417 RESTAURANT + LOUNGE DINNER STARTERS STARTERS DAILY SOUP - 6 CHEFS’ DAILY SOUP CREATION
ARUGULA SALAD - 9 SUN DRIED CHERRIES - CANDIED FENNEL - BACON – BUTTERMILK+STILTON
417 FALL SALAD - 9 CRISP APPLE - PECANS - FONTINA - CELERY ROOT - CARROT VINAIGRETTE
GIN CURED SOCKEYE SALMON - 10 ARUGULA - FINGERLING POTATO SALAD – MOROCCAN SPICES
GREEK FETA MOUSSE - 10 CHERRY TOMATOES+PEPPERS+ZUCCHINI - CANDIED LEMON - BLACK OLIVES
FRIED CALAMARI - 10 ARUGULA - CHILI AIOLI - CILANTRO
BUTTER+JALAPENO POACHED SHRIMP - 12 AVOCADO CROQUETTE - GRILLED TOMATO - LIME+CILANTRO EMULSION
CRISPY WHITE TRUFFLE GNOCCHI - 10 SMOKED BACON - GREEN PEAS - GOAT CHEESE CREAM
CONFIT ONTARIO PORK BELLY - 14 MOLE SAUCE - CHICORY+ENDIVE SALAD - PINE NUTS - GOLDEN RAISINS
CHARCUTERIE - 16 SMOKED + CURED MEATS - CHEESE - PRESERVES
*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 STARTERS // 1 - 2
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
417 RESTAURANT + LOUNGE PASTRY MENU MOZART CINNAMON CRUST, APPLES IN RUM, VALRHONA CHOCOLATE MOUSSE
CHEESE CAKE CHOCOLATE CRUMBS, CREAM CHEESE, STRAWBERRIES
CALIFORNIA AIR ALMOND CAKE, CANDY FENNEL, BEET+WHITE CHOCOLATE
LEMON SOUFFLÉE CANDY LEMON, CANDIED PISTACHIO
CHESTNUTS FROZEN PARFAIT MAPLE BRAISED PEAR, GREEN TEA-CHERRY & MILK CHOCOLATE SOFT GANACHE
WARM VALRHONA CHOCOLATE CAKE ORANGE COMPOTE, CHOCOLATE SAUCE + CRISP, PINE NUTS BRITTLE
417 RESTAURANT+LOUNGE TORONTO // DESSERT CREATIONS: – EYAL LIEBMAN – PÂTISSIER
PASTRY MENU
417 RESTAURANT + LOUNGE LUNCH MENU DAILY SOUP - 6 CHEFS DAILY SOUP CREATION
* ALL SANDWICHES COME WITH CHOICE OF SOUP/SALAD/FRIES
ARUGULA SALAD - 9 SUNDRIED CHERRIES – CANDIED FENNEL – BACON – BUTTERMILK + STILTON
417 FALL SALAD - 9 CRISP APPLE – PECANS – FONTINA – CELERY ROOT – CARROT VINAIGRETTE
SALMON CARPACCIO - 10 GIN CURED SALMON – ARUGULA – PARMESAN – CROSTINI – OLIVE OIL
BUTTERMILK FRIED CHICKEN WINGS - 12 CAJUN BREADING – HONEY BBQ – CRUDITÉ – STILTON
GRILLED CHICKEN PANINI* - 12 RED ONION MARMALADE – SUNDRIED TOMATOES – FONTINA – BASIL
CORNED BEEF PANINI* - 12 SAUERKRAUT – AGED CHEDDAR – RUSSIAN DRESSING
GRILLED VEGETABLE PANINI* - 10 GOAT CHEESE – PESTO AIOLI – PEA SHOOTS
417 CHEESEBURGER* - 14 GRUYERE – TOMATO – PICKLE – CHILI AIOLI
FISH AND CHIPS - 14 BASA FILET - BEER BATTER - FRENCH FRIES - TARTAR
DUCK CONFIT POUTINE - 14 FONTINA – GRUYERE – CARAMELIZED ONIONS – BACON + ROSEMARY JUS
GREEN PEA RISOTTO - 17 JUMBO PRAWNS - PARMESAN - PEA SHOOTS
SAFFRON LINGUINE - 15 GRILLED VEGETABLES - GARLIC - TOMATO - OLIVE OIL ADD STEAK / CHICKEN / SALMON TO ANY SALAD + 7
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
LUNCH MENU
417 RESTAURANT + LOUNGE LATE NIGHT BAR MENU FRENCH FRIES OR SWEET POTATO FRIES - 5 KETCHUP/CHILI AIOLI
FRIED RAVIOLI - 8 JALAPENO HAVARTI – ARUGULA – HERB TOMATO SAUCE
SNACK TRIO - 9 MARINATED OLIVES - HUMMUS+PITA – SPICED NUTS
FRIED CALAMARI
- 10
ARUGULA – CHILI AIOLI – CILANTRO
BUTTERMILK FRIED CHICKEN WINGS - 12 CAJUN BREADING - HONEY BBQ - CROUDITE - STILTON
DUCK CONFIT POUTINE
- 14
FONTINA - GRUYERE – CARAMELIZED ONIONS – BACON+ROSEMARY JUS
FISH AND CHIPS
- 14
BEER BATTER - BASA FILET – FRENCH FRIES – TAR TAR
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
LATE NIGHT BAR MENU
417 RESTAURANT + LOUNGE SUNDAY BRUNCH CROISSANTS - 3 PLAIN / ALMOND / PISTACHIO LEMON
417 BREAKFAST - 8 3 EGGS ANY STYLE - BANGERS OR BACON - ROSTI POTATO - TOAST
EGGS BENEDICT - 11 POACHED EGGS - PARMA HAM -ENGLISH MUFFIN - CHIVE HOLLANDAISE - BABY SALAD
EGGS CHARLOTTE - 11 POACHED EGGS - SPINACH+SMOKED SALMON -ENGLISH MUFFIN - HOLLANDAISE - BABY SALAD
BLUEBERRY PANCAKES - 12 TWO PANCAKES - VANILLA CHANTILLY CREAM - SWEET LEMON BUTTER - BACON OR SAUSAGE
BUTTERMILK FRIED CHICKEN + WAFFLES - 13 CHIPOTLE BUTTER - MAPLE+THYME JUS
STEAK AND EGGS PLATE - 14 PAN ROASTED SIX OZ FILET MIGNON+SUNNY SIDE EGG – ROSTI POTATO – NATURAL JUS
PASTRIES CHEESE CAKE - 8 CHOCOLATE CRUST – CARAMELIZED APPLES – CHOCOLATE SAUCE
WARM VALRHONA CHOCOLATE CAKE - 8 ORANGE MARMALADE – CHOCOLATE SAUCE+CRISP
TRIO OF PANNA-COTTA - 6 STRAWBERRY – COFFEE – ORANGE
SIDE ORDER SAUSAGE OR BACON - 3
CAESARS - 5
POTATO - 2
MIMOSAS - 5
TOAST - 1
SANGRIAS - 5
*NOW FEATURING HOUSE WHITE AND RED WINE ON TAP, SOLD FOR A DOLLAR AN OUNCE
4 17 RE S TAU RANT+LOU NG E TORONTO // D E S S E RT C RE ATI O N S : C H E F TYS O N LA M B E RT - PATI S S I E R E YA L LI E B M A N
SUNDAY BRUNCH
417 COCKTAILS | ZURRA | HARD POPS | BEER COCKTAILS ABSOLUT 417
PLYMOUTH
1.5oz ELYX VODKA – .5oz ROSE LIQUEUR – PRESSED APPLE – LIME // 10
2oz GIN – 1oz PERRIER JOUET – LEMON – SWEETS // 10
SAZERAC
BEET DOWN
1.5oz COGNAC – .5oz ABSINTHE – LEMON – BITTERS – BUBBLES // 10
2oz TEQUILA – HONEY – LEMON – BEETS – BITTERS - THYME // 10
CAST OFF
SHADE
1.5oz RUM – COCONUT - BERRIES – PINEAPPLE – LEMON – MINT // 10
2oz GLENLIVET – CHERRY BRANDY - BLOOD ORANGE – ROSSO // 10
LAGERLADA PIQUIN PEPPER – LIME – LAGER – MALDEN SALT CITRUS 1oz VODKA // 10
ZURRA - 6 TO 18
HARD POPS - 5
WHITE – ROSE – RED BRANDY – TRIPLE SEC – CITRUS PULVERIZED FRUIT – CINNAMON WINE GRAPES – BUBBLES
C-PLUS ROOT BEER CHERRY COLA
DRAFT BEER PROGRAM - 20 oz MUSKOKA CREAM ALE 417 COPPER LAGER UPPER CANADA DARK THORNBERRY CIDER AMSTERDAM BLONDE OKANOGAN SPRINGS 1516 MILL ST. ORGANIC BEAU’S LUGTREAD
SPEARHEAD BARLEY DAYS LAGER CRAZY CANUCK MILL ST. WIT STEAM WHISTLE MACLEAN’S PALE ALE FLYING MONKEY’S ANTIGRAVITY WELLINGTON COUNTY ALE WELLINGTON COUNTY ARKEL
KING VIENNA LAGER DEAD ELEPHANT FLYING MONKEY’S HOPTICAL ILLUSION HOPS & ROBBERS BLANCE DE CHAMBLY
417 RESTAURANT+LOUNGE TORONTO // FOH BEVERAGE PROGRAM : DREW BURKE-GAFFNEY
COCKTAILS // ZURRA // HARD POPS // BEER
417 WINE BY THE GLASS NOW FEATURING OUR HOUSE WINE’S POURED FROM TAPS AT THE BAR. PINOT GRIGIO AND MALBEC - ONE DOLLAR AN OUNCE
WHITE WINES TENUTA SANTOME PINOT GRIGIO, 2010, VENETO, ITALY DELICATELY FRAGRANT-MILDLY FLORAL-LEMON+PEACH+APRICOT // 5OZ 8 - 8OZ 12
BURNING KILN RIESLING, 2011, ST. WILLIAMS, ONTARIO AROMAS OF GREEN APPLE-PEACH + LIME-STONY MINERALITY-HINT OF SWEETNESS // 5OZ 9 - 8OZ 14
TENUTA SANTOME ANNA-6, 2010, VENETO, ITALY NOSE OF SAGE-TOMATO LEAF-GREEN PEPPE-ZESTY NOTES OF TANGERINE- SPICY FINISH // 5OZ 8 - 8OZ 12
OATLEY TIC TOK SAUVIGNON BLANC, 2010, PEMBERTON, AUSTRALIA ZESTY TROPICAL FRUIT-GRASSY HERBAL NOTES-ZIPPY ACIDITY // 5OZ 9 - 8OZ 14
BURNING KILN HARVEST PARTY CHARDONNAY, 2011, ST. WILLIAMS, ONTARIO BARELY OAKED-AROMAS OF HONEY-PEACH-TROPICAL FRUIT // 5OZ 9 - 8OZ 14
CASTLE ROCK CHARDONNAY, 2010, CENTRAL COAST, CALIFORNIA VANILLA-PEAR-CITRUS-MELON+LONG BALANCED FINISH // 5OZ 9 - 8OZ 14
RED WINES FIELDING ESTATES GAMAY, 2011, BEAMSVILLE, NIAGARA CHERRY+RASPBERRY+SOFT FINISH // 5OZ 10 - 8OZ 15
CASTLE ROCK PINOT NOIR, 2010, MENDOCINO, CALIFORNIA LAYERS OF STRAWBERRY + RASPBERRY -LONG REFINED FINISH // 5OZ 10 - 8OZ 15
YOSEMITE VIEW MERLOT, 2009, PASO ROBLES, CALIFORNIA CHERRY-RASPBERRY-SPICE-SOFT TANNINS // 5OZ 10 - 8OZ 15
COLLI SENESI CHIANTI, 2010, TUSCANY, ITALY // SPICY-CHERRY+PLUM // 5OZ 9 - 8OZ 14 PEZOULES CABERNET SAUVIGNON, 2010, PELOPONNESE, GREECE DARK BERRIES+CASSIS+LONG SOFT FINISH // 5OZ 8 - 8OZ 12
MT. MONSTER SHIRAZ, 2010, LIMESTONE COAST, AUSTRALIA BLACKBERRY+PLUM+LONG SPICY FINISH // 5OZ 9 - 8OZ 14
ROSE DOMAINE DE FONTSAINTE CORBIERES ROSE GRIS DE GRIS, 2011, CORBIERES, FRANCE // DISTINCTIVE PEACH+SOFT ROUND FINISH+WET STONE // 5OZ 9 - 8OZ 14
CYPRESS WHITE ZINFANDEL, 2011, CALIFORNIA, US STRAWBERRY+ROSEPETAL+MELON+LYCHEE // 5OZ 9 - 8OZ 14
417 RESTAURANT+LOUNGE TORONTO // FOH BEVERAGE PROGRAM : DREW BURKE-GAFFNEY
WINE BY THE GLASS
417 WINE LIST // WHITE BOTTLES LIGHT AND CRISP WHITES TENUTA SANTOME PINOT GRIGIO, 2010, VENETO, ITALY // 35
TENUTA SANTOME ANNA-6, 2010, VENETO, ITALY // 35
OATLEY TIC TOK SAUVIGNON, BLANC, PEMBERTON, AUSTRALIA // 40
DOMAINE HIPPOLYTE-REVERDY, SANCERRE, LOIRE, FRANCE // 75
AEROMATIC WHITES BURNING KILN RIESLING, 2011 ST. WILLIAMS, ONTARIO // 40
BERSANO GAVI DI GAVI, 2011 PIEDMONT, ITALY // 45
FIELDING ESTATES PINOT GRIS, 2011 BEAMSVILLE, NIAGARA // 60
PESCAJA ARNEIS SOLO LUNA, 2009 PIEDMONT, ITALY // 85
FULLER BODIED WHITES BURNING KILN HARVEST PARTY CHARDONNAY, 2011 ST. WILLIAMS, ONTARIO // 40
13TH STREET VIOGNIER, TWENTY VALLEY NIAGARA // 45
CASTLE ROCK CHARDONNAY, 2010 CENTRAL COAST, CALIFORNIA // 40
DOMAINE SAVARY, 2009 CHABLIS, FRANCE // 75
417 RESTAURANT+LOUNGE TORONTO // FOH BEVERAGE PROGRAM : DREW BURKE-GAFFNEY
WINE LIST // WHITES BOTTLES
417 WINE LIST // RED BOTTLES LIGHTER REDS 13 TH STREET GAMAY NOIR, TWENTY VALLEY , NIAGARA // 40 LAPIERRE RAISIN GAULOIS, 2011 , FRANCE // 45 FIELDING ESTATES GAMAY, 2011 , BEAMSVILLE, NIAGARA // 45 CASTLE ROCK PINOT NOIR, 2010 , MENDOCINO, CALIFORNIA // 45
MEDI U M BO D IED R ED S PAINTER BRIDGE ZINFANDEL, 2010, CALIFORNIA // 40 YOSEMITE VIEW MERLOT, 2009, PASO ROBLES, CALIFORNIA // 45 COLLI SENESI CHIANTI, 2010 , TUSCANY, ITALY // 45 MEGALOMANIAC POMPOUS RED , VINELAND, NIAGARA // 50 FORMICHI CHIANTI CLASSICO, 2008 , TUSCANY, ITALY // 55 LUIGI DROCCO DOLCETTO D’ALBA , PIEDMONT, ITALY // 60
FULLER BODIED REDS PEZOULES CABERNET SAUVIGNON, 2010 , PELOPONESSE, GREECE // 35 BURNING KILN CABERNET FRANC, 2011 , ST. WILLIAMS, ONTARIO // 40 MT. MONSTER SHIRAZ, 2010 , LIMESTONE COAST, AUSTRALIA // 45 ROCLAND DUCK DUCK GOOSE SHIRAZ , 2010, BAROSSA, AUSTRALIA // 50 TRIM CABERNET SAUVIGNON, 2009 , NORTH COAST, CALIFORNIA // 55 LUIGI DROCCO BARBERA D’ALBA, 2008 , PIEDMONT, ITALY // 60 ROCLAND GRENACHE, 2008 , BAROSSA, AUSTRALIA // 65
JAFFURS SYRAH, 2010, SANTA BARBARA, CALIFORNIA // 75 GROTTO DEL NINFEO VALPOLICELLA RIPASSO, 2008, VENETO, ITALY // 80 TOM EDDY ELODIAN CABERNET, 2007, NAPA, CALIFORNIA // 100 REYNOLDS FAMILY MERLOT, 2007, STAG’S LEAP, CALIFORNIA // 145 CASCINA ADELAIDE BAROLO “4 VIGNA”, 2005, PIEDMONT, ITALY // 160 DEL DOTTO CABERNET SAUVIGNON, 2009, NAPA, CALIFORNIA // 210 TOM EDDY CABERNET SAUVIGNON, 2007, NAPA, CALIFORNIA // 245
417 RESTAURANT+LOUNGE TORONTO // FOH BEVERAGE PROGRAM : DREW BURKE-GAFFNEY
WINE LIST // RED BOTTLES