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