Menus
Paying tribute to Sir George Stephen’s British and Canadian ties, Chefs Anthony Walsh and Kevin Ramasawmy playfully and thoughtfully smack together classic U.K. cooking, current Québécois flavour and quality, homegrown ingredients.
Cocktails
PEAR-GRONI
pear-infused Tanqueray gin, Campari, vermouth blend
20.
DELUXE OLD FASHIONED
Monkey Shoulder whisky, Zacapa 23 rum, Pedro Ximenez sherry, bitters
30.
COLLINS ROYALE
Hendrick’s gin, cucumber, mint, lime, soda, prosecco
30.
RIGHT WORD
Tanqueray gin, St-Germain liqueur, Lillet, lime
22.
ESPRESSO MARTINI
Grey Goose vodka, espresso, cold brew
18.
PORNSTAR MARTINI
Grey Goose vodka, Jura 10 year scotch, passion fruit, vanilla
24.
BAR GEORGE MARGARITA
Patrón silver tequila, Cointreau, lime, agave *spicy option available
26.
NIGHT SKY
Amaro blend, Bacardi Superior rum, Earl Grey syrup, Champagne acid, haskap berry soda
18.
CALABRIA
Ketel One vodka, ginger liqueur, bergamot liqueur, lemon juice, vegan foamer
22.
NO TIME TO DIE
Bacardi 8 rum, El Gobernador pisco, lemon, lime, chamomile, vegan foamer
18.
BAR GEORGE MANHATTAN
Woodford Reserve bourbon, Johnnie Walker Black Scotch, Carpano Antica Formula vermouth, chocolate & Angostura bitters
30.
THE LAST ONE
Patrón reposado tequila, Del Maguey Vida mezcal, eucalyptus & blueberry cordial, lime
26.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
In the event of inclement weather on the terrace, please note we cannot guarantee a spot indoors.
Dinner
Snack
BREAD
housemade bread, butter
8.
BG PÂTE EN CROÛTE
pickled vegetables, house mustard, frisée
22.
JAMBON BLANC
Pecorino cheese, brown butter, bread
22.
ACADIAN STURGEON CAVIAR
blinis, egg white & yolk, red onion, chives, crème fraîche (30g)
MP
CANADIAN OYSTERS
28./52.
Starter
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, socca chips
18.
HAMACHI CRUDO
coconut vinaigrette, pickled jalapeño, Lebanese cucumber, red onion, mint oil
32./61.
OCTOPUS CARPACCIO
romesco sauce, caper berries, Champagne vinaigrette, Meyer lemon, pomegranate gel
34.
STEAK TARTARE
oyster mayonnaise, nori, cured hen’s yolk, pickles
21./44.
BG LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, cured hen’s yolk, bacon
20.
BEET SALAD
goat cheese, sherry vinaigrette, physalis, candied buckwheat, mandarin oil
20.
BURRATA & SQUASH
roasted acorn squash, caramelized apple purée, pumpkin seeds, watercress
36.
Vegetable
SWEET POTATO
sweet potato confit, coconut-miso vinaigrette, cranberry, sesame & chili oil, pommes paille
38.
BLACK TRUFFLE GNOCCHI
ricotta, Parmigiano-Reggiano, fresh black truffle
77.
Sea & Land
HALIBUT
mashed potato & leek, broccoli florets, leek confit, smoked leek oil, creamy miso sauce
60.
LOBSTER RISOTTO
sauce Caroline, makrut lime, mint oil, micro coriander
72.
BEEF WELLINGTON
pastry-wrapped filet mignon, mushroom duxelles, prosciutto, parsnip purée,
asparagus, Quebec gel, green peppercorn sauce
71.
CHICKEN ROULADE
truffle potato pavé, king oyster mushroom, creamy sauce Périgueux
60.
FILET MIGNON
chips, Reform sauce
68.
WHOLE FISH
Grenobloise sauce, grilled lemon
serves 2–3
MP
T-BONE
chiminasty sauce, Bordelaise sauce
serves 3–4
MP
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Dessert
BABA AU RUM
vanilla Chantilly cream, cinnamon & orange syrup, rum
18.
FLEUR KALAMANSI
almond crisp, olive oil jam, kalamansi cream, vanilla mousse, kalamansi sorbet, kalamansi pulp, olive oil
20.
CHOCOLATE BUCKWHEAT SHORTBREAD
grilled buckwheat shortbread, dark chocolate ganache, buckwheat praline, Caozelo 66% chocolate mousse, cocoa icing, grilled buckwheat ice cream, chocolate opaline, buckwheat tuile
20.
MONOCHROME
reconstituted almond biscuit, Mara des Bois strawberry confit & Timut pepper, mango matcha mousse, crispy tuile, Mara gel & Timut pepper, Mara des Bois strawberry sorbet infused with Timut pepper
18.
CHAI PEAR
poached pears with chai spices, pear gel, hazelnut shortbread with fleur de sel, caramel opaline, chai ice cream, blackcurrant gel
18.
QUÉBEC Cheese
soft cheese, truffle honey, brioche, fruit jelly
25.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Brunch
Brunch
ACADIAN STURGEON CAVIAR
blinis, egg white & yolk, red onion, chives, crème fraîche (30g)
MP
VIENNOISERIE BASKET
croissant, cannelé, buttermilk scone, jam, butter
24.
FRESH FRUIT PLATE
selection of fresh seasonal fruit & berries
15.
BG LETTUCE SALAD
aged Avonlea cheddar, seaweed buttermilk dressing, cured hen’s yolk, bacon
20.
AVOCADO & HALLOUMI TOAST
avocado, Branston pickle, tomato, red onion, sourdough
27.
BURRATA & SQUASH
roasted acorn squash, caramelized apple purée, pumpkin seeds, watercress
36.
CANADIAN OYSTERS
28./52.
HAMACHI CRUDO
Coconut vinaigrette, pickled jalapeño, Lebanese cucumber,
red onion, mint oil
32./61.
CURED SALMON
maple-glazed salmon, blinis, capers, dill yoghurt, saffron-marinated quail egg
29.
MATANE SHRIMP TOAST
brioche, avocado purée, Granny Smith apple, cucumber, cured egg yolk, mint oil
33.
LOBSTER OMELETTE
Canadian lobster, leek écrasé, duck fat potatoes
49.
BLACK TRUFFLE & SCRAMBLED EGG
fresh black truffles, scrambled egg, duck fat potatoes, brioche
52.
BLACK PUDDING BENEDICT
poached egg, black pudding, sautéed mushroom, asparagus, Hollandaise
32.
GEORGE’S FULL ENGLISH
hen’s eggs, beans, tomato, black pudding, bacon, sausage, mushrooms
29.
HAMBURGER
bacon jam, malt mayonnaise, old cheddar, tomato, chips
28.
BUTLER STEAK & EGG
chips, Reform sauce
54.
PAIN PERDU
brioche, warm custard, berries
20.
WAFFLE
berries, maple syrup, almonds, brioche ice cream
20.
BABA AU RUM
vanilla Chantilly cream, cinnamon & orange syrup, rum
20.
FLEUR KALAMANSI
almond crisp, olive oil jam, kalamansi cream, vanilla mousse, kalamansi sorbet, kalamansi pulp, olive oil
20.
Sides
sausage
9.
bacon
9.
duck fat potatoes
6.
scone
6.
smoked salmon
13.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Bar Bites
CANADIAN OYSTERS
27./52.
VEGETABLE CRUDITÉS
seasonal vegetables, lima bean hummus, socca chips
12.
CHIPS
Mom’s curry sauce
9.
CERIGNOLA OLIVES
8.
ARANCINI
mushrooms, smoked cheddar, saffron aïoli
16.
CREAM OF MUSHROOM SOUP
shimeji & maitake fricassée, socca chips
15.
BEET SALAD
goat cheese, sherry vinaigrette, physalis, candied buckwheat, mandarin oil
18.
ACADIAN STURGEON CAVIAR
blinis, egg white & yolk, red onion, chives, crème fraîche (30g)
MP
BG PÂTÉ EN CROÛTE
pickled vegetables, house mustard, frisée
22.
JAMBON BLANC
pecorino, beurre noisette, pain
22.
BEEF BROCHETTE BITES
chimichurri
33.
STEAK TARTARE
oyster mayonnaise, nori, cured hen’s yolk, pickles
21./44.
OCTOPUS CARPACCIO
romesco sauce, caper berries, Champagne vinaigrette, Meyer lemon, pomegranate gel
34.
HAMBURGER
bacon jam, malt mayonnaise, old cheddar, tomato, chips
28.
HAMACHI CRUDO
Coconut vinaigrette, pickled jalapeño, Lebanese cucumber, red onion, mint oil
29./58.
DEVILS ON HORSEBACK
bacon, almonds, prunes, whipped liver parfait, Reform sauce
21.
KETTLE CHIPS
kettle potato crisps, spicy crème fraîche dip
8.
Please make us aware of any food allergies, as there may be ingredients that are not listed.
Wines
BY THE GLASS
WHITE
5oz | 8oz
Alto Adige-Trentino, Pinot Grigio, Santa Margherita, Italie
15. | 24.
Loire, Sauvignon Blanc, Le Petit Lieu-Dit, Baudry-Dutour, France 2022
19. | 30.
Limoux, Chardonnay, Domaine de l’Aigle, 2023
22. | 35.
Sancerre, Hubert Brochard, 2023
24. | 38.
Chablis, Beadouin Millet, La Perle de Baudouin, 2023
24. | 38.
SPARKLING
5oz | btl
Ferrari Brut, Alto Adige-Trentino, Italie
18. | 84.
CHAMPAGNE
5oz | btl
Champagne Brut, Cordon Rouge, G.H. Mumm, France
32. | 240.
ROSÉ
5oz | 8oz | btl
Pays D’oc, Cotes-des-Roses, Gérard Bertrand, France
18. | 28. | 80.
RED
5oz | 8oz
Chinon, Amaranthe Cabernet Franc, Baudry-Dutour, France 2022
16. | 24.
Chianti Classico, Lamole di Lamol, Italie 2021
18. | 28.
Côtes du Rhône, Vidal-Fleury, France 2021
18. | 28.
Bordeaux, Domaine Clarence Dillon, Clarendelle 2017
19. | 30.
Haute Vallée de l’Aude, Pinot Noir, Domaine de L’Aigle, 2022
23. | 36.
