Dinner Menu – Week of March 10th
pickle plate 4
warm marinated olives 6
parsnip, carrot, candied pecan, maple dressing 10
wheat berries, butternut squash, cabbage, gruyere 11
canadian artisanal cheese plate 15
ling cod gravlax, dill mayo, duck chicharrones 10
diver scallops, escargot, white beans, broccolini 17
smoked steelhead trout, beet root, goat yogourt, lumpfish roe 12
atlantic mackerel, beef heart, capers, lemon 13
fried squid, thai vinaigrette, fresh herbs, pomelo 11
bone marrow, smoked paprika, salsa verde, grilled bread 12
“poutine”, fried gnocchi, braised wild hare, cheese curds 10
oxtail stew, tripe, cavatelli, toasted bread crumbs 14
pork hocks, kecap, kimchi, peanuts 13
strip loin of venison, celeriac, sea buckthorn jus 18
chocolate, coffee, hazelnut 10
sticky toffee pudding, creme fraiche 10
almond tart, cherry jam, sambuca anglaise 10
beast restaurant uses local and sustainable ingredients whenever possible, from farms in ontario. unless otherwise noted, everything is made in house. to see a list of our farms and purveyors, please visit our website at www.thebeastrestaurant.com and click on the “suppliers” link.
before placing your order PLEASE inform your server if any person in your party has a food allergy.
an 18% gratuity will be added to parties of 6 or more.
no separate bills.
beast and dough toronto t-shirts are available for purchase $20.