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$35pp (tax and gratuity not included)

1st course

Southern Poutine
hushpuppies, sausage gravy, crispy pig's ears

2nd course

Beast "Farmhouse" Burger
peameal bacon, Monforte goat's milk cheddar, sunny side up egg

3rd course

Chocolate Brownie
salted peanut butter ice cream

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$50 per person lunch or dinner
Not valid on Saturdays

1st course

Fresh cheese w/honey, rosemary, reduction of balsamic vinegar

2nd course

choice of

Grilled sardines

or

Grilled squid w/fresh coriander, lemon, garlic and extra virgin olive oil served with roasted sweet peppers, charred tomato & caramelized leeks

or

Goat cheese toasted over eggplant, portabello mushrooms, with a champagne vinaigrette

or

Mixed seasonal greens and fresh fruit tossed w/a Balsamic vinaigrette

or

Daily soup

3rd course

choice of

Loin of monk fish with a piri piri glaze

or

Grilled filet of Atlantic salmon with fresh herbs, marine salt, plum chutney

or

Pan-seared skate fish on a sundried tomato and spinach risotto

or

Seared and roasted breast of capon crusted w/black peppercorns and a piri piri sauce

or

Vegetable risotto

Dessert

choice of

Trio of assorted desserts

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$50

Offered Monday-Wednesday from 5:30 to 11:30 pm

Starter

Cheese burger spring roll
Pickles and smoked chili mayo in lettuce wrap

or

Szechwan hot and sour soup
Chicken and shredded vegetables

Main

“Top Chef” green curry chicken
Sweet pea polenta, butter almandine, spicy tomato jam, oven-dried pineapple, chili mint chutney

or

Slow-braised Beef
Sour cream, potato leek purée and crispy shallots 

Dessert

Choice of dessert

 

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$12 ($2 donated to The Stop)

Ontario Burrata and house-made pesto

 

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Five-course prix-fixe menu
$50/person

AMUSE

Chef’s choice

2nd course

Jerusalem artichoke soup

3rd course

(choice of)
Beet salad, goat’s cheese, arugula, marcona almonds, tarragon, citrus vinaigrette

--- or ---

Jamonserano, cantaloupe, aged balsamic, watercress

4th course

(choice of)
Duck confit, parsnip mash, agre dulce plum reduction

--- or ---

Grilled sea bream, rapini, tomato escabèche

5th course

(choice of)
Dark chocolate espresso tart

--- or ---

Cinnamon churros with a warm chocolate sauce

 

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$5 from each dish donated to The Stop

Victor’s Foie Gras Parfait
Green apple and vanilla purée, elderberry, walnuts and toasted brioche

Cumbrae Farms Sage and Walnut Wrapped Yorkshire Pork Tenderloin
Spy apple and sultana raisin bread, butter pudding, roast pork jus

 

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Appetizer

Chicken liver parfait
Served with housemade pickles, chicory salad and country toast

Main

Oven roasted pork belly
Scotch Mountain Farm’s pork roasted over fennel, onions and white wine & served with kale and spatzle

To Finish

Maple Pannacotta
With candied bacon

 

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Coca (Spanish flatbread) with local Serrano-style jamon

Local Spanish chorizo with butter-sautéed apples and a cider glaze

Veal heart with sweetbreads and chimichurri

Quince + queso ( Monforte)

Caramel bread pudding with rhubarb ice cream

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$50

One

Daily soup

or

Corned beef tongue reuben with onion choucroute & russian dressing

or

Shaved winter vegetable salad with arugula, spiced pecans & pomegranate molasses

Two

Port-braised beef cheeks with sunchoke risotto & shaved foie gras

or

Ontario whitefish with rosti, Nappa cabbage & lobster tartare sauce

or

Surf & turf, jumbo wild prawn, alberta sirloin & truffled goat cheese poutine

or

Roast chicken with confit leg, bacon, herb spaetzle & riesling sauce

or

Cavatelli in parsnip & sage cream with wild mushrooms

Three

Dark chocolate & caramel torte with peanut butter chantilly

or

Crème brulée

or

Sorbet

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$35 per person

1st course

choice of

Deer Valley Farm venison meatballs with fresh ricotta and a smoked paprika roasted tomato sauce

or

Red and golden beet salad with farmers’ market greens, grilled red onions, candied walnuts and chevre

2nd course

choice of

Sage-and-almond crusted Ontario trout with a mahogany rice pancake and lemon beurre blanc

or

Bacon-wrapped blackened roast pork tenderloin with aged cheddar grits and braised collard greens

Dessert

choice of

Maple crème brulée

or

Matsu apple crumble à la mode

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3-course Prix Fixe $35
$5 from every meal goes directly to
The Stop Community Food Centre

Menu for March 1st -5th

First Course

Daily Soup
Chef’s Seasonal Composition of Local Fare

Second Course

Fennel Crusted Pork Tenderloin
House Bacon and Green Apple Spaetzle with Sunny Side Quail Egg

Dessert

Spiced Yoghurt Cake
With Golden Raisins, Preserved Peaches and Maple Custard
Please note that our Stop for Food menus
will be changing weekly

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$50 fixed price menu

first

Mackerel crostino with frisée, tomato, olives, whole-grain mustard and balsamic dressing

second

Scialatielli all’amatriciana with pancetta, tomato, chili

main

Pacific cod with smoked apple purée, turnip, endive, bacon and vanilla olive oil

cheese

Le Blackburn unpasteurized farmhouse milk from Jonquière, Quebec. Only the highest grade cow’s milk

is used, aged for twelve months

dessert

Quince crostate with white grappa anglaise, saba

 

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Dishes are designed for two to share and are multiplied for larger groups.  Choose any four of the following

Menu for March 1-7
$50

THE DANFORTH, GREEK TOWN
Pork Belly souvlaki with Meyer lemon yogurt and oregano gremolata

COLLEGE STREET, LITTLE ITALY
Braised meatball with buttered noodles

YORKVILLE, FRENCH
Pan-seared scallops with gratin dauphinoise, pink pepper and bacon vinaigrette

BLOOR AND CHRISTIE, LATIN
Lamb pastor, toasted pumpkin seeds, feta, pickled onions, tortilla

ST. LAWRENCE MARKET, FRESH CUISINE
AS PER 100KM FARMERS MARKET
Valentine radish and turnip salad with sumac dressing

RICHMOND HILL, JAPANESE
Sushi pizza, lobster and albacore tuna with wasabi mayo, nori and roe

GERRARD EAST, LITTLE INDIA
Green split pea dahl with cardamom and papadam

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