Menus
Join us for lunch Tuesday through Friday from 11:30 a.m. to 2 p.m. Dinner is served Monday to Friday, 4:30 to 10:00 p.m. and Saturday, 3:00 to 10:00 p.m.
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Soups and Appetizers |
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|---|---|
| Real Baked Onion Soup with Port | Sixteen |
| Scratch-Made Soup of the Day | As Quoted |
| Smoked Salmon with Chef's Condiments | Nineteen |
| Chicken Liver Pate with Cornichons and Toast Points | Fourteen |
| 529 Long Dry Ribs | Eighteen |
| Garlic Cheese Bread | Thirteen |
| Giant Shrimp Cocktail(2) | Nineteen |
| Prime Rib Stuffed Yorkies with Au Jus | Eighteen |
| Prime Beef Carpaccio* with Shaved Parmigiano Reggiano and Fried Capers | Twenty |
| Tuna Tartare* with Sesame Vinaigrette and Wasabi Mayonnaise | Nineteen |
| Oysters on the Half Shell with Traditional Condiments | Three-Fifty each |
| Smoked Manitoba Goldeye with Spicy Cocktail Sauce | Eighteen |
| 529 Onion Ring Tower with Sweet Chili Aioli | Sixteen |
| Salads to start | |
| Beefsteak Tomato Salad with Red Onion, Blue Cheese, & Buttermilk Dressing | Eleven |
| Spinach Salad with Candied Walnuts | Eleven |
| Classic Caesar Salad* | Twelve |
| 529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella | Eleven |
| Main Course Salads | |
| Classic Caesar Salad* | Eighteen | Spinach Salad with Candied Walnuts, Gorgonzola Cheese and Sherry Vinaigrette | Seventeen | Arugula Quinoa Salad with Hazelnuts, Beets, Goat Cheese, Red Onion and Dijon Vinaigrette | Seventeen/td> | 529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella | Seventeen | Salad of the Day | As Quoted | ADD Chicken Breast | Ten | ADD Jumbo Prawns (2) | Eighteen | ADD Organic King Salmon | Ten | ADD Prime Tenderloin | Fourteen |
| Burgers - 8 oz. Prime Beef ground to order | |
| Steakhouse Burger with Lettuce, Tomato, Mayonnaise, Dijon Mustard and Fried Onion | Twenty-One |
| ADD Cheddar or Bacon | Three |
| French Onion Soup Burger with Caramelized Onion, Parmesan, Gruyere and Swiss Cheese | Twenty-Three |
| Tempura Battered Pickerel Burger with Lettuce, Tomato, Crispy Onion and Tartar Sauce | Twenty-Two | ADD Kennebec Fries or Onion Rings | Five |
| Old Fasioned Hot White Bread Sandwiches with choice of 529 Mashed Potatoes or Kennebec Fries | |
| Hot Turkey Breast with Stuffing and House-Made Turkey Gravy | Twenty |
| Hot Carved Prime Beef with House-Made Beef Gravy | Twenty-One |
| Hot Meatloaf with Wild Mushroom Gravy | Twenty |
| Hot Pepper-Crusted Burger with Cognac Peppercorn Sauce | Twenty |
| Sandwiches with choice of Classic Caesar Salad* Salad of the Day or Kennebec Fries | |
| Classic Reuben with House-Made Corned Beef | Twenty-One |
| Grilled Atlantic Salmon Clubhouse with Bacon, Lettuce, Tomato and Horseradish Aioli | Twenty-one/td> |
| Blackened Chicken with Spinach, Tomato, Crispy Onion and Sweet Chili Aioli | Twenty-One |
| Cold Carved Prime Beef with Arugula, Old Cheddar, Caramelized Onion and Horseradish Aioli | Twenty-one |
| Roasted Beef Tenderloin and Butter Poached Lobster | Fourty-eight/td> |
| Steaks - Certified Canadian Prime Beef | |
| 8 oz. Beef Tenderloin | Fifty-seven |
| 12 oz. Beef Tenderloin | Seventy-Nine |
| 10 oz. New York Steak | Fifty-two |
| 14 oz. New York Steak | Sixty-nine |
| 22 oz. Broiled Ribsteak | Sixty-five |
| 529 Prime Rib Eye Steak Sandwich on Garlic Toast and Choice of Onion Rings or Button Mushrooms | Forty-six |
| Fresh Fish and Seafood | |
| Grilled or Blackened Sushi-Grade Ahi Tuna and Choice | Thirty-Two |
| Grilled Atlantic Salmon with Bearnaise Sauce and Choice | Twenty-Nine |
| Garlic Sauteed Giant Prawns (3) and Choice | Thirty-Six |
| Poached Canadian Lobster Tails (2) and Choice | Sixty-Two |
| Choose Sauteed Garlic Spinach or Asparagus Spears (3) | |
| Tempura Battered Pickerel and Chips with Tartar Sauce | Twenty-Two |
| Fresh Catch of the Day | As Quoted |
| Forever Favourites | |
| Beef Tenderloin Sauteed with Red Pepper, Onion and Mushrooms on Mashed Potatoes | Ternty-Four |
| Prime Beef-Stuffed Mini Yorkshires with Mashed Potatoes and Asparagus Spears | Twenty-five |
| 529 Meatloaf on Mashed Potatoes and Choice of Wild Mushroom Gravy or Cognac Peppercorn Sauce | Twenty-Two |
| Sides For One | |
| 529 Creamed Mashed Potatoes | Nine |
| House-Cut Fries from Kennebec Potatoes | Eight |
| Steamed Asparagus with Hollandaise Sauce | Nine |
| Sauteed Snap Peas with Sesame Oil and Ginger | Eight |
| Sauteed Button Mushrooms | Eight |
| Sauteed Wild Mushrooms | Nine |
| Sweet Potato Fries with Sweet Chili Aioli | Eight |
|
Soups and Appetizers |
|
|---|---|
| Real Baked French Onion Soup with Port | Sixteen | Seafood Bisque | MP |
| Prime Rib Stuffed Yorkies with Au Jus | Eighteen | Hot Giant Shrimp (2) with choice of garlic or Cajun | Nineteen |
| 529 Long Dry Ribs | Eighteen |
| Prosciutto Wrapped Scallops (2) | Nineteen |
| Smoked Manitoba Goldeye with Spicy Cocktail Sauce | Eighteen |
| Garlic Cheese Bread | Thirteen |
| Chicken Liver Pate with Cornichons and Toast Points | Fourteen |
| Giant Shrimp Cocktail (2) with House-Made Cocktail Sauce | Nineteen |
| Prime Beef Carpaccio with Parmigiano Reggiano, Fried Capers & Toast Points | Twenty |
| Oysters on the Half Shell | Three-fifty Each |
| Tuna Tartare with Sesame Vinaigrette and Wasabi Mayonnaise | Nineteen |
| 529 Onion Ring Tower | Sixteen |
| Smoked Salmon | Nineteen |
| Salads | |
| Crescent Salad with Tomato, Onion, Cucumber and Sherry Vinaigrette | Eleven |
| Beefsteak Tomato Salad with Red Onion, Blue Cheese, & Buttermilk Dressing | Seventeen |
| Spinach Salad with Gorgonzola, Candied Walnuts and Sherry Vinaigrette | Seventeen |
| Classic Caesar Salad* | Eighteen |
| 529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella | Seventeen |
| Arugula and Quinoa with Hazelnuts, Beets, Goat Cheese and Dijon Vinaigrette | Seventeen |
| 529 Steakhouse Combos with 6 oz. Beef Tenderloin | |
| Sauteed Portabella with Cabernet Jus | Fifty-Two | Giant Prawns (2) | Sixty-Five | Lobster Tail | Seventy-nine | Scallops (2) | Sixty-Three | Seared Foie Gras with Truffle Cabernet Jus | Fifty-nine | King Crab & Asparagus with Bearnaise Sauce | Sixty-Six | Seafood Trio with Half Lobster Tail, Prosciutto-wrapped Scallop, Giant Prawn | Seventy-nine |
| Canada Prime Steaks | |
| 8 oz. Beef Tenderloin | Fifty-seven |
| 12 oz. Beef Tenderloin | Eighty-three |
| 10 oz. New York Strip | Fifty-two |
| 14 oz. New York Strip | Sixty-nine |
| 14 oz. Rib Eye | Fifty-nine |
| 20 oz. Rib Eye | Seventy-five |
| Prime Steaks on the Bone | |
| 20 oz. Tenderloin | Ninety-Nine |
| 16 oz. New York | Seventy-Five |
| 22 oz. Porterhouse | Ninety-Nine |
| 22 oz. Broiled Rib Steak | Eighty-Two |
| 22 oz. Peppered Rib Steak with Cognac Sauce | Eighty-Two |
| 22 oz. Seared Rib Steak with Marrow Sauce | Eighty-Two |
| Sauces for Two | |
| Cabernet Jus | Six |
| Classic Bearnaise | Six |
| Truffle Jus | Eight |
| Marrow Sauce | Eight |
| Cognac Peppercorn | Seven |
| Chimichurri Sauce | Six |
| Prime Rib Sundays | |
| 10 oz English Cut | Fifty-two |
| 16 oz Canadian Cut | Sixty-nine |
| 20 oz Canadian Cut | Eighty-four |
| Chef’s Suggestions | |
| 16 oz. Milk Fed Veal Chop | Fifty-four |
| Quebec Provimi Lamb | Sixty-six |
| Mixed Grill with Tenderloin, Veal, Lamb Mushroom Sauce | Sixty-five |
| Chef’s Stuffed Breast of Chicken | As Quoted |
| Beef Wellington | Sixty-four |
| Fresh Fish Market on Garlic Sauteed Spinach | |
| Fresh Wild Organic King Salmon with Lemon Caper Vinaigrette or Béarnaise Sauce | Thirty-nine |
| Sushi Grade Ahi Tuna with Lemon Caper Vinaigrette, grilled rare | Forty-five |
| Sushi Grade Ahi Tuna Blackened with Tomato Olive Relish | Forty-five |
| West Coast Black Cod | Forty-One |
| Chef's Fish Trio | As quoted |
| Shellfish on Garlic Sauteed Spinach | |
| Giant Shrimp (4), sauteed in Lemon Garlic Butter | Forty-two |
| Cajun Shrimp with Warm Tomato Oliver Caper Relish | Forty-two |
| Pair of Lobster Tails | Seventy-fife |
| Prosciutto-Wrapped Scallops (5) | Fifty-Nine |
| Lobster Live from the Tank | MP |
| Sides Dishes Portioned to Share | |
| Sweet Potato Fries with Sweet Chili Mayo | Thirteen |
| Chef’s Pontalba Potatoes with Scallions, Mushrooms and Peppercorn Sauce | Fourteen |
| 529 Au Gratin Potatoes with Gruyere and Parmesan Crust | Fifteen |
| Doug’s Mashed Potatoes | Fifteen |
| Sweet Potato Mash with Pecan Butter | Thirteen |
| House-Cut Fries from Kennebec Potatoes | Fifteen |
| Steamed Asparagus with Hollandaise Sauce | Sixteen |
| Spinach sauteed in Garlic Butter | Ten |
| Broccoli Florets, steamed with Béarnaise Sauce | Thirteen |
| Sauteed Button Mushrooms | Thirteen |
| Sauteed Wild Mushrooms | Eighteen |
| Sauteed Snap Peas with Sesame Oil and Ginger | Thirteen |
| Chef’s Mac and Cheese | As Quoted |
| Twice-Baked Potato | Fifteen |
| Jumbo Baked Potato | Twelve |
| Bruleed Lemon Tart on Shortbread Crust with Raspberry Sauce & Fresh Berries | Ten |
| Warm Loaf of Blueberry Bread Pudding with Caramel & Creme Anglaise | Fourteen |
| Maple Creme Brulee with Ginger Snap | Twelve |
| Dark Callebaut Chocolate Raspberry Cheesecake | Twelve |
| Hot Belgian Chocolate Lava Cake with House Made Vanilla Bean Ice Cream | Thirteen |
| Warm Maple Pecan Pie with Kahlúa Whipped Cream | Ten |
| Lemon Cheesecake | Twelve |
| 529 Adult Sundae of the Day (as quoted) | Twelve |
| House Made Ice Cream | |
| Vanilla Bean | Twelve |
| Salted Caramel | Twelve |
| Strawberry White Chocolate | Twelve |
| Dark Belgian Chocolate | Twelve |
| Today's Feature Flavour | Twelve |