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FRANK Dinner Menu

STARTERS

daily soup
seasonal accompaniments
12
French onion soup
candied thyme, Canadian Gruyère, sourdough crouton
12
celery root composition
salt-baked celery root, fennel, candied walnut
orange coulis, fresh herb salad, celery cardamom vinaigrette
13
butter lettuce and bacon lardons salad
fig and goat cheese mousse, hazelnut rye crumb
grilled pear, marjoram, mustard dressing
14
steamed PEI mussels – great for sharing!
tarragon, fennel, cider
crostini, roasted tomato tapenade
16
charcuterie board
chef's selection
house pickles and mostarda, ramp kimchi
18

SIDES

pommes frites
smoked mayonnaise
7
aligot potatoes
chives
8
greens
shaved radish, house vinaigrette
7
charred Brussels sprouts
maple glaze, preserved lemon, chilies
7

MAINS

daily feature
ask your server!
MP
trout meunière
almond crusted, PEI mussels, carrot purée, bitter greens
red and green grapes, yuzu beurre noisette
27
beef bourguignon
stout-braised beef cheek, maple roasted carrots aligot potatoes, house mostarda, chives
28
Cornish rock hen
bacon bread pudding, charred maple glaze Brussels sprouts
sweet potato purée, chai peach chutney
wildflower honey jus
26
flat iron
confit new potatoes, roasted mushrooms, spinach, chimichurri coffee molasses jus
28
100 km barley risotto
herb pesto, roasted mushrooms, basil seedlings
mustard seed, Parmesan crisps
26

menus are subject to change without notice, due to product availability
prices exclude applicable taxes & gratuities

AGO Members enjoy a 10% discount at FRANK, excluding alcohol.


Executive Chef: Renée Bellefeuille

Chef de Cuisine: John Romick

Art Gallery of Ontario
317 Dundas Street West Toronto, Ontario, Canada M5T 1G4

Talk to FRANK. Call us at 416 979 6688.

Reserve your table.
Use our Online Reservation System

Hours of Operation:

FRANK Restaurant Monday Tuesday – Friday Saturday Sunday
CLOSED Lunch:
12 pm – 2:30 pm
Cinq–à–Sept:
4 pm – 7 pm
Brunch:
11 am – 2:30 pm
Brunch:
11 am – 3 pm
Dinner:
5:30 pm – 10 pm

Share and Enjoy: