Beef Strip Loin
Strawberry & Spinach Salad
Mushroom Frittata
Summer Squash Risotto
Warm Camembert Cheese
Puebla Picante
Cucumber Gimlet
Summer Peach
Join us July 7 to 23!
Celebrate the best of the season with Summerlicious!
From July 7 to 23, we’re taking part in Summerlicious, Toronto’s favourite summer food event! Satisfy your seasonal cravings with Chef Marten Dominiczak’s three-course $48 lunch or $65 dinner featuring French-inspired classics with a modern twist. Dig into dishes like Salmon Gravlax, Shellfish Pasta, Beef Strip Loin and finish off with a perfectly creamy Warm Camembert Cheese.
Browse our lunch and dinner menus below and book your table today!
WIN A $1000 O&B GIFT CARD
Dine with us during Summerlicious and enter for a chance to win. View the rules and regulations here.
Summerlicious
available from July 7–23
$48 LUNCH
choice of app, main & dessert
(excludes tax & gratuity)
STRAWBERRY & SPINACH SALAD (v)
candied pecans, avocado, feta, berry dressing
GAZPACHO (v)
heirloom tomato, bell pepper, olive oil
SALMON GRAVLAX
chopped salmon gravlax, dill, crème fraîche, salmon caviar
–
SHELLFISH PASTA
prawns, mussels, clams, fennel, lemon crumbs, saffron cream
MUSHROOM FRITTATA (v)
foraged mushrooms, arugula, potato, truffle cream
CORNISH HEN
caramelized honey, asparagus, fried potatoes, spiced yoghurt
–
WILD BLUEBERRY CHEESECAKE (v)
white chocolate, blueberry sauce
LEMON POUNDCAKE
sweet ricotta and cherries
WARM CAMEMBERT CHEESE (v)
grilled stone fruit, crisp phyllo
$65 DINNER
choice of app, main & dessert
(excludes tax & gratuity)
STRAWBERRY & SPINACH SALAD (v)
candied pecans, avocado, feta, berry dressing
BUFFALO MOZZARELLA (v)
heirloom tomato, gazpacho, bell pepper, olive oil
SALMON GRAVLAX
chopped salmon gravlax, dill, crème fraîche, salmon caviar
–
SHELLFISH PASTA
prawns, mussels, clams, fennel, lemon crumbs, saffron cream
BEEF STRIP LOIN
onion rings, charred kale, mushroom sauce
CORNISH HEN
caramelized honey, asparagus, fried potatoes, spiced yoghurt
SUMMER SQUASH RISOTTO (v)
charred squash, scallion pesto, Parmigiano-Reggiano
–
WILD BLUEBERRY CHEESECAKE (v)
white chocolate, blueberry sauce
LEMON POUNDCAKE (v)
sweet ricotta and cherries
WARM CAMEMBERT CHEESE (v)
grilled stone fruit, crisp phyllo
FEATURED DRINKS
SUMMER PEACH
Tío Pepe tequila, Local Spirit Vodka 8, Dr. McGillicuddy’s intense peach liqueur, green Chartreuse, Clingstone Peach bitters, honey syrup, lemon juice — 14
PUEBLA PICANTE
Dejado silver tequila, Dillon’s Selby cucumber gin, ancho reyes chili liqueur, jalapeño, Bittered Sling Cascade Celery bitters, simple syrup, lime juice, English cucumber — 14
CUCUMBER GIMLET
HP Juniper floral gin (0.0 ABV), simple syrup, lime juice, lime zest — 11
BEER
LOST CRAFT COASTAL WAVE IPA — 8
WINES (5oz/8oz)
Domaine de L’Herré Sauvignon Blanc, Côtes de Gascogne, FR — 14/21
Les Oliviers Grenache-Cinsault Rosé, Languedoc, FR — 15/23
Bodegas Esmeralda ‘Estiba I’ Malbec, Mendoza, AR — 15/23
(v) vegetarian
