417 RESTAURANT + LOUNGE DINNER MAINS MAINS 417 CHEESEBURGER - 14 GRUYERE - TOMATO - PICKLE - CHILI AIOLI
DUCK CONFIT POUTINE - 14 FONTINA - GRUYERE - CARAMELIZED ONIONS – BACON+ROSEMARY JUS
BRAISED BEEF CHEEK - 16 GOAT CHEESE SOUFFLÉE - CORN - TOMATO - WHITE TRUFFLE - PEA SHOOTS
PAN SEARED SOCKEYE SALMON - 24 BRUSSEL SPROUT+POTATO HASH - WARM BACON VINAIGRETTE - MICRO GREENS
GRILLED EUROPEAN SEA BASS - 26 STEAMED CLAMS - WHITE BEANS+SPINACH+FENNEL - SAFFRON+TOMATO BROTH
ROASTED ONTARIO CHICKEN SUPRÊME - 24 CARAMEL PECAN GLAZE - FRENCH BEANS - WARM FINGERLING POTATO SALAD
BRAISED ONTARIO LAMB SHANK - 29 BLACK OLIVE MASH - ASPARAGUS- FIG+COCO NIB JUS
GRILLED 10 oz BEEF RIBEYE - 30 GARLIC MASH - FRENCH BEANS - ROSEMARY JUS
SOFT POTATO GNOCCHI - 22 JUMBO PRAWNS - CHORIZO - SCALLION – ROSE SAUCE
WILD MUSHROOM RAVIOLI - 18 FRESH TOMATO - CHIVES - PARMESAN - WHITE TRUFFLE CREAM
SAFFRON LINGUINE - 24 LOBSTER - ARUGULA - BASIL - GREEN PEAS - BUTTERY TOMATO SAUCE
*SIDE ORDERS* CHEF’S DAILY VEGETABLES - 5 SWEET FRIES OR FRENCH FRIES - 4
417 RESTAURANT+LOUNGE TORONTO // MENU CREATIONS : EXECUTIVE C H E F TYS O N LA M B E RT // GENERAL MANAGER: D REW B U R K E- GAF F NEY
DINNER MENU MAINS // 2 - 2