The concept was simple. Nancy Pickard came up with it back in 1989 after working for almost decade at Toronto’s high-end restaurant Splendido. She wanted to open a spot that was equal parts fine dining and pub, and that’s exactly how you’d describe the food and vibe at The Abbot on Eglinton, where Nancy is general manager.
A lot happened between 1989 and June 2012 when the Abbot appeared on the trendy Eglinton West strip in Forest Hill. First, Nancy partnered with Carrie McCloy and her husband Chris Davis, a chef, to launch an earlier incarnation of the “gastropub” called The Auld Spot on the Danforth. When the trio was looking to open another pub together, they needed to find the right neighbourhood feel, and they found it. “As soon as we walked into the space we knew it was ours,” Nancy says.
Smoked Trout
House smoked rainbow trout, arugula, gingerling potato, beets, horseradish cream
Steak
Grilled 5oz NY striploin, poratobello mushroom and shaved parmesan on mixed cider vinigrette
Tikka Chicken
Spiced chicken, roasted peanits, julienne vegetables and fresh mango on mixed greens with a lime cilantro dressing
Beet
Red and golden beets, chevre, hazalnuts, arugula with maple cider vinaigrette
Caesar
Crisp romaine, shaved parmesan and croutons
Club
Maple-ginger glazed chicken breast, smoked cheddar, bacon, grainy mustard mayo on a sasame seed bun with clips
Fish And Chips
Fresh atlantic in an abbot ale batter
Grilled Lamp Sausages
With House made mustard and scallion mashed potaoes
Veg Chilli
Topped with chedder and cilantro
Shepherds Pie
Sessoned lamb & vegetables in a rich gravy topped with scallion nashed potatoes
Chicken Pot pie
Creamy chicken and vegetables under a puff pastry crust
Served on a sesame seed bun with hand cut yukon gold chips
Beef
Vegetarian
With roasted tomato ailoi
Burger Toppings
Sharp cheddar, caramelized onions, grilled mushroom, Appledwood smoked cheddar, bacon
Served with basti rice and naan
Beef Vindaloo
Spicy steak with ginger, tomatoes, chillies
Chicken Tikka Masala
Grilled chicken breast in a mild tomato cream curry sause
Vegetable Jalffrezi
Butternut sauash, peppers, cauliflower and chick peas in a mild tomato ginger sauce
Steak and Chips
Canadian angus striploin, handcut chips, shallot butter, grilled onion, sautted vegetables
Brisket
Slow roast beer braised canadian brisket, pan jus, crispy onions, yukon gold scallion mashed potatoes, sauteed vegetables
Rainbow Trout
Pan seared filet, grilled lemon, beet risotto, roasted butternut squash
Chicken Ballotine
Crispy roast chicken breast, pan jus, yukon gold, scallion mashed potatoes, savoury bread pudding sauteed vegetables
Sticky Toffee Pudding
Lemon Crumble
Chocolate Mousse
Housemade Cheescake
Pork Schnitzel
Mustard Spiced Pork Tenderloin, Dijon Cream Sauce, Yukon Gold Scallion Mashed Potatoes, Sauteed Vegetables
Full English Breakfast
2 Egg, Bacon, Sausage, Mushrooms, Beans, Gilled Tomato, Toast, Breakfast Potatoes
Eggs Benedict
2 pached Eggs, Englsih Muffin, Smoked Back Bacon, Hollandaise, Mixed Greens
Smoked Salmon Benedict
2 Poached Eggs, English Muffin, Cured Salmon Hollandaise, Mixed Greens
Steak And Eggs
Grilled 5 oz Striploin, 2 Egg, Toast, Breakfast Potatoes
Belgian Waffles
Blueberry Coulis, Whipped Crème Anglais,Pure Maple Syrup
French Toast
Blueberry Coulis, Whipped Crème Anglais, Pure Maple Syrup
Breakfast Burger
Smoked Back Bacon, Aged Cheddar,And An Over Easy Egg On A Fresh Ground Beef Burger
Daily Omelet
3 Eggs, Fruit, Mixed Greens And Toast See Blackboard For Today's Selection
Daily Grilled Cheese
On Sourdough Or Rye Bread See Blackboard For Today's Selection
Artichoke Crock
Seasoned with garlic, served warm with toasted ciabatta
Cheese Crock
A Blend Fine aged cheese served warm with toasted ciabatta
Calamari
Crispy fried with a chipotle
Chicken Wings
Choice of hot or BBQ
Buffalo Shrimp
Crisby shrimp served with blue cheese dip
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