Join us for dinner Tuesday to Saturday, 5:30 – 10:30 pm
Starters
p.e.i oyster chowder
with house made oyster crackers
$10
salt cod and leek gratin
crisp fennel crackers, picholine olive tapenade
$11
blood orange salad
shaved fennel, pickled red onion, marcona almonds,
red watercress & cured black olives, citrus fennel seed vinaigrette
$11
roasted baby beet salad
candied pecans, ciél de charlevois blue cheese
red & green oak leaf lettuces
$12
mushroom risotto croquettes
québec frère jacques cheese centre
sautéed hedgehog and king oyster mushrooms
$12
roasted glazed whey fed pork belly
house made plum cardamom mustard
red cabbage slaw & brandied niagara prune plums
$13
pan seared wild gulf shrimp
on a spanish potato, onion tortilla with romesco sauce
ground almonds & hazelnuts
$14
seared sea scallops
on jerusalem artichoke puree with perth county smoked bacon
sunflower sprouts
$15
Larger Plates
hand rolled potato gnocchi
sautéed wild mushrooms, sage brown butter sauce
$23
roasted organic chicken supreme
raisin caper sauce, sautéed rapini
rosemary mashed potatoes
$26
crisp skinned steel head trout fillet
meyer lemon mayonnaise, meyer lemon
relish, ragout of flageolet & french green beans & kawartha farms purple potatoes
$26
braised ontario rabbit & pappardelle
red wine poached prunes,
roasted cipollini onions in a mustard, cream sauce
$26
veal osso bucco
soft mascarpone polenta, roasted heirloom baby carrots
green olive, lemon tapenade
$27
crisp duck leg confit
seville orange marmalade sauce, whiskey poached kumquats
roasted fingerling potatoes, wilted black kale
$28
alaskan black cod
maple ginger glaze, baby bok choy, cookstown japanese
turnips, edamame in a soy ginger broth
$29
roasted ontario rack of lamb
poached prunes & preserved lemons
saffron scented cous cous, sweet & sour eggplant & baby zucchini
crispy pistachio almond brik pastry
$32
grilled cumbrae farms striploin steak
creamed spinach, pont neuf potatoes
salsa verde with parsley, chive, tarragon, capers, shallot & bocorones
in extra virgin olive oil
$31
Sides
house-cut frites
meyer lemon mayo and green tomato ketchup
$5
soiled reputation greens
sherry vinaigrette
$6
braised beluga lentils
roasted baby carrots
$6
Executive Chef: Anne Yarymowich
Chef de Cuisine: Martha Wright
Pastry Chef: Van Vi Lam
Art Gallery of Ontario
317 Dundas Street West Toronto, Ontario, Canada M5T 1G4
Talk to FRANK. Email or call us at 416 979 6688.
Reserve your table.
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