Atlantic on Dundas

Menu # 645 for St. Honore

Macedonian feta, wild flower honey, toasts 3

Togarashi spiced crickets 3

Duck rilettes and toasts 3

Jerk spiced olives 2

Brandade and toasts 3.5

Oysters by the half dozen 15

Onset Bay (MA) grassy and rich, mushroomy finish

Village Bay (NB) Medium salinity, buttery, firm

Tataki swordfish, sunomono, black hummus 12.5

Salad: maché, cabbage, asparagus

kaniwa, sesame, pollen, beet syrup-flax dressing 6.5

Wild mushroom, caramelized onion soup 6 or 2 for 10

Rope-farmed mussels in jerk spice and rosemary 10

Smoked sardines, Onsen duck egg, sorrel, mustard 10

Fingerling potato, wild leek & gruyere tartiflette 11

Gnudi in nettles: like saag paneer but different 12

Bluefoot, black rice, buckwheat, cavenda risotto 12.5

Walnut pieroghi, grilled green garlic, turnips 12

Crispy soft shell crab, apple- saffron sauce, lovage 16.5

BC spot prawns, fiddleheads, sakura, dashi 16.5

Georgian Bay Pickerel

Asparagus, smoked chicken hearts, red wine jus 16

Cavendish blend tobacco brûlée 6

Apple and rhubarb tart 5

Arcango chocolate chantilly & violets 8

Local & organic veggies, Organic and free range local poultry, Organic dairy

Spear caught swordfish, Orwell Cove mussels, free range cats and other ethical buzzwords

You are at 1597 Dundas street west, Toronto Ontario.

If you want to talk or text: 416.928.3819 (we take reservations)

And our online presence can be felt at atlanticondundas.com, twit: @lanticondundas

Menu # 641: st Etienne

Macedonian feta, wild flower honey, toasts 3

Togarashi spiced crickets 3

Duck rilettes and toasts 3

Jerk spiced olives 2

Oysters by the half dozen 15

Onset Bay (MA) grassy and rich, mushroomy finish

Village Bay (NB) Medium salinity, buttery, firm

Trout ceviche,

Black chickpea hummus, hay cooked asparagus 12

Salad: mache, cabbage kaniwa, pollen,

Beet syrup-flax dressing 6

Wild mushroom soup 7

Rope-farmed mussels, jerk n curry n ting 12

Smoked sardines, Onsen duck egg, sorrel, xxx mustard 10

Fingerling potato tartiflette with wild leek & gruyere 11

Gnudi in nettles: like saag paneer but different 13

Bluefoot mushrrom and cavenda nuda risotto 14

Grilled rapini, Israeli cous cous, chilies, parmesan 9

Crispy soft shell crab,

Duck confit, apple, lemon balm, fiddlehead fricasse 15

Brandade and cod tongues with onion & cress salad 14

Swordfish tataki, fava beans, fennel, mint 14

Grilled Georgian Bay trout, roasted roots, sakura, dashi 15

Dessert: 5

Cavendish blend tobacco brûlée

Apple and grains de paradis tart

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Local & organic veggies, Organic and free range local poultry, Organic dairy

 Ocean Wise approved seafood:spear caught swordfish, , Orwell Cove mussels, etc

Menu # 636

Macedonian feta, wild flower honey, toasts 3

Togarashi spiced crickets 3

Duck rilettes and toasts 3

Jerk spiced olives 2

Oysters by the half dozen

Onset Bay (MA) grassy and rich, mushroomy finish 15

Village Bay (NB) Medium salinity, buttery, firm  13.5

Malpeque (PEI) Mild, sweet and soft  14

Swordfish tataki and halibut ceviche in ring mold 18

Sea urchin chawan mushi, smoked oyster,

black radish-apple & anchovy salad  15

Salad: Baby greens, lamb’s lettuce, pollen, sacha inchi 5

Hedgehog mushroom soup 7

Rope-farmed mussels, jerk n curry n ting 12

Smoked sardines, Onsen duck egg, sorrel, mustard 10

Fingerling potato tartiflette with wild garlic & gruyere 11

Gnudi in nettles: like saag paneer but different 13

Roots in ash, roasted local asparagus, rouille 13

Bluefoot mushroom and local whet risotto, kefir  12

Israeli couscous, grilled rapini, preserved chili pepper 12

Jus’ like chicken (cornflake crusted frog) ‘n’ waffles 14

Grilled trout, sautéed leaves, sakura, wild leek dashi 15

Black God, God tongue, walnut brandade, red wine 18

Duck: egg, pasta, confit, bacon, consommé + apples  16

Dessert: 5

Cavendish blend tobacco brûlée

Apple and mulberry tart

Local & organic veggies, Organic and free range local poultry, Organic dairy

 Ocean Wise approved seafood:spear caught swordfish, BC line caught halibut, Orwell Cove mussels, etc.

Menu # 634 St Yauch

Macedonian feta, wild flower honey, toasts 3

Togarashi spiced crickets 3

Duck rilettes and toasts 3

Jerk spiced olives 2

Oysters by the half dozen

Onset Bay (MA) grassy and rich, mushroomy finish 15

Village Bay (NB) Medium salinity, buttery, firm  13.5

Malpeque (PEI) Mild, sweet and soft  14

Mellfleet (MA) Fresh asparagus taste, rich and firm  15

East coast sea urchin custard &West coast raw sea urchin, smoked trout tartare, Atlantic swordfish tataki 18

Salad: Baby greens, lamb’s lettuce, pollen, walnuts 5

Wild mushroom, sunchoke & wild garlic soup 7

Rope-farmed mussels, wild mustard, chilies 12

Smoked sardines, Onsen duck egg, strong mustard 9

Fingerling potato tartiflette with wild garlic & gruyere 11

Gnudi in nettles: like saag paneer but different 13

Israeli couscous, grilled rapini, preserved chili pepper 12

Grilled trout, lamb’s quarters, sakura, wild leek dashi 15

Masala black cod, brandade, hazelnuts, cavalo nero 18

Cornish hen, wee turnips, beluga lentils, sacha inchi 17

Dessert: 5

Cavendish blend tobacco brûlée

Apple tart and dolce de leche

R

Local & organic veggies, Organic and free range local poultry, Organic dairy

 Ocean Wise approved seafood:spear caught swordfish, BC line caught halibut, Orwell Cove mussels, etc.