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Join us for lunch Monday through Friday from 11:00 a.m. to 2:00 p.m. Dinner is served Monday to Friday, 4:30 to 10:00 p.m., Saturday, 4:30 to 10:00 p.m. and Sunday 4:30 to 9:00 p.m.

Soups and Appetizers
Real Baked Onion Soup with Port	Sixteen
Scratch-Made Soup of the Day	As Quoted
Smoked Salmon with Chef's Condiments	Twenty-Three
Chicken Liver Pate with Cornichons and Toast Points	Fourteen
529 Long Dry Ribs	Nineteen
Garlic Cheese Bread	Thirteen
Giant Shrimp Cocktail(2)	Twenty-Four
Mini Yorkshire Stuffed with Prime Rib Au Jus	Nineteen
Beef Carpaccio* with Shaved Parmigiano Reggiano and Fried Capers	Twenty
Tuna Tartare* with Sesame Vinaigrette and Wasabi Mayonnaise	Twenty-Two
Chef's Selection of Oysters on the Half Shell, Traditional Condiments	Four Twenty-Five Each
Smoked Manitoba Goldeye with Spicy Cocktail Sauce	Eighteen
529 Onion Ring Tower	Eighteen

Salads to start
Beefsteak Tomato Salad with Red Onion, Blue Cheese, & Buttermilk Dressing	Eleven
Spinach Salad with Candied Walnuts, Gorgonzola Cheese and Sherry Vinaigrette	Eleven
Classic Caesar Salad*	Twelve
529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella	Eleven

Main Course Salads
Classic Caesar Salad*	Nineteen
Spinach Salad with Candied Walnuts, Gorgonzola Cheese and Sherry Vinaigrette	Nineteen
Arugula Quinoa Salad with Hazelnuts, Beets, Goat Cheese, Red Onion and Dijon Vinaigrette	Eighteen
529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella	Eighteen
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-Four
ADD Cheddar or Bacon	Three
French Onion Soup Burger with Caramelized Onion, Parmesan, Gruyere and Swiss Cheese	Twenty-Five
Tempura Battered Pickerel Burger with Lettuce, Tomato, Crispy Onion and Tartar Sauce	Twenty-Eight
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-Six
Hot Meatloaf with Wild Mushroom Gravy	Twenty-Two
Hot Pepper-Crusted Burger with Cognac Peppercorn Sauce	Twenty-Two

*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-Four
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-Six
Roasted Beef Tenderloin and Butter Poached Lobster	Fifty-Nine

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-Nine
Poached Canadian Lobster Tails (2) and Choice	Eighty-Five
Choose Sauteed Garlic Spinach or Asparagus Spears (3)
Tempura Battered Pickerel and Chips with Tartar Sauce	Twenty-Eight
Fresh Catch of the Day	As Quoted

Forever Favourites
Beef Tenderloin Sauteed with Red Pepper, Onion and Mushrooms on Mashed Potatoes	Twenty-Seven
Prime Beef-Stuffed Mini Yorkshires with Mashed Potatoes and Asparagus Spears (3)	Twenty-Eight
529 Meatloaf on Mashed Potatoes and Choice of Wild Mushroom Gravy or Cognac Peppercorn Sauce	Twenty-Four

Sides For One
529 Creamed Mashed Potatoes	Nine
House-Cut Fries from Kennebec Potatoes	Eight
Steamed Asparagus with Hollandaise Sauce	Twelve
Sauteed Snap Peas with Sesame Oil and Ginger	Eight
Sauteed Button Mushrooms	Eight
Sauteed Wild Mushrooms	Twelve
Sweet Potato Fries with Sweet Chili Aioli	Eight

Soups and Appetizers
Real Baked French Onion Soup with Port	Sixteen
Lobster Bisque	Eighteen
Prime Rib Stuffed Yorkies with Au Jus	Twenty-One
Giant Shrimp (2) Choice of Garlic or Cajun	Twenty-Four
529 Long Dry Ribs	Twenty
Prosciutto Wrapped Scallops (2)	Thirty-Three
Smoked Manitoba Goldeye with Spicy Cocktail Sauce	Twenty-Two
Cheese Bread	Fifteen
Chicken Liver Pate with Cornichons and Toast Points	Eighteen
Giant Shrimp Cocktail (2) with House-Made Cocktail Sauce	Twenty-four
Prime Beef Carpaccio with Parmigiano Reggiano, Fried Capers & Toast Points	Twenty-five
Oysters on the Half Shell (6)	Twenty-nine
Tuna Tartare with Sesame Vinaigrette and Wasabi Mayonnaise & Toast Points	Twenty-five
529 Onion Ring Tower	Eighteen
Smoked Salmon	Twenty-four

Salads
Crescent Salad with Tomato, Onion, Cucumber and Sherry Vinaigrette	Twelve
Beefsteak Tomato Salad with Red Onion, Blue Cheese, & Buttermilk Dressing	Eighteen
Spinach Salad with Gorgonzola, Candied Walnuts and Sherry Vinaigrette	Nineteen
Classic Caesar Salad*	Nineteen
529 Caprese Salad with Beefsteak Tomato and Fresh Mozzarella	Eighteen
Arugula and Quinoa with Hazelnuts, Beets, Goat Cheese and Dijon Vinaigrette	Eighteen

529 Steakhouse Combos with 6 oz. Beef Tenderloin
Sauteed Portabella with Cabernet Jus	Sixty
Giant Prawns (2) with Sautéed Garlic	Seventy
Lobster Tail with Basted Butter	Ninety-six
King Crab & Asparagus with Bearnaise	Ninety-six
Prosciutto-wrapped Scallops (2)	Eighty-two
Seared Foie Gras with Truffle Cabernet Jus	Sixty-five
Seafood Trio, Half Lobster tail, Prosciutto-wrapped Scallop, Giant Prawn	One Hundred

Canada Prime Steaks
8 oz. Beef Tenderloin	Sixty-nine
12 oz. Beef Tenderloin	One Hundred
10 oz. New York Strip	Fifty-five
14 oz. New York Strip	Seventy-five
14 oz. Rib Eye	Seventy-five
20 oz. Rib Eye	One Hundred

Prime Steaks on the Bone
20 oz. Tenderloin	One Hundred and Twenty-five
16 oz. New York	Seventy-Five
22 oz. Porterhouse	One Hundred and Five
22 oz. Broiled Rib Steak	One Hundred and Ten
22 oz. Peppered Rib Steak with Cognac Sauce	One Hundred and Fifteen
22 oz. Seared Rib Steak with Marrow Sauce	One Hundred and Fifteen

Sauces for Two
Cabernet Jus	Seven
Classic Bearnaise	Seven
Truffle Jus	Eight
Marrow Sauce	Eight
Cognac Peppercorn	Seven
Chimichurri Sauce	Seven

Prime Rib Sundays
10 oz English Cut	Fifty-nine
16 oz Canadian Cut	Eighty-nine
20 oz Canadian Cut	One Hundred and Ten

Chef’s Suggestions
16 oz. Milk Fed Veal Chop	Sixty-nine
Quebec Provimi Lamb	Eighty-two
Mixed Grill with Tenderloin, Veal, Lamb Mushroom Sauce	Ninety-five
Chef’s Stuffed Breast of Chicken	Fourty-nine
Beef Wellington	Seventy-five

Fresh Fish Market on Garlic Sauteed Spinach
Fresh Wild Organic King Salmon with Lemon Caper Vinaigrette or Béarnaise Sauce	Forty-five
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-nine
Chef's Fish Trio	Fifty-five

Shellfish on Garlic Sauteed Spinach
Giant Shrimp (4), sauteed in Lemon Garlic Butter	Fifty-five
Cajun Shrimp with Warm Tomato Oliver Caper Relish	Fifty-five
Pair of Lobster Tails	Ninety
Prosciutto-Wrapped Scallops (5)	Sixty-Nine
Lobster Live from the Tank	MP

Sides Dishes Portioned to Share
Sweet Potato Fries with Sweet Chili Mayo	Fourteen
Chef’s Pontalba Potatoes with Scallions, Mushrooms and Peppercorn Sauce	Fourteen
529 Au Gratin Potatoes with Gruyere and Parmesan Crust	Seventeen
Doug’s Mashed Potatoes	Fifteen
Sweet Potato Mash with Pecan Butter	Fourteen
House-Cut Fries from Kennebec Potatoes	Fifteen
Steamed Asparagus with Hollandaise Sauce	Twenty-four
Spinach sauteed in Garlic Butter	Ten
Broccoli Florets, steamed with Bearnaise Sauce	Eighteen
Sauteed Button Mushrooms	Fifteen
Sauteed Wild Mushrooms	Twenty-six
Sauteed Snap Peas with Sesame Oil and Ginger	Fifteen
Chef’s Mac and Cheese	Twenty-six
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

Osetra Classic Rich and nutty with a buttery creaminess, Osetra Classic Caviar is also mildly briny
Caviar Service 30 Grams of Osetra Classic Caviar Served with Crème Fraiche and House Cut Potato Chips	Two Hundred and Ten
Caviar Bump 3 Grams of Osetra Classic Caviar Served on a Mother of Pearl Spoon	Thirty
Fried Chicken and Caviar Fried Chicken Thigh with House Made Pickled Zucchini Topped with Osetra Classic Caviar	Thirty-Five

Perfect Pairing by the Glass
Ployes-Jacquemart Extra Quality Brut nv Champagne	Forty-Five
Shichihonyari Teiseihaku Jumai 80 Sake	Thirty-Eight

Wine Menu