Join us for dinner Tuesday to Saturday, 5:30 – 10:30 pm
STARTERS
| soup of the day, seasonal & locally inspired | 9 |
| waldorf salad honey crisp, ginger gold, and gala apples with celeriac, walnuts, coronation grape raisins, grainy mustard-mayonnaise | 11 |
| baby arugula & ovendried san marzano tomato salad with feta cheese, black olives, tomato vinaigrette | 12 |
| pan seared halloumi cheese on crisp polenta & caper flecked peperonata | 13 |
| grilled octopus smoked paprika marinade, warm salad of chickpeas, merguez sausage, pequillo peppers, baby spinach | 14 |
| house cured dilled gravlax, roasted heirloom beets, fennel slaw, dill & horseradish pressed yogurt | 14 |
| torchon of quebec foie grase, ratafia marinated stone fruit compote & brioche toasts | 16 |
LARGER PLATES
| house made ricotta gnocchi with balsamic braised radicchio, roasted pearl onions, and wild mushrooms in a mushroom jus | 22 |
| rare roasted magret of duck with beluga lentil ragout and grilled baby leeks, with cloudberry sauce | 26 |
| seared b.c steelhead trout with braised flageolet beans, roasted torpedo onion, sauteed mushroom greens, red wine sauce | 27 |
| seared sea scallops, grilled baby leeks, oven-dried tomato, french beans, dungeness crab yellow tomato sauce | 28 |
| roasted b.c halibut on braised escarole, roasted baby turnip, sauteed chanterelles & corn veloute | 28 |
| grilled st. canut milk fed pork loin, mushroom & root vegetable hash, apple sage jus | 30 |
| rack of dufferin county spring lamb, white bean - parsnip puree, heirloom carrots & beets, black currant jus | 30 |
| grilled cumbrae farms ribeye steak, roasted jerusalem artichoke, ontario music garlic, yellow beans, marrow butter | 31 |
SIDES
| house-cut frites meyer lemon mayo and housemade ketchup | 6 |
| soiled reputation greens sherry vinaigrette | 6 |
| braised beluga lentils roasted baby carrots | 6 |
Executive Chef: Anne Yarymowich
Pastry Chef: Van Vi Lam
Art Gallery of Ontario
317 Dundas Street West Toronto, Ontario, Canada M5T 1G4
Talk to FRANK. Email or call us at 416 979 6688.
Reserve your table.
Use our Online Reservation System
Last modified on February 2, 2012
