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FRANK Dinner Menu

STARTERS

Thai fish soup
pickled bean sprouts, coconut mousse
12
Nautilus Sauvignon Blanc 2014 Marlborough, New Zealand 16
heirloom carrot composition
vadouvan spiced seeds, sumac vinaigrette, carrot coulis
15
Annie’s Lane Riesling 2013 Clare Valley, Australia 13
summer greens
foraged pickle, maple granola, squashberry vinaigrette
14
Norman Hardie Riesling 2015 Prince Edward County 15
Screech-cured rainbow trout
preserved lemon, avocado, stinging nettle dust
grilled focaccia
15
Loimer Gruner Veltliner 2014 Niederösterriech, Austria 16
oysters
rhubarb mignonette, house-made hot sauce, fresh horseradish
MP
Taittinger NV Brut Reims, France 25
charcuterie board
Chef’s selection
apple mostarda, foraged pickles, ramp kimchi
18
Penfolds Bin 2 Shiraz Mourvedre 2012 South Australia 16

SIDES

pommes frites
house ketchup
7
watermelon salad
sambal, Thai basil
7
blackened rapini
preserved lemon, roasted garlic, chilli
8

MAINS

catch of the day
witches brew kombucha broth, sprouted grains,
yuzu sunflower oil, nori crisp
MP
Loimer Gruner Veltliner 2014 Niederösterriech, Austria 16
shellfish bake
house-smoked pork belly, potato, espelette tarragon broth
24
Belstar Prosecco NV Veneto, Italy 16
venison shoulder
toasted barley, northern woods mushroom, charred shallot
wild spinach purée, verjus
34
13th Street Gamay Noir 2014 Niagara Peninsula 14
pork ribs
rhubarb and ginger barbeque sauce, green chilli relish
grilled corn salad, queso fresco
32
Rodney Strong Chardonnay 2013 Sonoma County, California 15
striploin
pilot coffee glaze, foie gras butter, blackened rapini
white turnip purée
34
Septima Malbec 2014 Mendoza, Argentina 14
strozzapretti
‘nduja ragout, Grano Padano, lemon crust
23
Fattoria di San Quintino Chianti DOCG 2013 Tuscany, Italy 12
sweet potato grain burger
smoked tomato jam, cashew sour cream, lime jicama slaw
24
Matto Pinot Grigio 2014 Veneto, Italy 15

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

Labour Day Holiday Hours:

Monday September 5 11 am - 3 pm

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