Menus
Due to the current Code Red restrictions, our dining room is temporarily closed. To order food for pick up or delivery, please refer to our TAKEOUT menu below—and don't forget the wine! We are happy to pair the perfect wine to accompany your order. Pick up and delivery are available Monday through Sunday, 1 p.m. to 9 p.m. Call 204-487-8325 to place your order.
529 is reinventing boxed lunches!
Our boxed lunches are perfect for an office lunch, or a friends/family Zoom hang-out!
Orders must be made by phone and require 24 hours’ notice: 204-487-8325. We will not be accepting e-mail orders. If you are unable to reach us over the phone after hours, please leave a message and we will return your call during our operating hours.
Our boxed lunches are available for pick up or delivery Monday to Friday.
View our Boxed Lunches
Soups and Appetizers |
|
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Real French Onion Soup | Sixteen |
Feature Soup | Six |
Mini Yorkshires stuffed with Prime Rib Au Jus | Eighteen |
Hot Giant Shrimp (2) | Eighteen |
529 Long Dry Ribs | Eighteen |
Prosciutto-wrapped Scallops (2) | Eighteen |
Smoked Manitoba Goldeye with Spicy Cocktail Sauce | Eighteen |
Garlic Cheese Bread | Twelve |
Chicken Liver Pate with Cornichons and Toast Points | Fourteen |
Giant Shrimp Cocktail (2) | Sixteen |
Beef Carpaccio* with Shaved Parmigiano Reggiano and Fried Capers | Nineteen |
Tuna Tartare* with Sesame Vinaigrette and Wasabi Mayonnaise | Eighteen |
529 Onion Ring Tower | Fourteen |
Smoked Salmon with Chef's Condiments | Nineteen |
Salads | |
Crescent Salad with Tomato, Onion, Cucumber and Sherry Vinaigrette | Ten |
Beefsteak Tomato Salad with Red Onion, Blue Cheese, & Buttermilk Dressing | Fourteen/td> |
Spinach Salad with Candied Walnuts | Fourteen |
Classic Caesar Salad* | Fourteen |
529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella | Fourteen |
Arugula and Quinoa Salad with Hazelnuts, Goat Cheese, Dijon Vinaigrette | Fourteen |
Forever Favourites | |
Prime Beef Stuffed Mini Yorkshires with Mashed Potatoes and Asparagus Spears (3) | Twenty-Five |
529 Meatloaf with Wild Mushroom Cream Sauce on Mashed Potatoes | Nineteen/td> |
Tempura Battered Pickerel and Chips with Tartar Sauce | Nineteen |
Burgers - 8 oz. Prime Beef ground to order | |
Steakhouse Burger with Lettuce, Tomato, Mayonnaise, Dijon Mustard and Fried Onion | Sixteen |
ADD Cheddar or Bacon | Three |
Wild Mushroom Burger with Smoked Gouda | Eighteen |
Veggie Burger | Fifteen |
Tempura Battered Pickerel Burger with Lettuce, Tomato, Crispy Onion and Tartar Sauce | Sixteen |
Grilled Cajun Chicken Burger with Sweet Chili Mayo | Sixteen |
King Salmon Burger with Mango Salsa | Sixteen |
Sandwiches with Caesar Salad or French Fries | |
Classic Reuben | Eighteen |
Blackened Chicken Sandwich with Pretzel Baguette, Chili Mayo, Spinach, Tomato and Crispy Onions | Eighteen |
Cold Carved Prime Beef Sandwich with Arugula, Old Cheddar, Caramelized Onions and Horseradish Mayo | Twenty-One |
529 Rime Rib Eye Steak Sandwich on Garlic Toast with choice of Button Mushrooms or Onion Rings | Thirty-Nine |
Salmon Clubhouse, Grilled and Smoked Atlantic Salmon, Bacon, Lettuce, Tomato and Horseradish Mayo | Twenty-One |
Steaks - Certified Canadian Prime Beef | |
8 oz. Beef Tenderloin | Fifty-seven |
12 oz. Beef Tenderloin< | Sixty-seven |
10 oz. New York Steak | Fifty-two |
14 oz. New York Steak | Sixty-two |
14 oz. Rib Eye | Fifty-two |
20 oz. Rib Eye | Seventy |
Prime Steaks on the Bone | |
20 oz. Tenderloin | Sixty-Eight |
16 oz. New York | Sixty-two/td> |
22 oz. Porterhouse | Seventy-five |
22 oz. Broiled Rib Steak | Sixty-Five |
22 oz. Peppered Rib Steak with Cognac Sauce | Sixty-nine |
529 Steakhouse Combos with 6 oz. Beef Tenderloin | |
Sauteed Portabella with Cabernet Jus | Forty-eight | Garlic Sauteed Giant Prawns (2) | Fifty-eight | Butter Basted Lobster Tail | Sixty-five | Proscuitto wrapped Scallops | Fifty-Eight | Seafood Troi with Half Lobster Tail, Prosciutto-wrapped Scallop, Giant Prawn | Sixty-nine |
Chef’s Suggestions | |
16 oz. Milk Fed Veal Chop | Forty-nine |
Quebec Provimi Lamb | Sixty-two |
Mixed Grill with Tenderloin, Veal, Lamb Mushroom Sauce | Fifty-eight |
Stuffed Breast of Chicken with Smoked Gouda, Cranberries, Wild Mushroom Cream Sauce | Thirty-Eight |
Fish and Seafood on Garlic Sauteed Spinach | |
Fresh Wild Organic King Salmon, Grilled with Lemon Caper Vinaigrette | Thirty-nine |
Sushi Grade Ahi Tuna with Lemon Caper Vinaigrette, grilled rare | Forty-five |
Sushi Grade Ahi Tuna with Tomato Olive Relish, blackened | Forty-five |
Chef’s Fish Trio | As Quoted |
Pair of Lobster Tails | Fifty-nine |
Proscciutto-Wrapped Scallops (5) | Forty-eight |
Giant Shrimp (4), sauteed in Lemon Garlic Butter | Forty-two |
Sides Dishes Portioned to Share - Half Sizes Available | |
Sweet Potato Fries with Sweet Chili Mayo | Thirteen |
529 Au Gratin Potatoes with Gruyere and Parmesan Crust | Thirteen |
Doug’s Mashed Potatoes | Thirteen |
Sweet Potato Mash with Maple Pecan Butter | Thirteen |
House-Cut Fries from Kennebec Potatoes | Fifteen |
Steamed Asparagus with Hollandaise Sauce | Fifteen |
Spinach sauteed in Garlic Butter | Ten |
Sauteed Button Mushrooms | Thirteen |
Sauteed Wild Mushrooms | Fifteen |
Sauteed Snap Peas with Sesame Oil and Ginger | Thirteen |
Chef’s Mac and Cheese | As Quoted |
Jumbo Baked Potato | Ten |
Dessert | |
Warm Loaf of Blueberry Bread Pudding with Caramel & Creme Anglaise | Twelve |
Dark Callebaut Chocolate Raspberry Cheesecake | Eleven |
Soups and Appetizers |
|
---|---|
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 | Twelve |
Giant Shrimp Cocktail (2) | Eighteen |
Mini Yorkshires stuffed with Prime Rib Au Jus | Eighteen |
Beef Carpaccio* with Shaved Parmigiano Reggiano and Fried Capers | Nineteen |
Tuna Tartare* with Sesame Vinaigrette and Wasabi Mayonnaise | Eighteen |
Chef's Selection of Oysters on the Half Shell with Traditional Condiments | Three-fifty each |
Smoked Manitoba Goldeye with Spicy Cocktail Sauce | Eighteen |
529 Onion Ring Tower | Fourteen |
Salads to start | |
Beefsteak Tomato Salad with Red Onion, Blue Cheese, & Buttermilk Dressing | Nine |
Spinach Salad with Candied Walnuts | Nine |
Classic Caesar Salad* | Nine |
529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella | Ten |
Main Course Salads | |
Classic Caesar Salad* | Fourteen | Spinach Salad with Candied Walnuts, Gorgonzola Chhese and Sherry Vinaigrette | Nine | Arugula Quinoa Salad with Hazelnuts, Beets, Goat Cheese, Red Onion and Dijon Vinaigrette | Fourteen/td> | 529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella | Fourteen | Salad of the Day | As Quoted | ADD Kennebec Fries or Onion Rings | Five |
Burgers - 8 oz. Prime Beef ground to order | |
Steakhouse Burger with Lettuce, Tomato, Mayonnaise, Dijon Mustard and Fried Onion | Sixteen |
ADD Cheddar or Bacon | Three |
French Onion Soup Burger with Caramelized Onion, Parmesan, Gruyere and Swiss Cheese | Eighteen |
Tempura Battered Pickerel Burger with Lettuce, Tomato, Crispy Onion and Tartar Sauce | Eighteen |
Burger of the Day | As Quoted | 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 | Eighteen |
Hot Carved Prime Beef with House-Made Beef Gravy | Nineteen |
Hot Meatloaf with Wild Mushroom Gravy | Nineteen |
Hot Pepper-Crusted Burger with Cognac Peppercorn Sauce | Eighteen |
Sandwiches with choice of Classic Caesar Salad* Salad of the Day or Kennebec Fries | |
Classic Reuben with House-Made Corned Beef | Eighteen |
Grilled Atlantic Salmon Clubhouse with Bacon, Lettuce, Tomato and Horseradish Aioli | Twenty-one/td> |
Blackened Checken with Spinach, Tomato, Crispy Onion and Sweet Chili Aioli | Eighteen |
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< | Sixty-seven |
10 oz. New York Steak | Fifty-two |
14 oz. New York Steak | Sixty-two |
22 oz. Broiled Ribsteak | Sixty-five |
529 Prime Rib Eye Steak Sandwich on Garlic Toast and Choice of Onion Rings or Button Mushrooms | Thirty-nine |
Fresh Fish and Seafood | |
Grilled or Blackened Sushi-Grade Ahi Tuna and Choice | Twenty-eight |
Grilled Atlantic Salmon with Bearnaise Sauce and Choice | Twenty-five |
Garlic Sauteed Giant Prawns (3) and Choice | Twenty-eight |
Poached Canadian Lobster Tails (2) and Choice | Fifty-nine |
Choose Sauteed Garlic Spinach or Asparagus Spears | |
Tempura Battered Pickerel and Chips with Tartar Sauce | Nineteen |
Fresh Catch of the Day | As Quoted |
Forever Favourites | |
Beef Tenderloin Sautee with Red Pepper, Onion and Mushrooms on Mashed Potatoes | Nineteen |
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-eight |
Sides For One | |
529 Creamed Mashed Potatoes | Eight |
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 |
Mini Yorkshires stuffed with Prime Rib Au Jus | Eighteen | Hot Giant Shrimp (2) with choice of garlic or Cajun | Eighteen |
529 Long Dry Ribs | Eighteen |
Prosciutto Wrapped Scallops (2) | Eighteen |
Smoked Manitoba Goldeye with Spicy Cocktail Sauce | Eighteen |
Garlic Cheese Bread | Twelve |
Chicken Liver Pate with Cornichons and Toast Points | Fourteen |
Giant Shrimp Cocktail (2) with House-Made Coktail Sauce | Sixteen |
Beef Carpaccio* with Shaved Parmigiano Reggiano and Fried Capers | Nineteen |
Tuna Tartare* with Sesame Vinaigrette and Wasabi Mayonnaise | Eighteen |
529 Onion Ring Tower | Fourteen |
Smoked Salmon | Nineteen |
Salads | |
Crescent Salad with Tomato, Onion, Cucumber and Sherry Vinaigrette | Ten |
Beefsteak Tomato Salad with Red Onion, Blue Cheese, & Buttermilk Dressing | Fourteen |
Spinach Salad with Gorgonzola, Candied Walnuts and Sherry Vinaigrette | Fourteen |
Classic Caesar Salad* | Fourteen |
529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella | Fourteen |
Arugula and Quinoa with Hazelnuts, Beets, Goat Cheese and Dijon Vinaigrette | Fourteen |
529 Steakhouse Combos with 6 oz. Beef Tenderloin | |
Sauteed Portabella with Cabernet Jus | Forty-eight | Garlic Sauteed Giant Prawns (2) | Fifty-eight | Butter Basted Lobster Tail | Sixty-five | Prosciutto-Wrapped Scallops (2) | Fifty-eight | Seared Foie Gras with Truffle Cabernet Jus | Fifty-two | Seafood Trio with Half Lobster Tail, Prosciutto-wrapped Scallop, Giant Prawn | Sixty-nine |
Canada Prime Steaks | |
8 oz. Beef Tenderloin | Fifty-seven |
12 oz. Beef Tenderloin< | Sixty-seven |
10 oz. New York Strip | Fifty-two |
14 oz. New York Strip | Sixty-two |
14 oz. Rib Eye | Fifty-two |
20 oz. Rib Eye | Seventy |
Prime Steaks on the Bone | |
20 oz. Tenderloin | Fifty-seven |
16 oz. New York | Sixty-two |
22 oz. Porterhouse | Seventy-five |
22 oz. Broiled Rib Steak | Sixty-Five |
22 oz. Peppered Rib Steak with Cognac Sauce | Sixty-nine |
22 oz. Seared Rib Steak with Marrow Sauce | Sixty-nine |
Sauces for Two | |
Cabernet Jus | Six |
Classic Bearnaise | Six |
Truffle Jus | Eight |
Marrow Sauce | Eight |
Cognac Peppercorn | Seven |
Chimichurri Sauce | Six |
Chef’s Suggestions | |
16 oz. Milk Fed Veal Chop | Forty-nine |
Quebec Provimi Lamb | Sixty-two |
Mixed Grill with Tenderloin, Veal, Lamb Mushroom Sauce | Fifty-eight |
Chef’s Stuffed Breast of Chicken | As Quoted |
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 with Tomato Olive Relish, blackened | Forty-five |
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 | Fifty-nine |
Proscciutto-Wrapped Scallops (5) | Forty-eight |
Sides Dishes Portioned to Share | |
Sweet Potato Fries with Sweet Chili Mayo | Thirteen |
Chef’s Pontalba Potatoes with Scallions, Mushrooms and Peppercorn Sauce | Thirteen |
529 Au Gratin Potatoes with Gruyere and Parmesan Crust | Thirteen |
Doug’s Mashed Potatoes | Thirteen |
Sweet Potato Mash with Pecan Butter | Thirteen |
House-Cut Fries from Kennebec Potatoes | Fifteen |
Steamed Asparagus with Hollandaise Sauce | Fifteen |
Spinach sauteed in Garlic Butter | Ten |
Broccoli Florets, steamed with Béarnaise Sauce | Thirteen |
Sauteed Button Mushrooms | Thirteen |
Sauteed Wild Mushrooms | Fifteen |
Sauteed Snap Peas with Sesame Oil and Ginger | Eight |
Chef’s Mac and Cheese | As Quoted |
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 |