THE RUSHTON
| half plates | |||||
| french onion soup |
8 |
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| classic... brandied beef and onion broth, baquette crisp and melted gruyere |
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| daily soup |
8 |
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| daily seasonal soup, please ask server |
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| caesar |
9 |
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| romaine dressed with a caesar dressing, shaved grana padano and herbed croutons |
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| rainbow beet salad |
12 |
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| pickled red and golden beets, shaved fennel and cabernet poached pears on a bed of arugula wiht sherry infused vinaigrette | |||||
| mushroom salad |
14 |
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| grilled portobella and oyster mushroom served with Boston bibb lettuce, beefsteak tomato and sesame crusted goat cheese wiht a balsamic glaze | |||||
| add to any salad | |||||
| chicken (7), steak (8), shrimp (7) or salmon (9) | |||||
| duck confit rolls |
12 |
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| crispy duck confit and leek rolls served with pear chutney |
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| crab cakes |
14 |
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| lightly breaded and seared golden served with spicy lemon aioli | |||||
| coconut shrimp |
12 |
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| panko coconut crusted shrimp served with citrus-mango dipping sauce | |||||
| fried calamari |
10 |
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| corn flour dusted calamari served over baby greens, with a smoked jalapeno aioli and fresh lemon | |||||
| grilled calamari |
13 |
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| grilled calamari served with wilted escarole, sundried tomato, Kalamata olives, roasted garlic and tomato sauce |
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| mussels |
12 |
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P.E.I. mussels, fennel, leeks, tomato consasse, garlic and shallots in a Pernod-cream sauce |
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| poutine |
12 |
||||
| pomme frites with shredded braised lamb, melted cheese and caramelized shallot jus | |||||
| short rib |
14 |
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| braised short rib served with corn bread | |||||
| chicken drummettes |
14 |
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| chicken drummettes served in a sweet and spicy sauce |
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| full plates | |||||
| steak frites | |||||
| grilled Alberta flat-iron steak served with roasted shallot and a mixture of regular and sweet potato frites with roasted garlic aioli 6oz. (16) or 12oz (22) |
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| braised lamb shank |
27 |
||||
| braised slowly in tomato broth and red wine, served with roasted garlic mash potato and sauteed rapini | |||||
| duck confit |
26 |
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| clementine-marsala glazed duck confit served with green pea risotto |
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| roasted chicken |
25 |
||||
| honey-lemon glazed chicken supreme served with oyster mushroom ragout, poached potato, carrot and beans |
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| fresh pasta |
19 |
||||
| butternut squash filled agnolotti in a sundried tomato and spinach cream sauce | |||||
| fish fry |
16 |
||||
| Amber Ale battered halibut and sweet potato frites with tartar sauce and fresh lemon | |||||
| salmon |
22 |
||||
| seared organic salmon served with anis-orange twist reduction, black rice and snap peas |
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| seafood risotto |
24 |
||||
| clams, mussels, shrimp, halibut and salmon in a saffron-tomato broth | |||||
| seafood platter for two | 41 | ||||
| assorted seafood stewed in a tomato-white wine sauce | |||||
| the 10oz burger |
15 |
||||
| ground 100% Alberta beef, tomatoes, onion, lettuce, served with frites and garlic aioli | |||||
| add to your burger | |||||
| • caramelized onion • roasted red pepper • portabella • avocado • gruyère • aged cheddar • brie |
1.5 |
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| •bacon • roquefort • chèvre |
2 |
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| sides | |||||
| baby greens with sherry vinaigrette |
6 |
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| roasted garlic mash potato |
6 |
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| macaroni and cheese |
6 |
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| gorgonzola gnocchi |
8 |
||||
| sweet potato frites with roasted garlic aioli |
6 |
||||
| sautéed seasonal vegetables |
6 |
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| sautéed garlic rapini |
6 |
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| mixed tempura vegetables with wasabi aioli |
8 |
||||
| steamed organic soya bean with cajun salt |
6 |
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740 ST. CLAIR AVE. W. TORONTO ONTARIO M6C 1B3 <map>
416 658-RUSH (7874)
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416 658-RUSH (7874)
LUNCH MON-SAT 11:30
DINNER MON-SUN 5:00
DINNER MON-SUN 5:00