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.
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
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
Puddings
CHOCOLATE & GINGER TART
sea buckthorn
14.
GLEN BRETON WHISKY PUDDING
sour cream ice cream
11.
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
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
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
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
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. | 84.
MOUSSEUX
5oz | btl
La Farra Prosecco, Veneto, Italie
14. | 65.
G.H. Martel ‘Cuvée Victoire Prestige’ Brut, Champagne, France
25. | 120.
Champagne Forget-Brimont Brut Rosé Premier Cru, France
30. | 145.
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.
Domaine Éric Chevalier ‘La Pièce de l’Orée’ Pinot Noir, Loire, France 2015
14. | 22. | 65.
Cave Spring ‘Dolomite’ Pinot Noir, Péninsule du Niagara, Canada 2016
15. | 24. | 72.
Ca’ del Baio ‘Bric del Baio’ Nebbiolo, Piémont, Italie 2016
16. | 26. | 75.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
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.
