OUR MENUGEORGE Restaurant offers refined seasonal tasting menus that reflect the finest ingredients and culinary technique. As a Michelin-recommended fine dining restaurant in downtown Toronto, our menus evolve regularly, highlighting thoughtful composition, balance, and a commitment to exceptional dining experiences.
MENUS CHANGE WITH THE SEASONS AND THE CHEF’S DIRECTION.À LA CARTE
Tuna Tataki, Fennel, Tapioca 32
1st
Lobster, Saffron Couscous, Kimchi Broth 34
Tuna Tataki, Fennel, Tapioca 32
Swordfish, Agnolotti, Artichoke 36
2nd
Rabbit Confit, Panelle, Parsnip 34
Swordfish, Agnolotti, Artichoke 36
Venison, Fingerling Potato, Squash 44
3rd
Sea Bass, Polenta, Sunchoke 44
Venison, Fingerling Potato, Squash 44
Grey Owl, Goat’s Milk Cheese, Quebec 20
4th
Mountain Oak, Cow’s Milk Cheese, Ontario 20
Grey Owl, Goat’s Milk Cheese, Quebec 20
Caramelized Apple Tart, Cinnamon Mascarpone, Pecan 22
5th
Chocolate Brûlée, Espresso Cookie, Cherry Chantilly 22
Caramelized Apple Tart, Cinnamon Mascarpone, Pecan 22
Please ask your server if you have questions.
Additions
Optional additions to elevate your dish.
Please ask your server if you have questions.
Black Truffle 35
Assorted Breads & Olive Oil 6
Mixed Greens 19
Still & Sparkling Water 3
VEGETARIAN À LA CARTE
1st
Avocado Brulée, Matcha Vinaigrette, Quinoa 25
2nd
Artichokes, Thai Curry, Lentils 26
3rd
Tofu, Rapini, Potato Pavé 30
4th
Mountain Oak, Cow’s Milk Cheese, Ontario 20
5th
Caramelized Apple Tart, Cinnamon Mascarpone, Pecan 22
Please ask your server if you have questions.
Additions
Optional additions to elevate your dish.
Please ask your server if you have questions.
Black Truffle 35
Assorted Breads & Olive Oil 6
Mixed Greens 19
Still & Sparkling Water 3
LUNCH
Tuna Tartare, Matcha Vin, Avocado Jam 30
1st
Ocean Trout, Radicchio Slaw, Lemongrass 24
Tuna Tartare, Matcha Vin, Avocado Jam 30
Burrata, Citrus Salad, Golden Beets 28
Ricotta Gnocchi, Tomato Sauce, Sourdough Crumb 22
2nd
White Lasagna, Pine Mushroom, Sunchoke 30
Ricotta Gnocchi, Tomato Sauce, Sourdough Crumb 22
Squash Agnolotti, Tuscan Kale, Preserved Lemon 24
Halibut, Broccolini, Chimichurri 36
3rd
Beef Tenderloin, Shallot Confit, Chicory 36
Halibut, Broccolini, Chimichurri 36
Chicken Breast, Miso Orange, Brussel Sprouts 32
Pistachio, Cherry Cannoli 4
/
Piece
4th
Chocolate Beignets 5/Piece
Pistachio, Cherry Cannoli 4
/
Piece
Alberobello Gelato 9/Scoop
Soup 12
Extras
Green Salad 14
Soup 12
Fries 14
Assorted Breads & Olive Oil 5
Still & Sparkling Water 3/Per Person
SIGNATURE TASTING
Seven-Course 165
Courses
Five-Course 145
Seven-Course 165
Ten-Course 185
Seven-Course 130
Vegetarian
Five-Course 115
Seven-Course 130
Ten-Course 145
Seven-Course +130
Wine Pairings
Five-Course +115
Seven-Course +130
Ten-Course +140