BALSAMIC VINAIGRETTE SALAD
CLAM CHOWDER
GREEK SALAD
Romaine lettuce with olives, tomatoes, onions
and feta cheese tossed with our own olive oil and garlic dressing
SHRIMP COCKTAIL
Served on iceberg lettuce with our own cocktail sauce.
GLAZED FRENCH ONION SOUP
Our famous onion soup liberally glazed with
melted Parmesan and mozzarella cheese.
CAESAR SALAD
ESCARGOTS
SMOKED ATLANTIC SALMON
SEAFOOD SALAD
GRILLED FILET OF SALMON
SEAFOOD PRIMAVERA
JUNIOR NEW YORK STRIP STEAK
PETIT FILET MIGNON
VEAL PARMESAN
CHICKEN PRIMAVERA
GRILLED CHICKEN BREAST
NEW YORK STEAK SANDWICH
GRILLED FILET OF SOLE
PEPPERCORN STEAK
PRIME RIB OF BEEF
PRIME RIB ROAST BEEF SANDWICH
LOBSTER BISQUE
Pieces of fresh lobster in a rich, creamy, tomato broth.
CLAM CHOWDER
GREEK SALAD
Romaine lettuce with olives, tomatoes,
onions and feta cheese tossed with our
own olive oil and garlic dressing
CAPRESE SALAD
Buffalo mozzarella & field tomatoes in
balsamic vinaigrettes, garnish with
heirloom tomatoes, fresh basil & black olives.
ESCARGOTS
BLACK TIGER SHRIMPS SAUTE
Sautéed in garlic butter and white wine.
BACON WRAPPED SCALLOPS
Four large scallops from Nova Scotia, broiled
and wrapped in crispy bacon.
Market
SHRIMP COCKTAIL
Served on iceberg lettuce with our own cocktail sauce.
GLAZED FRENCH ONION SOUP
Our famous onion soup liberally glazed with melted Parmesan and mozzarella cheese.
HOUSE SALAD
Selected greens with balsamic dressing.
TOMATO SALAD
Ripe field tomatoes with balsamic vinegar,
Spanish onions, virgin olive oil, and choice of
blue cheese dressing or Asiago cheese.
BBQ RIBS STARTER
Half a rack of charcoal broiled back ribs smothered
in our own BBQ sauce.
SMOKED ATLANTIC SALMON
OYSTERS ROCKEFELLER
Six East Coast oysters topped with spinach and bacon,
glazed with a warm sauce of aged cheddar, Asiago and Parmesan cheese.
NEW ORLEANS CRAB CAKES
Two home made crab patties in Panko, served with garlic aioli.
CAESAR SALAD
Prepared at your table for a minimum of two guests.
FILET MIGNON
PEPPERCORN STEAK
PORTERHOUSE
A classic cut combines the New York strip flavour
and the tenderness of the filet mignon.
BROILED LAMB CHOPS FROM WASHINGTON STATE
Served with mushrooms.
MARINATED CHICKEN BREAST
Fresh broiled double breast of chicken seasoned with herbs.
VEAL OSCAR
Provimi veal topped with crab meat,
asparagus tips and hollandaise sauce.
STEAK NEPTUNE
Broiled filet mignon served with crab meat,
topped with asparagus tips and hollandaise sauce.
NEW YORK STRIP STEAK
RIB EYE
BARBECUED BACK RIBS
Baby back ribs served with our BBQ sauce.
ROAST PRIME RIB OF BEEF AU JUS
USDA prime rib prepared to your
liking with our own au jus.
FILET OF SOLE MEUNIERE OR ALMONDINE
Meuniere: butter, lemon, parsley.
Almondine: roasted sliced almonds
CHARBROILED VEAL STRIP
Provimi veal served with cream mushroom sauce and asparagus.
CHICKEN “BON RIVER”
Chicken breast sauteed in white brandy
cream sauce, garnished with veal julienne,
artichokes, prosciutto and peppercorns.
CHATEAUBRIAND FOR TWO
centre cut tenderloin sliced at your table,
served with vegetables.
CHICKEN NEPTUNE
Breast of chicken topped with crab meat,
asparagus tips and hollandaise sauce.
LOBSTER TAILS
broiled lobster tails served with rice and drawn garlic butter.
SEAFOOD PLATTER FOR TWO
Shrimps, Scallops, Alaska king crab legs and fresh live lobster.
SINGLE LOBSTER TAIL
tail erved with melted garlic butter.
MERMAID PLATE
Combining a filet mignon steak, broild shrimps
with Alaska king crab legs and scallops, served
with drawn garlic butter and rice.
LIVE LOBSTER
A two pound East Coast lobster,
steamed or broiled with melted garlic butter.
BROILED JUMBO BLACK TIGER SHRIMPS
Served with rice and drawn garlic butter.
BROILED SCALLOPS
Enhanced with garlic butter sauce, served with rice.
BAKED ALASKA KING CRAB LEGS
One and a half pounds of crab legs
served with melted garlic butter.
STEAK AND LOBSTER
8 oz. New York steak with 9 oz. lobster tail
served with rice and drawn garlic butter.
CHICKEN PARMESAN
Panko crusted, served with seasonal vegetables.
GRILLED FILET OF SALMON
served with seasonal vegetables.
FILET MIGNON
served with seasonal vegetables.
NEW YORK STRIP
strip steak served with seasonal vegetables.
CHILEAN SEA BASS
served with seasonal vegetables.
TARTUFO
With a truffle center.
WARM CHOCOLATE CAKE
Intense warm chocolate cake with a moist center.
CRÈME BRULÉE
Soft and creamy vanilla custard with
a glazed sugar topping.
FRESH STRAWBERRIES (when in season)
Served with a Grand Marnier cream sauce.
Seasonal Price
CHOCOLATE MOUSSE
Belgian chocolate mousse topped with
a luscious dart ganache.
PECAN PIE
Sweet and thick pecan filling set in a flaky buttery crust.
TIRAMISU
Espresso infused ladyfingers layered with mascarpone mousse, finished with a dusting of cocoa.
COCONUT CREAM PIE
Fashion coconut custard topped with
cream and chocolate curls.
BALSAMIC VINAIGRETTE SALAD
MARINATED CHICKEN BREAST
8OZ NEW YORK STRIP STEAK
BROILED FILET OF SALMON
PRIME RIB OF BEEF
CRÈME BRÛLÉE
NEW YORK CHEESE CAKE
PECAN PIE
ICE CREAM
Chocolate, Vanilla, Spumoni, Orange Sherbet
TIRAMISU
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I've been to all the major steak houses in the city and I find the Octagon the best overall experience from appetizers to dessert. You must have the Shrimp Cocktail and Garlic Bread
My husband and i came here for the second time. This time it was for valentines day. I absolutely find the restaurant stunning, the interior is beautiful. The food however could be better. For a restaurant of such high calibre, i would expect better tasting dishes. As far as service goes, the waiters could smile sometimes.
Is there a Cheff in the kitchen? I could choose a better cut in No Frills store. Shame! Good intentions of the staff is not enough - need some professional training! Hard to say overpriced... More like - not up to standard!
great food, not a terrible price, but it seems like the waiters are doing you a favour by servig you.
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This elegant fine dining restaurant has been serving Thornhill residents for over 40 years. The octagonal-shaped steakhouse features opulent décor throughout — sparkling chandeliers, dark wood furniture, stained glass lanterns — and entertaining chefs prepare and serve Caesar salads (for a minimum of two diners) tableside in oversized wooden bowls. Not just a feast for the eyes, the bountiful mix delivers an expertly-executed mix of dark leafy greens, romaine lettuce, house-made croutons and crunchy bacon bits coated in a delicately smooth dressing.
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