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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

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

CAVIAR

egg white & yolk, red onion, chives, crème fraîche (30g)
146.


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
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
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

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

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
Cocktails

Signature

BLOOMING ROSE

tequila Sauza, Chambord, citron
15.

GOLDEN SQUARE MILE SOUR

gin Tanqueray, 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
16.

SURLY OLD UNCLE

Pimm’s No. 1, vermouth rouge, gin Tanqueray, pamplemousse
14.

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
16.

THE LINDEN TREE

vodka Belvedere, liqueur Galliano, lime, coriandre
21.


Classics

PIMM’S CUP

Pimm’s No. 1, citron, Sprite
14.

DARK & STORMY

rhum Kraken, bière gingembre, lime
14.

COCKTAIL DUBONNET

Dubonnet Rouge, gin Tanqueray, angostura, citron
13.

ROB ROY

scotch Johnnie Walker Red, vermouth rouge, angostura
14.

SIDECAR

brandy, Cointreau, citron
14.
ou
Hennessy VS, Cointreau, citron
30.

OLD FASHIONED

bourbon Jim Beam, orange, sucre, angostura
14.

NEGRONI

Campari, gin Tanqueray, vermouth rouge, orange
14.

SOIXANTE QUINZE

vin mousseux, gin Tanqueray, citron
17.

WHITE LADY

gin Tanqueray, Cointreau, citron
14.


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

Wines
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

Fiol Prosecco, 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.


ROSÉ

5oz | ¼L | btl

Franck & Oliver Mousset ‘Tendance’ Caladoc, Méditerranée 2018
16. | 26. | 75.

RED

5oz | ¼L | btl

Domaine du Trapadis ‘Esprit’ Grenache, Rhône, France 2017
10. | 16. | 45.

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

Dominique Portet ‘Fonatine’ Cabernet Sauvignon, Yarra Valley 2016
15. | 24. | 70.

Cave Spring Pinot Noir, Péninsule du Niagara, Canada 2017
15. | 24. | 70.

Basile ‘Cartacanta’ Monteccuco Sangiovese, Toscane 2015
18. | 29. | 90.

Lucien Muzard & Fils, Bourgogne, France 2017
20. | 32. | 95.


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

Bar Bites
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.


BAR GEORGE

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