About us

A very warm Decor for the cold season, a lively and sunny terrace for the summer season, market cuisine that evolves with freshness. Complimented by a young and dynamic team to accompany you during this experience, that's why Greasy Spoon has always been a must for more than 6 years on Laurier. Join us Tuesday through Saturday from 5:30pm till 12 am, please call for reservations at 514.495.7666

Menu

 

#SHUCKOFF THURSDAYS

1$ OYSTERS ON THE HALF SHELL ALL NIGHT

 

 


 

EVENING MENU

 

OYSTERS

Oyster of the day -3 ch/ -24 dzn

 

TARTARS

Beef tartar; parmesan, shallot, parsley, balsamic glaze, chorizo, truffle oil Entrée -15 / Repas -19

Salmon tartar; green onion, basil, capers, chilli Entrée -14 / Repas -18

Tuna tartar; wasabi, cucumber, radish, coriander Entrée -15 / Repas -19

Trilogy; beef, tuna, salmon -29

 

APPETIZERS

Crispy calamari; house spices, red pepper gastrique -12

Poutine; chunked potato fries, bacon, cheddar -12

Breaded goat cheese croquettes; spicy honey, arugula -11

Fried duo; onion rings and fried pickles -12

Beet salad; pickled beets, feta, coriander -11

Imperial roll; potato, bacon, green onion, sour cream -13

House salad; arugula, radicchio, cherry tomatoes -10


MAIN COURSES

Lobster roll; roasted garlic mayo, sweet potato chips -29

Old fashion cheeseburger; house sauce, red onion, tomato, pickles, lettuce, cheddar -19

'1855' rib-eye; cherry tomato and oregano potato salad, truffle oil -34

Beef bavette; chimichurri, fries -28

BBQ bone-in pork chop; cole-slaw, crispy onions -23

Lamb T-bone; lemon, cucumber, feta salsa, cherry tomato and oregano potato salad -26

Deboned chicken thighs; thyme, rosemary, garlic, green vegetables -23

Chicken parmesan; chicken breast, panko, tomato sauce, fresh mozzarella -24

Salmon filet; tomato, bacon, basil salsa, green vegetables -25

Linguini; fresh tomatoes, garlic, arugula -18

 

DESSERTS

Nutella ravioli; fried brioche dough, nutella ganache -7

Maple crème brulée -8

Half-baked cookie dough; chocolate chip/vanilla cookie dough, ice cream -8

 

Chef de cuisine : Carlo Di Biase

Our Wine Selection

BLANC / WHITE 


ALIGOTE, ALBERT BICHET, France 40

PINOT GRIGIO, MASIANCO, Italie 45

CHARDONNAY, STERLING VINTNER’S COLLECTION, États-Unis 45

SAUVIGNON BLANC, OYSTER BAY, Nouvelle-Zélande 50

PETIT CHABLIS, LAROCHE, France 55

CHABLIS, LA SEREINE, France 60

SANCERRE, CHATEAU DE SANCERRE, France 65

FALANGHINA, MASTROBERARDINO, Italie 70

 

ROUGE / RED 


 MALBEC, CHATEAU ST. DIDIER PARNAC, France 40

MONTEPULCIANO, SANGIOVESE, IL BRECCIAROLO, Italie 45

CABERNET SAUVIGNON, STERLING VINTNER’S COLLECTION, États-Unis 45

SYRAH/GRENACHE, DUPERE BARRERA, France 50

PINOT NOIR, ROBERT MONDAVI PRIVATE COLLECTION, États-Unis 50

SYRAH, EXP, États-Unis 50

BARBERA D’ASTI, MICHELE CHIARLO, Italie 55

ROSSO DE VERONESE, CAMPAFIORIN, Italie 55

CABERNET SAUVIGNON, CHATEAU ST. JEAN, États-Unis 55

SANGIOVESE, CAPARZO, Italie 55

CAB/MERLOT/CAB FRANC, CHATEAU MONTAIGUILLION, France 60

PINOT NOIR, LE CHAPITRE, France 65

MERLOT, COPPOLLA, Etats-Unis 65

PINOT NOIR, CHATEAU DE CHAMIREY, France 70

CABERNET SAUVIGNON, FARNITO, Italie 75

PINOT NOIR, CHATEAU ST. JEAN, États-Unis 75

MERLOT/CAB, MOUEIX, France 85

AMARONE, COSTASERA, Italie 95

GRENACHE, SYRAH, MOURVEDERE, CHATEAU NEUF DU PAPE, France 120

BRUNELLO DI MONTALEINO, CAPRILI, Italie 135

MERLOT/CAB/PETIT VERDOT, LE SERRE NUOVE, Italie 160

CAB/CAB FRANC/SANGIOVESE, TIGNANELLO, Italie 250

 

LES GRANDS FORMATS / LARGE FORMATS 


SANGIOVESE/CAB, LIANO, Italie, 3L 350

Our Photos

CONNECT WITH US ON SOCIAL NETWORKS

Les énormes panneaux de craie sur les murs les menus sont écrits ne sont pas seulement un excellent ajout de la conception à l'intérieur et à l'extérieur du restaurant, mais que le menu change souvent, apparemment, ils sont très pratiques.

 

The enormous chalk boards on the walls where the menus are written are not only a great design addition to the inside and outside of the restaurant, but as the menu apparently changes often, they are very practical.

 

- Erika S. / 2013-06-19 01:47:03
Capture the moment. #GreasySpoonMTL