CHEF’S WEEKLY MENU

available Thursday and Friday

FIRST

carrot & fennel soup, goat cheese beurreck
or
halibut gravlax, potato blini, chicory

SECOND

braised beef, carrot purée, sweet pea chantilly, gnocchi
or
duo of salmon & scallop, avocado, parsnip, polenta

DESSERT

The Fifth’s dessert duo

$49

(tax & gratuity not included; no substitutions)

 

FOR RESERVATIONS:

ONLINE AT OPENTABLE

EMAIL: THEFIFTHGRILL@THEFIFTH.COM

PHONE: 416-979-3005