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FRANK Dinner Menu

STARTERS

daily soup 10
onion soup
Canadian gruyère, sourdough crouton sherry-spiked sultanas, candied thyme
12
Belem’s 10 Year Old Malmsey Madeira, Portugal

15

classic wedge salad
ranch dressing, gorgonzola, caramelized onion, herbs croutons, cherry tomatoes, bacon lardons, olive oil
12
Jansz NV Rose Tasmania, Australia

18

yook hwe beef tartare
pickled cucumber & pear, egg yolk, radish, kimchi purée
17
Boroli Barbera d’Alba 2013 Piedmont, Italy

14

cured trout pastrami
squash textures, horseradish, sorrel, apple, raisin gastrique
12
13th Street Gamay Noir 2014 Niagara Peninsula

14

winter greens
chicory, confit fingerling potatoes, pickled cranberries roasted pear vinaigrette, port reduction
11
Norm Hardie Pinot Noir 2013 Niagara-on-the-Lake

18

MAINS

seared scallop
pork belly, burnt calamansi, honeycrisp apple, borage
26
Annie’s Lane Riesling 2013 Clare Valley, Australia

13

sea bream
creamed celery root, pickled onion, watercress double smoked bacon, pea broth
24
Domaine Chotard Sancerre 2014 Loire Valley, France

19

Creole clam bake
Andouille sausage, grilled corn, fingerling potatoes, brandy
24
Belstar Prosecco NV Veneto, Italy

16

Cornish hen
Southern fried, buttercream whipped parsnips, cornbread spicy plum, sarsaparilla gastrique
25
Matto Pinot Grigio 2014 Veneto, Italy

15

steak frites
flat iron, parmesan frites, Bordelaise marrow bone
29
Mission Hill Reserve Merlot 2013 Okanagan Valley

14

short rib
stout & molasses braised, cider kraut, pierogi wontons hickory sticks, pistachio
32
Fattoria di San Quintino Chianti DOCG 2013 Tuscany, Italy

12

gnudi
northern woods mushroom Pugliese, smoked eggplant rosemary, ricotta salata
22
Appleby Lane Pinot Noir 2012 Nelson, New Zealand

15

vegan taco
crispy tofu, sriracha maple glaze, cashew sour cream jicama cabbage slaw, goji berries, chia seeds
20
Domaine de la Villaudiere Sancerre 2014 Loire Valley, France

15

SIDES

pommes frites
curry aioli
7
Brussels sprouts
sambal bacon jam
7
Malaysian slaw
julienned root vegetables, pickled ginger crispy lotus & taro root, chili lime vinaigrette
10

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

Sommelier: Mark Moffatt

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

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