Download - 417 Restaurant Lounge Menu Fall Menu
417 RESTAURANT + LOUNGE DINNER STARTERS
STARTERS DAILY SOUP - 6CHEFS’ DAILY SOUP CREATION
ARUGULA SALAD - 9SUN DRIED CHERRIES - CANDIED FENNEL - BACON – BUTTERMILK+STILTON
417 FALL SALAD - 9CRISP APPLE - PECANS - FONTINA - CELERY ROOT - CARROT VINAIGRETTE
GIN CURED SOCKEYE SALMON - 10ARUGULA - FINGERLING POTATO SALAD – MOROCCAN SPICES
GREEK FETA MOUSSE - 10CHERRY TOMATOES+PEPPERS+ZUCCHINI - CANDIED LEMON - BLACK OLIVES
FRIED CALAMARI - 10ARUGULA - CHILI AIOLI - CILANTRO
BUTTER+JALAPENO POACHED SHRIMP - 12AVOCADO CROQUETTE - GRILLED TOMATO - LIME+CILANTRO EMULSION
CRISPY WHITE TRUFFLE GNOCCHI - 10SMOKED BACON - GREEN PEAS - GOAT CHEESE CREAM
CONFIT ONTARIO PORK BELLY - 14MOLE SAUCE - CHICORY+ENDIVE SALAD - PINE NUTS - GOLDEN RAISINS
CHARCUTERIE - 16SMOKED + CURED MEATS - CHEESE - PRESERVES
*SIDE ORDERS*
CHEF’S DAILY VEGETABLES - 5
SWEET FRIES OR FRENCH FRIES - 4
417 RESTAURANT+LOUNGE TORONTO // MENU CREATIONS : EXECUTIVE CHEF TYSON LAMBERT // GENERAL MANAGER: DREW BURKE-GAFFNEY
DINNER MENU STARTERS // 1 - 2
417 RESTAURANT + LOUNGE DINNER MAINS
MAINS
417 CHEESEBURGER - 14GRUYERE - TOMATO - PICKLE - CHILI AIOLI
DUCK CONFIT POUTINE - 14 FONTINA - GRUYERE - CARAMELIZED ONIONS – BACON+ROSEMARY JUS
BRAISED BEEF CHEEK - 16GOAT CHEESE SOUFFLÉE - CORN - TOMATO - WHITE TRUFFLE - PEA SHOOTS
PAN SEARED SOCKEYE SALMON - 24BRUSSEL SPROUT+POTATO HASH - WARM BACON VINAIGRETTE - MICRO GREENS
GRILLED EUROPEAN SEA BASS - 26STEAMED CLAMS - WHITE BEANS+SPINACH+FENNEL - SAFFRON+TOMATO BROTH
ROASTED ONTARIO CHICKEN SUPRÊME - 24CARAMEL PECAN GLAZE - FRENCH BEANS - WARM FINGERLING POTATO SALAD
BRAISED ONTARIO LAMB SHANK - 29BLACK OLIVE MASH - ASPARAGUS- FIG+COCO NIB JUS
GRILLED 10oz BEEF RIBEYE - 30GARLIC MASH - FRENCH BEANS - ROSEMARY JUS
SOFT POTATO GNOCCHI - 22JUMBO PRAWNS - CHORIZO - SCALLION – ROSE SAUCE
WILD MUSHROOM RAVIOLI - 18FRESH TOMATO - CHIVES - PARMESAN - WHITE TRUFFLE CREAM
SAFFRON LINGUINE - 24LOBSTER - 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 CHEF TYSON LAMBERT // GENERAL MANAGER: DREW BURKE-GAFFNEY
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 AIRALMOND CAKE, CANDY FENNEL, BEET+WHITE CHOCOLATE
LEMON SOUFFLÉECANDY LEMON, CANDIED PISTACHIO
CHESTNUTS FROZEN PARFAITMAPLE 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 - 6CHEFS DAILY SOUP CREATION
ARUGULA SALAD - 9SUNDRIED CHERRIES – CANDIED FENNEL – BACON – BUTTERMILK + STILTON
417 FALL SALAD - 9CRISP APPLE – PECANS – FONTINA – CELERY ROOT – CARROT VINAIGRETTE
SALMON CARPACCIO - 10GIN CURED SALMON – ARUGULA – PARMESAN – CROSTINI – OLIVE OIL
BUTTERMILK FRIED CHICKEN WINGS - 12CAJUN BREADING – HONEY BBQ – CRUDITÉ – STILTON
GRILLED CHICKEN PANINI* - 12RED ONION MARMALADE – SUNDRIED TOMATOES – FONTINA – BASIL
CORNED BEEF PANINI* - 12SAUERKRAUT – AGED CHEDDAR – RUSSIAN DRESSING
GRILLED VEGETABLE PANINI* - 10GOAT CHEESE – PESTO AIOLI – PEA SHOOTS
417 CHEESEBURGER* - 14GRUYERE – TOMATO – PICKLE – CHILI AIOLI
FISH AND CHIPS - 14BASA FILET - BEER BATTER - FRENCH FRIES - TARTAR
DUCK CONFIT POUTINE - 14FONTINA – GRUYERE – CARAMELIZED ONIONS – BACON + ROSEMARY JUS
GREEN PEA RISOTTO - 17JUMBO PRAWNS - PARMESAN - PEA SHOOTS
SAFFRON LINGUINE - 15GRILLED VEGETABLES - GARLIC - TOMATO - OLIVE OIL
417 RESTAURANT+LOUNGE TORONTO // MENU CREATIONS : EXECUTIVE CHEF TYSON LAMBERT // GENERAL MANAGER: DREW BURKE-GAFFNEY
LUNCH MENU
*ALL SANDWICHES COME WITH
CHOICE OF SOUP/SALAD/FRIES
ADD STEAK / CHICKEN / SALMON TO ANY SALAD + 7
417 RESTAURANT + LOUNGE LATE NIGHT BAR MENU
FRENCH FRIES OR SWEET POTATO FRIES - 5KETCHUP/CHILI AIOLI
FRIED RAVIOLI - 8JALAPENO HAVARTI – ARUGULA – HERB TOMATO SAUCE
SNACK TRIO - 9MARINATED OLIVES - HUMMUS+PITA – SPICED NUTS
FRIED CALAMARI - 10ARUGULA – CHILI AIOLI – CILANTRO
BUTTERMILK FRIED CHICKEN WINGS - 12CAJUN BREADING - HONEY BBQ - CROUDITE - STILTON
DUCK CONFIT POUTINE - 14FONTINA - GRUYERE – CARAMELIZED ONIONS – BACON+ROSEMARY JUS
FISH AND CHIPS - 14BEER BATTER - BASA FILET – FRENCH FRIES – TAR TAR
417 RESTAURANT+LOUNGE TORONTO // MENU CREATIONS : EXECUTIVE CHEF TYSON LAMBERT // GENERAL MANAGER: DREW BURKE-GAFFNEY
LATE NIGHT BAR MENU
417 RESTAURANT + LOUNGE SUNDAY BRUNCH
CROISSANTS - 3PLAIN / ALMOND / PISTACHIO LEMON
417 BREAKFAST - 83 EGGS ANY STYLE - BANGERS OR BACON - ROSTI POTATO - TOAST
EGGS BENEDICT - 11POACHED EGGS - PARMA HAM -ENGLISH MUFFIN - CHIVE HOLLANDAISE - BABY SALAD
EGGS CHARLOTTE - 11POACHED EGGS - SPINACH+SMOKED SALMON -ENGLISH MUFFIN - HOLLANDAISE - BABY SALAD
BLUEBERRY PANCAKES - 12TWO PANCAKES - VANILLA CHANTILLY CREAM - SWEET LEMON BUTTER - BACON OR SAUSAGE
BUTTERMILK FRIED CHICKEN + WAFFLES - 13CHIPOTLE BUTTER - MAPLE+THYME JUS
STEAK AND EGGS PLATE - 14PAN ROASTED SIX OZ FILET MIGNON+SUNNY SIDE EGG – ROSTI POTATO – NATURAL JUS
PASTRIES
CHEESE CAKE - 8CHOCOLATE CRUST – CARAMELIZED APPLES – CHOCOLATE SAUCE
WARM VALRHONA CHOCOLATE CAKE - 8ORANGE MARMALADE – CHOCOLATE SAUCE+CRISP
TRIO OF PANNA-COTTA - 6STRAWBERRY – COFFEE – ORANGE
SIDE ORDER
SAUSAGE OR BACON - 3
POTATO - 2
TOAST - 1
417 RESTAURANT+LOUNGE TORONTO // DESSERT CREATIONS: CHEF TYSON LAMBERT - PATISSIER EYAL LIEBMAN
SUNDAY BRUNCH
*NOW FEATURING HOUSE WHITE AND RED WINE ON TAP, SOLD FOR A DOLLAR AN OUNCE
CAESARS - 5
MIMOSAS - 5
SANGRIAS - 5
417 COCKTAILS | ZURRA | HARD POPS | BEER
COCKTAILS ABSOLUT 4171.5oz ELYX VODKA – .5oz ROSE LIQUEUR – PRESSED APPLE – LIME // 10
SAZERAC1.5oz COGNAC – .5oz ABSINTHE – LEMON – BITTERS – BUBBLES // 10
CAST OFF1.5oz RUM – COCONUT - BERRIES – PINEAPPLE – LEMON – MINT // 10
LAGERLADAPIQUIN PEPPER – LIME – LAGER – MALDEN SALT CITRUS 1oz VODKA // 10
ZURRA - 6 TO 18 WHITE – ROSE – REDBRANDY – TRIPLE SEC – CITRUSPULVERIZED FRUIT – CINNAMONWINE GRAPES – BUBBLES
DRAFT BEER PROGRAM - 20oz MUSKOKA CREAM ALE
417 COPPER LAGER
UPPER CANADA DARK
THORNBERRY CIDER
AMSTERDAM BLONDE
OKANOGAN SPRINGS 1516
MILL ST. ORGANIC
BEAU’S LUGTREAD
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
PLYMOUTH2oz GIN – 1oz PERRIER JOUET – LEMON – SWEETS // 10
BEET DOWN2oz TEQUILA – HONEY – LEMON – BEETS – BITTERS - THYME // 10
SHADE2oz GLENLIVET – CHERRY BRANDY - BLOOD ORANGE – ROSSO // 10
HARD POPS - 5
C-PLUSROOT BEER
CHERRY COLA
SPEARHEADBARLEY DAYS LAGERCRAZY CANUCKMILL ST. WITSTEAM WHISTLEMACLEAN’S PALE ALEFLYING MONKEY’S ANTIGRAVITYWELLINGTON COUNTY ALEWELLINGTON COUNTY ARKEL
417 WINE BY THE GLASSNOW 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, ITALYDELICATELY FRAGRANT-MILDLY FLORAL-LEMON+PEACH+APRICOT // 5OZ 8 - 8OZ 12
BURNING KILN RIESLING, 2011, ST. WILLIAMS, ONTARIOAROMAS OF GREEN APPLE-PEACH + LIME-STONY MINERALITY-HINT OF SWEETNESS // 5OZ 9 - 8OZ 14
TENUTA SANTOME ANNA-6, 2010, VENETO, ITALYNOSE OF SAGE-TOMATO LEAF-GREEN PEPPE-ZESTY NOTES OF TANGERINE- SPICY FINISH // 5OZ 8 - 8OZ 12
OATLEY TIC TOK SAUVIGNON BLANC, 2010, PEMBERTON, AUSTRALIAZESTY TROPICAL FRUIT-GRASSY HERBAL NOTES-ZIPPY ACIDITY // 5OZ 9 - 8OZ 14
BURNING KILN HARVEST PARTY CHARDONNAY, 2011, ST. WILLIAMS, ONTARIOBARELY OAKED-AROMAS OF HONEY-PEACH-TROPICAL FRUIT // 5OZ 9 - 8OZ 14
CASTLE ROCK CHARDONNAY, 2010, CENTRAL COAST, CALIFORNIAVANILLA-PEAR-CITRUS-MELON+LONG BALANCED FINISH // 5OZ 9 - 8OZ 14
417 RESTAURANT+LOUNGE TORONTO // FOH BEVERAGE PROGRAM : DREW BURKE-GAFFNEY
WINE BY THE GLASS
RED WINES
FIELDING ESTATES GAMAY, 2011, BEAMSVILLE, NIAGARACHERRY+RASPBERRY+SOFT FINISH // 5OZ 10 - 8OZ 15
CASTLE ROCK PINOT NOIR, 2010, MENDOCINO, CALIFORNIALAYERS OF STRAWBERRY + RASPBERRY -LONG REFINED FINISH // 5OZ 10 - 8OZ 15
YOSEMITE VIEW MERLOT, 2009, PASO ROBLES, CALIFORNIACHERRY-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, GREECEDARK BERRIES+CASSIS+LONG SOFT FINISH // 5OZ 8 - 8OZ 12
MT. MONSTER SHIRAZ, 2010, LIMESTONE COAST, AUSTRALIABLACKBERRY+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, USSTRAWBERRY+ROSEPETAL+MELON+LYCHEE // 5OZ 9 - 8OZ 14
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
417 RESTAURANT+LOUNGE TORONTO // FOH BEVERAGE PROGRAM : DREW BURKE-GAFFNEY
WINE LIST // WHITES BOTTLES
AEROMATIC WHITES
BURNING KILN RIESLING, 2011ST. WILLIAMS, ONTARIO // 40
BERSANO GAVI DI GAVI, 2011PIEDMONT, ITALY // 45
FIELDING ESTATES PINOT GRIS, 2011BEAMSVILLE, NIAGARA // 60
PESCAJA ARNEIS SOLO LUNA, 2009PIEDMONT, ITALY // 85
FULLER BODIED WHITES BURNING KILN HARVEST PARTY CHARDONNAY, 2011ST. WILLIAMS, ONTARIO // 40
13TH STREET VIOGNIER, TWENTY VALLEYNIAGARA // 45
CASTLE ROCK CHARDONNAY, 2010CENTRAL COAST, CALIFORNIA // 40
DOMAINE SAVARY, 2009CHABLIS, FRANCE // 75
417 WINE LIST // RED BOTTLES
LIGHTER REDS
13TH 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
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
417 RESTAURANT+LOUNGE TORONTO // FOH BEVERAGE PROGRAM : DREW BURKE-GAFFNEY
WINE LIST // RED BOTTLES
MEDIUM BODIED REDS
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
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