THE RUSHTON
| half plates | sm/reg | ||||
| french onion soup | |||||
| classic... brandied beef and onion broth, baquette crisp and melted gruyere |
7 |
||||
| daily soup | |||||
| daily seasonal soup, please ask server |
7 |
||||
| caesar | |||||
| romaine dressed with a caesar dressing, shaved grana padano and herbed croutons |
8/12 |
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| * add chicken (6), steak (6), shrimp (6), salmon (7) or herbed goat cheese portabella mushroom cap (5) | |||||
| braised fennel & beets | |||||
| warm braised fennel and beets on a bed of baby spinach with poached cabernet pear, honey pecans and dried figs with a cherry infused vinaigrette |
9/14 |
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| * add chicken (6), steak (6), shrimp (6), salmon (7) or herbed goat cheese portabella mushroom cap (5) | |||||
| grilled vegetable salad | |||||
| a medley of grilled vegetables served over a bed of arugula with a balsamic vinaigrette and topped with an herbed goat cheese portabella mushroom cap |
14 |
||||
| * add chicken (6), steak (6), shrimp (6), salmon (7) or herbed goat cheese portabella mushroom cap (5) | |||||
| smoked salmon rosti | |||||
| smoked salmon served over yukon gold rosti with capers, caramelized onions and a sour cream drizzle |
12 |
||||
| seafood hot pot | |||||
| jumbo shrimp, sea scallops, octopus and calamari in a sambal fish broth served over rice noodles | 16 | ||||
| fried calamari | |||||
| corn flour dusted calamari, served over baby greens, with a smoked jalapeno aioli and fresh lemon |
9 |
||||
| * fire it up with sheriff's sauce |
2 |
||||
| grilled calamari | |||||
| grilled calamari, served with wilted escarole, Kalamata olives, capers, and a garlic, lemon and tomato broth |
12/16 |
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| mussels | |||||
| P.E.I. mussels in a white wine and tomato broth with roasted garlic and fennel |
9/14 |
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| poutine | |||||
| pomme frites with melted provolone and cheddar cheese, and a creamy wild mushroom ragout |
8/13 |
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| * add brasied lamb |
3 |
||||
| miami vice | |||||
| 13oz of BBQ glazed short ribs served with gorgonzola polenta |
14 |
||||
| sherrif’s wings | |||||
| chicken wings served with a fiery caramelized jalapeno onion and sambal sauce and baked parotta bread |
12 |
||||
| full plates | sm/reg | ||||
| steak frites | |||||
| grilled Alberta flat-iron steak served with a roasted pearl onion bourbon jus, caramelized onions, and a mixture of regular and sweet potato frites with roasted garlic aioli |
15/20 |
||||
| lamb shank | |||||
| braised lamb shank served in a red wine and tomato broth with truffled roasted garlic mashed potatoes and rapini |
27 |
||||
| muscovy duck confit | |||||
| roasted muscovy duck confit with celery root slaw and golden beets in an apricot wine glaze |
25 |
||||
| roasted chicken | |||||
| an herb crusted chicken suprème, served with roasted potatoes, heirloom baby carrots and a wild chanterelle mushroom and thyme jus |
18/24 |
||||
| stuffed phyllo and vegetable platter | |||||
| phyllo pastry stuffed with wild mushroom and spinach with a goat cheese mousse, served with oven roasted vegetables and a pinenut and herb pesto |
19 |
||||
| fish fry | |||||
| India Pale Ale battered halibut and sweet frites, with tartar sauce and fresh lemon |
10/15 |
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| grilled salmon | |||||
| grilled Atlantic salmon with a citrus saffron chardonnay sauce, served with red long grain rice & wilted spinach |
18 |
||||
| bouillabaisse | |||||
| assorted shellfish with salmon,halibut and calamari served in a spicy tomato and fish broth |
21 |
||||
| * add 8oz lobster tail |
14 |
||||
| the 10oz burger | |||||
| classic… ground 100% Alberta beef, tomatoes, onion, lettuce, served with frites and garlic aioli |
15 |
||||
| * add any of the following toppings: • caramelized onion • roasted red pepper • portabella • •bacon • avocado • roquefort • gruyère • aged cheddar • brie • chèvre |
1.5 |
||||
| veggie burger | |||||
| for the vegetarian... a spiced 10oz patty of minced vegetables, green lentils and kidney beans, topped with tomatoes, onion, lettuce, served with frites and garlic aioli |
14 |
||||
| sides | |||||
| baby greens in a sherry vinaigrette |
6 |
||||
| creamy wild mushrooms |
6 |
||||
| macaroni and cheese |
5 |
||||
| curried vegetable pakoras with cilantro sour cream |
7 |
||||
| sweet potato frites with roasted garlic aioli |
6 |
||||
| sautéed seasonal vegetables |
6 |
||||
| sautéed garlic rapini |
6 |
||||
| mixed tempura vegetables with wasabi aioli |
7 |
||||
| gorgonzola polenta |
6 |
||||
| roasted garlic mash |
6 |
||||
| steamed organic soya bean with cajun salt |
6 |
||||
| curried lentils |
6 |
||||
| * inquiries may be made through your server | |||||
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 EVERYDAY 5:00
DINNER EVERYDAY 5:00