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FRANK Dinner Menu

STARTERS

daily soup 10
heirloom carrots and peas
vadouvan granola, sumac vinaigrette, carrot coulis
15
Annie’s Lane Riesling 2013 Clare Valley, Australia

13

the wedge
iceberg, blue haze, house-smoked pork belly, spiced sourdough, chives, mustard ranch dressing
14
Cave Spring Indian Summer Riesling Icewine 2013 Jordan

15

octopus
citrus, moroccan olive purée, arugula, maghreb almonds
18
Vina Calina Cabernet Sauvignon 2014 Maule Valley, Chile

14

oysters
rhubarb mignonette, house-made hot sauce, fresh horseradish
MP
Taittinger NV Brut Reims, France

25

quebec venison tartare
pickled honey mushrooms, wild nettle dust, sabayon, crispy pork skin, gaufrette potatoes
18
Bodega Tradición Amontillado 30 Years VORS Jerez, Spain

30

charcuterie board
Chef’s Selection
apple mostarda, foraged pickles, ramp kimchi
16
Penfolds Bin 2 Shiraz Mourvedre 2012 South Australia

16

MAINS

seared scallops
spring pistou, coco beans, wild greens, basil foam, malted oat crisp
28
Domaine Chotard Sancerre 2014 Loire Valley, France

19

oceanwise halibut
carrot butter poached, burnt maple asparagus, cedar fir, tempura laughing bird shrimp
35
Nautilus Sauvignon Blanc 2014 Marlborough, New Zealand

16

shellfish bake
merguez, tarragon, fingerling, pilsner
24
Belstar Prosecco NV Veneto, Italy

16

lamb shortloin
roasted jerusalem artichoke, hay smoked apples, juniper mustard, chimichurri, red wine jus
34
Fattoria di San Quintino Chianti DOCG 2013 Tuscany, Italy

12

duck breast
buttered white turnip puree, duck confit tagine, kale, rhubarb, rosemary jus
36
Norman Hardie Pinot Noir 2013 Prince Edward County

18

bison striploin
wild spinach, pont neuf, parmesan crusted bone marrow, sea buckthorn oil, shaved foie gras, pilot coffee bordelaise
36
Septima Malbec 2014 Mendoza, Argentina

14

lobster mac n’ cheese
macaroni nero, shellfish bechemel, lemon herb crust
28
Matto Pinot Grigio 2014 Veneto, Italy

15

vegan burger
jicama cabbage slaw, roasted tomato jam, spiced cashew sour cream
24
Hidden Bench Bistro Rosé 2014 Beamsville Bench

14

SIDES

pommes frites
apple mostardo
7
blackened broccolini
preserved lemon, roasted garlic, chilli
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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