The Bank Menu
Starters
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Soup of the day $10
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Roasted beet salad $14
With red wine poached pear, pickled fennel, candied pecans, stonetown wildwood cheese, orange shallot vinaigrette
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Seared Nabulsi cheese in a cast iron dish $18
With marinated olives, grape tomatoes, almonds, olive oil & balsamic, served with focaccia bread
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Pan seared Argentinian pink shrimp Single $18 │ Share $32
Prepared in Black’s Distillery whiskey butter sauce, double smoked bacon, crispy leeks. Served with baguette.
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Local daily selection of three meats, two cheeses, with seasonal accompaniments 2 People $27 │ 4 People $45
Plates
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Squash gnocchi, pistachio browned butter cream, spinach, crispy parsnip $24
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Pan-seared Fogo Island cod, sweet soy and black bean glaze, parsnip purée, sautéed peas $32
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Pan-seared duck breast, roasted fingerling potatoes, roasted beets, heirloom carrots, honey cider reduction $34
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7oz pan seared beef tenderloin, smashed potatoes, balsamic cipollini onion, heirloom carrots, horseradish demiglace $39
Club Cocktails
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Club G&T │ 1.5 oz $14
Empress gin, grapefruit, rosemary, Fever Tree mediterranean tonic
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Something Sexy │ 2 oz $14
It’s a surprise! (hint – it’s pink, fluffy, and delicious)
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Click Click │ 3 oz $14
Bourbon, lemon, grapefruit, mint, ginger beer, sparkling rosé
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Sophia in Ireland │ 2 oz $15
Jameson whiskey infused with honey chai, coffee, cherry, orange, lemon, egg white
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French Hypothesis │ 3.25 oz $15
Gin, burgundy white wine, dry curacao, dom bénédictine, lemon, cardamom, lavender
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Golden Negroni │ 2.5 oz $15
Bathtub gin, bianco vermouth, Montenegro amaro, pierre ferrand orange, cherry bitters, lemon zest
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The Boulevard Split │ 3 oz $17
Maker’s Mark, vermouth, amaro, Peychaud’s bitters
The Vault Series
Cocktails curated to our ever-evolving list of unique whiskeys & gins to build our twist on the classics.
Ask your server for a custom creation.
Bubbles
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NV │ Cava Brut Rosé ‘Cuvée Barcelona’ │ Codorniu 5 oz $11 │ 8 oz $18 │ Bottle $60
Penedes, Spain
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NV │ Franciacorta Brut │ Majolini 5 oz $15 │ 8 oz $22 │ Bottle $80
Lombardia, Italy
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NV │ Le Dessous de la Cabane Rosé │ Jeaunaux-Robin Bottle $130
Talus-Saint-Prix, Champange
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12 │ Blanc de Blancs Brut │ Monmarthe Bottle $155
Ludes, Champange
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11 │ Blanc de Blancs │ Wiston Estate Bottle $190
South Downs, West Sussex, England
White
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19 │ Frascati Superiore │ Casale Marchese 5 oz $11 │ 8 oz $18 │ Bottle $60
Lazio, Italy
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19 │ Sauvignon Blanc ‘Cartegna’ │ Casa Marin 5 oz $12 │ 8 oz $19 │ Bottle $65
San Antonio Valley, Chile
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19 │ Riesling ‘Winemakers’ │ Thirty Bench 5 oz $13 │ 8 oz $19 │ Bottle $65
Beamsville Bench, Ontario
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19 │ Chardonnay │ Closson Chase 5 oz $12 │ 8 oz $19 │ Bottle $65
Prince Edward County, Ontario
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19 │ Gruner Veltliner ‘Goldberg’ │ Zahel 5 oz $13 │ 8 oz $20 │ Bottle $70
Vienna, Austria
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18 │ Pinot Grigio │ La Tunella 5 oz $14 │ 8 oz $21 │ Bottle $75
Colio Orientale, Friuli, Italy
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18 │ Macon ‘Milly Larmartine’ │ Domaine Lapalus 5 oz $15 │ 8 oz $22 │ Bottle $80
Burgundy, France
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19 │ Sancerre │ Domaine de la Villaudiere Bottle $80
Loire Valley, France
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18 │ Moschofilero Wild Ferment (Orange) │ Gaia Bottle $80
Namea, Greece
Pink
Red
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17 │ Syrah │ Sandhill 5 oz $11 │ 8 oz $18 │ Bottle $60
Okanagan Valley, British Columbia
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16 │ Cotés du Rhone │ Domaine Guicharde 5 oz $11 │ 8 oz $18 │ Bottle $60
Rhone Valley, France
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16 │ Rioja Crianza ‘Flor de Baco’ │ Bodegas Forcada 5 oz $12 │ 8 oz $19 │ Bottle $65
Rioja, Spain
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17 │ Etna Rosso ‘Vulka’ │ Nicosia 5 oz $13 │ 8 oz $20 │ Bottle $70
Sicily, Italy
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18 │ Pinot Noir │ Stanners 5 oz $14 │ 8 oz $21 │ Bottle $75
Prince Edward County, Ontario
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18 │ Cabernet Sauvignon │ Graceland Vineyards 5 oz $15 │ 8 oz $22 │ Bottle $80
Stellenbosch, South Africa
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15 │ Haut Medoc ‘Cru Bourgeois’ │ Château Trois Moulins Bottle $85
Bordeaux, France
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16 │ Barolo │ Giacomo Fenocchio Bottle $115
Piedmont, Italy
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16 │ Cabernet Sauvignon │ Waterstone Bottle $120
Napa Valley, California
Bank Tasting Menu
with Wine Pairing
First
Bacon wrapped date stuffed with wildwood cheese with red wine poached pear reduction
Second
Frisée greens with candied hazelnut, pickled squash, citrus segments, chervil vinaigrette
Gruner Vetliner ‘Goldberg’ | Zahal | Austria
Third
Pan seared scallop, pea purée, bacon lardon
Sauvignon Blanc ‘Cartegna’ | Casa Marin | Chile
Fourth
Duck breast with a rose petal crust, honey and cider reduction, squash purée
Syrah | Sandhill | British Columbia
Fifth
Pan seared wagyu sirloin, grainy dijon demiglace, duck confit fingerling potatoes, braised red cabbage
Cabernet Sauvignon | Graceland Vineyards | South Africa
Sixth
Chocolate espresso crème brûlée
House digestif cocktail
