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FRANK Dinner Menu

STARTERS

daily soup 12
celery root composition
salt-baked celery root, fennel, candied walnut, orange coulis, fresh herb salad
15
autumn greens
house pickles, maple granola, preserved berry vinaigrette
14
fall caprese
burrata, roasted and pickled squash, arugula, gremolata, peach and mint vinaigrette
15
charcuterie board
chef’s selection
house pickles and mostarda, ramp kimchi
18

SIDES

pommes frites
house ketchup
7
roasted cauliflower salad
salsa verde, mint
8
greens
preserved berry
7
blackened rapini
preserved lemon, roasted garlic, chili
8

MAINS

trout meunière
almond crusted, PEI mussels, sunchoke purée, bitter greens, red grapes, yuzu beurre noisette
28
duck breast
toasted barley, burnt maple carrots, confit fennel, date purée, grilled peach, anise jus
34
Cornish rock hen
bacon bread pudding, Swiss chard, braised stone fruit chutney, honey mustard jus
30
beef strip loin
romesco sauce, chimichurri, blistered cherry tomatoes,
fried king oyster mushroom, roasted new potatoes
32
lamb rack
truffled potato terrine, black garlic and eggplant purée, roasted heirloom beets, rosemary jus
34
tofu
rosemary and seed crusted, sprouted grains, apple kale slaw, warm mustard vinaigrette
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

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