The Bank Menu

The Bank Menu

Reserve a Table

At the Bank, we are passionate about supporting local partners.

On our menu, you will find produce from Patchwork Gardens in Battersea, Collective Joy, Salt of the Earth Farm in Kingston, and Brass Point Farm in Seeley’s Bay. Meats and cheeses from Seed to Sausage in Sharbot Lake, and Creel and Gambrel in Kingston. Bread baked just down the street by Pan Chancho, and olive oils from around the corner at Kingston Olive Oil Company.

All things spiced thanks to Epices de Cru out of Montreal, and Pur Safran from Richmond Hill.

A Premier Prix Fixe Culinary Experience


February 11-27, 2022
$45 per person

Available for Take-Out February 11-13
Available for Dine-In and Take-Out February 18-20 and 25-27


Peruvian Salad
Peruvian chopped salad with mixed tender greens, purple cabbage, grape tomatoes, avocado, corn, cotija cheese, and aji amarillo vinaigrette


Pollo a la Brasa
A Peruvian BBQ chicken supreme with roasted fingerling potatoes, aji verde sauce, roasted garlic aioli and Pico de Gallo
Peruvian “fried rice,” a bowl as plentiful as the Sacred Valley!
Red quinoa, wheat berries, and purple knight rice, sauted with kidney and black beans, sweet peppers, potatoes, corn and topped with cotija cheese. Served with aji verde sauce and Pico de Gallo.


Spiced Pineapple Cheesecake ($8)
Spiced pineapple and white chocolate cheesecake with a brown-butter cashew crust. Serves one.

Chilcano Cocktail ($16)
2oz Pisco, lime, house ginger syrup, bitters and topped with ginger beer.
Reserve a Table

Wines from the Vault




Una Notta D’Amore

Served February 14th through February 17th 2024

Caprese Salad Tart
Caramelized Onion Shortcrust, Whipped Bufalo Mozzarella, roasted
Tomato, Arugula Pesto, Microgreens

2017 Blanc de Blanc Sparkling, Rosehall Run

Spaghetti alla Nerano
Fried Zucchini, Parmigianino & Caciocavallo Cheeses

2022 Vermentino, Deliquente Screaming Betty

Fogo Island Cod
Wrapped in Cabbage Leaf, Lemon Herb Butter Sauce, Crispy Leaks

2021 Chardonnay, Bachelder Les Villages Bench

Involtini al Pistachio
Beef Tenderloin with a filling of Pistachio and Provolone Cheese,
Green Beans, Red Wine Reduction

2018 Eleventh Post Merlot Blend, Two Sisters


Mascarpone Egg Cream, Espresso, Cocoa, Lady Fingers

2016 Vintage Ruby Port, Maynard’s

$165.00 per person including tax.

$45.00 per person for wine pairing menu

Executive Chef Cayley Balint