DINNER

Dinner at The Boiler House is the perfect marriage of a unique and captivating environment coupled with the skills of one of Canada's premiere chefs. Casually elegant surroundings paired with the finest foods and wines. Chef Andre Walker's menu changes seasonally but always features the freshest, most succulent flavours at market, often prepared with a distinctly Canadian flare.

Whatever your choice you are assured a sophisticated yet inviting dining experience.

APPETIZERS

boiler house soup - 9
creation of the day

organic greens - 10
roasted beets, maple pecans, woolwich chevre, fig and balsamic dressing

caesar salad - 11
shaved parmigiano reggiano, sour dough croutons, crispy bacon, creamy caesar dressing

steak tartar - 13
fries, poached egg, pickled button mushrooms

lobster gnocchi - 18
sauté gnocchi with lobster, lobster broth

beef short ribs - 15
flaky pastry strudel, herb salad, petit onion soup

crêpe - 14
Japanese eggplant, roasted pepper, jerusalem artichoke velouté

duck confit - 16
butternut squash risotto, pumpkin seed oil

ocean duo - 16
dungeoness crab cake, grilled tiger shrimp, vegetable salad, pickled red onion, sriraccha aioli

brie & pear - 13
tempura brie, pear puree, frisee and endive salad, truffle vinaigrette

chef's platter for two - 30
a selection of hot and cold tasters composed daily

ENTRÉES

b.c black cod - 32
fall root vegetables, chanterelles, fennel and lobster broth

ahi tuna - 33
red pepper pesto, savoy cabbage, yukon wasabi mash and pine nuts, shaved fennel and apple

seared atlantic salmon - 26
braised beluga lentils and andouille sausage, roasted fall vegetables, meyer lemon and tarragon butter

branzino and scallop - 32
pan seared branzino, jumbo scallops, yukon leek rosti, brown butter hollandaise sauce

roasted capon breast - 26
creamy cheddar polenta, braised red cabbage, sage chicken jus

pasta - 23
pappardelle, coconut curry, pei mussels, little neck clams, grilled tiger shrimp

gnocchi - 19
sweet potato gnocchi, steamed market greens, stilton cream

FROM THE GRILL

The heart of any restaurant is its premium meat selection. We work diligently to find the best product available from reliable purveyors to select only the best meat.

8oz provimi veal striploin - 32

8oz flat iron steak - 28

10oz dry aged beef rib eye - 35

8oz USDA beef tenderloin - 32

10oz Berkshire pork chop - 26

10oz AAA Alberta striploin - 30

24oz AAA Alberta t-bone for two - 67

smoked almond New Zealand rack of lamb - 39

all steaks come with chef's choice of seasonal vegetables, your choice of sauce and one of the following:
yukon mash
twice baked potato
assorted mushrooms
sauce
peppercorn sauce
red wine jus
béarnaise
stilton butter
horseradish jus

sides
lobster potato - 10
"the boiler house" poutine - 9
garlic sauté rapini - 6
roasted garlic smashed baby red potato - 7
hand cut yukon fries - 7
buttermilk battered spanish onion rings - 6
beet and goat cheese salad - 8

CHEESE

$9 per selection (25 grams)

nude/lacey grey (Canada) - 9
a surface-ripened goat's milk cheese from Prince Edward County, at fifth town dairy. Very fresh and tangy, ripened for 30 days

Ontario stilton (Canada) - 9
produced in the english style but made in Thornloe, Ontario. sharp salty and piquant. Aged 3 months.

10 year Ottawa valley cheddar (Canada) - 9
made at the family owned business, forfar dairy, with unpasteurized holstein cow's milk. They take in the cheddar at 2 years and age it for an additional 8 years.

picobello (The Netherlands) - 9
a unique Dutch cheese similar to gouda in texture with a more complex taste and longer finish. It is aged in their vaults for 3 years which adds a nutty and sweet taste to this cheese.

brie de meaux (France) - 9
this is the authentic recipe for brie. From the "foodie" town of Meaux, just north of Paris, this is a traditional raw milk government regulated brie AOC (Appellation of Origine Côntrolée). Talleyrand, the philosopher and political scientist designed this cheese for and in honour of Napoleon.

DESSERT

decadent Chocolate Tart - 10
milk chocolate peanut butter sauce, banana ice cream

Pumpkin Pecan Cake - 8
caramel sauce, pecan pralines

Fall Trio - 8
plum frangelico tart, vanilla crème brulee, mini bread and butter pudding with caramel sauce

Stilton Cheesecake - 9
pear patê, citrus biscotti, hazelnut financier crisps

Caramel pot de crème - 8
espresso granite

Trio of Sorbets - 5
chef's selections

AT THE BAR

roasted pork belly sliders - 12
savoy cabbage slaw, pomme frites

crispy calamari - 13
chipotle aioli, mesclun greens, sherry vinaigrette

caesar salad - 11
romaine hearts, shaved parmigiano reggiano, sour dough croutons, crispy bacon, creamy Caesar dressing

cheese and meat board - 15
selection of canadian cheese, cured meats, marinated olives, pickled button mushrooms, maple pecans, crusty bread

"the boiler house" poutine - 8

classic beer battered onion rings, ketchup mayo - 6

grilled 8oz beef burger - 15
sauté mushrooms, aged cheddar, yukon fries

shrimp and tuna cocktail - 13
frisee, olives, tomato, horseradish dressing