Menus
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 we will be offering a prix fixe dinner menu only, on Fri, June 7 and Sat, June 8. Brunch will be available from Fri, June 7 to Sun, June 9 as well.
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
9.
DEVILS ON HORSEBACK
bacon, almonds, prunes, whipped liver
14.
ARANCINI
black pudding, smoked cheddar, rouille
9.
CANADIAN OYSTERS
P/A
Starters
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
13.
TUNA CRUDO
citrus, horseradish, turnips, anchovy & cider dressing
19./34.
LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, lardons, cured hen’s yolk
14.
BEETROOT SALAD
goat cheese, shallot vinaigrette, grapes, sunflower seeds
16.
ENDIVE & SHAVED FOIE GRAS SALAD
smoked & fresh apple, apple surette, Québec maple syrup
21.
OCTOPUS SALAD
paprika-marinated chickpeas, eggplant caviar, charred orange, mint & lemon purée
25.
STEAK TARTARE
oyster mayonnaise, bannock, dulse
18./30.
Fish
BAKED SEA BASS
artichoke barigoule, pearl barley, prosciutto chips, lemon purée, beurre rouge
35.
ORGANIC SALMON
sweet potatoes, shiitake mushrooms, roasted eggplant, matelote sauce
31.
BLACK COD
curried squash, white bean cassoulet, sea asparagus, coriander, mussels, clams, sauce à la Caroline
39.
SEARED SEA SCALLOPS
black pudding, sunflower seeds, wild mushrooms, fingerling potatoes, spinach, brown butter jus
42.
Vegetable
VOL AU VENT
artichoke, root vegetables, wild mushroom, pickles, crispy vegetables, shiitake jus
28.
Meat
BEEF WELLINGTON
pastry-wrapped filet mignon, mushroom duxelles, prosciutto, chestnut purée, wild mushrooms, root vegetables, sea buckthorn, green peppercorn sauce
52.
ROAST SWEETBREADS
duchess potatoes, celery root, sauce grenobloise, caper berries, jus
39.
GRILLED VEAL CHOP
Yorkshire pudding, champ, onions four ways, blue cheese, whisky sauce
47.
BUTLER’S STEAK
chips, Reform sauce
30.
CORNISH HEN FOR TWO
puff pastry, pork farce, cranberry, fingerling potatoes, endive, arugula, sauce Albuféra
69.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Lunch
Snacks
ARANCINI
black pudding, smoked cheddar, rouille
9.
SCOTCH EGG
St-Canut porcelet, celery root remoulade
11.
RAREBIT TOAST
Lea & Perrins
9.
CHIPS
curry sauce
9.
DEVILS ON HORSEBACK
bacon, almonds, prunes, whipped liver
14.
Starters
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
13.
TUNA CRUDO
citrus, horseradish, turnips, anchovy & cider dressing
19./34.
LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, lardons, cured hen’s yolk
14.
BEETROOT SALAD
goat cheese, shallot vinaigrette, grapes, sunflower seeds
16.
ENDIVE & SHAVED FOIE GRAS SALAD
smoked & fresh apple, apple surette, Québec maple syrup
21.
OCTOPUS SALAD
paprika-marinated chickpeas, eggplant caviar, charred orange, mint & lemon purée
25.
STEAK TARTARE
oyster mayonnaise, bannock, dulse
18./30.
Mains
BAKED SEA BASS
artichoke barigoule, pearl barley, prosciutto chips, lemon purée, beurre rouge
35.
COD CAKE
salmon caviar, celery root remoulade, poached egg, arugula, sauce gribiche
24.
ORGANIC SALMON
Kevin’s kedgeree, hen’s egg, snap peas, smoked haddock, mint yoghurt, apple gastrique
28.
CHICKEN POT PIE
clotted cream, mixed mushrooms, roasted vegetables, mash & gravy
22.
HAMBURGER
cauliflower cheese, chips
21.
BUTLER’S STEAK
chips, Reform sauce
30.
BG CLUB SANDWICH & CHIPS
chicken, Toronto bacon, tomato, lettuce, herb aïoli
19.
VEAL LIVER & BLACK PUDDING
champ, onions five ways, sherry vin jus
26.
LINGUINE PUTTANESCA
tomato, olive, lemon, capers, anchovy
21.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Dessert
Puddings
DREAM OF JUNIPER
white chocolate, grapefruit, juniper berry meringue, lime & cucumber sorbet
13.
GLEN BRETON WHISKY PUDDING
sour cream ice cream
11.
GEORGE’S MESS
Chantilly, meringue, berries, mint
12.
BAKED ALASKA FOR TWO
chocolate & passion fruit financier, bay leaf ganache, caramel
22.
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
18.
OATMEAL & GRAINS
stewed apples, maple sugar
11.
CHIA SMOOTHIE BOWL
flaxseed, pressed yoghurt, berries
13.
POACHED EGGS & AVOCADO TOAST
roasted tomatoes, Branston chutney
16.
SMOKED HADDOCK HASH
fried eggs, Keen’s mustard cream, green onion
19.
GEORGE’S FULL ENGLISH
hen’s eggs, beans, tomato, black pudding, Toronto bacon, sausage, mushrooms
22.
SMOKED SALMON & ST-VIATEUR BAGEL
cream cheese, red onion, capers, dill
18.
PAIN PERDU
baked croissants, warm custard, muddled berries
15.
OMELETTE FORESTIÈRE
mushrooms, lardons, spinach, cheddar, duck fat potatoes
17.
L’AMÉRICAIN
two eggs, duck fat potatoes, bacon
17.
Sides
sausage
7.
bacon
7.
Toronto bacon
7.
viennoiserie
6.
buttermilk scone
4.
duck fat potatoes
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.
Brunch
Brunch
OATMEAL & GRAINS
stewed apples, maple syrup
11.
BG SMOOTHIE
banana, orange, spinach, passion fruit, almond milk
12.
CHIA SMOOTHIE BOWL
flaxseed, pressed yoghurt, berries
13.
PAIN PERDU
baked croissants, warm custard, muddled berries
15.
POACHED EGGS & AVOCADO TOAST
roasted tomatoes, Branston chutney
16.
SMOKED SALMON & ST-VIATEUR BAGEL
cream cheese, red onion, capers, dill
18.
SMOKED HADDOCK HASH
fried eggs, Keen’s mustard cream, green onion
19.
GEORGE’S FULL ENGLISH
hen’s eggs, beans, tomato, black pudding, Toronto bacon, sausage, mushrooms
22.
BÉNÉDICTINE EGGS
crumpet, Toronto bacon, sauce Choron, spinach
19.
OMELETTE FORESTIÈRE
mushrooms, lardons, spinach, cheddar, duck fat potatoes
17.
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
13.
BEETROOT SALAD
blue cheese, shallot vinaigrette, grapes, sunflower seeds
16.
HAMBURGER
cauliflower cheese, chips
21.
ORGANIC SALMON
Kevin’s kedgeree, hen’s egg, smoked haddock, mint yoghurt, apple gastrique
28.
L’AMÉRICAIN
two eggs, duck fat potatoes, bacon
17.
BUTLER’S STEAK
chips, Reform sauce
30.
Sides
sausage
7.
bacon
7.
Toronto bacon
7.
duck fat potatoes
6.
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
BY THE GLASS
WHITE
5oz | ¼L | btl
Formigo de la Fuente ‘Formigo’, Ribeiro, Espagne 2017
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.
Picollo Ernesto ‘Rovereto’ Cortese, Gavi di Gavi, Piémont, Italie 2017
14. | 22. | 65.
Grayson Cellars Chardonnay, Californie, É.U. 2017
16. | 26. | 75.
Domaine Germain Père et Fils Chardonnay, Bourgogne, France 2017
18. | 29. | 90.
SPARKLING
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 1er Cru, France
30. | 145.
RED
5oz | ¼L | btl
Domaine du Trapadis ‘Esprit’ Grenache, Rhône, France 2017
10. | 16. | 45.
Joie Cabernet Sauvignon, Vallée Centrale, Chili 2016
11. | 18. | 50.
Roc du Manoir ‘Côtes de Castillon’, Bordeaux, France 2014
14. | 22. | 65.
Cave Spring Gamay, Péninsule du Niagara, Canada 2017
15. | 24. | 70.
Basile Agricola ‘Comandante Maremma’, Toscane, Italie 2015
17. | 27. | 80.
Domaine Germain Père et Fils Pinot Noir, Bourgogne, France 2017
18. | 29. | 90.
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
9.
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
13.
SCOTCH EGG
St-Canut porcelet, celery root remoulade
11.
ARANCINI
black pudding, smoked cheddar, rouille
9.
BEETROOT SALAD
blue cheese, shallot vinaigrette, grapes, sunflower seeds
16.
SEARED CHILI SQUID
tomato vinaigrette, mint oil, gremolata
16.
HAMBURGER
cauliflower cheese, chips
21.
STEAK TARTARE
oyster mayonnaise, bannock, dulse
18./30.
BUTLER’S STEAK
chips, Reform sauce
30.
PLOUGHMAN’S BEST
meats, cheese, pickles
24.
TUNA CRUDO
citrus, horseradish, turnips, anchovy & cider dressing
19./34.
DEVILS ON HORSEBACK
bacon, almonds, prunes, whipped liver
14.
VEGETABLE CRUDITÉS
bagna càuda
16.
CANADIAN OYSTERS
P/A
Please make us aware of any food allergies, as there may be ingredients that are not listed.
