Tags
Aioli, Beef, Beef tenderloin, Beet, Beet sorbet, Belgian, Belgian endive, Ben Marco, brown, Brown Butter, Butter, Cabernet Franc, Canada, Caramel, Carl Heinrich, carrots, Chef/Owner, Chocolate, cinnamon, cocktail, cocktail sauce, condiments, Cranberry, Dominio del Plata, Draft, dressing, Duck, Duck terrine, en croute, Endive, Estate, Farzam Fallah, fudge, glazed, glazed veggies, hollandaise, Horseradish, Ice Cream, iceberg lettuce, IPA, jus, Kennedy, Lemon, lemon aioli, lemon sunflower seeds, Lobster, lobster tail, Malbec, Mel Pearl, Mendoza, Mousse, mushrooms, Muskoka Brewery, Niagara Escarpment, nuggets, orange, oysters, Pasta, pastry chef, peanut butter, Pearl Morissette, Pickled, pommes, pommes Kennedy, ranch, ranch dressing, red wine, root, root vegetables, sauce, sorbet truffled, Tail, tangy, tangy carrots, Tempura, tenderloin, Terrine, Toscano cheese, truffled chocolate, vegetables, veggies, Village Bay, vinaigrette, VQA, White Chocolate, Winery
Beef tenderloin brown butter hollandaise, pommes Kennedy, glazed veggies, jus
(When Chef Carl says “Let me feed you.”, One would be foolish to do otherwise.)
Richmond Station
Downtown 1 Richmond Street West Toronto Ontario M5H 3W4 +1-647-748-1444
Monday to Friday: 11:30 am – 10:30 pm Saturday: 5 pm – 10:30 pm Sunday: Closed
Twitter: @richmondstn
Information e-mail: info@richmondstation.com
Reservations via Website
Reservations can be made online at http://www.richmondstation.ca/,
or by giving us a call at +1-647-748-1444.
We take reservations of all sizes, however online bookings are for groups of six or less.
If your group will be larger we would be happy to make special arrangements, and encourage you to email reservations@richmondstation.ca
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- The Blackboard Menu
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- 2009 Malbec Ben Marco, Dominio del Plata, Mendoza $13
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- Draft $7 IPA Muskoka Brewery
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- Village Bay N.B. Oysters house condiments, horseradish, lemon sunflower seeds, red wine vinaigrette
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- Village Bay N.B. Oysters house condiments, horseradish, lemon sunflower seeds, red wine vinaigrette
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- Village Bay N.B. Oysters house condiments, horseradish, lemon sunflower seeds, red wine vinaigrette
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- Village Bay N.B. Oysters house condiments, horseradish, lemon sunflower seeds, red wine vinaigrette
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- empura lobster tail nuggets, lemon aioli, cocktail sauce on iceberg lettuce circles
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- empura lobster tail nuggets, lemon aioli, cocktail sauce on iceberg lettuce circles
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- Duck terrine en croute Belgian endive, ranch dressing, pickled root vegetables
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- Duck terrine en croute Belgian endive, ranch dressing, pickled root vegetables
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- Duck terrine en croute Belgian endive, ranch dressing, pickled root vegetables
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- Duck terrine en croute Belgian endive, ranch dressing, pickled root vegetables
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- Duck terrine en croute Belgian endive, ranch dressing, pickled root vegetables
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- Pearl Morissette Estate Winery Cabernet Franc 2010
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- Pearl Morissette Estate Winery Cabernet Franc 2010
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- Pasta, mushrooms, Toscano cheese
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- Pasta, mushrooms, Toscano cheese
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- Beef tenderloin brown butter hollandaise, pommes Kennedy, glazed veggies, jus
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- Beef tenderloin brown butter hollandaise, pommes Kennedy, glazed veggies, jus
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- Beef tenderloin brown butter hollandaise, pommes Kennedy, glazed veggies, jus
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- Beef tenderloin brown butter hollandaise, pommes Kennedy, glazed veggies, jus
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- Beet sorbet, truffled chocolate, tangy carrots (pastry chef Farzam Fallah)
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- Beet sorbet, truffled chocolate, tangy carrots (pastry chef Farzam Fallah)
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- Peanut Butter and white chocolate mousse, caramel, cranberry ice cream (pastry chef Farzam Fallah)
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- Peanut Butter and white chocolate mousse, caramel, cranberry ice cream (pastry chef Farzam Fallah)
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- Peanut Butter and white chocolate mousse, caramel, cranberry ice cream (pastry chef Farzam Fallah)
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- Peanut Butter and white chocolate mousse, caramel, cranberry ice cream (pastry chef Farzam Fallah)
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- Cinnamon orange chocolate fudge (pastry chef Farzam Fallah)
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- Sous chef Alex White
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- Sous chef Dennis Tay with Chef/Owner Carl Heinrich Dennis Tay
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- Sous chef Dennis Tay with Chef/Owner Carl Heinrich
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- The Menu
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- The Menu
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- The Menu
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- The Menu
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- The Bill (Gratuity $30.00)
