Add Foie Gras to Any Third 15 Daily Soup 10 ~ Daily Salad 12 ~ Daily Ricotta Gnocchi 16
Seasonal vegetarian dishes are available for each course
Five Course 110
Seven Course 130
Ten Course 150
Five Course Vegetarian 85
Wine Pairings for Five or Seven Course Menu 80
Pork Tenderloin
Artichoke Mustard, Pistachio
Lobster
Orange Salad, Saffron Couscous
Cornish Hen
Goat Cheese Mousse, Broccoli
Sea Scallops
Cauliflouer Veloute, Black Miso
Bison
Smoked Potato Pureé, Buratta
Beef Tenderloin
Potato Risole, Chantrelles
Steelhead Trout
Roasted Parsnip, Pomegranate
Glacier Bass
Sesame Späetzle, Brussels Sprouts
Smoked Duck
Chestnut Caponata, Persimmon
Salmon
Peppercorn Crust, Squash Broth
Venison
Almond Romesco, Grilled Rapini
Five Course 85 Seven Course 99
Wine Pairings for Five or Seven Course Menu 80
Quinoa
Avocado, Watercress, Lentil Relish
Grilled Rapini
Sunchoke Pureé, Apple
Pine Mushrooms
Saffron Couscous, Avocado Brûlée
Artichokes
Barley Risotto, Burrata
Apple
Winter Vegetables, Lemongrass
Grilled Tofu
Sweet Potato Pave, Gremolata
Chocolate Tasting
Almond, Pear
Pumpkin Pie
Walnut Streusel, Apple Butter
Lemon Passion Fruit Tart
Ice Wine Anglaise, Italian Meringue
Puff Pastry Tart
Roasted Pear, Peppercorn Ice Cream
2011 Muscat Rivesaltes, Domaine Gardies
n/v 'Neiges', Premium Apple Cider
2010 Jurançon, 'La Magendia', Lapeyre, Bordeaux
n/v Pommeau de Normandie, Comte Lauriston
2012 Cabernet Franc, Stratus, Niagara
2010 Villa Papiano 'Tregenda', Albana, Marche
2009 Beerenauslese, Andert Josef
2010 Beerenauslese, Sattlerhof, Austria
2009 Sauv. Blanc/Manzoni/Garganega, Villabella
2008 Sauternes, Castelnau du Suduiraut
1999 Fumanelli ‘Le Vampadore’ Passito Bianco
2011 Passito di Pantelleria, ‘Ben Rye’. Donnafugata
n/v Brachetto d'Acqui, Balbi Soprani
Pisco, 'El Governador', Miguel Torres
Framboise Sauvage, Edmond Briottet
Mirabelle, Edmond Briottet
Grappa di Barbera, Nibbio
Poire William, Edmond Briottet
2005 Grappa di Moscato, 'Berta Bric del Gaian
Chocolate Tasting, Almond, Pear
Pumpkin Pie, Walnut Streusel, Apple Butter
Lemon Passion Fruit Tart, Ice Wine Anglaise, Italian Meringue
Chamble Montreal, Québec Hard, Aged Pasteurized Goat’s Milk
Eweda Cru, Fergus, Ontario Semi Firm, Unpasteurized Sheep’s Milk
Blackburn, Jonquière, Québec Semi firm, Unpasteurized Cow’s Milk
Blue Juliette, Salt Spring Island, British Columbia Semi firm, Pasteurized Goat’s Milk
Armagnac de Montal VSOP
Ryst Dupeyron Hors D'age Armagnac
Damblat 10 Year Old Napoleon Armagnac
1994 Domaine Au Martin Bas Armagnac
1984 Domaine de Bertruc Bas Armagnac
1974 Domaine de Poyanne Bas Armagnac
Courvoisier VS
Hennessy VS
Rémy Martin VSOP
Hennessy VSOP
André Petit Napoleon XO Bons Bois
Courvoisier XO Grande & Petite Champagne
Rémy Martin XO, Fine Champagne
Luis Felipe, Gran Reserva Bodegas Rubio
2012 Manzanilla, ‘En Rama’, Barbadillo
Madeira, Bual, 10 year, Belem's
Manzanilla, ‘Capataz’, Equipo Navazos, No.30
Amontillado, ‘Bota No’, Equipo Navazos, No.31
n/v Graham’s, 10 Year Old Tawny
2004 Dona Matilde Colheita
2004 Qiunta de Ventozelo
2007 Morgadio de Calcada
2001 Niepoort
Drinks
Artisanal Cocktails, Hendricks Hurricane, Revolver, Cool Runnings, Winter Gold, Traditional Cocktails, Don Draper’s Old Fashioned, The Deep-Freeze Martini, George - 75, Classic Negroni, Paper Plane, Champagne & Sparkling, Half Bottles - Champagne, Half Bottles - White, Half Bottles - Red, Wines by the Glass - White, Wines by the Glass - Red, First Whites - Lighter Bodied & Aromatic , Second Whites - Medium Bodied, Third Whites - Fuller Bodied, First Reds - Lighter Bodied - Pinot Noir , First Reds - Lighter / Medium Bodied - Interesting Varietals , Second Reds - Medium Bodied - Old World, Third Reds - Fuller Bodied - Old World, Third Reds - Medium and Fuller Bodied - New World
3 Courses $50 , 4 Courses $60
Daily Soup or Salad, plus choice of Thirds ~ 30
Lobster, Lemongrass Mayo, Autumn Vegetables
Tuna Tartare, Fennel Mascarpone, Broccoli
Goat Cheese Mousse, Roasted Carrots, Cashews
Mezzelune, Black Olive Relish, Rapini
Ricotta Gnocchi, Roasted Parsnip, Tomato
Pastrami Sandwich, Sauerkraut, Apple
Black Cod, Cauliflower Veloute, Barley
Togarashi Prawns, Sweet Potato, Bacon Crumble
Duck Breast Salad, Squash Mousse, Chestnut
Cornish Hen, Potato Perogies, Basil Pesto
Beef Tenderloin, Harvest Vegetable, Split Pea
Lemon Thyme Pasta, Pine Mushroom, Rabbit
Chamble
Hard, Aged Pasteurized Goat’s Milk, Montreal, Québec
Eweda Cru
Semi Firm, Unpasteurized Sheep’s Milk, Fergus, Ontario
Blackburn
Semi firm, Unpasteurized Cow’s Milk, Jonquière, Québec
30G
90G Mixed Selection
Blue Juliette
Semi firm, Pasteurized Goat’s Milk, Salt Spring Island, British Columbia
Rooibos Pannacotta
Ginger Cookie, Chantilly
Pavlova
White Chocolate Ice Cream, Blueberry
Dark Chocolate Beignets
Cinnamon Sugar
Chocolate Mousse
Almond, Raspberry
Think your friends might be familiar with this business? Ask your friends on Facebook to see what they think.
A great setting for any corporate lunch, the combination of George’s stunning décor and delicious cuisine will make this holiday lunch one that everyone in the office won’t forget! Working with Sonia Dhillon, you can create the perfect menu for your event. The private dining rooms are hidden behind antique wooden doors, and can seat five to 64 guests for a seated meal.
View this Smart ListThis courtyard patio is the perfect spot to take your date if you want to impress. The calming atmsophere, coupled with the fine dining menu makes George one of the most romantic patios in the city! The patio accommodates about 40 people.
View this Smart ListGeorge Restaurant has two lunch menus: an a la carte version and a tasting menu. Chef Lorenzo Loseto works with seasonally sourced ingredients to create a menu that is not only delicious, but visually stunning as well. Try the Cavatelli with chanterelles and ricotta.
View this Smart List