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
Starters
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
11.
LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, cured hen’s yolk
14.
CHICKEN SALAD
sherry vinaigrette, marinated vegetables, sunflower seeds
19.
SEARED SALMON SALAD
lettuce, tomatoes, green beans, hen’s egg, pickles, seaweed buttermilk dressing
22.
Chef Kevin’s Curries
CHICKEN, BUTTERNUT SQUASH & GREEN PEA
served with basmati rice & mint raita
26.
CAULIFLOWER, MUSHROOM & BROCCOLI
served with basmati rice & mint raita
24.
CHEF’S MAURITIAN POUTINE
green apple curry sauce, cheese curds
14.
Bar George Classics
BEEF WELLINGTON
pastry-wrapped filet mignon, mushroom duxelles, prosciutto, broccoli, green peppercorn sauce
49.
HAMBURGER
bacon jam, tomato, aged cheddar, fries
22.
Side
FRIES
malt mayonnaise
7.
Date Night for Two
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
BEEF WELLINGTON
pastry-wrapped filet mignon, mushroom duxelles, prosciutto
SIDES
fries, broccoli, green peppercorn sauce
CHOCOLATE MOUSSE
116.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Dessert
Puddings
CHOCOLATE MOUSSE
12.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Brunch
Brunch
CHIA BOWL
granola, pressed yoghurt, berries
12.
PAIN PERDU
baked croissants, warm custard, muddled berries
14.
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, bannock Melba toast
13.
LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, cured hen’s yolk
14.
TUNA CRUDO
tonnato sauce, citrus vinaigrette, pomegranate, coriander
24./38.
QC HEIRLOOM TOMATO
pesto, shaved foie gras, prosciutto crumble, basil
22.
POACHED EGGS, GREEN BEANS & ALMONDS
Chef’s Mauritian Hollandaise, crumpet, prosciutto
19.
SMOKED SALMON & ST-VIATEUR BAGEL
cream cheese, red onion, capers, dill
17.
SMOKED HADDOCK HASH
poached eggs, Keen’s mustard cream, green onion
19.
GEORGE’S FULL ENGLISH
hen’s eggs, beans, tomato, black pudding, Toronto bacon, sausage, mushrooms
22.
OMELETTE FORESTIÈRE
mushrooms, lardons, tomato, caramelized onion, cheddar, duck fat potatoes
18.
HAMBURGER
cauliflower cheese, chips
22.
BUTLER’S STEAK & EGG
chips, Réform sauce
32.
Side
Toronto bacon
7.
duck fat potatoes
5.
sausage
7.
bacon
7.
Dessert
GLEN BRETON WHISKY PUDDING
11.
SORBETS & ICE CREAMS
9.
GEORGE’S MESS
11.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Cocktails
Signature
BLOOMING ROSE
tequila Hornitos Reposado, Chambord, citron
15.
RED MOON
tequila Hornitos Reposado, Amaro Nonino, citron, oeuf, amers de chocolat Aztec
15.
MIZZ GINLET
mezcal Convite Esencial, gin Diega, lime, amers Amargo Chuncho
19.
FANCY AN ESPRESSO?
rhum Diplomático Mantuano, Kahlúa, Baileys, Galliano, espresso
17.
LA FLUTE EN OR
gin Tanqueray, Fiol Prosecco, jus de pamplemousse, syrop Romarin
15.
GEORGE’S SHIVA
whisky Lot No. 40, Johnnie Walker Black, thé de jasmin, syrop de dates, cerise, fumé
18.
GOLDEN SQUARE MILE SOUR
gin Tanqueray, liqueur de fleur de sureau Bar George, cidre, citron, oeuf
17.
THE LINDEN TREE
vodka Belvedere, liqueur Galliano, lime, coriandre
21.
Classics
PIMM’S CUP
Pimm’s No. 1, citron, soda au gingembre, fraise, pomme verte, menthe
16.
LONDON MULE
gin Bar George de Dillon’s, bierre gingembre, lime
13.
HANKY PANKY
gin Bar George de Dillon’s, vermouth rouge, Fernet-Branca
15.
VESPER MARTINI
vodka Bar George de Dillon’s, gin Bar George de Dillon’s, Lillet apéritif
15.
CORPSE REVIVER NO. 2
gin Bar George de Dillon’s, Cointreau, Lillet apéritif, absinthe
16.
VIEUX CARRÉ
rye Canoe Single Barrel de Dillon’s, Hennessy VS, B&B par Bénédictine
21.
DARK & STORMY
Kraken, bière gingembre, lime
14.
MANHATTAN
rye Canoe Single Barrel de Dillon’s, vermouth rouge, angostura, cerise
14.
ROB ROY
rye Canoe Single Barrel de Dillon’s, 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 Bar George de Dillon’s, vermouth rouge, orange
14.
SOIXANTE QUINZE
Fiol Prosecco, gin Bar George de Dillon’s, citron
17.
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
Ribeiro, Formigo, Formigo de la Fuente, Espagne 2018
13. | 21. | 60.
Péninsule du Niagara, Riesling Dolomite, Cave Spring, Canada 2015
15. | 23. | 67.
Marche, Pecorino Irata, Clara Marcelli, Offida 2017
16. | 26. | 73.
Piémont, Cortese/Gavi di Gavi Rovereto , Picollo Ernesto, Italie 2018
16. | 26. | 73.
Californie, Chardonnay, Grayson Cellars, É.U. 2017
17. | 27. | 75.
Friuli, Carso Sauvignon, Castelvechhio 2017
19. | 28. | 85.
SPARKLING
5oz | btl
Prosecco, Fiol, Italie
15. | 65.
CHAMPAGNE
5oz | btl
Champagne Brut, Impérial, Moët & Chandon, France
33. | 200.
ORANGE
5oz | ¼L | btl
Umbria, Trebbiano Spoletino Grechetto, Biancofongoli, Fongoli, Italie 2018
17. | 27. | 75.
ROSÉ
5oz | ¼L | btl
Venétie, Rosato, è Bio, Perlage, Italie 2019
15. | 23. | 67.
RED
5oz | ¼L | btl
Jumilla, Monastrell, Parajes del Valle, Espagne 2018
12. | 19. | 58.
Vallée de Uco, Cabernet Sauvignon Reserva, Bodega Salentein 2017
15. | 23. | 67.
Péninsule du Niagara, Gamay, Cave Spring, Canada 2018
16. | 26. | 73.
Yarra Valley, Cabernet Sauvignon Fontaine, Dominique Portet, Australie 2017
17. | 27. | 75.
Maremma Toscana, Sangiovese Merlot, Commandante, Basile, Italie 2015
18. | 28. | 90.
Bourgogne, Pinot Noir Vielles Vignes, Le Château Ancienne Fortreresse, France 2017
20. | 32. | 95.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
