt dressing, watercress, pickles, brioche croutons
17.
CURED FISH & CRUMPET
Earl Grey salmon, kipper butter, rollmops
16.
STEAK TARTARE
oyster mayonnaise, bannock, dulse
18./30.
Mains
BAKED SEA BASS
roasted fennel, dill pesto, pearl barley, candied lemon, grape antiboise
29.
COD CAKE
salmon caviar, celery root remoulade, poached egg, sauce gribiche
24.
ORGANIC SALMON
Kevin’s kedgeree, hen’s egg, smoked haddock, mint yoghurt, apple gastrique
28.
CHICKEN POT PIE
clotted cream, mixed mushrooms, 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.
DUCK CONFIT & BLACK PUDDING COTTAGE PIE
Ferme de L’Ile Montréal vegetables, duchess potatoes
24.
CACIO E PEPE À L’ANGLAISE
linguine, smoked cheddar, Pecorino, broccoli
21.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Dessert
Puddings
CHOCOLATE & PASSION FRUIT FINANCIER
CHOCOLATE & PASSION FRUIT FINANCIER
13.
GLEN BRETON WHISKY PUDDING
sour cream ice cream
11.
GEORGE’S MESS
Chantilly, meringue, berries, mint
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
GEORGE’S CONTINENTAL
coffee/tea, fresh & compressed fruit, viennoiserie, yoghurt, preserves
17.
OATMEAL & GRAINS
stewed apples, maple sugar
10.
CHIA SMOOTHIE BOWL
flaxseed, pressed yoghurt, compressed fruits
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
duck egg, beans, tomato, black pudding, Toronto bacon, mushrooms
20.
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.
L’AMÉRICAIN
two eggs, duck fat potatoes, bacon
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
OATMEAL & GRAINS
stewed apples, maple sugar
10.
CHIA SMOOTHIE BOWL
flaxseed, pressed yoghurt, compressed fruits
12.
PAIN PERDU
baked croissants, warm custard, muddled berries
14.
POACHED EGGS & AVOCADO TOAST
roasted tomatoes, Branston chutney
15.
SMOKED SALMON & ST-VIATEUR BAGEL
cream cheese, red onion, capers, dill
16.
SMOKED HADDOCK HASH
poached eggs, Keen’s mustard cream, green onion
18.
GEORGE’S FULL ENGLISH
duck egg, beans, tomato, black pudding, Toronto bacon, mushrooms
20.
BÉNÉDICTINE EGGS
crumpet, Toronto bacon, Béarnaise, spinach
19.
OMELETTE FORESTIÈRE
mushrooms, lardons, spinach, Emmental, duck fat potatoes
16.
CREAM OF MUSHROOM SOUP
tarragon cream
11.
BEETROOT SALAD
goat cheese, shallot vinaigrette, grapes, sunflower seeds
16.
HAMBURGER
cauliflower cheese, chips
19.
ORGANIC SALMON
Kevin’s kedgeree, hen’s egg, smoked haddock, mint yoghurt, apple gastrique
28.
L’AMÉRICAIN
two eggs, duck fat potatoes, bacon
16.
BUTLER’S STEAK
chips, Reform sauce
28.
ALL DAY SUNDAY ROAST
P/A
Sides
sausage
7.
bacon
7.
Toronto bacon
7.
duck fat potatoes
5.
buttermilk scone
4.
viennoiserie
6.
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
Signature
PIMM’S CUP
Pimm’s No. 1, citron, Sprite
12.
BLOOMING ROSE
tequila Hornitos, Chambord, citron
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 Havana Club 3 ans, 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 Kraken, 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
AU VERRE
BLANC
5oz | ¼L | btl
Formigo de la Fuente ‘Formigo’, Ribeiro, Espagne 2016
11. | 18. | 50.
Cave Spring ‘Dolomite’ Riesling, Péninsule du Niagara, Canada 2015
13. | 20. | 60.
Terra Viva Pinot Grigio, Vénétie, Italie 2016
14. | 22. | 65.
Gini ‘Classico’ Soave, Vénétie, Italie 2016
15. | 24. | 70.
Grayson Cellars Chardonnay, Californie, É.U. 2015
16. | 26. | 75.
Nicolas Maillet ‘Mâcon Verzé’, Bourgogne, France 2015
18. | 29. | 85.
MOUSSEUX
5oz | btl
La Farra Prosecco, Veneto, Italie
14. | 65.
G.H. Mumm et Cie Cordon Rouge Brut, Champagne, France
28. | 144.
Champagne Forget-Brimont Brut Rosé Premier Cru, France
30. | 145.
ROSÉ
5oz | ¼L | btl
The Wine Love ‘Pink Kong’, Espagne
11. | 18. | 50.
La Source Gabriel, Côtes de Provence, France 2017
12. | 19. | 58.
ROUGE
5oz | ¼L | btl
Domaine du Trapadis ‘Esprit’ Grenache, Rhône, France 2016
10. | 16. | 45.
Joie Cabernet Sauvignon, Vallée Centrale, Chili 2014
11. | 18. | 50.
Roc du Manoir ‘Côtes de Castillon’, Bordeaux, France 2014
14. | 22. | 65.
Cave Spring ‘Dolomite’ Pinot Noir, Péninsule du Niagara, Canada 2016
15. | 24. | 70.
Ca’ del Baio ‘Bric del Baio’ Nebbiolo, Piémont, Italie 2016
16. | 26. | 75.
J. Bambara & Cie Bourgogne Hautes-Côtes de Beaune 2015
18. | 29. | 85.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Bar Bites
OYSTER ROCKEFELLER
spinach, Pernod, smoked cheddar
18.
SAUSAGE ROLLS
Houses of Parliament sauce
11.
RAREBIT TOAST
Lea & Perrins
9.
CHIPS
curry sauce
7.
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
11.
SCOTCH EGG
St-Canut porcelet, celery root remoulade
11.
MATANE SHRIMP ON WAFFLE
pickled mustard seeds, horseradish, tarragon
16.
BEETROOT SALAD
goat cheese, shallot vinaigrette, grapes, sunflower seeds
16.
SEARED CHILI SQUID
tomato vinaigrette, mint, olive oil
11
HAMBURGER
cauliflower cheese, chips
19
STEAK TARTARE
oyster mayonnaise, bannock, dulse
18/30
BUTLER’S STEAK
chips, Reform sauce
29
PLOUGHMAN’S BEST
meats, cheese, pickles
24
TUNA CRUDO
kumquats, horseradish, turnips, anchovy & cider dressing
19/32
DEVILS ON HORSEBACK
bacon, almonds, prunes, whipped liver
12
VEGETABLE CRUDITÉS
housemade hummus
14
CANADIAN OYSTERS
P/A
Please make us aware of any food allergies, as there may be ingredients that are not listed.
