Address:

3367 Yonge St
416-544-9074

Hours of Operation:

Monday – 11:30 am to 11 pm
Tuesday – 11:30 am to 1 am
Wednesday – 11:30 am to 1 am
Thursday – 11:30 am to 1am
Friday – 11:30 am to 1 am
Saturday – 11 am to 1 am
Sunday – 11 am to 11 pm

Lunch Menu:

Monday – Friday:
11:30 am to 4 pm

Dinner Menu:

Monday – Friday:
4 pm  to 12 am

Brunch Menu:

Saturday – Sunday:
11 am to 3 pm

The Abbot takes pride in offering you a selection of homemade recipes that are crafted in-house daily. From our oven baked bread, house cured meats and fresh ground beef, to our desserts, pickles and pies, we are pleased to have you join us for a taste of classic recipes that have been handed down over the generations.


Dinner Menu


Sharing

House Pate 14
with cognac, pistachio nuts and blueberry port coulis

Cheese and Beer Fondue 14
served with toasted focaccia, apples and grapes

Smoked Salmon 14
with a potato pancake, capers, onion marmalade and crumbled goat cheese

Artichoke and Kale Dip 14
served with tortilla chips and crudite

Buffalo Shrimp 14
crispy shrimp served with blue cheese dip and crudite

Chicken Wings 14
BBQ or hot served with blue cheese dip and crudite

Calamari 14
crispy calamari with chipotle aioli

Salads

Kale Caesar 13
crisp romaine, baby kale, shaved parmesan, croutons
Add chicken $ 4
Add 5 oz striploin $ 7

Market Salad 14
mixed greens , tomato, cucumber, red onion, radish, sunflower seeds, chevre, mustard vinaigrette

Mediterranean 15
romaine, baby kale, red onion, cucumber, tomato, black olives, feta cheese, lemon vinaigrette

Steak 16
5 oz sirloin, grilled watermelon , arugula, onion, cucumber, feta , mustard vinaigrette

Grilled Chicken Cobb 16
romaine, baby kale, bacon, hard boiled egg, tomato, cucumber, cheddar, blue cheese dressing

Burgers

served on a Fred’s burger bun with hand cut yukon gold chips
Sub caesar salad $2

Beef 16
fresh premium ground beef

Chicken 16
fresh lean ground chicken, with lemon herb aioli

Vegetarian 16
quinoa, barley and mushroom house made burger, roasted tomato aioli

Burger Toppings
sharp cheddar, caramelized onions, sautéed mushroom, dill pickles, applewood smoked cheddar, bacon, stilton cheese add $1 each

Curries

served with basmati rice, tomato-cucumber raita and naan

Beef Biryani 18
spicy steak with ginger, tomatoes, chilies

Butter Chicken 16
grilled chicken breast in a mild tomato cream curry sauce

Goan Shrimp Curry 17
with coconut, chilies and coriander

Abbot Favourites

Fish and Chips 17
atlantic cod in beer batter

Vegetable Chili 16
cheddar, sour cream, cilantro, tortilla chips

Ploughman’s Lunch 16
sharp cheddar, house pate, fruit, assorted pickle, hard boiled egg

Shepherd’s Pie 16
seasoned lamb and vegetables in a rosemary gravy

Abbot Club Sandwich 17
maple-ginger glazed chicken breast, smoked cheddar, bacon, grainy mustard mayo

Lamb Sausages 20
tomato mint coulis, herb roasted fingerling potatoes, Mediterranean salad

Pork Schnitzel 24
corn and cherry tomato salsa, house made spaetzle, sautéed vegetables

Rainbow Trout 24
grilled filet, lemon vinaigrette, herb roasted fingerling potatoes, frisee salad

Steak And Chips 26
9 oz Canadian angus striploin, shallot butter, yukon gold chips


Brunch Menu


Sharing

House Pate 14
with cognac, pistachio nuts and blueberry port coulis

Cheese and Beer Fondue 14
served with toasted focaccia, apples and grapes

Smoked Salmon 14
with a potato pancake, capers, onion marmalade and crumbled goat cheese

Artichoke and Kale Dip 14
served with tortilla chips and crudite

Buffalo Shrimp 14
crispy shrimp served with blue cheese dip and crudite

Chicken Wings 14
BBQ or hot served with blue cheese dip and crudite

Calamari 14
crispy calamari with chipotle aioli

Salads

Kale Caesar 13
crisp romaine, baby kale, shaved parmesan, croutons
Add chicken $ 4
Add 5 oz striploin $ 7

Market Salad 14
mixed greens , tomato, cucumber, red onion, radish, sunflower seeds, chevre, mustard vinaigrette

Mediterranean 15
romaine, baby kale, red onion, cucumber, tomato, black olives, feta cheese, lemon vinaigrette

Steak 16
5 oz sirloin, grilled watermelon , arugula, onion, cucumber, feta , mustard vinaigrette

Grilled Chicken Cobb 16
romaine, baby kale, bacon, hard boiled egg, tomato, cucumber, cheddar, blue cheese dressing

Burgers

served on a Fred’s burger bun with hand cut yukon gold chips
Sub caesar salad $2

Beef 16
fresh premium ground beef

Chicken 16
fresh lean ground chicken, with lemon herb aioli

Vegetarian 16
quinoa, barley and mushroom house made burger, roasted tomato aioli

Burger Toppings
sharp cheddar, caramelized onions, sautéed mushroom, dill pickles, applewood smoked cheddar, bacon, stilton cheese add $1 each

Abbot Favourites

Fish and Chips 17
Atlantic cod in beer batter

Vegetable Chili 16
cheddar, sour cream, cilantro, tortilla chips

Ploughman’s Lunch 16
sharp cheddar, house pate, fruit, assorted pickle,
hard boiled egg

Shepherd’s Pie 16
seasoned lamb and vegetables in a rosemary gravy

Abbot Club Sandwich 17
maple-ginger glazed chicken breast, smoked cheddar,
bacon, grainy mustard mayo

Abbot Brunch

Full English 17
2 eggs, bacon, country sausage, grilled tomato, baked beans, breakfast potatoes, sauteed mushrooms, sourdough toast

Breakfast Burger 16
Grilled Abbot burger, peameal bacon, sharp cheddar,
over easy egg, coleslaw, yukon gold chips

Abbot Breakfast 14
2 eggs, bacon, country sausage, breakfast potatoes, sourdough toast

Eggs Benedict 15
2 poached eggs, english muffin, grilled peameal bacon,
lemon chive hollandaise, breakfast potatoes

Smoked Salmon Benedict 15
2 poached eggs, smoked Atlantic salmon, lemon chive hollandaise, breakfast potatoes

BLT 14
Peameal bacon, strip bacon, lettuce , tomato, mustard mayo

Daily Omelet 15
See the blackboard for today’s creation