General Tso Cauliflower $12
Flourettes fried crisp and tossed with house-made General Tso sauce.
Bern ‘The Brewer’s’ Sharing Board $28
Aged 18-Month Prosciutto di Parma, Bier-Cured Pastrami Salmon, Crispy Brussel Sprout Leaves, Pacific Rock Cheese & Bavarian Pretzels with pickle jar and house-made mustard.
Frenched Wings $17
Cut and shaped to keep the chicken juicier and your fingers cleaner. Fried crisp and sauced your way. Classic Hot or Mild | Gold BBQ | Sriracha Rub
Served with frites or house salad.
SWAP FOR: Beer-Battered Onion Rings or Sweet Potato Frites $2
OR Today’s Soup, Classic Poutine or Bacon Caesar $3
Low & Slow Reuben Sandwich $16
Brisket cured in-house for 6 days then smoked for 6 hours with sauerkraut, Swiss cheese, Russian dressing and house-made mustard on light rye.
Chicago Sausage Dog $15
Goose Island Matilda-infused sausage, house mustard, vine-ripened tomatoes, shaved onion and hot peppers.
T-Dot Tuna Burger $18
Fresh tuna patty, olive tapenade, celery in Gribiche sauce, baby spinach and vine-ripened tomato on a black & white sesame bun.
BMT Salad $15
Brussel sprout leaves and baby kale in a Witbier vinaigrette, Fior di Latte mozzarella and heirloom tomatoes with EVOO and fresh basil, whole roasted garlic & bistro bread croutons. ADD Chicken Breast $6 | Wild Pacific Salmon $7 | NY Strip $8
Farmhouse Chicken Salad $17
Romaine, baby kale & spinach, heirloom grape tomato, egg, Stilton blue cheese, candied pecans, citrus vinaigrette and smoked chicken in a Green Goddess yogurt dressing.
P.E.I. Mussels & Frites $23
Canadian Cove, organic mussels in your choice of sauce. Served with frites and artisanal bread.
All Day Brewhouse Benny $16
Grilled bistro bread stacked with Fior di Latte mozzarella, aged 18-month prosciutto di parma, roasted heirloom grape tomato, and 2 eggs poached to eggs poached to your liking. Served with fresh citrus greens.
Caramel Popcorn Custard $7
Classic caramel corn custard with salted peanut brittle.
About The Chef
Shawn developed his passion for cooking and the culinary arts when he began his career working in small, family owned restaurants over 20 years ago. Shawn began creating his own menu, and his own team, at a neighbourhood pub that was in need of a new, fresh, modern menu. Shawn formalized his career, is a graduate of George Brown College and has achieved notable Red Seal status. Shawn has contributed his talents to many restaurants in Montreal, Ottawa and now Toronto working with brands such as O&B and Mill Street. Shawn is very much looking forward to being such an integral part of the premier Goose Island Brewhouse in Toronto.