Issuu on Google+

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


417 Restaurant Lounge Menu Fall Menu