Menus
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, 3:00 to 10:00 p.m. and Sunday 4:30 to 9:00 p.m.
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 | 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 |
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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 |