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The menu, changing often, concentrates on the freshest ingredients in entirely home-made preparations. Only here can one find traditional but sophisticated Irish fare, featuring Kerry Lamb, Atlantic salmon fresh and smoked, and the noble potato presented in eight different ways. The kitchen is famed as well for Angus steaks, chicken, and massive salads. We cook all our food on the premises and to order, and use local and pesticide -and hormone-free produce wherever possible. Our ambition is to present food and drink in a traditional way, as was done before theme restaurants and entertainment dining begin to crowd the marketplace. We are decidedly informal, but strive for thoroughly professional service and a civilized atmosphere. John W. Maxwell, |
BLACK BEAN SOUP WITH GREEN ONION SOUR CREAM
CHILLED MINTED PEA SOUP
MUSSELS STEAMED IN SMITHWICK'S ALE, VEGETABLE STOCK, SHALLOTS, GARLIC AND HERBS SERVED WITH WARMED PADAS
CHICKEN QUESADILLA WITH CURRIED PINEAPPLE SALSA
DEEP-FRIED CALAMARI WITH MONGOLIAN FIRE SAUCE
MANHATTAN CAPON WINGS WITH BLUE CHEESE DRESSING
CRAB CAKES WITH LEMON-PEPPER MAYONNAISE
KUALA LUMPUR SHRIMP - SAUTEED WITH RED PEPPER, SHALLOTS, GARLIC AND GRATED COCONUT, HOT CHILI SAUCE.
WOOD SMOKED IRISH SALMON WITH GRIDDLED POTATO CAKES, SOUR CREAM AND CHIVES
CRISP BRUSCHETTA WITH PLUM TOMATO, GOAT'S CHEESE AND MINT
MAXWELL'S ALL IRELAND CHAMPION BAKED POTATO FRENCH FRIES
FRENCH FRIED SWEET POTATOES WITH SOUR CREAM
ORGANIC GREENS WITH SHERRY VINAIGRETTE
CAESAR SALAD WITH SHAVED PARMIGIANO REGGIANO
QUINCE POACHED IN RED WINE WITH BELGIAN ENDIVE, WALNUTS AND ASIAGO
THAI BEEF SALAD - GRILLED, SLICED STRIPLOIN STEAK WITH MINT, RED ONION, BEAN SPROUTS AND CHILI-LIME DRESSING
BLACKENED POTATO SALAD
CORN-MEAL CRUST PIZZA WITH ROASTED CHICKEN, SWEET PEPPER, ONION, OREGANO AND MOZZARELLA; OR WITH MUSHROOM, TOMATO, BLACK OLIVE AND MOZZARELLA
OPEN-FACED OAK-SMOKED IRISH SALMON SANDWICH ON SODA BREAD WITH RED ONION AND LEMON
GRILLED CHICKEN BREAST ON PADAS, WITH BACON, BOSTON LETTUCE, OVEN-ROASTED TOMATO AND GARLIC MAYONNAISE
WE ALSO SERVE WHAT ARE WIDELY CONSIDERED TO BE TORONTO'S BEST HAMBURGERS
SPAGHETTINI WITH SAUTEED EGGPLANT, GRILLED ZUCCHINI AND GARLIC-MINT PESTO
STEAK, CARROTS, ONIONS AND MUSHROOMS BRAISED IN GUINNESS SERVED WITH BOILED NEW POTATOES
VIJI'S EXCELLENT CURRIES, SERVED WITH CRISP CHAPATI:
VEGETABLE - POTATO, CHICKPEA, CAULIFLOWER, GINGER, GARLIC AND A TOUCH OF CREAM. WITH GREEN CHILI YOGHURT.
CHICKEN - A MILD CURRY WITH RED PEPPER, CELERY, ONION, GINGER, GARLIC, POTATO AND ROASTED SPICES. WITH TURMERIC-SCENTED RICE.
GOAT - SLIGHTLY HOT, WITH LEEKS, PUREED SPINACH, CINNAMON, TOMATO, SAFFRON, GREEN CHILI AND COCONUT MILK. WITH POTATO-MOZZARELLA FRITTERS.
ALE-BATTERED HALIBUT WITH OUR FAMOUS YUKON GOLD FRENCH FRIES
DUBLIN LAMB SHANK BRAISED IN GUINNESS WITH CHAMP
ALBERTA BISON BACK RIBS SLOW-COOKED IN RED WINE, GARLIC AND THYME
THINLY SLICED PROVIMI CALF'S LIVER SAUTEED WITH MUSHROOMS, CHARRED ONIONS AND BALSAMIC VINEGAR
CUMBRAE CENTRE-CUT LAMB LOIN CHOPS WITH MUSTARD-MINT SAUCE AND BAKED NAVY BEANS
CUMBRAE VEAL LOIN CHOP WITH FRIZZLED LEEKS AND GRILLED ENDIVE
ALBERTA PRIME BEEF STRIPLOIN STEAK (12 OZ., AGED 28 DAYS) WITH SEASONAL VEGETABLE AND CHOICE OF POTATO
"The best steak I have had all year was from Paul Estrella's Royal Beef", James Chatto, Toronto Life
CUMBRAE MEATS ARE NATURALLY RAISED, HORMONE AND ADDITIVE FREE
"Stephen Alexander or Cumbrae is one of Toronto's very finest butchers", Jacob Richler, National Post.
