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

 


 

THURSDAY & FRIDAY

5 à 7 HAPPY HOUR

 


 

THURSDAY & FRIDAY - 11H30 LUNCH MENU

OYSTERS

Canadian Oysters -3 each/ -24 dozen

American Oysters -4 each/ -32 dozen

 

APPETIZERS

Pizza stuffed imperial rolls, served with marinara sauce -8

Wild mushroom & sushi rice salad, marinated soft boiled egg, wasabi soya vinaigrette -6 GF

Beef tartar, chorizo, crispy shallots, truffled aioli served with grilled croutons -9 GF

Crispy calamari with togurashi dipping sauce -8

Asian salmon tartar, rice krispies, miso ginger vinaigrette served with shrimp chips -8 GF

Breaded herbed goat cheese balls with spicy honey and baby arugula -7

Grilled peach, roasted pecans, goat cheese, baby arugula and balsamic vinaigrette -7 GF


MAIN COURSES

General Tao baby back ribs, served with fries -16 VG / GF

Lobster roll with avocado, corn, tarragon coleslaw, and homemade Cajun chips -18

Americano beef burger, brioche bun, BBQ sauce, bacon, cheddar and fries -13 VG

“Hellflour & Oats” fried chicken burger, chipotle ranch sauce on a pretzel bun -13 VG

Pan seared salmon on a risotto of pearl couscous and spring peas -15 VG

Philly Cheese Steak Mac & cheese -14 VG

Beef tartar, chorizo, crispy shallots, truffled aioli served with grilled croutons -15 GF

Grilled Chicken, grilled peach, roasted pecans, goat cheese, baby arugula and balsamic vinaigrette -14 GF

Asian salmon tartar, rice krispies, miso ginger vinaigrette served with shrimp chips -14 GF

 

DESSERTS

Lemon curd, topped with a thyme pecan crumble and Italian meringue -4 GF

Cannoli filled with Ferrero Rocher ganache -4

 

 


 

DINNER MENU

 

OYSTERS

Canadian Oysters -3 each/ -24 dozen

American Oysters -4 each/ -32 dozen

 

APPETIZERS

Pizza stuffed imperial rolls, served with marinara sauce -12

Wild mushroom & sushi rice salad, marinated soft boiled egg, wasabi soya vinaigrette -11 GF

Beef tartar, chorizo, crispy shallots, truffled aioli served with grilled croutons 100g -15 / 150g -19 GF

Crispy calamari with togurashi dipping sauce -12

Greasy Spoon smoked meat poutine -12 VG

Asian salmon tartar, rice krispies, miso ginger vinaigrette served with shrimp chips 100g -14 / 150g -18 GF

Breaded herbed goat cheese balls with spicy honey and baby arugula -11

Grilled peach, roasted pecans, goat cheese, baby arugula and balsamic vinaigrette -11 GF

Arepa stuffed with braised chicken, chorizo and avocado -13


MAIN COURSES

General Tao baby back ribs, sweet onion puree, bokchoy, nappa cabbage coleslaw -21 VG - GF

Lobster roll with avocado, corn, tarragon coleslaw, and homemade Cajun chips -26

Americano beef burger, brioche bun, BBQ sauce, bacon, cheddar and fries -17 VG

Braised beef short rib, topped with melted swiss, served on spaetzle and herbed tomato sauce -26 VG -21

“Hellflour & Oats” fried chicken burger, chipotle ranch sauce on a pretzel bun -17 VG

Pan seared salmon on a risotto of pearl couscous and spring peas -23 VG

10oz grilled 1855 Black Angus bavette served with chimichurri and fries -27

Philly Cheese Steak Mac & cheese -19 VG

Seared Monkfish medallions, Matane shrimp, wild mushrooms, and coconut curry broth -25 VG -20

 

DESSERTS

Lemon curd, topped with a thyme pecan crumble and Italian meringue -7 GF

Half-baked chocolate chip cookie with ice cream -9

Cannoli filled with Ferrero Rocher ganache -7

 

VG – Available with house seitan

GF – Possibility of gluten free

 

Our Wine Selection

BLANC / WHITE 


ALIGOTÉ, MARQUIS DE JOUENNES, France 40

PINOT GRIGIO, MASSIANCO, Italie 45

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

SAUVIGNON BLANC, OYSTER BAY, Nouvelle-Zélande 50

PETIT CHABLIS, DOMAIN D’ÉLISE, France 55

CHABLIS, CHATEAU DE MALIGNY, France 60

SANCERRE, CHATEAU DE SANCERRE, France 65

TURBIANA, ELLA LA CHIDINA, Italie 65

FIANO, VITA, Italie 68

POUILLY FUISSE, DOMAINE ROBERT DENOGENT, France 100

 

ROUGE / RED 


 MALBEC, CHATEAU ST-DIDIER PARNAC, France 40

MERLOT / CAB, TORRE DI SPRESSA, 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, L’ARMANGIA, Italie 55

ROSSO DEL VERONESE, CAMPOFIORIN, Italie 55

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

SANGIOVESE, CAPPONAIA, Italie 58

SANGIOVESE / MERLOT, GINESTRETO, Italie 60

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

SANGIOVESE / CAB, VILLA DI CAPEZZANA, Italie 62

PINOT NOIR, LE CHAPITRE, France 65

TAZZELENGHE, VILLA RUBINI, Italie 69

MERLOT, JACK LONDON, États-Unis 70

SCHIOPPETTINO, VILLA RUBINI, Italie 70

PINOT NOIR, CHATEAU DE CHAMIREY, France 75

CABERNET SAUVIGNON, FARNITO, Italie 75

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

MERLOT / CAB, MOUEIX, France 85

CABERNET SAUVIGNON, ST-SUPERY, États-Unis 85

MARGEAUX, CHEVALIER DE LASCOMBES, France 90

AMARONE, COSTASERA, Italie 95

CAB / MERLOT, CHATEAU BEL-AIR, France 100

ZINFANDEL, RIDGE GEYSERVILLE, États-Unis 115

GRENACHE / SYRAH / MOURVEDERE, CHATEAUNEUF DU PAPE, France 120

BRUNELLO DI MONTALCINO, CAPARZO, Italie 125

BRUNELLO DI MONTALCINO, ARGIANO, Italie 135

MERLOT / CAB /PETIT-VERDOT, LE SERRE NUOVE, Italie 150

CAB / CAB FRANC/ SANGIOVESE, TIGNANELLO, Italie 250

 

LES GRANDS FORMATS / LARGE FORMATS 


ROSSO DEL VERONESE, CAMPOFIORIN, Italie, 3L 275

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
Greasy Spoon http://t.co/MJeVwcggUT