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FRANK Dinner Menu

STARTERS

daily soup 10
baby kale & watermelon salad
kale, watermelon, feta
pomegranate dressing
12
warm wild mushroom panzanella salad
warm wild mushrooms, butter toasted bread
baby arugula, goat cheese
grainy mustard dressing
14
cauliflower fritters
tamarind sauce, coconut coriander chutney
12
shrimp ceviche
toasted crispy corn, fried plantain
16
charcuterie (daily selection)
assortment of chutneys & mustards, grilled bread
add cheese
16 x 1
19 x 2
3 x 1-oz. / 5 x 2-oz.

MAINS

sweet piri-piri half chicken
pan-roasted boneless crispy half chicken
warm orzo salad
21
pan-roasted duck breast
blood orange gastrique, brussel leaves, root vegetable mash
25
sea bream
golden saffron broth, swiss chard, micro sprouts
root vegetable strings
22
pan-roasted salmon
edamame beans, tomato concassé, spiral daikon
micro sprouts, chili oil, herb oil
22
steak frites
AAA striploin
black and white maldon salt
chimichurri, peppercorn jus
23
Ontario lamb loin chops
grilled lamb chops, mint raitta, tabouleh
shaved root vegetables, roasted eggplant purée
24
braised veal osso bucco
truffle demi, smashed herb fingerling potatoes
seasonal vegetables
28
vegetarian pasta of the day 18
vegan dish of the day market price

SIDES

hand-cut fries with lemon thyme & sea salt 7
market vegetables 7

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


Executive Chef: Jeff Dueck
Chef de Cuisine: Ryan Wilson-Lall
Pastry Chef: Van Vi Lam

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

FRANK Restaurant Monday Tuesday – Friday Saturday Sunday
CLOSED Lunch:
11:30 am – 2:30 pm
Brunch:
11 am – 3 pm
Brunch:
11 am – 3 pm
Dinner:
5:30 pm – 10 pm

Good Friday - April 18: 11:30 am – 3 pm
Easter Monday - April 21: Closed

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