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.
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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 |
Wine Menu