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	<description>Accessible Menus for Blind and Visually Impaired Patrons</description>
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		<title>Jesters Court, Pub &amp; Eatery Isn&#8217;t Clowning Around When it Comes to Accessibility</title>
		<link>http://www.amenu.ca/jesters-court-pub-eatery-isnt-clowning-around-when-it-comes-to-accessibility/</link>
		<comments>http://www.amenu.ca/jesters-court-pub-eatery-isnt-clowning-around-when-it-comes-to-accessibility/#comments</comments>
		<pubDate>Fri, 08 Feb 2013 17:47:01 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Articles]]></category>

		<guid isPermaLink="false">http://www.amenu.ca/?p=1612</guid>
		<description><![CDATA[                                          ]]></description>
			<content:encoded><![CDATA[<p>February 8, 2013<br />
By Geof Collis</p>
<p>In the Cottage country County of Scugog Port Perry is a destination for many folks, even the Movie industry used it for a backdrop to a 2004 film, Welcome to Moosport.</p>
<p>Jesters Court Pub and Eatery is a quaint little Restaurant located just off Simcoe Street on the main drag in Port Perry and  has taken  a step towards complying with the <a href="http://www.aoda.ca/customer-care-guide/">Accessibility for Ontarians with Disabilities Act (AODA) Customer Service Standard (CSS)</a>.</p>
<p>The CSS states that Businesses must allow people to use their assistive devices to access their goods and services and that is exactly what Jesters Court has done.</p>
<p>In taking a step towards compliance Jesters Court now has its Restaurant posted on <a href="http://www.amenu.ca">aMENU</a> in an accessible format see <a href="http://www.amenu.ca/jesters-court-pub-eatery/">http://www.amenu.ca/jesters-court-pub-eatery/</a>.</p>
<p>Not only is their Menu posted on aMENU accessible to assistive devices of all kinds including screen readers, iPads,  now it has an automatic detection for mobile devices.</p>
<p>People can access the menu from home, on the road and Jesters Court also has WiFi allowing you to view their menu with your own device, I plan on using my iPad mini next time I eat at their establishment, which I might add has excellent food.</p>
<p>It might seem like a trivial issue to some but not having to have someone else read Restaurant menus to me goes a long way to my Independence, I dont have to ask the Server to read it to me and especially my Wife, people seem to have the impression that our Partners are also our Personal Assistants and nothing could be further from the truth, it isn&#8217;t their duty to look after us hand and foot, Society has a duty to do so and that&#8217;s why we have the AODA.</p>
<p>Although the AODA is progressing at a disappointingly slow pace any steps towards an Accessible Ontario for All its Citizens is at least one step forward and not backwards.</p>
<p>Thank You Jesters Court Pub and Eatery!</p>
<p>Any Restaurant owners reading this article and wishing to have their menus added to aMENU, drop us an email at admin@amenu.ca and we&#8217;ll give the first 10 Restaurants a 3 month trial period, or if you want your favourite Restaurant registered let them know of this offer. </p>
            ]]></content:encoded>
			<wfw:commentRss>http://www.amenu.ca/jesters-court-pub-eatery-isnt-clowning-around-when-it-comes-to-accessibility/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Jester&#039;s Court Pub &amp; Eatery Accessible Restaurant Menu</title>
		<link>http://www.amenu.ca/jesters-court-pub-eatery/</link>
		<comments>http://www.amenu.ca/jesters-court-pub-eatery/#comments</comments>
		<pubDate>Wed, 30 Jan 2013 15:03:02 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Ontario]]></category>
		<category><![CDATA[Port Perry]]></category>

		<guid isPermaLink="false">http://www.amenu.ca/?p=1591</guid>
		<description><![CDATA[                                          ]]></description>
			<content:encoded><![CDATA[<div class="center">
<img src="wp-content/themes/badeyes/images/jesters.jpg" alt="Jester's Court Pub and Eatery"/>
</div>
<div class="full">
<div class="col1">
<p><strong>Address:</strong> 2013 Jester&#8217;s Court<br />
279 Queen Street<br />
Scugog, ON<br />
 L9L 1B9<br />
<strong>Phone:</strong> (905) 985-2775<br />
<strong>Website:</strong> <a href="http://www.jesterscourt.ca">www.jesterscourt.ca</a></p>
</div>
<div class="col2">
<p><strong>Accessibility</strong></p>
<p>Not available at this time.</p>
<div class="center">
<a href="http://www.rickhansenglobalaccessibilitymap.com/mapcms/rhf/query.html">Rate/Check this Venue for Accessibility</a>
</div>
<p><strong>Get Directions:</strong></p>
<form action="http://maps.google.com/maps" method="get">
<p><label for="saddr">Enter your location</label><br />
<input type="text" name="saddr" id="saddr" />
<input type="hidden" name="daddr" value="279 Queen Street Scugog, ON Jesters Court Pub and Eatery" />
<input type="submit" value="Get directions" />
</p>
</form>
</div>
</div>
<div class="full">
<div class="col1">
<h2>Banquet &#038; Party Facilities</h2>
<p>Please ask about our accommodations for large groups. Our upstairs room holds up to 50 people and we would be pleased to plan your function for you. </p>
<p>there are many packages available, so just give us a call for more information at 905-985-2775. </p>
<p>large parties are subject to a 15% service charge. all applicable government taxes are extra. </p>
</div>
<div class="col2">
<p>Of the Cook </p>
<p>&#8220;And he could roast and seethe<br />
And boil And fry,<br />
And make a good thick soup,<br />
And bake a pie.&#8221;<br />
- Chaucer </p>
<h2 id="toc">Quick Nav</h2>
<ul>
<li><a href="#desserts">Desserts</a></li>
<li><a href="#sandwiches">Sandwiches</a></li>
<li><a href="#soups">Soups and Salads</a></li>
<li><a href="#appetizers">Appetizers</a></li>
<li><a href="#pub">Pub Fare</a></li>
<li><a href="#night">Late Night Menu</a></li>
<li><a href="#entrees">Entrees</a></li>
<li><a href="#weekly">Weekly Features</a></li>
</ul>
</div>
</div>
<div class="full">
<div class="col1">
<h3 id="desserts">Desserts</h3>
<ul>
<li>CrÈme BrÛlée<br />
Baked crème anglaise finished with caramelized sugar $ 8</li>
<li>Sticky Toffee Pudding<br />
Rich cake with dates and warm caramel $ 7</li>
<li>Blueberry Cobbler<br />
Marinated blueberries baked with a crumbly pastry crust served with ice cream $ 7</li>
<li>Sky high chocolate layer cake<br />
7 layers of moist chocolate cake $ 7</li>
<li>Deep Fried Ice Cream $ 7</li>
</ul>
<div class="center">
<a href="#toc">back to Quick Nav</a>
</div>
<h3 id="sandwiches">Sandwiches</h3>
<ul>
<li>Reuben<br />
Juicy smoked brisket piled high on fresh rye bread, then topped with swiss cheese and sauerkraut $ 12</li>
<li>CALIFORNIA club<br />
Layers of grilled chicken, double smoked bacon, sliced tomatoes, avocado and Boston bib lettuce between toasted sourdough bread with a chipotle aioli $ 12</li>
<li>gourmet grilled cheese<br />
Brushed with a tomato-basil butter and filled with aged Canadian cheddar, double smoked bacon and tomato confit $ 10</li>
<li>VEGGIE WRAP<br />
Field greens with avacado, pico de gallo, cucumber and shredded cheese dressed withour homemade buttermilk<br />
ranch in a grilled flour tortilla $ 12</li>
</ul>
<p>All of our sandwiches are served with our fresh-cut fries tossed in rosemary sea salt or homemade soup.<br />
Substitute a caesar salad, field greens or sweet potato fries for $2.</p>
<p>Ask our servers about our daily specials</p>
<div class="center">
<a href="#toc">back to Quick Nav</a>
</div>
<h3 id="soups">Soups &#038; Salads</h3>
<ul>
<li>Soup of the Day<br />
A fresh daily creation $ 5</li>
<li>French Onion Soup<br />
Caramelized onions in a rich red wine and beef broth with torn garlic croutons and cheese gratin $ 6</li>
<li>Caesar<br />
Torn romaine, garlic croutons, double smoked bacon and parmesan cheese tossed in house-made Caesar dressing Small $ 6 Large $ 10 add chicken $ 4</li>
<li>Field Greens<br />
Tender field greens with tomato confit and sliced cucumber tossed in roasted garlic vinaigrette or<br />
buttermilk ranch Small $ 5 Large $ 9 add chicken $ 4 add salmon $ 6</li>
<li>Avocado Salad<br />
Cherry tomatoes and cucumbers tossed in a roasted garlic vinaigrette or buttermilk ranch over sliced red peppers and topped with avocado and goat cheese $ 10</li>
</ul>
<div class="center">
<a href="#toc">back to Quick Nav</a>
</div>
<h3 id="appetizers">Appetizers</h3>
<ul>
<li>Crab Cakes<br />
Pan-fried Blue Crab cakes served with a chipotle aioli $ 12</li>
<li>Chili Lime Shrimp<br />
Black tiger shrimp sautéed with lime, pico de gallo and fresh chillies. Served with grilled naan bread. $ 11</li>
<li>Warm Artichoke &#038; Spinach Dip<br />
Rich artichoke and spinach cream topped with melted cheese and served with grilled naan bread and corn tortilla chips $ 13</li>
<li>Garlic Bread<br />
Regular $ 6 With cheese $ 7</li>
<li>Chicken Wings<br />
Crispy, floured chicken wings served with your choice of: mild, medium, hot, honey garlic, root beer bbq, korma<br />
or spicy adobo rub $ 10 $ 19</li>
<li>PEI Mussels<br />
1lb of PEI mussels steamed in white wine with garlic, cherry tomatoes, red onion and fresh parsley $ 12</li>
<li>Nachos<br />
Corn tortilla chips topped with green onion, shredded cheese, kalamata olives and fresh chillies. Served with sour cream, pico de gallo and guacamole $ 13<br />
*add chicken $ 4 or ground beef $3</li>
<li>Poutine<br />
Fresh cut fries in a rich beef gravy, Ontario cheese curds $ 7<br /> <br />
Sweet potato fries $ 6<br />
Served with chipotle aioli</li>
</ul>
<div class="center">
<a href="#toc">back to Quick Nav</a>
</div>
<h3 id="pub">Pub Fare</h3>
<p>All of our burgers are served with our fresh-cut fries tossed in rosemary sea salt or homemade soup.<br />
Substitute a caesar salad, field greens or sweet potato fries for $2</p>
<ul>
<li>Burger<br />
8oz of Canadian ground beef with the traditional fixings on a soft egg bun – add cheese, sautéed mushrooms or<br />
double smoked bacon for 1 ea. $ 10</li>
<li>Jester&#8217;s Burger<br />
8oz of Canadian ground beef with aged Canadian cheddar, sliced avocado, pico de gallo, double smoked<br />
bacon, lettuce and chipotle aioli on a soft egg bun $ 14</li>
<li>Veggie Burger<br />
Grilled veggie burger brushed with basil pesto and topped with sliced avocado and pico de gallo<br />
on a soft egg bun $ 10</li>
<li>Chicken Fingers<br />
Breaded chicken tenders served with fresh-cut fries and root beer bbq sauce for dipping $ 11</li>
<li>Fish &#038; Chips<br />
beer battered haddock served with lemon-caper aioli, fresh-cut fries and creamy coleslaw<br />
1 piece $ 9 2 piece $ 14</li>
<li>Liver &#038; Onions<br />
Pan seared baby beef liver with sautéed onions and bacon in red wine and beef gravy over roasted garlic<br />
mashed potatoes and sautéed vegetables $ 15</li>
<li>Chicken Pot Pie<br />
Slow roasted chicken with aromatic vegetables and potatoes in a rich creamed gravy topped with flaky puff pastry and served with field greens $ 12</li>
<li>Perogies<br />
Topped with cheddar cheese, bacon and onions Full Order $13 Small Order $ 9</li>
<li>Quesadilla<br />
Stuffed with chicken, black olives, fresh chillies, green onions and cheese, served with pico de gallo and sour cream $ 12</li>
</ul>
<div class="center">
<a href="#toc">back to Quick Nav</a>
</div>
</div>
<div class="col2">
<h3 id="night">Late Night Menu</h3>
<p>served after 5. </p>
<ul>
<li>crab cakes<br /> <br />
Pan-fried blue crab cakes served with a chipotle aioli $ 12</li>
<li>Warm artichoke &#038; Spinach Dip <br />
rich artichoke and spinach cream topped with melted cheese and served with grilled naan bread and corn tortilla chips $ 13</li>
<li>Chicken Wings<br />
crispy, floured chicken wings served with your choice of: mild, medium, hot, honey garlic, root beer bbq,<br />
korma or spicy adobo rub $ 10 $ 19</li>
<li>Nachos<br /> <br />
corn tortilla chips topped with green onion, shredded cheese, kalamata olives and fresh chillies. served with sour cream, pico de<br />
gallo and guacamole $ 15<br /> <br />
*add chicken $ 4 or ground beef $3</li>
<li>Poutine<br />
Fresh cut fries in a rich beef gravy with ontario cheese curds $ 7</li>
<li>Caesar<br /> <br />
torn romaine, garlic croutons, double smoked bacon and parmesan cheese tossed in house-made caesar dressing small $ 6 Large $ 10 add chicken $ 4</li>
<li>Field Greens<br /> <br />
tender field greens with tomato confit and sliced cucumber tossed in roasted garlic vinaigrette or buttermilk ranch small $ 5 Large $ 9<br />
add chicken $ 4 add salmon $ 6</li>
<li>Avocado Salad<br /> <br />
cherry tomatoes and cucumbers tossed in a roasted garlic vinaigrette or buttermilk ranch over sliced red peppers and topped with avocado and goat cheese $ 10</li>
<li>Gourmet Grilled Cheese<br /> <br />
brushed with a tomato-basil butter and filled with aged canadian cheddar, double smoked bacon and<br />
tomato confit $ 10</li>
<li>Chicken Fingers<br /> <br />
breaded chicken tenders served with fresh-cut fries and root beer bbq sauce for dipping $ 11</li>
</ul>
<div class="center">
<a href="#toc">back to Quick Nav</a>
</div>
<h3 id="entrees">Entrées</h3>
<p>available after 5:00 pm</p>
<ul>
<li>NY Striploin<br />
Grilled 10oz AAA Canadian Striploin finished with lemon-shallot butter over sautéed vegetables and your choice of roasted garlic mashed or fresh-cut fries $ 23<br />
add mushrooms $ 2 add shrimp $ 5</li>
<li>Cedar Plank Salmon<br />
Fresh Atlantic salmon roasted over cedar, basted with a lemon-shallot butter served over sautéed vegetables and<br />
steamed long grain and wild rice $ 22</li>
<li>Beef stroganoff<br />
Tender beef short rib over pappardelle pasta with sautéed mushrooms and fresh parsley in a mushroom cream sauce $ 19</li>
<li>Chicken Korma<br />
Chicken supreme braised in a sweet coconut and yogurt curry over sautéed vegetables and steamed rice $ 19</li>
<li>TUSCAN PAPPARDELLE<br />
Broad pappardelle egg noodles tossed in a garlic and basil oil with sundried tomatoes, artichoke hearts, spinach and goat cheese $ 17</li>
<li>STUFFED CHICKEN SUPREME<br />
Pan roasted chicken supreme stuffed with goat cheese, sundried tomatoes and spinach served over sautéed vegetables and roasted garlic mashed potatoes, finished with a white wine and tomato basil butter sauce $ 20</li>
<li>BBQ ribs<br />
Fall-off-the-bone tender pork ribs basted with our own root beer bbq sauce served with creamy coleslaw and your choice of roasted garlic mashed potatoes or hand-cut fries $ 18</li>
<li>Chicken Carbonara<br />
Chicken breast, mushrooms, bacon, onions and penne tossed with a creamy alfredo sauce. Served with garlic bread. $ 17</li>
</ul>
<div class="center">
<a href="#toc">back to Quick Nav</a>
</div>
<h3 id="weekly">Weekly Features</h3>
<ul>
<li>Monday<br />
Half Price Wings All Day! With the purchase of a beverage.<br />
Not available for take-out.</li>
<li>Tuesday<br />
15% Seniors Discount (65+)</li>
<li>Friday<br />
Catch of the Day. Featured fresh fish. Ask your server for details.<br />
$ Market Price</li>
<li>Friday &#038; Saturday<br />
Prime Rib Dinner<br />
10oz of succulent prime rib served over roasted garlic mashed potatoes, seasonal vegetables, au jus and<br />
Yorkshire pudding. While quantities last. $ 24</li>
<li>Sunday<br />
Prime Rib Beef Dip<br />
Shaved prime rib with balsamic caramelized onions and horseradish aioli on a toasted bun with au jus for dipping.<br />
Served with our fresh-cut fries.<br />
While quantities last. $13</li>
</ul>
<p>We are proud to serve you food that is made with care, from scratch, and made<br />
mostly from products grown and produced in Ontario.</p>
<div class="center">
<a href="#toc">back to Quick Nav</a>
</div>
</div>
</div>
            ]]></content:encoded>
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		</item>
		<item>
		<title>Restaurant Owners: Get Listed on Google’s First Page with an Accessible Menu</title>
		<link>http://www.amenu.ca/restaurant-owners-get-listed-on-googles-first-page-with-an-accessible-menu/</link>
		<comments>http://www.amenu.ca/restaurant-owners-get-listed-on-googles-first-page-with-an-accessible-menu/#comments</comments>
		<pubDate>Fri, 15 Jun 2012 10:33:46 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Articles]]></category>

		<guid isPermaLink="false">http://www.amenu.ca/?p=1573</guid>
		<description><![CDATA[                                          ]]></description>
			<content:encoded><![CDATA[<p>June 15, 2012 </p>
<p>(This article was originally run in the Ontario Restaurant Hotel &#038; Motel Association (ORHMA)<br />
 Newsletter, see link below.)</p>
<p>As an avid Restaurant customer my Wife and I love to visit different Restaurants and try different<br />
types of food, in the past before I lost my vision I could read the menu myself and order such things<br />
as Alligator, Kung Pow and so on. It was a pleasant experience, my Wife would read her menu and I<br />
would read mine. </p>
<p>Unfortunately after I lost my vision I was no longer able to do it, I cant see large print , read Braille<br />
and too many online menus aren&#8217;t accessible to my screen reader. I didn&#8217;t want to burden my Wife<br />
by asking her to read the whole menu to me, that is when I decided there had to be a better way<br />
and so I created aMENU to bridge this gap. </p>
<p>As many Restaurant owners in Ontario are aware the Accessibility for Ontarians with Disabilities Act<br />
(AODA) is now the law. As Owners might also be aware they need to allow those of us who have<br />
Assistive Devices such as screen readers the ability to access their Goods an Services, menus for<br />
example, many people cant read Braille or see large print. </p>
<p>Like all Disabled people, Independence is of the utmost importance, I dont want your Server to read<br />
the menu to me and while they are expected to, I can appreciate your Staff not wanting to read it to<br />
me either, especially if it is a very busy time of day and I want them to go over it twice, something I<br />
did when I was able to see. </p>
<p>That is why I created www.amenu.ca, a way of achieving Independence for those who want it, a<br />
website where Restaurant owners can have their menus posted in an accessible format (they can<br />
update it themselves if they wish) then it can be accessed with Assistive Devices (screen reader,<br />
smart phone etc). For that matter anyone could access it with a Mobile device. </p>
<p>But did you know that an Accessible menu will also increase your Search Engine ranking? </p>
<p>Over the last 4 months I have been watching my Stats on the site and was quite unexpectedly<br />
amazed at how the traffic to the Boston Pizza menu ( www.amenu.ca/boston-pizza/ ) had grown and<br />
so to did the Google search ranking. </p>
<p>I initially posted the menu in mid January of this year where it started off at 11 hits for the month<br />
and was no where to be found in a Google search for &#8221; Boston Pizza menu &#8220;, February went to 43<br />
and again, no ranking on Googgle. </p>
<p>March things started to turn around, the visits jumped to 351 for the month and a Google search for<br />
the same string as above started at 8th place then to 6th. </p>
<p>Visits skyrocketed in the next 2 months, April brought in 1,504 and as of this writing May registered<br />
4,261 visits and ranks in second place, right behind Boston Pizza&#8217;s main site. Type in Boston Pizza<br />
accessible restaurant menu and it is first. </p>
<p>By my calculations at least 2 thirds are repeat visitors, now that they know an easily accessible<br />
version exists. </p>
<p>As an Accessible web developer I have long known that Accessibility is good for search engine<br />
ranking but was pleasantly surprised at these results. </p>
<p>Not all restaurants have a profile like Boston Pizza, however, getting your Restaurant ranked high in<br />
a search engine will undoubtedly increase your customer base and after all, in this digital age of<br />
accessibility getting your Restaurant in the top 10 is not only good for business, you are also<br />
complying with the AODA. </p>
<p>So far this year, Chef and Owner Hans of Macy&#8217;s Diner and Delicatessen, has had 466 visits to his<br />
accessible menu( www.amenu.ca/macys-diner-delicatessen/ )many of them click throughs from the<br />
aMENU link on his own site. </p>
<p>On May 23 of this year 360 The Restaurant at the CN Tower added their Accessible Summer 2012<br />
menu www.amenu.ca/360-restaurant/. </p>
<p>In an earlier trial period within 3 weeks they were on Google&#8217;s first page and I fully expect that to<br />
happen again once Google knows it&#8217;s back. In most searches for the menus available on<br />
www.amenu.ca you will find they rank with, or higher than other similar websites that have been<br />
around for a lot longer. </p>
<p>To view a presentation visit <a href="http://www.amenu.ca/presentation">www.amenu.ca/presentation</a> today and get your Restaurant ranked on<br />
the first page of Google, increase your Client base and comply with the Law at the same time! </p>
<p>Reproduced from <a href="http://www.orhma.com/MembershipServices/Publications/Insider/Vol12Issue12.aspx#17">http://www.orhma.com/MembershipServices/Publications/Insider/Vol12Issue12.aspx#17</a></p>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>CN Tower: 360 the Restaurant Elevates Its Menu Above the Rest</title>
		<link>http://www.amenu.ca/cn-tower-360-the-restaurant-elevates-its-menu-above-the-rest/</link>
		<comments>http://www.amenu.ca/cn-tower-360-the-restaurant-elevates-its-menu-above-the-rest/#comments</comments>
		<pubDate>Wed, 06 Jun 2012 14:55:08 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Articles]]></category>

		<guid isPermaLink="false">http://www.amenu.ca/?p=1569</guid>
		<description><![CDATA[                                          ]]></description>
			<content:encoded><![CDATA[<p>By Geof Collis<br />
June 6, 2012</p>
<p>360 The Restaurant at the top of the CN Tower has shown its commitment to the <a href="http://www.aoda.ca">Accessibility for Ontarians with Disabilities Act (AODA)</a> <a href="http://www.aoda.ca/?page_id=10">Customer Service Standard (CSS)</a> by having its Summer 2012 menu added to <a href="http://www.amenu.ca">aMENU</a>, the Accessible Menu website.</p>
<p>As the CSS states:</p>
<blockquote><p>
(3) Without limiting subsections (1) and (2), the policies must deal with the use<br />
of assistive devices by persons with disabilities to obtain, use or benefit from the provider’s goods or services or the availability, if any, of other measures which enable them to do so. O. Reg. 429/07, s. 3 (3).
</p></blockquote>
<p>While some have argued to me that it isn&#8217;t a requirement to have a Restaurant&#8217;s Menu in an Accessible format on the Web I beg to differ. </p>
<p>People like myself are unable to see Large Print or read Braille, the only current options offered by many Restaurants, what is left is for the Server to read it to me and that isn&#8217;t &#8216;Equal Access&#8221; according to the Human Rights Code or the CSS which clearly states that the service must be available to my assistive device by : </p>
<p>&#8220;the availability, if any, of other measures which enable them to do so&#8221;.   </p>
<p>aMENU is that OTHER Measure!</p>
<p>Not only am I able to access the Menu in an accessible format with my Screen reader, it is also available to Mobile devices, which according to the websites stats accounts for about 30% of the traffic.</p>
<p>CN Tower Director of Marketing and Communications, Lisa Tompkins, to her credit understands the need for this and aMENU is grateful for the opportunity to post the <a href="http://www.amenu.ca/360-restaurant/">360 The Restaurant Menu</a> in an accessible format.   </p>
<p>The aMENU website also offers other viewing options such as regular and large print in black text on a white background or white text on a black background for those who  like high contrast and even off white for those with Dyslexia. </p>
<p>There is also an option for Mobile devices which would account for the 30% of people accessing it using iPhones and other portable devices.</p>
<p>Menus can be accessed from home by whatever Assistive Device is being used, on the road with Smart Phones that can also read out loud to the end user or right in the Restaurant itself. </p>
<p>Having your restaurant menu on the website is also great for your Google ranking.</p>
<p>At this writing and being on the site for a little over 2 weeks the CN Tower Restaurant menu shows up on Google&#8217;s first page at number 8/9 with the search words in any combination &#8220;cn tower 360 restaurant menu&#8221;, add &#8220;Accessible&#8221; to the mix and it comes up first. If it trends like other menus on the site it&#8217;ll be in 2nd place in no time, even without using accessible in the search terms.</p>
<p>To view a Presentation on aMENU visit <a href="http://www.amenu.ca/presentation">www.amenu.ca/presentation</a>.</p>
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		<title>Cyber Accessibility is the New Frontier for ADA Lawsuits</title>
		<link>http://www.amenu.ca/cyber-accessibility-is-the-new-frontier-for-ada-lawsuits/</link>
		<comments>http://www.amenu.ca/cyber-accessibility-is-the-new-frontier-for-ada-lawsuits/#comments</comments>
		<pubDate>Thu, 31 May 2012 13:31:51 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Articles]]></category>

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<p>Your next DOJ investigation or ADA class action could be just a mouse click away!<br />
By Jim Butler and the Global Hospitality Group®<br />
Hotel Lawyers | Authors of www.HotelLawBlog.com<br />
30 May 2012</p>
<p>Hotel ADA defense and compliance lawyer: ADA litigation over website accessibility is poised to explode.</p>
<p>How many lawsuits or claims have been filed by private plaintiffs and the Department of Justice (DOJ) against property owners under the Americans with Disabilities Act or ADA?</p>
<p>The latest figures show that more than 15,500 such ADA lawsuits or claims have been filed. And the pace is about to pick up in a big way.</p>
<p>My partner Marty Orlick, who heads JMBM&#8217;s ADA compliance and defense team, has defended more than 500 ADA claims all over the country. Marty warns that we may be about to see a tidal wave of Cyber Accessibility claims &#8212; lawsuits about reservation systems, hotel websites and related communications facilities.</p>
<p>Why could there be a big slug of these ADA lawsuits over websites? Marty says that there are several reasons:</p>
<p>1.First, these lawsuits will be very easy for plaintiffs to work up. The plaintiffs do not need any site inspection, experts or research. They can just surf the web from the convenience of their homes or offices. Marty says the &#8220;surf by&#8221; complaints could dwarf the &#8220;drive by&#8221; ADA lawsuits that looked for missing accessible parking spaces and other readily visible shortcomings. </p>
<p>2.Second, some owners and operators have not been paying enough attention to this issue. They have had their attention elsewhere, such as on operating fundamentals, labor costs and ADA pool lift requirements. </p>
<p>3.Both the DOJ and private plaintiffs have had tremendous success with website accessibility lawsuits under the ADA (see the discussion below and related articles about the Hilton International consent decree and the Charles Schwab class action case), and they are growing impatient for compliance. </p>
<p>4.In addition, a lack of clear industry standards and misinformed marketing staff have lulled some into thinking they are already in compliance when that is not so. </p>
<p>5.Finally, some owners and operators have not recognized ADA compliance for the high priority it demands. They have not appreciated how costly ADA litigation and defense can be, and how compliance is so much cheaper than defense.</p>
<p>So here are some timely tips from Marty Orlick, a pro who really understands the ADA compliance and defense. . .</p>
<h2>Cyber Accessibility &#8212; What every hotel owner and operator needs to know about the ADA, websites and the internet.</h2>
<p>by Martin H. Orlick, Esq. | ADA Defense and Compliance Lawyer</p>
<p>When the ADA was adopted in 1990, the internet was in its infancy and no one gave any consideration to what we have coined &#8220;Cyber Accessibility&#8221; &#8212; not<br />
the U.S. Access Board, the DOJ, nor advocates for the blind. But now, with the explosion of the internet and some high profile developments we will discuss, the DOJ and advocacy groups are increasing their efforts to compel businesses to assure that their websites are accessible to the visually-disabled. &#8220;Drive-by&#8221; lawsuits are becoming so passé. Today, a DOJ investigation or lawsuit is just a mouse click away. </p>
<p>In our May 4, 2012 article, we alerted our readers that Charles Schwab, the nation&#8217;s leading securities broker-dealer, reached a settlement with a disability rights organization in which Schwab agreed to implement the Web Content Accessibility Guidelines (WCAG) (discussed below) to assure that its website is navigable by blind and low vision clients. See, ADA compliance and defense lawyer alert: Charles Schwab settles claim over website accessibility</p>
<p>The Schwab settlement has far reaching implications for the hospitality industry and all other places of public accommodation. The advocacy group which threatened to sue Schwab, is led by the same attorney who, in 2000, &#8220;persuaded&#8221; the nation&#8217;s leading banks to install &#8220;talking ATMs.&#8221; Today, nearly every ATM in the country provides voice activated communications elements to assist blind and low vision bank customers to navigate the machines. Websites are the next frontier of ADA litigation. </p>
<p>THE TWO BASIC WEBSITE ISSUES FOR HOTELS.<br />
There are basically two aspects of website access applicable to hotels; website content, and navigability by blind, low vision and cognitively disabled persons. </p>
<h3>WEBSITE CONTENT</h3>
<p>For guidance on the content of hotel websites we need look no further that the DOJ&#8217;s recent consent decree with Hilton Worldwide, Inc. Hilton agreed to make its Reservation Systems, whether telephonic or internet-based, accessible so that that individuals with mobility and hearing disabilities can make reservations for accessible rooms, with the opportunity to guarantee the reservation. Each Hilton Brand is required to accurately update its guestroom inventory and availability in the Reservations System. The information not only must identify the types of rooms which are accessible, but for each room type, must also identify its accessibility features, such as the number of beds, size of bed(s), roll-in shower or tub, visual alarms, executive level rooms, suites and views.</p>
<p>See Hilton&#8217;s ADA Settlement with the Department of Justice: Precedent-setting agreement delivers more than removing architectural barriers. </p>
<h3>NAVIGATION OF WEBSITES BY VISUALLY-IMPAIRED INDIVIDUALS.</h3>
<p>The second issue is whether your website is useable by blind, low vision and cognatively disabled persons. It is estimated that of the nearly 10 million visually impaired people in the United States, 1.5 million use assistive technologies such as screen reader computer technology to access websites and communicate via the internet. Screen reader technology converts website text to an audio format by reading the display screens and by guiding the vision-impaired user through the website prompts. </p>
<p>Accessible websites provide computer codes that are compatible with screen reader software. There are more than 50 distinct screen reader software programs commonly used depending on the nature of the user&#8217;s disability and their operating platforms. Selecting a program that will be best for your website requires expert consideration. Because of the sensitive nature of this technology, what may appear to be an unimportant or irrelevant feature to a website developer may make the difference in a disabled person being able to navigate your website. </p>
<p>In the Schwab case, the client, coincidentally a computer software developer, day traded on Schwab&#8217;s website for years. For some undisclosed reason, perhaps due to changes within the website or perhaps within the client&#8217;s computer system, she could no longer navigate the website and execute trades. Changes to accommodate one type of screen reader may inadvertently disable access and use by another. </p>
<p>The current internet environment is changing almost daily&#8211;internet sites for personal banking and third party reservation systems are now commonly accessed through mobile devices such as SmartPhones and Tablets, using a variety of browsers on an ever increasing variety of operating platforms. Cloud Computing and SaaS have created unique needs for many individuals, who in turn may utilize screen reader technology designed to accommodate their individual production environment, making a &#8220;one-size fits all&#8221; software of hardware solution very difficult to achieve. </p>
<p>The more likely scenario for lack of website access which prevents potential guests from accessing your website to learn about your hotel&#8217;s offerings or to book a reservation online, is that your website was never designed to be accessible by persons who are blind or have low vision in the first instance. </p>
<p>Since the internet is a primary point of access to goods and services for many individuals, including the vision-impaired, it is hardly surprising that online accessibility has become a major focus for DOJ enforcement proceedings and private advocacy group lawsuits. Such enforcement actions and litigation can expose your business to multi-million dollar penalties, damages and substantial legal and expert fees to defend. Unfortunately, the lack of certainty in online accessibility standards has made it difficult for businesses to confidently select their technologies and rely on the advice of their third-party reservation vendors. Trusting standard website development, without involving internet accessibility specialists, will often fail to produce an accessible website. </p>
<p>THE WORLD WIDE WEB CONSORTIUM (W3C)</p>
<p>Although the Web Accessibility Initiative and other groups have been advocating for standardization for some time, no written guidelines for website accessibility have been adopted by the private sector. All that exists are conceptual aspirations which provide little certainty, especially in the presence of ever-changing technologies. Because it is far simpler for the U.S. Access Board and the DOJ to develop scoping and technical standards for the &#8220;built environment,&#8221; such as parking or guestroom technical standards, than it is to develop technical standards for the ever-changing intricacies of the internet, there are currently no standard templates for website developers to follow. </p>
<p>The W3C publishes the WCAG, which is a broad set of web access guidelines. The WCAG is the most highly developed set of guidelines for website accessibility and is being used by the federal government and many in the private sector; however, these guidelines have not been formally adopted by the DOJ. Although the DOJ has indicated that it views the WCAG guidelines as the most comprehensive, it has not adopted them for all public accommodations. </p>
<p>Given the high stakes involved, and because of the 2010 ADA Standards&#8217; requirements which became mandatory March 15, 2012, it is now more important than ever for hotels to evaluate their online interface for accessibility and implement a template and protocol to develop accessible websites. Thereafter, it is equally important to regularly evaluate and update your accessibility technology. The requirement for effective communication is equally applicable to other means of communication with customers and potential customers, such as Telecommunication Relay Services (TRS) and effective auxiliary aids and services.</p>
<p>THE APPLICABLE LEGAL REGULATIONS</p>
<p>The ADA guarantees equal access for individuals with disabilities in public accommodations, like hotels, restaurants, golf courses and sports facilities. It is very important to understand that the ADA is civil rights legislation, not a national building code enforcement act. </p>
<p>Violations of the ADA can be enforced by the DOJ&#8217;s Civil Rights Division. We have been following DOJ settlements for years. In 2011, we observed the largest DOJ monetary settlements by far. The significant exposure for failing to provide effective communicative services that are accessible to the disabled, is dramatically illustrated by recent enforcement settlements against Hilton Worldwide, Inc., Wells Fargo Bank and Bank of America. The ADA also created a private right of action for disabled individuals and advocacy groups to obtain injunctive relief (barrier removal) and attorneys fees and costs. Some states, such as California also permit a private plaintiff to recover damages. </p>
<p>The DOJ&#8217;s policy and recent court decisions on website accessibility state that the ADA applies to public accommodations whenever they correspond or transact business via the internet. As a result, the &#8220;effective communication&#8221; rule applies to those businesses that use the internet as a means of communication for the sale of their goods and services to the public. These businesses must be prepared to present their goods and services thorough an accessible medium. It is critically important for hotels and other businesses to evaluate and implement written policies, practices and procedures for the content and navigable features of their websites. </p>
<h3>SOME NOTEWORTHY EXAMPLES</h3>
<p>The landscape of disabled access litigation related to online services has significantly changed and expanded over the past decade. Initially, the internet was an area of little concern as courts uniformly held that the ADA applied to &#8220;brick and mortar&#8221; facilities, not to cyberspace. This has changed and online accessibility is presently, and will continue to be, an area of significant investigation and litigation. </p>
<p>Some noteworthy examples include:</p>
<ul>
<li>In 1999 the National Federation of the Blind sued America Online because its website was inaccessible to the blind. A settlement was reached and AOL changed its website to accommodate screen reader software technology.</li>
<li>In 2003, the New York Attorney General, investigated Priceline.com and Ramada.com contending that their respective websites were inaccessible to the blind and low vision customers. They too installed screen reader software.</li>
<li>In October, 2007, the U.S. District Court for the Northern District of California certified a national class in National Federation of the Blind vs. Target Corp., holding for the first time that online retailers must provide website access to disabled persons. Target settled the case, paid $6 Million and agreed to install screen reader software so that online customers and potential customers who are visually impaired have access to Target&#8217;s website.</li>
<li>In 2010, Hilton Worldwide, Inc. entered into a comprehensive ADA settlement decree with the DOJ in which it agreed to enhance accessibility to its telephonic and internet-based Reservation Systems. In addition to paying a monetary penalty, Hilton agreed to modify and maintain all of its websites to comply with the WCAG version 2.0, Level A success criteria.</li>
</ul>
<h3>CONCLUSION</h3>
<p>As with most businesses today, hotels communicate with their guests and potential guests through the internet. Your websites, and those of third-party booking agents put &#8220;heads in your beds.&#8221; Many of these guests and potential guests are visually, hearing or cognitively disabled and rely upon the internet and screen reader software to choose hotels, plan meetings and social events and make online reservations. You need to ask yourself whether your website is designed to be accessible to the disabled public. It is good for business and, it is the law. </p>
<p>Unfortunately, there are no established standards for website accessibility because the DOJ withdrew its latest Notice of Proposed Rule Making for website standards. Therefore, since your secrets are only safe with an attorney, we recommend that you retain an experienced ADA lawyer with Cyber Accessibility expertise to guide you through the process. When your ADA counsel hires the website accessibility specialist, all evaluations and recommendations may remain confidential. We believe this is the most effective way to prevent costly governmental investigations and protracted litigation. </p>
<p>Reproduced from <a href="http://hotellaw.jmbm.com/2012/05/cyber_accessibility_litigation_explosion.html">http://hotellaw.jmbm.com/2012/05/cyber_accessibility_litigation_explosion.html</a></p>
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		<title>The Fast Food Menu And A Restaurant&#8217;s Duty To A Legally Blind Patron Under The ADA</title>
		<link>http://www.amenu.ca/the-fast-food-menu-and-a-restaurants-duty-to-a-legally-blind-patron-under-the-ada/</link>
		<comments>http://www.amenu.ca/the-fast-food-menu-and-a-restaurants-duty-to-a-legally-blind-patron-under-the-ada/#comments</comments>
		<pubDate>Tue, 03 Apr 2012 14:47:15 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Articles]]></category>

		<guid isPermaLink="false">http://www.amenu.ca/?p=1406</guid>
		<description><![CDATA[ ]]></description>
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<p>April 2, 2012<br />
by Mara Goltsman<br />
(Originally published May, 2008)</p>
<p>The United States Court of Appeals for the Second Circuit in Camarillo v. Carrols Corp. (2008 U.S. App. LEXIS 2814) (2d Cir. 2008), issued a decision advancing the rights of the disabled by holding that a legally blind patron was discriminated against at several fast food restaurants due to the restaurants’ employees’ failure to read the menu pursuant to her request in violation of the American with Disabilities Act and New York Executive Law.  </p>
<p>The Court vacated the lower court’s decision, which dismissed the Complaint for lack of standing.  The Court determined that Plaintiff established a pattern of a violation of the ADA and New York Executive Law (the decision discussed the fact that the scope of New York State’s disability discrimination provisions is similar to that of the ADA) and remanded for further proceedings.  This decision stands for the proposition that restaurants are required to ensure that their menu options are effectively communicated to legally blind customers, in this instance, by training their employees in the appropriate methods of assisting such customers.</p>
<p>The Americans with Disabilities Act, enacted in 1990, serves to prohibit discrimination against those with disabilities in areas which include employment and public accommodations. The protection of the ADA applies to an individual with a disability or someone associated with such an individual.  Specifically, the ADA of 1990, Title III (42 U.S.C. § 12182 (a)) provides that: “No individual shall be discriminated against on the basis of disability in the full and equal enjoyment of the goods, services, facilities, privileges, advantages, or accommodations of any place of public accommodation by any person who owns, leases (or leases to), or operates a place of public accommodation.”  Discrimination is defined by Title III as “a failure to take such steps as may be necessary to ensure that no individual with a disability is excluded, denied services, segregated or otherwise treated differently than other individuals because of the absence of auxiliary aids and services, unless the entity can demonstrate that taking such steps would fundamentally alter the nature of the good, service, facility, privilege, advantage, or accommodation being offered or would result in an undue burden.”  42 U.S.C. §12182(b)(2)(A)(iii).</p>
<p>The typical scenario for a claim under Title III applies to the physical layout of a building, i.e., where an individual in a wheelchair is unable to enter because of a lack of appropriate accommodation (Pickern v. Holiday Quality Foods Inc., 293 F.3d 1133 (9th Cir. 2002)), or a prohibition against allowing a service animal into a building (Stan v. Walmart Stores, 111 F.Supp.2d 119 (N.D.N.Y. 2000)).  The alleged discrimination in Camarillo was a new area that had not been previously addressed.</p>
<p>Since the Court was reviewing the matter following the lower court’s dismissal of the Complaint, pursuant to Fed. R. Civ. P. 12(b)(6), the Court accepted all of the factual allegations in the Complaint as true and drew all reasonable inferences in Plaintiff’s favor.  Plaintiff’s disability was legal blindness, which is defined by The American Medical Association as central visual acuity of 20/200 or less in the better eye with best correction, or visual field of less than 20 degrees (normal visual field is 180 degrees).  Plaintiff would therefore need to stand 20 feet from an object to see it with the same degree of clarity as a normally sighted person could from 200 feet and is able to read enlarged writing at a very close distance.  Since the restaurants involved in<br />
the lawsuit did not make large print menus available (which they are not required to do), Plaintiff asked the restaurants’ employees to read the menu items.  According to the Complaint, various employees either mocked her, forced her to wait until they had served other customers or failed to read the entire menu. </p>
<p>In order to prevail in a claim under Title III, a plaintiff must allege: “(1) that she is disabled within the meaning of the ADA; (2) that defendants own, lease, or operate a place of public accommodation; and (3) that defendants discriminated against her by denying her a full and equal opportunity to enjoy the services defendants provide.” 42 U.S.C. § 12182(a); Molski v. M.J. Cable, Inc., 481 F.3d 724 (9th Cir. 2007); Powell v. National Bd. of Med. Examiners, 364 F.3d 79 (2d Cir. 2004); Stan v. Wal-Mart Stores, Inc., 111 F. Supp.2d 119, 124 (N.D.N.Y. 2000).  </p>
<p>The Court held that the only disputed issue was whether Plaintiff suffered discrimination under the ADA.</p>
<p>Defendants argued that Plaintiff was still able to eat and otherwise use the restaurants, and that the Complaint was about inadequate service rather than discrimination under the ADA.  The lower court, in dismissing Plaintiff’s claims, held that the various employees “were willing and able to read her the menus.”  See Camarillo, 2006 U.S. Dist. LEXIS 69405, 2006 WL 2795238.  </p>
<p>The lower court decision also stressed the position that the ADA is not the appropriate means of preventing an individual’s insensitivity to someone with a disability.  </p>
<p>The Appellate Court stated that Plaintiff’s allegations were evidence of the fact that Defendants failed to adopt policies that would train the restaurant employees to assist disabled patrons, and they thus failed to take steps under the ADA to ensure that disabled patrons are not “excluded, denied services, segregated or otherwise treated differently.”  42 U.S.C. § 12182 (b)(2)(A)(iii).  </p>
<p>Once the Court decided that Plaintiff suffered discrimination by Defendants’ employees’ failure to read the menus to her, a determination had to be made whether Plaintiff had standing to bring her claim under the ADA.  The Court considered the three-part test utilized in Pickern v. Holiday Quality Foods Inc., 293 F.3d 1133 (9th Cir. 2002) &#8211; - (1) past injury under the ADA; (2) reason to believe that the discriminatory practices will continue; and (3) the discriminatory practices will harm the plaintiff in the future &#8211; - and determined that Plaintiff had standing to bring this litigation.    </p>
<h2>Learning Point:  </h2>
<p>If restaurants do not provide large-print or Braille menus, they must require their employees to read their entire menu to their legally blind customers.<br />
Failure to read the entire menu (for reasons ranging from an employee’s failure to do so to an employee’s inability to do so because of time constraints, or because the customer did not need to have the entire menu read to her) may result in a restaurant‘s liability for a violation of the Americans with Disabilities Act.</p>
<p>(aMENU Note: I have to wonder how many Restaurants are really interested in tying up their Staff reading menus and how many Servers want to spend time doing so, especially when tips are part of their  income.</p>
<p>Placing your menu on <a href="http://www.amenu.ca">www.amenu.ca</a> would not only solve the time consuming problem of your Staff not having to read the menu but would also help those potential customers who dont read Braille or see large print.)</p>
<p>Reproduced from <a href="http://www.clausen.com/index.cfm/fa/firm_pub.article/article/5530a3f6-f08b-49be-b9b1-37652e616b31/The_Fast_Food_Menu_And_A_Restaurants_Duty_To_A_Legally_Blind_Patron_Under_The_ADA.cfm">http://www.clausen.com/index.cfm/fa/firm_pub.article/article/5530a3f6-f08b-49be-b9b1-37652e616b31/The_Fast_Food_Menu_And_A_Restaurants_Duty_To_A_Legally_Blind_Patron_Under_The_ADA.cfm</a></p>
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		<title>CÉlestin Restaurant Accessible menu </title>
		<link>http://www.amenu.ca/celestin-restaurant/</link>
		<comments>http://www.amenu.ca/celestin-restaurant/#comments</comments>
		<pubDate>Tue, 27 Mar 2012 17:36:00 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Ontario]]></category>
		<category><![CDATA[Toronto]]></category>

		<guid isPermaLink="false">http://www.amenu.ca/?p=1050</guid>
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<div class="col1">
<div class="center"><img src="wp-content/themes/badeyes/images/celestin_logo.gif" alt="CÉLESTIN  logo"/></div>
<p><strong>Address:</strong> 623 Mount Pleasant Rd.<br />
                      Toronto,                       ON<br />
M4S 2M9   </p>
<p><strong>Phone:</strong> (416) 544-9035  </p>
</div>
<div class="col2">
<p><strong>Accessibility</strong></p>
<p>Not available at this time.</p>
<div class="center">
<a href="http://www.rickhansenglobalaccessibilitymap.com/mapcms/rhf/query.html">Rate/Check this Venue for Accessibility</a>
</div>
<p><strong>Get Directions:</strong></p>
<form action="http://maps.google.com/maps" method="get">
<p><label for="saddr">Enter your location</label><br />
<input type="text" name="saddr" id="saddr" />
<input type="hidden" name="daddr" value="623 Mount Pleasant Rd., Toronto, ON (Celestin Restaurant)"/>
<input type="submit" value="Get directions" />
</p>
</form>
</div>
</div>
<div class="full">
<div class="col1">
<h2>Operating Hours</h2>
<p>MONDAY: Available for large group events. Call us to inquire.<br />
TUESDAY: Available for large group events. Call us to inquire.<br />
WEDNESDAY: 11:00am &#8211; 2:30pm, 6:00pm &#8211; 10:00pm<br />
THURSDAY:11:00am &#8211; 2:30pm, 6:00pm &#8211; 10:00pm<br />
FRIDAY: 11:00am &#8211; 2:30pm, 6:00pm &#8211; 10:00pm<br />
SATURDAY: 10:00am &#8211; 2:30pm, 6:00pm &#8211; 10:00pm<br />
SUNDAY: 10:00am &#8211; 2:30pm, 6:00pm &#8211; 10:00pm</p>
<p>*Hours may change during holidays or special occasions. Always contact the establishment for specific information.<br />
* Prices are subject to change at any time, please check with your Server.</p>
<p>Reservations are recommended and can be made from our <a href="http://www.dine.to/profile_features.php?feature=reservation_opentable&amp;id=3502">online form</a></p>
</div>
<div class="col2">
<h2 id="toc">CÉlestin Menu</h2>
<ul>
<li><a href="#brunch">Brunch</a></li>
<li><a href="#lunch">Lunch</a></li>
<li><a href="#prix">Prix Fixe Lunch</a></li>
<li><a href="#dinner">Dinner</a></li>
<li><a href="#desserts">Desserts</a></li>
<li><a href="#wine">Wine List</a></li>
<li><a href="#glass">Wine by the Glass</a></li>
</ul>
<p>We will do our best to accommodate any food allergies or other dietary restrictions, but please allow extra time for any special requests</p>
<p>Inquire about our weekday tasting menu, catering and special events  </p>
</div>
</div>
<div class="center"><a href="#toc">Back to CÉlestin Menu</a></div>
<div class="col1">
<h2 id="brunch">Brunch</h2>
<h3>Les Soups Les Plats</h3>
<ul>
<li>Seasonal vegetable &#8211; $5.95</li>
<li>Saumon – House cured salmon, crème fraiche and chives &#8211; $10.95</li>
<li>Chunky Dungeness crab &#8211; $9.25</li>
<li>Hunter’s pie – shredded duck, leeks and mushrooms &#8211; $13.95 </li>
<li>Moules frites – white wine, garlic, shallots, tomato and cream &#8211; $13.95 </li>
</ul>
<h3>Pour Commencer</h3>
<ul>
<li>Ravioli – Rabbit ravioli, arugula pesto and parmesan with salad &#8211; $15.95</li>
<li>Charcuterie &#8211; $15.75</li>
<li>Bavette frites – Flank steak with caramelized shallots and frites &#8211; $18.25 </li>
<li>Cheese Plate &#8211; $18.95</li>
<li>  12 escargots &#8220;en pot&#8221; with parsley butter &#8211; $9.95</li>
</ul>
<h3>LES SALADES</h3>
<ul>
<li>Champêtre &#8211; Caramelized onions, pancetta, potatoes, arugula &#8211; $13.95 </li>
<li>Mixed green salad S &#8211; $3.95 L &#8211; $5.95</li>
<li>Figues – Figs, goat cheese, caramelized onions, pine nuts and arugula &#8211; $13.95 </li>
<li>Artichokes and tomatoes with poached eggs &#8211; $10.95</li>
</ul>
<h3>LES QUICHES AVEC SALADE</h3>
<ul>
<li>Croissant &#8211; $2.95 </li>
<li>Lorraine – Classic Ham and Cheese &#8211; $9.25</li>
<li>Pain au chocolat &#8211; $3.50</li>
<li>Jambon et Champignons – Pancetta, Mushrooms and garlic &#8211; $9.25</li>
<li>Almond croissant &#8211; $4.25 </li>
<li>Daily Quiche &#8211; $9.25</li>
<li>Demi Baguette grillée, butter and jam &#8211; $3.25 </li>
<li> Fresh fruit salad &#8211; $5.75 </li>
</ul>
<h3>LES SANDWICHS AVEC SALADE</h3>
<ul>
<li>Crêpe with fresh fruit &#8211; $7.50 </li>
<li>Croissant Bénédict – Poached eggs, ham and hollandaise &#8211; $11.95</li>
<li>Waffle with fresh fruit and whipped cream &#8211; $8.95 </li>
<li>Croque Monsieur – Baked ham and cheese with frites &#8211; $12.95</li>
<li>  Croque Madame – Baked ham, cheese and two eggs with frites &#8211; $13.95</li>
</ul>
<h3>   LES DESSERTS</h3>
<p>Crème Brulée – Baked custard &#8211; $6.00 </p>
<h3>LES ŒUFS AVEC SALADES</h3>
<ul>
<li>Molten Chocolate Cake and Crème Anglais &#8211; $8.00 </li>
<li>Merguez &#8211; Scrambled eggs with Merguez sausage &#8211; $10.95</li>
<li>Tart Citron &#8211; $7.00 </li>
<li>Saumon &#8211; House cured salmon omelet &#8211; $11.95</li>
<li>Fall Pudding with Caramel Apples &#8211; $6.50 </li>
<li>Jambon et Fromage &#8211; Pancetta and Swiss cheese omelet &#8211; $11.95</li>
<li> Chèvre et Champignon &#8211; Goat cheese and mushroom omelet &#8211; $12.95</li>
</ul>
<h3>LES BOISSONS</h3>
<ul>
<li> Coffee &#8211; $2.50</li>
<li>Split orders/substitutions/<br />
 Espresso &#8211; $2.50 <br />
additional ingredients add $ 2.00</li>
<li>Loose-leaf tea/Cappuccino &#8211; $3.50 </li>
<li>Cafe au lait, Iced latte, Hot Chocolate &#8211; $4.00</li>
</ul>
<p>A 15% GRATUITY WILL BE ADDED TO GROUPS OF 6 OR MORE </p>
<div class="center"><a href="#toc">Back to CÉlestin Menu</a></div>
<h2 id="lunch">Lunch</h2>
<ul>
<li>Fingerling potato and Cured Salmon Salad &#8211; $10.25 </li>
<li>Mix Green Salad with Citrus Vinaigrette &#8211; $4 </li>
<li>Baby Beet and Goat Cheese Salad &#8211; $8.50 </li>
<li>Soup of the Day &#8211; $6 </li>
</ul>
<p>&#8212;&#8212;</p>
<ul>
<li>Seared Top sirloin with a sweet onion tart and fingerling potatoes &#8211; $19.75 </li>
<li>Duck Confit with Fall Roast vegetables and a cumin infused jus &#8211; $18.25 </li>
<li>Seared Skate with pommery mustard sauce and sautéed gnocchi &#8211; $15.95 </li>
<li>Roast Loup de mer with a parsnip puree and shallot compote &#8211; $16.50 </li>
<li>Croque Monsieur served with salad &#8211; $12.95 </li>
<li>Madame (two fried eggs) &#8211; $13.95 </li>
<li>Pissaladiere de Champetre &#8211; $13.95 </li>
<li>Croissant Benedict &#8211; $12.95 </li>
<li>Quiche of the Day &#8211; $10.25 </li>
<li>Stuffed Roast quail with eggplant puree and confit tomatoes &#8211; $16.75 </li>
</ul>
<p>&#8212;&#8212;</p>
<ul>
<li>Chocolate Rice Pudding &#8211; $8 </li>
<li>Strawberry Tart With a Rhubarb Shooter &#8211; $9.25 </li>
<li>Crème Brulée &#8211; $6 </li>
<li>Pineapple Tart Tatin &#8211; $8.25 </li>
</ul>
<div class="center"><a href="#toc">Back to CÉlestin Menu</a></div>
<h2 id="prix">Prix Fixe Lunch</h2>
<p>Ask about our private room and various set menu options </p>
<p>Bring your own wine ! </p>
<ul>
<li>Corkage lunch $20 &#8211; Corkage dinner &#8211; $30 </li>
<li>Le Prix Fixe &#8211; $24.95 </li>
</ul>
<p>Tax and Gratuity are not included </p>
<p>Choice of: </p>
<p>Salade Verte:  Mixed salad greens with citrus dressing<br />
Or<br />
La Soupe: Seasonal soup of the day </p>
<p>&#8212;&#8212;</p>
<p>Fish Special<br />
or<br />
Pissaladiere<br />
Or<br />
Croissant benedict </p>
<p>&#8212;&#8212;</p>
<p>Crème Brulée<br />
Or<br />
Sorbet<br />
Or<br />
Chocolate rice pudding </p>
<p>&#8212;&#8212;</p>
<p>regiular Coffee or Tea<br />
No substitutions please </p>
<div class="center"><a href="#toc">Back to CÉlestin Menu</a></div>
<h2 id="dinner">Dinner</h2>
<h3>CÉlestin Appetizer</h3>
<ul>
<li>    Scallop Tartar with Confit Lemon, Coriander and Cherries &#8211; $13</li>
<li>Sardines Stuffed with Roast Red Pepper and Capers &#8211; $14</li>
<li>Crab Soup with Fennel Compote and Lemon Foam &#8211; $12</li>
<li>Baby Beet and Acorn Squash Salad with aVanilla Vinaigrette &#8211; $10</li>
<li>Crudo of Loup De Mer with a Pea-Wasabi Foam and Pickled Pears &#8211; $12</li>
<li>Duck Confit Tortellini with a Blueberry and Balsamic Vinaigrette Reduction &#8211; $15</li>
<li>Charcuterie Platter &#8211; $18</li>
<li>Calamari A La Plancha with a Squid Ink Sauce &#8211; $12</li>
<li>Foie Gras Pot Au Feu &#8211; $19</li>
<li>Trio of Oysters with 3 Sauces &#8211; $8</li>
</ul>
</div>
<div class="col2">
<h3>CÉLESTIN MAINS</h3>
<ul>
<li>Entre Côte Served with Sautéed Fingerling Potatoes and Confit Tomato &#8211; $27</li>
<li>Roast Skate with an Artichoke Bariguile &#8211; $24</li>
<li>Duo of Duck Served with a Fig and Port Sauce &#8211; $29</li>
<li>Baked Fluke with Wild Mushrooms and a Crab and Shrimp Spread &#8211; $27</li>
<li>Roast Rack of Lamb Provençal &#8211; $30</li>
<li>Braised Rabbit with a Potato Gnocchi and a Civet Sauce &#8211; $28</li>
<li>Roast Chop of Wild Boar with Pomme Fondant, a Parsley Sauce and Autumn Vegetables &#8211; $29</li>
<li>Cornish Hen Two Ways, with Pomme Pont Neuf and Hericot Vert &#8211; $25</li>
</ul>
<div class="center"><a href="#toc">Back to CÉlestin Menu</a></div>
<h2 id="desserts">Les Desserts</h2>
<ul>
<li>Petites Fours<br />
A Medley of Small Treats &#8211; $8</li>
<li>Un Trio de Melons<br />
Fraîcheur of Melon, Tarragone Infused Melon and Gewurztraminer Granité  &#8211; $9</li>
<li>Longueur des Fraise <br />
Strawberries Perfumed with Greenpepper Corns, Bourbon and Olive Oil on a Longueur de Sablé Breton &#8211; $10</li>
<li>Pineapple Tart Tatin<br />
With a Ginger Confit Cream and Fennel Crisp &#8211; $9</li>
<li>Crème Brulée aux Fruits Exotiques<br />
Exotic Fruit Crème Brulée &#8211; $8 </li>
<li>Cheese Platter<br />
Chef&#8217;s Cheese Plate with Seasonal Fruit Compote    &#8211; $18</li>
</ul>
<h3>Les Degestifs</h3>
<ul>
<li>Eau-de-Vie 1 oz<br />
Framboise &#8211; $9.25<br />
Kirsch &#8211; $9.25<br />
Poire William &#8211; $10.5</li>
<li>Calvados &#038; Armagnacs 1 oz              <br />
Boulard &#8211; $10.5<br />
De Montal &#8211; $10.5<br />
Samalens &#8211; $10.5</li>
<li>Cognacs 1 oz<br />
Courvoisier VSOP &#8211; $12.5<br />
Remy Martin VSOP &#8211; $12.5</li>
<li>Hennessy XO    &#8211; $22.5<br />
Courvoisier XO &#8211; $22.5</li>
<li>Ports 2 oz<br />
2002 Taylor Fladgate LBV &#8211; $10.5<br />
Taylor Fladgate 10 yr Tawny &#8211; $12.5</li>
<li>Grappa 1 oz<br />
Sarpa di Poli &#8211; $10.25</li>
<li>Vins de Desserts 1 oz<br />
Sauternes ~ 2006 Château Coutet &#8211; $12.5   </li>
</ul>
<div class="center"><a href="#toc">Back to CÉlestin Menu</a></div>
<h2 id="wine">Wine List</h2>
<h3>White Wine</h3>
<ul>
<li> 2009 BEAUJOLAIS &#8216;Blanc&#8217; Domaine de la Chanaise &#8211; $62 </li>
<li>2007 BOURGOGNE Domaine Alain Chavy &#8211; $67 </li>
<li>2008 BOURGOGNE La Soeur Cadette &#8211; $66 </li>
<li>2008 BOURGOGNE Nicolas Potel &#8216;Cuvee Gerard Potel&#8217; &#8211; $69 </li>
<li>2009 GRAVES Chateau Graville-Lacoste &#8211; $68 </li>
<li>2008 MACON &#8216;La Roche Vineuse&#8217; &#8211; $73 </li>
<li>2009 CHABLIS Daniel Dampt &#038; Fils &#8211; $71 </li>
<li>2009 BANDOL Domaine du Gros Noré Rose &#8211; $90</li>
<li>2009 POUILLY FUMÉ &#8216;Le Troncsec&#8217; Joseph Mellot &#8211; $70</li>
<li>2010 SANCERRE Domaine de la Villaudiere &#8211; $65 </li>
<li>2009 SANCERRE &#8216;Le Chatellenie&#8217; Joseph Mellot &#8211; $75 </li>
<li>2009 SANCERRE Domaine Hippolyte-Reverdy &#8211; $81 </li>
<li>2009 CÔTES-DU-RHÔNE Domaine de la Janasse &#8211; $64 </li>
<li>2009 PINOT GRIGIO Palmina Santa Barbara County, California USA &#8211; $73 </li>
</ul>
<h3>Red Wine</h3>
<ul>
<li>2008 CÔTES-DU-RHÔNE Kermit Lynch &#8211; $58 </li>
<li>2007 CÔTES-DU-RHÔNE &#8216;Vielles Vignes&#8217; Domaine Santa Duc &#8211; $60 </li>
<li>2008 CÔTES-DU-RHÔNE Domaine Pierre Henri Morel &#8211; $60 </li>
<li>2008 CÔTES-DU-RHÔNE &#8216;Rasteau&#8217; Domaine la Soumade 78 </li>
<li>2007 GIGONDAS Domiane Notre Dames Des Pallieres &#8211; $64 </li>
<li>2007 VAQUEYRAS Domaine La Garrigue &#8211; $67 </li>
<li>2008 CORBIÈRS Domaine de Fontsainte &#8211; $54 </li>
<li>2007 CORBIÈRS &#8216;Les 3 Seigneurs&#8217; Château Aiguilloux &#8211; $56 </li>
<li>2006 MADIRAN &#8220;Cuvée Folie du Roi&#8221; &#8211; $57 </li>
<li>2006 CAHORS Cuvée Pierre le Grand, Chateau Eugenie &#8211; $60</li>
<li>2007 BOURGOGNE Frédéric Magnien &#8211; $65 </li>
<li>2007 BOURGOGNE &#8216;Cuvèe Gèrard Potel&#8217; Nicolas Potel &#8211; $70</li>
<li>2009 BOURGOGNE &#8216;Cuvèe Gèrard Potel&#8217; Nicolas Potel &#8211; $72 </li>
<li>2006 BOURGOGNE &#8220;Avalon&#8221; Domaine Pascal Marchand &#8211; $85 </li>
<li>2008 BANDOL Domaine Tempier &#8211; $90 </li>
<li>2008 CHATEAU GRAND BATEAU St-Julien &#8211; $60 </li>
<li>2005 CHATEAU PIBRAN Pauillac 375ml &#8211; $75 </li>
<li>2007 CHATEAU SAINT- DOMINIQUE St. Emilion &#8211; $63 </li>
<li>2005 CHATEAU LA VIELLE CURE Canon-Fronsac 375ml &#8211; $66 </li>
<li>2006 CHATEAU LA CROIX CANON Canon-Fronsac &#8211; $70</li>
<li>2007 CHATEAU ANEY Cru Bourgeois Haut-Médoc &#8211; $85 </li>
<li>2004 CHATEAU LA CROIX BONIS St. Estèphe &#8211; $90</li>
</ul>
<div class="center"><a href="#toc">Back to CÉlestin Menu</a></div>
<h2 id="glass">Wine by the Glass</h2>
<p>Brand &#8211; 5 oz &#8211; BTL </p>
<ul>
<li>Sparkling<br />
N/V CAVA Brut Codorniu, Spain &#8211; $11 &#8211; $45 <br />
N/V CHAMPAGNE &#8216;Brut Zero&#8217; Tarlant Champagne, France &#8211; $22 &#8211; $110</li>
<li>White<br />
2009 CHARDONNAY Estrada Creek California, USA &#8211; $11 &#8211; $45<br />
2007 COLOMBARD &#8216;Cuvée de L&#8217;Etoile&#8217; Provence France &#8211; $12 &#8211; $48<br />
2009 PINOT GRIGIO Luigi Righetti Veneto, Italy &#8211; $10.5 &#8211; $42 <br />
2008 VIOGNIER &#8216;Viognier la Violette&#8217; Vins de Pays Languedoc, France &#8211; $12 &#8211; $48 <br />
2008 RIESLING Paul Zinck, Alsace France &#8211; $12 &#8211; $48</li>
<li>Rose<br />
2009 SYRAH &#8216;Chateau Fontanes&#8217; Pic St. Loup Languedoc, France &#8211; $10 &#8211; $41 </li>
<li>Red<br />
2009 MONASTRELL Casa Castillo Jumilla, Spain &#8211; $11 &#8211; $44 <br />
2008 CÔTES DU RHÔNE SOUTH &#8216;Terre de Mistral&#8217; Rhône Valley, France &#8211; $12 &#8211; $47 <br />
2007 CÔTES DU RHÔNE NORTH Les Abeilles Cornas, France &#8211; $12 &#8211; $48<br />
2009 GRENACHE Chateau Camplazens Languedoc, France &#8211; $13 &#8211; $51 <br />
2009 PINOT NOIR Domaine Magellan Languedoc, France &#8211; $11 &#8211; $45 </li>
<li>CORKAGE &#8211; $30</li>
</ul>
</div>
<p>173.34.65.116 </p>
            ]]></content:encoded>
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		<item>
		<title>CN Tower, La Tour CN 360 Restaurant Winter 2012-13 Accessible Menu</title>
		<link>http://www.amenu.ca/360-restaurant/</link>
		<comments>http://www.amenu.ca/360-restaurant/#comments</comments>
		<pubDate>Mon, 26 Mar 2012 17:43:00 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Ontario]]></category>
		<category><![CDATA[Toronto]]></category>

		<guid isPermaLink="false">http://www.amenu.ca/?p=1108</guid>
		<description><![CDATA[ ]]></description>
			<content:encoded><![CDATA[<div style="padding-left: 20%; padding-right: 20%;" class="center">
<p><img class="floatLeft" src="/wp-content/themes/badeyes/images/cn_tower_logo.jpg?9d7bd4" alt="CN Tower Logo"/>Dine with us&#8230;</p>
<p>You can make your reservation by:  </p>
<ul>
<li><a href="http://www.opentable.com/360-the-restaurant-at-the-cn-tower-reservations-toronto?rid=40507&#038;restref=40507">Online Reservation Request</a>  </li>
<li>Phone: (416) 362-5411 </li>
</ul>
<p>*Please note that elevation to 360 Restaurant and the Look Out and Glass Floor Levels (separate ticket required for<br />
Sky Pod) is complimentary with the purchase of a main entrée by each guest. 15% gratuity added to groups of 6 or more.</p>
<p>If you have a reservation, there is no need to stop at the ticketing counters.  When you arrive at the CN Tower, you may proceed directly to the 360 Restaurant Check-in Desk located on the Mezzanine.  If you need help on arrival, just look for the 360 representative by the 360 sign in the main entrance. </p>
</div>
<div class="full">
<div class="col1">
<p><strong>Address:</strong> 301 Front Street West<br />
Toronto, Ontario<br />
M5V 2T6<br />
Canada</p>
<p><strong>Phone:</strong> (416) 868-6937</p>
</div>
<div class="col2">
<p><strong>Accessibility</strong></p>
<p><img src="/wp-content/themes/badeyes/images/wheelchair.gif?9d7bd4" alt="Universal symbol of a wheelchair"/>&nbsp;&nbsp;<img src="/wp-content/themes/badeyes/images/large_print.gif?9d7bd4" alt="Universal symbol for Large Print"/>&nbsp;&nbsp;<img src="/wp-content/themes/badeyes/images/braille.gif?9d7bd4" alt="Universal symbol for Braille"/></p>
<div class="center">
<a href="http://www.rickhansenglobalaccessibilitymap.com/mapcms/rhf/query.html">Rate/Check this Venue for Accessibility</a>
</div>
<p><strong>Get Directions:</strong></p>
<form action="http://maps.google.com/maps" method="get">
<p><label for="saddr">Enter your location</label><br />
<input type="text" name="saddr" id="saddr" />
<input type="hidden" name="daddr" value="301 Front Street West, Toronto, Ontario 360 Restaurant)" />
<input type="submit" value="Get directions" />
</p>
</form>
</div>
</div>
<div class="full">
<div class="col1">
<p>360 The Restaurant at the CN Tower, one of Toronto&#8217;s finest, features unforgettable food combined with a magnificent revolving view of Toronto more than 351 metres (1,151 ft) below. 360 offers market-fresh cuisine, featuring regional ingredients to ensure an incomparable culinary experience.   Elevation<br />
is complimentary with the purchase of a main course. </p>
</div>
<div class="col2">
<h2 id="toc">360 Winter 2012-13 Menu</h2>
<ul>
<li><a href="#lunch">Lunch</a></li>
<li><a href="#lunchveg">Vegetarian Lunch</a></li>
<li><a href="#dinner">Dinner</a></li>
<li><a href="#veg">Vegetarian Dinner</a></li>
<li><a href="#steak">Steak &amp; Seafood</a></li>
<li><a href="#bar">Seafood Platters</a></li>
</ul>
</div>
</div>
<div class="full">
<div style="margin-left: auto; margin-right: auto; width: 50%;">
<h2 id="Lunch">Lunch</h2>
</div>
<div class="col1">
<h3>360 Holiday Lunch &#8211; $55</h3>
<p>Available through December 1st &#8211; 24th 2012 </p>
<p>For reservations please call: 416 362 5411 </p>
<h4>Appetizer (choice of)</h4>
<ul>
<li>CAULIFLOWER BISQUE<br /> <br />
Smoked Atlantic salmon, chive crème fraîche</li>
<li>LEEK AND STILTON TART WITH DUCK PROSCIUTTO<br /> <br />
Pickled celery root, sour cherry chutney</li>
<li>RADICCHIO AND GOAT CHEESE SALAD<br />
Dried cranberries, roasted walnut vinaigrette</li>
</ul>
<h4>Main (choice of)</h4>
<ul>
<li>ROAST ONTARIO TURKEY WITH BUTTERMILK MASHED POTATOES<br />
Wild rice and apple stuffing, sage infused jus, cranberry relish</li>
<li>MAPLE GLAZED ROAST QUEBÉC PORK TENDERLOIN<br />
White beans, double smoked bacon, Lyonnais potatoes, Kozlik&#8217;s whole grain mustard jus</li>
<li>ROASTED BUTTERNUT SQUASH AND PUMPKIN SEED FETTUCCINI<br />
Broccolini, grilled artichokes, Asiago cheese</li>
</ul>
<h4>Dessert (choice of)</h4>
<ul>
<li>GRANNY SMITH APPLE AND CRANBERRY CRUMBLE<br />
Warm English custard, vanilla bean ice cream</li>
<li>SPICED ORANGE AND PUMPKIN CHEESE CAKE<br />
Sour cream glaze, maple walnut ice cream</li>
<li>DARK CHOCOLATE AMARETTO</li>
<li>CORNMEAL CAKE<br />
Stewed raspberries, Lindt milk chocolate ice cream</li>
</ul>
<h4>Wine</h4>
<h5>2011 BV Sauvignon Blanc</h5>
<p>Beaulieu Vineyard, Coastal Estates California<br /> <br />
Fresh clean palate with grapefruit, honeydew, hints of mineral and lemon zest. </p>
<ul>
<li>Glass 6oz $9.25</li>
<li>Half bottle 13oz $18.00</li>
<li>Bottle 750ml $35.00</li>
</ul>
<h5>2010 BV Cabernet Sauvignon</h5>
<p>Beaulieu Vineyard, Coastal Estates California<br /> <br />
Fruit forward with aromas of ripe blackberry and cherry. Medium-bodied, smooth tannins<br />
and toasted oak.</p>
<ul>
<li>Glass 6oz $9.25</li>
<li>Half bottle 13oz $18.00</li>
<li>Bottle 750ml $35.00</li>
</ul>
<p>To receive complimentary elevation a prix fixe must be purchased per person<br />
Prices do not include taxes or gratuities<br />
<span lang="fr">Menu en français disponible sur demande</span> </p>
<h3>Lunch Prix Fixe $55</h3>
<h4>Appetizer (choice of)</h4>
<ul>
<li>360 CAESAR SALAD<br /> <br />
Hearts of romaine, pancetta, vinaigrette and Parmesan cheese</li>
<li>HARVEST BEET AND GOAT CHEESE TART <br />
Candied ginger, crushed walnut vinaigrette</li>
<li>NIAGARA PROSCIUTTO AND ROASTED RAPINI<br />
Shaved Parmesan, focaccia crouton, black olive vinaigrette</li>
<li>WILLOW GROVE FARM&#8217;S PORK AND APPLE SAUSAGE<br />
De Puy lentils, caramelized onion jus</li>
<li>PUREE OF CAULIFLOWER SOUP <br />
Dark rye croutons, crumbled Blue Ermite cheese</li>
<li>LEMON SEARED CALAMARI<br />
Arugula, celery root, parsley caper vinaigrette</li>
</ul>
<h4>Main (choice of)</h4>
<ul>
<li>SESAME CRUSTED ATLANTIC SALMON<br />
Warm soba noodle salad, Asian greens, local Tamari vinaigrette</li>
<li>BRAISED QUÉBEC RABBIT WITH DIJON MUSTARD AND TARRAGON LEAVES<br />
Pappardelle noodles, pearl onions and crimini mushrooms</li>
<li>SUPREME OF CHICKEN WITH TRUFFLES AND BRIE CHEESE<br />
Buttermilk mashed potatoes, French bean, Niagara verjus</li>
<li>PAN SEARED FILLET OF RAINBOW TROUT WITH BROWN BUTTER AND HAZELNUTS<br />
French beans, roast potatoes</li>
<li>HOLLAND MARSH GRILLED VEGETABLE AND FETA CHEESE FRITTATA<br />
Spinach croquettes, Ramesco sauce, Bibb leaf salad, garlic vinaigrette</li>
<li>MOROCCAN SPICED BRAISED LAMB SHANK<br />
Merguez mashed potato, honey glazed parsnips</li>
<li>WHOLE WHEAT LINGUINI WITH LITTLE NECK WATER CLAMS<br />
Black olives, tomatoes and bacon, toasted rye crumbs</li>
<li>SMOKED PORTOBELLO MUSHROOMS AND GRILLED HALLOUMI CHEESE<br />
Stone ground grits, roasted pumpkin, charred Piquillo pepper</li>
</ul>
</div>
<div class="col2">
<h4>Dessert (choice of)</h4>
<ul>
<li>DARK CHOCOLATE TOWER WITH PRESERVED SUMMER FRUITS<br />
Raspberry coulis, vanilla crème Anglaise</li>
<li>WARM APPLE AND SOUR CHERRY CRUMBLE<br />
Hart Melvin&#8217;s cinnamon ice cream</li>
<li>POPPY SEED TORTE WITH VANILLA POACHED APRICOTS<br />
Apricot coulis, sour cream ice cream</li>
<li>TRIO OF CRÈME BRÛLÉE<br />
Raspberry, banana and mango</li>
<li>ORANGE RICOTTA CHEESECAKE<br />
Valrhona Anglaise, iced chocolate yogurt</li>
</ul>
<h4>Sides</h4>
<ul>
<li>STEAMED ASPARAGUS WITH ORANGE BUTTER $10</li>
<li>BAKED POTATO WITH SOUR CREAM AND CHIVE BUTTER $8</li>
<li>SAUTÉED FORAGED MUSHROOMS WITH THYME $12</li>
<li>YUKON GOLD FRITES WITH TRUFFLE AÏOLI $10</li>
<li>FRENCH BEANS AMANDINE $9</li>
<li>SWEET POTATO FRIES WITH LEMON AÏOLI $8</li>
<li>YUKON GOLD MASHED POTATOES $9</li>
<li>ROASTED ROOT VEGETABLES WITH ROSEMARY BUTTER $9</li>
</ul>
<p>To receive complimentary elevation a prix fixe must be purchased per person. Prices do not include taxes or gratuities.<br />
<span lang="fr">Menu en français disponible sur demande.</span> </p>
<h3 id="lunchveg">Vegetarian Lunch prix fixe $55</h3>
<h4>Appetizer (choice of)</h4>
<ul>
<li>BUTTER LEAF LETTUCE WITH OVEN DRIED TOMATOES<br />
Black pearl olives, garlic cream vinaigrette</li>
<li>PUREE OF CAULIFLOWER SOUP<br />
Dark rye croutons, crumbled Blue Ermite cheese</li>
<li>HARVEST BEET AND GOAT CHEESE TART<br />
Candied ginger, crushed walnut vinaigrette</li>
<li>ZUCCHINI CARPACCIO<br />
Arugula, watercress, shaved Parmesan cheese, lemon juice and olive oil</li>
</ul>
<h4>Main (choice of)</h4>
<ul>
<li>WHOLE WHEAT SPAGHETTI WITH SWEET 100 TOMATOES AND ARTICHOKES<br />
Green peas, torn basil, grated Pecorino Romano cheese</li>
<li>EAST ASIAN CRISPY BABY EGGPLANT WITH CURRIED VEGETABLE PROTEIN<br />
Crispy shallots, toasted coconut paneer</li>
<li>SMOKED PORTOBELLO MUSHROOMS AND GRILLED HALLOUMI CHEESE<br />
Stone ground grits, roasted pumpkin, charred Piquillo pepper</li>
<li>A SELECTION OF SEASONAL VEGETABLES<br />
Either grilled or steamed with dipping sauces and a choice of sides</li>
</ul>
<h4>Sides:</h4>
<ul>
<li>Baked potato with sour cream</li>
<li>Sweet potato fries</li>
<li>Chive mashed potatoes</li>
<li>Frites with aïoli</li>
</ul>
<h4>Dessert (choice of)</h4>
<ul>
<li>DARK CHOCOLATE TOWER WITH PRESERVED SUMMER FRUITS<br />
Raspberry coulis, vanilla crème Anglaise</li>
<li>WARM APPLE AND SOUR CHERRY CRUMBLE<br />
Hart Melvin&#8217;s cinnamon ice cream</li>
<li>POPPY SEED TORTE WITH VANILLA POACHED APRICOTS<br />
Apricot coulis, sour cream ice cream</li>
<li>TRIO OF CRÈME BRÛLÉE<br />
Raspberry, banana and mango</li>
<li>ORANGE RICOTTA CHEESECAKE<br />
Valrhona Anglaise, iced chocolate yogurt</li>
</ul>
<h4>Side Dishes</h4>
<ul>
<li>STEAMED ASPARAGUS WITH ORANGE BUTTER $10</li>
<li>BAKED POTATO WITH SOUR CREAM AND CHIVE BUTTER $8</li>
<li>SAUTÉED FORAGED MUSHROOMS WITH THYME $12</li>
<li>YUKON GOLD FRITES WITH TRUFFLE AÏOLI $10</li>
<li>FRENCH BEANS AMANDINE $9</li>
<li>SWEET POTATO FRIES WITH LEMON AÏOLI $8</li>
<li>YUKON GOLD MASHED POTATOES $9</li>
<li>ROASTED ROOT VEGETABLES WITH ROSEMARY BUTTER $9</li>
</ul>
<p>To receive complimentary elevation a prix fixe must be purchased per person<br />
Prices do not include taxes or gratuities<br />
<span lang="fr">Menu en français disponible sur demande</span> </p>
<div class="center">
<a href="#toc">Back to 360 Menu</a>
</div>
</div>
</div>
<div class="full">
<div style="margin-left: auto; margin-right: auto; width: 50%;">
<h2 id="dinner">Dinner</h2>
</div>
<div class="col1">
<h3>DINNER $60</h3>
<h4>Appetizer (choice of)</h4>
<ul>
<li>360 CAESAR SALAD<br />
Hearts of romaine, pancetta, vinaigrette and Parmesan cheese</li>
<li>ROASTED BEET AND GOAT CHEESE TART<br />
Candied ginger, crushed walnut vinaigrette</li>
<li>WARM SMOKED KING COLE DUCK AND FRENCH BEAN SALAD<br />
Pickled artichokes, crimini mushrooms, hazelnut vinaigrette</li>
</ul>
<h4>Main (choice of)</h4>
<ul>
<li>SESAME CRUSTED ATLANTIC SALMON<br />
Warm soba noodle salad, Asian greens, local Tamari vinaigrette</li>
<li>&#8220;SPATTLECOCK&#8221; CORNISH GAME HEN WITH BLACK OLIVES AND ORANGE<br />
Warm root vegetable salad, cider vinegar jus</li>
<li>SMOKED PORTOBELLO MUSHROOMS AND GRILLED HALLOUMI CHEESE<br />
Stone ground grits, roasted pumpkin, charred Piquillo pepper</li>
</ul>
<h4>Dessert (choice of)</h4>
<ul>
<li>DARK CHOCOLATE TOWER WITH PRESERVED SUMMER FRUITS<br />
Raspberry coulis, vanilla crème Anglaise</li>
<li>WARM APPLE AND VANILLA CRUMBLE<br />
Hart Melvin&#8217;s cinnamon ice cream</li>
<li>PINEAPPLE TART TATIN<br />
Butternut squash and ginger ice cream</li>
</ul>
<h4>Amuse bouche (choice of)</h4>
<ul>
<li>CHILI SPICED TUNA<br />
Cucumber and black sesame seeds</li>
<li>CRISPY EGGPLANT &#8220;OLIVADA&#8221;<br />
Rosemary oil</li>
</ul>
<h4>Appetizer (choice of)</h4>
<ul>
<li>NIAGARA PROSCIUTTO, SMOKED OLIVES AND TOMATO CROSTINI<br />
Kozlik&#8217;s triple crunch mustard, pickled onions</li>
<li>EAST COAST LOBSTER, MUSSEL AND SWEET CORN CHOWDER<br />
Double smoked bacon espuma, mortared tarragon powder</li>
<li>BAY OF FUNDY MAPLE WOOD SMOKED ATLANTIC SALMON<br />
Yukon Gold potato, dill crème fraîche, honey Dijon vinaigrette</li>
</ul>
<h4>Main (choice of)</h4>
<ul>
<li>ROAST NAGANO PORK TENDERLOIN WITH SPAGHETTI SQUASH GRATIN<br />
Caramelized apples, sweet onion mashed potatoes, Kozlik&#8217;s maple mustard jus</li>
<li>PAN ROASTED WEST COAST HALIBUT WITH SPOT PRAWNS<br />
Pickled celery, truffle potato gratin, Okanagan spicy apple vinaigrette</li>
<li>SLOW ROASTED, AGED, CANADIAN AAA PRIME RIB OF BEEF<br />
Rosemary bread pudding, winter vegetables, natural jus</li>
</ul>
<h4>Dessert (choice of)</h4>
<ul>
<li>DARK CHOCOLATE TOWER WITH PRESERVED SUMMER FRUITS<br />
Raspberry coulis, vanilla crème Anglaise</li>
<li>POPPY SEED TORTE WITH VANILLA POACHED APRICOTS<br />
Apricot coulis, sour cream ice cream</li>
<li>ORANGE RICOTTA CHEESECAKE<br />
Valrhona Anglaise, iced chocolate yogurt</li>
</ul>
<h4>Appetizers</h4>
<ul>
<li>360 CAESAR SALAD<br />
Hearts of romaine, pancetta, vinaigrette and Parmesan cheese $15</li>
<li>POACHED SHRIMP &#8220;COCKTAIL&#8221;<br />
Served with Mary rose and cocktail sauce $24</li>
<li>SEARED SEA SCALLOPS AND CHORIZO<br />
Cauliflower, saffron and peas $19</li>
<li>ROASTED BEET AND GOAT CHEESE TART<br />
Candied ginger, crushed walnut vinaigrette $18</li>
<li>NIAGARA PROSCIUTTO, SMOKED OLIVES AND TOMATO CROSTINI<br />
Kozlik&#8217;s triple crunch mustard, pickled onions $21</li>
<li>EAST COAST LOBSTER, MUSSEL AND SWEET CORN CHOWDER<br />
Double smoked bacon espuma, mortared tarragon powder $21</li>
<li>WARM SMOKED KING COLE DUCK AND FRENCH BEAN SALAD<br />
Pickled artichokes, crimini mushrooms, hazelnut vinaigrette $18</li>
<li>BAY OF FUNDY MAPLE WOOD SMOKED ATLANTIC SALMON<br />
Yukon Gold potato, dill crème fraîche, honey Dijon vinaigrette $21</li>
<li>LEMON SEARED CALAMARI<br />
Arugula, celery root, parsley caper vinaigrette $18</li>
<li>TRIO OF ATLANTIC SEAFOOD COCKTAIL<br />
Jumbo lump crab, maritime lobster, poached gulf shrimp<br />
Champagne vinaigrette, tarragon aïoli, horseradish cocktail sauce $48</li>
</ul>
<h4>Mains</h4>
<ul>
<li>SESAME CRUSTED ATLANTIC SALMON<br />
Warm soba noodle salad, Asian greens, local Tamari vinaigrette $36</li>
<li>ROAST NAGANO PORK TENDERLOIN WITH SPAGHETTI SQUASH GRATIN<br />
Caramelized apples, sweet onion mashed potatoes, Kozlik&#8217;s maple mustard jus $46</li>
<li>PAN ROASTED WEST COAST HALIBUT WITH SPOT PRAWNS<br />
Pickled celery, truffle potato gratin, Okanagan spicy apple vinaigrette $42</li>
<li>ROSEMARY GRILLED ONTARIO LAMB RACK CHOPS<br />
Lemon glazed endive, sweet potato and goat cheese tart, Niagara Baco Noir jus $55</li>
<li>&#8220;SPATTLECOCK&#8221; CORNISH GAME HEN WITH BLACK OLIVES AND ORANGE<br />
Warm root vegetable salad, cider vinegar jus $40</li>
<li>PAN ROASTED ARCTIC CHAR FILLET<br />
Spinach croquettes, smoked pancetta, sweet corn succotash, preserved summer tomato beurre blanc $42</li>
<li>GRILLED PINE MEADOW FARM&#8217;S BEEF TENDERLOIN THREE WAYS $72<br />
Celery root purée with truffle Madeira jus<br />
Sweet potato mash with port wine and blue Ermite cheese<br />
Buttermilk mash with asparagus, king crab, Béarnaise sauce</li>
<li>WHOLE WHEAT LINGUINI WITH LITTLE NECK WATER CLAMS<br />
Black olives, tomatoes and bacon, toasted rye crumbs $42</li>
<li>SMOKED PORTOBELLO MUSHROOMS AND GRILLED HALLOUMI CHEESE<br />
Stone ground grits, roasted pumpkin, charred Piquillo pepper $35</li>
<li>SLOW ROASTED, AGED, CANADIAN AAA PRIME RIB OF BEEF<br />
Rosemary bread pudding, winter vegetables, natural jus 10oz $43 16oz $55 20oz $63</li>
<li>ALBERTA AAA PEPPERED STRIPLOIN STEAK<br />
Yukon Gold mashed potato, French beans, Cognac, green peppercorn sauce 10oz $46 16oz $58</li>
</ul>
<p>To receive complimentary elevation a main course or prix fixe must be purchased per person<br />
Prices do not include taxes or gratuities<br />
<span lang="fr">Menu en français disponible sur demande</span> </p>
</div>
<div class="col2">
<h4>Side Dishes</h4>
<ul>
<li>STEAMED ASPARAGUS WITH ORANGE BUTTER $10</li>
<li>BAKED POTATO WITH SOUR CREAM AND CHIVE BUTTER $8</li>
<li>SAUTÉED FORAGED MUSHROOMS WITH THYME $12</li>
<li>YUKON GOLD FRITES WITH TRUFFLE AÏOLI $10</li>
<li>FRENCH BEANS AMANDINE $9</li>
<li>SWEET POTATO FRIES WITH LEMON AÏOLI $8</li>
<li>ROASTED ROOT VEGETABLES $9</li>
<li>STONE GROUND GRITS WITH ROASTED PUMPKIN $9</li>
<li>YUKON GOLD MASHED POTATOES $9</li>
<li>ASIAN GREENS $9</li>
</ul>
<h4>Desserts</h4>
<ul>
<li>DARK CHOCOLATE TOWER WITH PRESERVED SUMMER FRUITS<br />
Raspberry coulis, vanilla crème Anglaise $14</li>
<li>WARM APPLE AND VANILLA CRUMBLE<br />
Hart Melvin&#8217;s cinnamon ice cream $12</li>
<li>PINEAPPLE TART TATIN<br />
Butternut squash and ginger ice cream $12</li>
<li>POPPY SEED TORTE WITH VANILLA POACHED APRICOTS<br />
Apricot coulis, sour cream ice cream $12</li>
<li>CARAMEL FLAN WITH POACHED PEARS<br />
Ice wine, coffee and pistachio $13</li>
<li>ORANGE RICOTTA CHEESECAKE<br />
Valrhona Anglaise, iced chocolate yogurt $13</li>
<li>A SELECTION OF CHOCOLATE AND TRUFFLES<br />
White, milk and dark $15</li>
<li>ICE CREAM (choice of)<br />
Vanilla bean, cinnamon, ginger butternut squash, iced chocolate yogurt $12</li>
<li>SORBET (choice of)<br />
Raspberry or Mango $12</li>
<li>canadian cheese selections<br />
Served with raisin walnut toast, port steeped pears, maple glazed pecans $16 per selection $22 selection of 4 cheeses</li>
<li>BIOBIO ORGANIC EXTRA SHARP OLD CANADIAN CHEDDAR (50G)<br />
A firm ripened cow&#8217;s milk cheese, aged three years, it has a pleasantly sharp taste</li>
<li>ABBAYE SAINT-BENOÎT&#8217;S BLEU ERMITE (50G)<br />
Originally created in 1943 at the Saint-Benoît Abbey this semi soft cow&#8217;s milk blue<br />
cheese is aged three months to develop mellow complex flavours</li>
<li>QUÉBEC OKA (50G)<br />
Having undergone a 35-day aging process in the original cellars of the Cistercian Abbey, Oka in addition to its legendary and distinct aroma, offers irresistible and subtle flavours of hazelnut and butter</li>
<li><span lang="fr">ALEXIS DE PORTNEUF&#8217;S LA SAUVAGINE (50G)</span><br />
A cow&#8217;s milk cheese with a moist and supple rind that ripens from the outside in; runny ivory body;<br />
fresh butter taste with a hint of mushrooms; melt in the mouth and flavourful; culminating with a rustic taste</li>
</ul>
<div class="center">
<a href="#toc">Back to 360 Menu</a>
</div>
<h3 id="veg">vegetarian dinner</h3>
<h4>Appetizers</h4>
<ul>
<li>BUTTER LEAF LETTUCE WITH OVEN DRIED TOMATOES<br />
Black pearl olives, garlic cream vinaigrette $16</li>
<li>ROASTED BEET AND GOAT CHEESE TART<br />
Candied ginger, crushed walnut vinaigrette $18</li>
<li>WARM FRENCH BEAN SALAD WITH PICKLED ARTICHOKES<br />
Crimini mushrooms, tomato crostini, toasted hazelnut vinaigrette $17</li>
<li>ZUCCHINI CARPACCIO<br />
Arugula, watercress, shaved Parmesan cheese, lemon juice and olive oil $14</li>
</ul>
<h4>Mains</h4>
<ul>
<li>WHOLE WHEAT SPAGHETTI WITH SWEET 100 TOMATOES AND ARTICHOKES<br />
Green peas, torn basil, grated pecorino Romano cheese $35</li>
<li>SMOKED PORTOBELLO MUSHROOMS AND GRILLED HALLOUMI CHEESE<br />
Stone ground grits, roasted pumpkin, charred Piquillo pepper $35</li>
<li>EAST ASIAN CRISPY BABY EGGPLANT WITH CURRIED VEGETABLE PROTEIN<br />
Crispy shallots, toasted coconut paneer $35</li>
<li>A SELECTION OF SEASONAL VEGETABLES<br />
Either grilled or steamed with dipping sauces and a choice of sides $35</li>
</ul>
<h4>Sides:</h4>
<ul>
<li>Baked potato with sour cream</li>
<li>Sweet potato fries</li>
<li> Crispy fingerling potatoes</li>
<li>Chive mashed potatoes</li>
<li>Frites with aïoli</li>
</ul>
<h4>Desserts</h4>
<ul>
<li>DARK CHOCOLATE TOWER WITH PRESERVED SUMMER FRUITS<br />
Raspberry coulis, vanilla crème Anglaise $14</li>
<li>WARM APPLE AND VANILLA CRUMBLE<br />
Hart Melvin&#8217;s cinnamon ice cream $12</li>
<li>POPPY SEED TORTE WITH VANILLA POACHED APRICOTS<br />
Apricot coulis, sour cream ice cream $12</li>
<li>CARAMEL FLAN WITH POACHED PEARS<br />
Ice wine, coffee and pistachio $13</li>
<li>ORANGE RICOTTA CHEESECAKE<br />
Valrhona Anglaise, iced chocolate yogurt $13</li>
</ul>
<h4>Side Dishes</h4>
<ul>
<li>STEAMED ASPARAGUS WITH ORANGE BUTTER $10</li>
<li>BAKED POTATO WITH SOUR CREAM AND CHIVE BUTTER $8</li>
<li>SAUTÉED FORAGED MUSHROOMS WITH THYME $12</li>
<li>YUKON GOLD FRITES WITH TRUFFLE AÏOLI $10</li>
<li>FRENCH BEANS AMANDINE $9</li>
<li>SWEET POTATO FRIES WITH LEMON AÏOLI $8</li>
<li>ROASTED ROOT VEGETABLES $9</li>
<li>STONE GROUND GRITS WITH ROASTED PUMPKIN $9</li>
<li>YUKON GOLD MASHED POTATOES $9</li>
<li>ASIAN GREENS $9</li>
</ul>
<p>To receive complimentary elevation a main course must be purchased per person<br />
Prices do not include taxes or gratuities<br />
<span lang="fr">Menu en français disponible sur demande</span> </p>
<div class="center">
<a href="#toc">Back to 360 Menu</a>
</div>
</div>
</div>
<div class="full">
<div style="margin-left: auto; margin-right: auto; width: 50%;">
<h2 id="steak">Steaks and Seafood</h2>
</div>
<div class="col1">
<h3>Canadian Artisan Pine Meadow Farm&#8217;s Beef</h3>
<ul>
<li>CANADIAN AAA RIB EYE<br />
Aged 45 days 20oz $75</li>
<li>CANADIAN AAA NEW YORK CUT STRIPLOIN STEAK<br />
Aged 45 days 10oz $47 20oz $85</li>
<li>CANADIAN AAA BEEF TENDERLOIN<br />
Aged 45 days 8oz $48 12oz $68</li>
</ul>
<h3>PINE MEADOW FARM&#8217;S 8OZ CANADIAN AAA BEEF</h3>
<ul>
<li>TENDERLOIN AND THREE GRILLED JUMBO TIGER SHRIMP<br />
Cabernet jus, garlic butter, grilled lemon $75</li>
</ul>
<h3>Canadian Prime Black Angus High River Alberta</h3>
<ul>
<li>CANADIAN PRIME STRIPLOIN STEAK<br />
Aged 45 days 10oz $47 20oz $85</li>
<li>CANADIAN PRIME RIB EYE<br />
Aged 45 days 20oz $75</li>
</ul>
<p>All steaks served with choice of green peppercorn sauce or Cabernet jus </p>
<h3>Ontario Lamb</h3>
<ul>
<li>GRILLED ONTARIO LAMB RACK CHOPS<br />
Rosemary jus $68/LB</li>
</ul>
<h3>Seafood</h3>
<ul>
<li>POACHED 1½ LB ATLANTIC LOBSTER<br />
Grilled lemon and tarragon beurre blanc $80</li>
<li>GRILLED JUMBO TIGER SHRIMP<br />
Grilled lemon, garlic butter $60/LB</li>
<li>STEAK AND LOBSTER<br />
Grilled 8oz Canadian AAA Pine Meadow Farm&#8217;s Beef Tenderloin and a Steamed 1½ LB Atlantic Lobster<br />
Garlic beurre blanc and a Cabernet jus $118</li>
</ul>
<h4>Side Dishes</h4>
<p>(We recommend two side orders for each entrée) </p>
<ul>
<li>STEAMED ASPARAGUS WITH ORANGE BUTTER $10</li>
<li>BAKED POTATO WITH SOUR CREAM AND CHIVE BUTTER $8</li>
<li>SAUTÉED FORAGED MUSHROOMS WITH THYME $12</li>
<li>YUKON GOLD FRITES WITH TRUFFLE AÏOLI $10</li>
<li>FRENCH BEANS AMANDINE $9</li>
<li>SWEET POTATO FRIES WITH LEMON AÏOLI $8</li>
<li>STONE GROUND GRITS WITH ROASTED PUMPKIN $9</li>
<li>YUKON GOLD MASHED POTATOES $9</li>
<li>ASIAN GREENS $9</li>
</ul>
<div class="center">
<a href="#toc">Back to 360 Menu</a>
</div>
</div>
<div class="col2">
<h2 id="bar">360 iced seafood platters</h2>
<h3>THE SAMPLER PLATTER $45</h3>
<p>An iced platter of fresh Canadian seafood (An ideal appetizer for one) </p>
<ul>
<li>3 shrimp</li>
<li> 3 East coast crab claws</li>
<li> 4 Malpeque oysters</li>
<li> 6 PEI mussels</li>
<li>Bay scallop, baby shrimp and calamari salad and smoked trout</li>
</ul>
<h3>THE GRAND PLATTER $85</h3>
<p>A chilled two tiered platter of fresh Canadian seafood (Ideal appetizer for two or main course for one) </p>
<ul>
<li>½ of a 1½ LB Atlantic lobster</li>
<li>4 Malpeque oysters</li>
<li>½ dozen shrimp</li>
<li>Bay scallop, baby shrimp and calamari salad</li>
<li>1 dozen marinated PEI mussels</li>
<li>¼ LB of queen crab legs</li>
<li>Smoked Atlantic salmon</li>
<li>Smoked trout and mackerel</li>
</ul>
<h3>THE 360 TOWERING PLATTER $170</h3>
<p>A chilled three tiered platter of fresh Canadian seafood (Ideal appetizer for four or main course for two) </p>
<ul>
<li>1 whole 1½ LB Atlantic lobster</li>
<li>1 dozen Malpeque oysters</li>
<li>1 dozen shrimp</li>
<li>Bay scallop, baby shrimp and calamari salad</li>
<li>2 dozen marinated PEI mussels </li>
<li>½ LB of queen crab legs</li>
<li>Smoked Atlantic salmon</li>
<li>Smoked trout and mackerel</li>
</ul>
<h3>THE 360 ULTIMATE SEAFOOD PLATTER $325</h3>
<p>A chilled three tiered platter of fresh Canadian seafood (The ultimate seafood lovers dining extravaganza) </p>
<ul>
<li>3 whole 1½ LB Atlantic Lobsters</li>
<li>2 dozen Malpeque oysters</li>
<li>2 dozen shrimp </li>
<li>1 LB of queen crab legs </li>
<li>½ LB of smoked Atlantic salmon </li>
<li>3 dozen marinated PEI mussels</li>
</ul>
<h3>Appetizers</h3>
<ul>
<li>MALPEQUE OYSTERS half dozen $18 dozen $36<br />
Grown in oyster beds in rivers and bays around Prince Edward Island, Malpeque oysters have a salty sweetness that lend themselves to citrus and spicy flavours</li>
<li>BAY OF FUNDY MAPLE WOOD SMOKED ATLANTIC SALMON $21<br />
Yukon Gold potato, dill crème fraîche, honey Dijon vinaigrette</li>
<li>SMOKED FISH TASTING PLATE $24<br />
Atlantic Waters Salmon, Rainbow Trout, Peppered Mackerel, herb crème fraîche, Belgium endive slaw</li>
<li>POACHED SHRIMP &#8220;COCKTAIL&#8221; $24<br />
Served with Mary rose and cocktail sauce</li>
<li>TRIO OF ATLANTIC SEAFOOD COCKTAIL $48<br />
Jumbo lump crab, Maritime lobster, sweet rock shrimp<br />
Champagne vinaigrette, tarragon aïoli, horseradish cocktail sauce</li>
</ul>
<p>To receive complimentary elevation a main course must be purchased per person<br />
Prices do not include taxes or gratuities. Please advise server of any food allergies<br />
<span lang="fr">Menu en français disponible sur demande</span> </p>
<div class="center">
<a href="#toc">Back to 360 Menu</a>
</div>
</div>
</div>
            ]]></content:encoded>
			<wfw:commentRss>http://www.amenu.ca/360-restaurant/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Hobarts Steakhouse (Lindsay)</title>
		<link>http://www.amenu.ca/hobarts-steakhouse-lindsay/</link>
		<comments>http://www.amenu.ca/hobarts-steakhouse-lindsay/#comments</comments>
		<pubDate>Mon, 26 Mar 2012 17:40:24 +0000</pubDate>
		<dc:creator>Chef</dc:creator>
				<category><![CDATA[Kawartha Lakes]]></category>
		<category><![CDATA[Lindsay]]></category>
		<category><![CDATA[Ontario]]></category>

		<guid isPermaLink="false">http://www.amenu.ca/?p=903</guid>
		<description><![CDATA[ ]]></description>
			<content:encoded><![CDATA[<div class="full">
<div class="col1">
<p><strong>Address:</strong> 189 Kent St. West<br />
Lindsay, Ontario</p>
<p><strong>Phone:</strong> (705) 328-1219<br />
<strong>Email:</strong> info@hobarts.ca<br />
<strong>website:</strong> <a href="http://www.hobarts.ca">www.hobarts.ca</a></p>
</div>
<div class="col2">
<strong>Accessibility</strong></p>
<p>Not available at this time.</p>
<div class="center">
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<div class="center">
<strong>The best choice for steak restaurant dining in Lindsay, Kawartha Lakes, and the greater Peterborough area.</strong>
</div>
<div style="padding-left: 20%; padding-right: 20%;">
Hobart&#8217;s is named for Dr. Hobart F. Peters who spent his career in animal research; a quest for the best in beef cattle production. The steaks served at<br />
the restaurant that bears his name are the finest anywhere. If Hobart was with us today, we’re certain he would agree.
</div>
<div class="full">
<div class="col1">
<h2>We Promise </h2>
<ul>
<li> Our steaks will be exclusively Certified Angus Beef®</li>
<li> Our portions will be plentiful</li>
<li> Our hot food will be very hot; our cold foods fresh</li>
<li> Our desserts will be unique and delicious</li>
<li> Our quality will be consistently high</li>
<li> Our atmosphere will be clean and comfortable always</li>
<li> And above all: Our concern for our guests will be genuine</li>
</ul>
</div>
<div class="col2">
<h2 id="toc">Dining Menu</h2>
<p><span class="center"><a href="http://hobarts.ca/reserve">Reserve online (this link takes you away from this site)</a></span>  </p>
<ul>
<li><a href="#great">Great beginnings</a></li>
<li><a href="#lunch">Lunch</a></li>
<li><a href="#dinner">dinner </a></li>
<li><a href="#dessert">dessert</a></li>
<li><a href="#beverages">beverages </a></li>
<li><a href="#wine">wine list </a></li>
</ul>
<p>* menu offerings and prices are correct at the time of posting but are subject to change at any time without notice</p>
</div>
</div>
<div class="col1">
<h2 id="great">Great Beginnings</h2>
<ul>
<li>Soup of the Day $5<br />
A hearty serving of our freshly prepared soup. </li>
<li>Side Salads $5<br />
Choose from Classic Caesar, Garden Mix, Spinach, or our Orange &#038; Almond salad. </li>
</ul>
<h3>Entrée Salads</h3>
<ul>
<li>Meal sized Caesar, Garden Mix, Spinach, or our Orange &#038; Almond Salad $12<br />
Topped with your choice of Grilled Shrimp, Grilled Chicken Breast, or Certified Angus Beef® Sirloin Steak. </li>
<li>Cobb Salad with Chicken $14</li>
<li>Classic west coast salad with chopped egg, bacon, tomato, cucumber, peppers &#038; cheese.</li>
<li>Grilled Salmon Salad $16</li>
<li>Garden mix salad topped with diced tomatoes, cucumber and Grilled Salmon fillet. Served with balsamic dressing and lemon wedge.</li>
</ul>
<h3>Breads</h3>
<ul>
<li>Garlic Cheese Parisienne Bread $10</li>
<li>Bruschetta Bread with Cheese $12</li>
<li>Fresh Warm Loaf with Chive Butter $6</li>
</ul>
<div class="center"><a href="#toc">Back to Menu Items</a></div>
<h2 id="lunch">lunch</h2>
<h3>Lunch Values</h3>
<ul>
<li>Steak Sandwich <br />
Certified Angus Beef® butterflied top sirloin steak with sautéed onions, mushrooms and  peppers served open faced on French stick with fresh-cut fries. $12</li>
<li>Soup &#038; Salad <br />
A bowl of our featured soup of the day and your choice of Classic Caesar,  Garden Mix, Spinach or our Orange &#038; Almond Salad. $9</li>
<li>Soup &#038; Sandwich of the Day <br />
Each day we offer a different sandwich served with a bowl of our soup of the day;<br />
a value alternative to &#8220;brown bagging it.&#8221; $12</li>
<li>Pasta &#038; Salad <br />
Your choice of pasta in Alfredo, Rosé, or Tomato -basil sauce served with your choice of salad. $10</li>
</ul>
<h3>Sandwich Menu </h3>
<p>Hobart&#8217;s offers a lunch sandwich selection that is priced to please! $12<br />
All served with your choice of side salad or Fresh-cut fries. </p>
<ul>
<li>Steak Fajita Wrap <br />
Steak strips with sautéed onions and peppers in Hobart&#8217;s southwest pepper  salsa wrapped with tomatoes and lettuce in a soft flour tortilla. </li>
<li>Chicken Quesadilla <br />
Soft flour tortilla stuffed with cheese, green onions and grilled chicken breast.  Served with salsa and sour cream. </li>
<li>Awesome Burger <br />
Hand formed, 100% ground beef with steak seasoning, grilled and served on a toasted Kaiser. <br />
Additional Bacon or Cheddar Cheese $1.50 each. </li>
<li>Southern BBQ Beef &#8220;Po&#8217; Boy&#8221; <br />
Thinly sliced roast beef smothered in Hobart&#8217;s BBQ sauce and sautéed onions on a grilled Panini bun. </li>
<li>Brisket of Beef au Jus <br />
Thinly sliced slowly roasted brisket of beef on a toasted Panini bun with au jus for dipping. </li>
<li>Smothered Chicken Sandwich <br />
Grilled Cajun seasoned chicken breast served open faced on French stick topped  with sautéed peppers, mushrooms and onions and melted cheese. </li>
<li>Grilled Chicken &#8220;Po&#8217; Boy&#8221; <br />
Toasted Panini bun, chicken breast, crisp bacon, lettuce, tomato and melted Cheddar cheese. </li>
<li>Veal Sandwich <br />
Freshly breaded veal cutlet deep fried to a golden brown topped with grilled  peppers, cheese and tomato sauce. Served on a toasted kaiser. </li>
<li>Philly Cheese Steak <br />
Thinly sliced roast beef grilled with peppers and onions, topped with melted  cheese on a toasted Panini bun. </li>
</ul>
<h3>Lunch Grill </h3>
<p>Our Certified Angus Beef ® Steaks and Grill Specialties are served with your choice  of twice-baked potato, roasted potatoes, fresh cut fries or bourbon sweet mashed.  Your choice of a side salad: Caesar, Garden mix, Spinach or Our Orange &#038; Almond,  or a bowl of Today&#8217;s soup may be added for $3.00 </p>
<p>We prepare all of our steaks to your liking and serve on our famous sizzle platters. </p>
<ul>
<li>Rare : Very red, cool centre / Medium Rare: Pink, warm through / Medium: Pink, hot centre </li>
<li>Medium Well: Cooked through, hint of pink / Well: Charred surface, no pink</li>
</ul>
<ul>
<li>New York Strip $24 <br />
The King of steaks. An 8 oz. centre-cut, 100% trimmed New York Strip. </li>
<li>Top Sirloin Steak $18 <br />
Our classic &#8220;baseball cut&#8221;is full of robust beef flavour. Light cut $13<br />
The top sirloin is our leanest cut of steak and always a great value. </li>
<li>Ribeye Steak $22 <br />
The most flavourful of steaks grilled to perfection. </li>
<li>Filet Mignon $24 <br />
The traditional tenderloin steak wrapped in bacon and seared to capture all the juices. </li>
<li>Grilled Salmon Fillet $15 <br />
Atlantic salmon fillet broiled and finished in the oven with lemon butter. Served with hollandaise. </li>
<li>Stuffed Grilled Chicken $16<br /> <br />
Chicken Supreme stuffed with spinach and Ricotta, grilled to perfection and  smothered in creamy tarragon gravy. </li>
</ul>
<h3>Pasta Bowls </h3>
<p>Lunch sized portions served with garlic bread. Choice of side salad may be added for an additional $3.00. </p>
<ul>
<li>Seafood Pasta <br />
Jumbo shrimp and scallops with green onion and peppers in savoury  tomato and cream sauce over angel hair pasta. $15</li>
<li>Fettuccine &#038; Chicken Florentine <br />
Pasta and chicken breast cubes tossed with fresh cream, Parmesan cheese, green onion,  spinach and seasoning. $12</li>
<li>Beef Yakasoba $13 <br />
Angel hair pasta with julienne vegetables tossed in Hobart&#8217;s famous Yakatori sauce topped with grilled<br />
Certified Angus Beef ® steak strips. </li>
</ul>
<div class="center"><a href="#toc">Back to Menu Items</a></div>
<h2 id="Dinner">Dinner</h2>
<h3>Grazing Menu</h3>
<p>Appetizers or light meals enjoyed Tapas style</p>
<ul>
<li>Hobart&#8217;s Certified Angus Beef® Yakatori $12<br />
Recipe borrowed from a great Japanese friend in Alberta.</li>
<li>Cajun Escargot $7<br />
Creole tomato, pepper, and garlic cream sauce.</li>
<li>Chicken Quesadilla $10<br />
Soft flour tortilla baked with grilled chicken, cheese and green onions. Salsa and sour cream on the side.</li>
<li>Texas Beef Tostadas $8<br />
Hobart&#8217;s unique taco beef mix on crisp corn tortillas with baked cheese, fresh diced tomatoes and lettuce with sour cream on the side.</li>
<li>Sweet &#038; Spicy Chicken $9<br />
Bangkok inspired breaded chicken bites tossed in sweet chili sauce.</li>
<li>Sirloin Bites $13<br />
Pan seared Top Sirloin slices on toasted garlic rounds topped with Strubbs dill slices.</li>
<li>Cheese Fritters $9<br />
A basket of fresh and fluffy fritters with sweet mustard dip.</li>
<li>Loaded Potato Skins $10<br />
Baked with cheese and bacon, served with sour cream chive dip.</li>
<li>Baked Brie $13<br />
Danish Brie baked with butter and almonds, served with fresh fruit and bread.</li>
<li>Scallops in Garlic Butter &#038; Mushroom Caps $14<br />
A half-dozen bite-sized morsels sautéed in garlic butter and chopped peppers.</li>
<li>Beer &#038; Garlic Shrimp $15<br />
Jumbo shrimp sautéed Portuguese style; simply delicious with a hint of Tobasco.</li>
</ul>
<h3>Sandwiches</h3>
<p>Served with fresh-cut fries and choice of side salad.</p>
<ul>
<li>Sirloin Steak Sandwich $15<br />
Certified Angus Beef® top sirloin steak served open faced on french stick with sautéed onions, peppers and mushrooms.</li>
<li>Awesome Burger $15<br />
Pure, lean ground beef served on a kaiser with tomato, lettuce, dill slices and red onion.</li>
</ul>
<h3>All-in Steak Dinners</h3>
<p>Our Certified Angus Beef® brand all-in steak dinners are served with sautéed mushrooms, house butter and vegetables as well as your choice of twice-baked potato, roasted potatoes, fresh-cut fries or bourbon sweet mashed. Your choice of one of our side salads or soup is included.</p>
<ul>
<li>New York Strip $32<br />
The King of steaks. An 8 oz. center-cut, 100% trimmed New York strip.  Want a thicker cut? We’d be pleased to custom cut your steak to any size. Per Ounce Add $2.25</li>
<li>Top Sirloin Steak $24Light cut &#8230; $18<br />
Our classic &#8220;baseball cut&#8221; is full of robust beef flavour. The top sirloin is our leanest cut of steak and always a great value.</li>
<li>Ribeye Steak $30<br />
The most flavourful of steaks grilled to perfection.</li>
<li>Filet Mignon $31<br />
The traditional tenderloin steak wrapped in bacon and seared to capture all the juices.</li>
</ul>
<h3>The Steak Expert Selections</h3>
<p>A selection of Certified Angus Beef® steaks chosen to offer the steak lover an extraordinary dining pleasure. The Steak Expert Selections are served with<br />
toppings chosen to compliment each steak. Served with your choice of potato (salad and vegetables may be added for $6)</p>
<ul>
<li>The Cowboy Steak $36<br />
An 18 oz. Bone-in, french trimmed Ribeye steak topped with sautéed mushrooms.</li>
<li>West Coast-Cut Strip Steak $30<br />
Split strip loin steak with 1/4&#8243; fat cap, hand-cut to a minimum 2-1/2&#8243; thickness and topped with sautéed mushrooms.</li>
<li>Flat Iron Steak $24<br />
A 10 oz. moist and tender blade steak smothered with our South-west medley of peppers, mushrooms and onions in sweet pepper sauce.</li>
<li>Premium Tenderloin Steak $42<br />
A 12-14 oz. centre-cut bone-in tenderloin steak; Slowly cooked to deliver the smoothest textured, most succulent steak we can offer. Sauteed mushrooms and Bernaise sauce are served on the side.</li>
<li>Chateaubriand for Two $64<br />
A timeless classic. 14-16 oz. cut from the centre of the tenderloin. Roasted with red wine, mushrooms, red onion, carrots and red potatoes. Béarnaise sauce served on the side. Please allow ample time to cook to order.</li>
</ul>
</div>
<div class="col2">
<h3>Side Dishes</h3>
<ul>
<li>Saucy Sides $5<br />
An ample serving of one of our classic sauces Béarnaise, Bourbon-Peppercorn, or Hobart&#8217;s BBQ.</li>
<li>Today&#8217;s Soup or Side Salad $5<br />
Caesar, Our Orange &#038; Almond, Spinach or Garden Mix</li>
<li>Potato Selection $3<br />
Choose from twice-baked, roasted, fresh-cut fries or bourbon sweet mashed.</li>
<li>Stuffed Baked Potato $5<br />
Twice-baked potato stuffed with chopped bacon and cheddar/mozzarella cheese blend.</li>
<li>Sautéed Seasonal Vegetables $4<br />
Choose from twice-baked, roasted, fresh-cut fries or bourbon sweet mashed.</li>
</ul>
<h3>Dinner Specialties</h3>
<p>All entrées include your choice of side salad or soup.</p>
<h4>Meat Dishes</h4>
<ul>
<li>Creole Chicken $22<br />
Breasts of chicken sautéed with peppers, tomato, celery and clamato-butter sauce. Served Louisiana hot with garlic pasta and vegetables.</li>
<li>Stuffed Grilled Chicken $24<br />
Chicken Supreme stuffed with spinach and Ricotta, grilled to perfection and smothered in creamy tarragon gravy. Served with roasted potatoes and vegetables.</li>
<li>Fettuccine &#038; Chicken Florentine $20<br />
Pasta and chicken breast cubes tossed with fresh cream, Parmesan cheese, green onion, spinach, and seasoning.</li>
<li>Pork Chop with Sautéed Apples Double &#8230; $34Single &#8230; $24<br />
Seared and roasted chop smothered in sautéed apples with red onions and thyme. Topped with light cider gravy and served alongside sweet mashed potato and vegetables.</li>
<li>Veal Scallopini Rojo $30<br />
Tender veal scallopini sautéed in a Spanish influenced red wine, tomato &#038; sweet pepper sauce. Served with seasonal vegetables and your choice of potato or garlic/butter pasta.</li>
<li>Veal Piccata $30<br />
Veal cutlets sautéed in butter and finished with a delicate lemon, white wine and caper sauce. Served with seasonal vegetables and your choice of potato<br />
or rice.</li>
</ul>
<h4>Seafood</h4>
<ul>
<li>Grilled Salmon Fillet $26Light cut &#8230; $21<br />
Atlantic salmon fillet broiled and finished in the oven with lemon butter. Served with hollandaise, vegetables, and your choice of rice, oven-roasted or<br />
twice-baked potato.</li>
<li>Seafood-stuffed Sole $26<br />
Tender fillets of Sole lightly coated in seasoned flour, stuffed with king crab and shrimp, pan-cooked in butter, lemon, and white wine. Served with hollandaise, vegetables and rice.</li>
<li>Seafood Pasta $26<br />
Jumbo shrimps and scallops with green onion and peppers in savoury tomato and cream sauce over angel hair pasta.</li>
<li>Hobart&#8217;s Fresh Catch Market Price<br />
Each week we will offer a fresh fish selection to compliment our menu; Available only Thursday through Saturday in limited quantity to ensure freshness and variety.</li>
<li>Gulf Lobster Tail 8-9oz.  Or 12 oz.   King Crab leg 8oz. Market Price<br />
Served with lemon butter. Add to any of our steaks or order as a meal. Please ask your server for the current Market Price.</li>
<li>Grilled Jumbo Shrimp Skewers (3)&#8230;$6 (6)&#8230;$12</li>
<li>Grilled Scallop &#038; Bacon Skewers (9)&#8230;$12</li>
</ul>
<h4>Prime Rib</h4>
<p>Served Thursday through Saturday after 4pm while supply lasts</p>
<p>Prime Rib Dinner </p>
<p>1&#8243; cut &#8230; $323/4&#8243; cut &#8230; $24</p>
<p>Hobart&#8217;s Certified Angus Beef® Prime Rib is slowly cooked, lightly seasoned and freshly cut to order and as far as possible to your preferred degree of<br />
doneness. Served with seasonal vegetables and your choice of potato, Yorkshire pudding and au jus</p>
<p>Some of our guests prefer a lighter portion; you are welcome to share the 1” cut between two. We will plate accordingly.</p>
<div class="center"><a href="#toc">Back to Menu Items</a></div>
<h2 id="dessert">dessert </h2>
<h3>Fabulous Conclusions</h3>
<p>Hobart&#8217;s dessert sensations are unique, always scrumptious, and usually shared between two or more friends. We are sure you will enjoy!</p>
<ul>
<li>Cherry Cream Cheese &#8220;Ravioli&#8221; $8<br />
Deep-fried Amaretto-cream cheese stuffed pastry pockets swimming in brandy-laced bing cherry sauce. Finished with chocolate syrup and whipped cream.</li>
<li>Cajun-style Cheesecake $8<br />
Cold, creamy New York-style cheesecake smothered in roasted pecan pieces and hot Jack Daniels caramel sauce.</li>
<li>Hobart&#8217;s Apple Crisp $8<br />
Served steaming hot and topped with French Vanilla ice cream.</li>
<li>Chocolate Pagoda $7<br />
A mountain of puffed pastry, ice cream, and hot brandied chocolate fudge sauce.</li>
<li>Fresh Fruit Sherbet $7<br />
Three scoops of Hobart&#8217;s own &#8220;made from scratch&#8221; fruit ice. Served with hot mixed berry compote.</li>
<li>Ice Cream Sundae $5<br />
Two scoops of French vanilla ice cream with your choice of topping.</li>
</ul>
<div class="center"><a href="#toc">Back to Menu Items</a></div>
<h2 id="beverages">beverages </h2>
<h3>Special Coffees</h3>
<p>Hobart&#8217;s is pleased to offer many of the traditional hot drinks. Our favourites are:</p>
<ul>
<li>Lisa&#8217;s Coffee $7<br />
Coffee, Frangelico, Kahlua and Bailey&#8217;s Irish Cream, whipped cream and nutmeg.</li>
<li>Café Golden Gates $7<br />
Coffee, Tia Maria, Grand Marnier and Créme de Cacao topped with whipped cream.</li>
<li>Steamy Black Russian $7<br />
Coffee, Kahlua, Stolychnaya Vodka, with whipped cream and cherry.</li>
<li>Black Angus $7<br />
Coffee, Scotch, Kahlua and Drambuie with whipped cream.</li>
<li>Blueberry Tea $7<br />
Hot Earl Grey Tea, Grand Marnier, Amaretto served with orange slice.</li>
</ul>
<p>( minimum 1-1/2 oz. spirits.)</p>
<h3>Hot Beverages</h3>
<p>Freshly ground and brewed traditional Espresso beverages.</p>
<ul>
<li>Double Espresso $2.75</li>
<li>Cappuccino $3.75</li>
<li>Espresso, frothed milk and foam Café con Leche $3.95<br />
Espresso floated on steamed milk </li>
<li>Café Swiss $4.25<br />
Espresso with steamed hot chocolate </li>
<li>Hobart&#8217;s &#8220;Ranch Roast&#8221; brewed coffee (refillable) $2.75<br />
100% Arabica blend (decaf, brewed upon request)</li>
<li>Tea or Hot Chocolate $2.75</li>
</ul>
<h3>Cold Beverages</h3>
<ul>
<li>Fountain Soft Drinks &#038; Iced Tea (With Refill) $2.50</li>
<li>Milk &#038; Juices $2.75</li>
<li>Innocent Cocktails $3.50</li>
<li>Classic Coca Cola Bottle  $1.95</li>
<li>Bottled Root Beer, Fuze or Perrier  $2.75</li>
<li>San Pelegrino &#8211; Litre Bottle  $5.25</li>
</ul>
<h3>Beer &#038; Spirits </h3>
<p>Licensed by LLBO. We are pleased to offer a complete service of Premium Spirits and Beers.</p>
<ul>
<li>Premium Draft Beer 12 oz. $4.35<br />
20 oz. $7.25</li>
<li>Low Alcohol (0.5%) Beer $3.75</li>
<li>Domestic Bottled Beer $4.65</li>
<li>Premium &#038; Imported Bottled Beer  from $4.95</li>
<li>House Liquors 1¼ oz. $4.50</li>
<li>Premium Spirits &#038; Cocktails &#8211; minimum 1¼ oz.  priced accordingly<br />
from $5.25</li>
</ul>
<div class="center"><a href="#toc">Back to Menu Items</a></div>
<h2 id="wine">Wine List</h2>
<p>We are proud to present Hobart’s Steakhouse Private Selection red and white wines. The Badlands Red is a full-bodied Ontario VQA Baco Noir aptly suited to our steaks and savoury dishes. Our Three Sisters White is a crisp semi-dry Ontario VQA Vidal suited to our chicken, salads and seafood, but is enjoyed most when paired with good friends and candle-lit dinners. We have chosen Sutter Home White Zinfandel blush wine to round out our House selections. We serve our white wines well chilled and our reds at room temperature. </p>
<ul>
<li>6 oz. Glass$6.25</li>
<li>Half Litre $18</li>
<li>1 Litre $36</li>
</ul>
<p>Ask about Hobart&#8217;s Feature Wines. We offer a special purchase each month chosen from L.C.B.O. Featured Wine Selections, available by the bottle.</p>
<h3>Red Wines</h3>
<ul>
<li>Varietal &#8211; Country250mL Carafe750mL bottledry/sweet</li>
<li>Jacob’s Creek Shiraz/Cabernet – Australia$12$36(1)</li>
<li>Angus The Bull Cabernet – Australia$16$48(1)</li>
<li>Angus The Bull Shiraz – Australia$16$48(1)</li>
<li>Santa Rita Cabernet Sauvignon – Chile$13$39(1)</li>
<li>Baron Rothschild Merlot – France$10$30(1)</li>
<li>Valpolicella Negrar – Italy $11$33(1)</li>
<li>Masi Campofiorin Rosso – Italy$16$48(1)</li>
<li>Folonari Bardolino &#8211; Italy$13$36(1)</li>
<li>Alvar Pinot Noir &#8211; Ontario VQA$14$42(0)</li>
<li>East Dell Black Cab &#8211; Ontario VQA$13$39(1)</li>
<li>Trapiche Reserve Malbec &#8211; Argentina$12$36(1)</li>
<li>Fetzer Zinfandel &#8211; USA$15$45(1)</li>
</ul>
<h3>White Wines</h3>
<ul>
<li>Varietal &#8211; Country250mL Carafe750mL bottledry/sweet</li>
<li>Lindeman’s Bin 65 Chardonnay – Australia$10$30(1)</li>
<li>Deinhard Green Label – Germany$10$30(3)</li>
<li>Santa Margherita Pinot Grigio – Italy$15$45(1)</li>
<li>Folonari Soave – Italy$10$30(1)</li>
<li>Pelee Island Sauvignon Blanc – Ontario VQA$9$27(1)</li>
<li>Alvar Semillon/Sauv. Blanc – Ontario VQA$12$36(0)</li>
<li>East Dell Estates Pinot Grigio &#8211; Ontario VQA$12$36(1)</li>
</ul>
<div class="center"><a href="#toc">Back to Menu Items</a></div>
</div>
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