Pangaea

Name: Pangaea
Address: 1221 Bay St., M5R 3P5, ON, M5R 3P5
Telephone: 416-920-2323

1221 Bay St., Toronto, ON M5R 3P5, CA

• Monday: 11:30PM-11:00PM •Tuesday: 11:30PM-11:00PM •Wednesday: 11:30PM-11:00PM •Thursday: 11:30PM-11:00PM •Friday: 11:30PM-11:00PM •Saturday: 11:30PM-11:00PM •

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Details

Cuisine: Continental, Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Oysters

St-Simon

Shippagan, NB Grown in the pristine salt marshes of the Acadian Peninsula. These marshes have large tidal flows, and very little freshwater input. The flavour is very clean with medium salinity, as seen in most New Brunswick oysters. In the winter months the saltiness increases, as much of the freshwater is locked into the surface ice.

Marionport

Buzzards Bay, Mass. A wild oyster that grows on a hard pebbled bottom. Eclectic in shape, these shells are large and dark green in color with black colouring as well. They are salty with a sweet seaweed finish.

Kumamoto

Washington State This small, deeply cupped oyster is named for its bay where they originated on the Japanese island Kyushu, although they are grown in Washington State. Even though they require several years to grow to size, their salty, sweet flavor with watermelon overtones makes up for what they lack in size.

Raspberry Point

PEI Wonderful salty taste, clean flavor with a distinct and interesting sweet aftertaste Each Raspberry Point takes 6-7 years to grow to shucking size and is of the finest quality because it is grown in the cool clean waters of Prince Edward Island, just off Raspberry Point

Rappahannock River

Chesapeake Bay, Virginia It's the very same oyster they started growing in 1899! Deep cupped and mineral rich, with an understated saltiness and a refreshingly clean, crisp finish.

Cheeses

Soft

| La Tur, Caseificio Alta Langa, Italy | Epoisses, Berthaut, France | Camembert, Normandy, France

Firm

| Cheddar, ‘Silo’ 5 Yr., Quebec | Lior, British Columbia

Sheep

| Toscano, Ontario

Blue

| Fourme D’Ambert, France | Stilton ‘Tuxford & Tebbutt’, England

Appetizers

Soup “Winter Triptych” 12.00

Seasonal variation of three purees: Potato-leek, squash and apple, celeriac and truffle

Citrus Salad 14.00

Mustard greens, grapefruit, pomegranate, fig, mint, coriander, sheep’s cheese in pear dressing

Grilled Calamari 14.00

Anchovies, capers, gaeta olives, onions, roasted garlic, lemon, beurre noisette

Pear & Endive Salad 13.00

Roasted pear, shaved fennel, watercress, frisée, walnuts, Stilton cheese, mustard dressing

Warm Herring Salad 15.00

Grilled marinated Maine herring on romaine with a caper, lemon and oregano vinaigrette

Venison Carpaccio 16.00

With maple glazed chestnuts, apple chips, honey-juniper dressing, Bannock melba toast

Lamb Sausage 16.00

Grilled with curried zucchini, cashews and cucumber raita

Beet & Goat Cheese Salad 13.00

Organic beet with baby greens, warm goat cheese, fried ginger and radish seedlings

Sandwiches

Grilled Vegetable Sandwich 16.00

Portobello mushroom, zucchini, tomatoes, roasted eggplant, basil, goat’s cheese, young green salad

Roast Sirloin Sandwich 20.00

On ficelle, served rare, Ontario hot-house tomatoes, lettuce, pommery mayonnaise, crisp fries with fresh herb aioli

Corned Beef Sandwich 20.00

House cured, served on rye, grainy mustard, braised red cabbage, sweet pickled vegetables

Risotto

Mushroom Risotto 23.00

Wild mushrooms, wild rice, tomato, parmesan cheese, veal reduction

Diver Scallops 30.00

(pending availability) Seared, squid ink risotto, saffron braised fennel, sea asparagus and smoked pork belly

Pasta

Angel Hair 26.00

Wild white prawns, tomato, basil, preserved ginger, niçoise olives

Daily Pasta

As described by your server

Seafood

Ocean Trout 28.00

Grilled with purple potatoes, braised salsify, leeks and sea asparagus beurre blanc

Snapper 27.00

Pan-seared on shrimp and lingot bean cassoulet with grilled green beans and shellfish beurre blanc

Pickerel 30.00

Oven roasted, beluga lentils, clams, sautéed spinach and hedgehog mushrooms

Salmon (Seasonally Selected) 27.00

Mahogany glazed, wilted bok choy, water chestnuts, shiitake mushrooms, lime-caramel sauce

Meat

Half Chicken 24.00

Grill-roasted Quebec chicken on sautéed kale, and herb polenta, foie gras jus

Pork Chop (du Bretton) 26.00

oven roasted, on maple glazed Ontario chestnuts, braised savoy cabbage, smoked pork belly, fresh sage

Calves Liver 22.00

Grilled Provimi liver, whipped potatoes, stewed lingonberries, green beans, veal reduction

Beef Striploin 31.00

Grilled sirloin steak, vegetables with seasonal variations, pommes frites, fresh herb & roasted garlic aioli

Roasted Sweetbreads 25.00

Grilled on bacon and potato rösti, roasted cookstown carrots, wild mushrooms and truffle jus

Dessert

Warm Honey Glazed Waffle 14.00

Vanilla roasted plums, sour cream ice cream

Banana Coconut Cream Tart 14.00

Mango puree, caramelized bananas, coconut sherbet

Chestnut Chocolate Truffle Square 14.00

Toasted almond meringue, chestnut chantilly

“Creamsicle” Panna Cotta 14.00

Pink grapefruit, orange and passionfruit, citrus crisp

Rhubarb Crunch 14.00

Vanilla baked rhubarb and crème fraîche on crisp kataifi, glazed puff pastry, rhubarb sorbet

Classic Lemon Tart 14.00

Sour cherry compote, lemon sherbet, poppyseed tuile

Apple, Dates & Cinnamon 14.00

Warm apple crumble tart, Medjool date cake, roasted cinnamon ice cream

Pangaea Ice Creams & Sorbets 10.00

Flavours described by your server

Cookies 6.00

DINNER MENU

Oysters

St-Simon

Marionport

Kumamoto

Raspberry Point

Rappahannock River

Chesapeake Bay, Virginia It's the very same oyster they started growing in 1899! Deep cupped and mineral rich, with an understated saltiness and a refreshingly clean, crisp finish.

Appetizers

Soup “Winter Triptych” 12.00

Seasonal variation of three purees: Potato-leek, squash and apple, celeriac and truffle

Grilled Calamari 14.00

Anchovies, capers, gaeta olives, onions, roasted garlic, lemon, beurre noisette

Pear & Endive Salad 13.00

Roasted pear, shaved fennel, watercress, frisée, walnuts, Stilton cheese, mustard dressing

Citrus Salad 14.00

Mustard greens, grapefruit, pomegranate, fig, mint, coriander, sheep’s cheese in pear dressing

Pan-Seared Foie Gras 25.00

On brandy glazed apples and parsnips with toasted pain au lait

Warm Herring Salad 15.00

Grilled marinated Maine herring on romaine with a caper, lemon and oregano vinaigrette

Beet & Goat Cheese Salad 13.00

Organic beet with baby greens, warm goat cheese, fried ginger and radish seedlings

Lamb Sausage 16.00

Grilled with curried zucchini, cashews and cucumber raita

Seafood

Langoustine “paella” 45.00

(pending availability) Pan-seared on saffron risotto, shrimp, cuttlefish, clams and chorizo sausage and a langoustine jus

Kona Kampachi (Amberjack) 39.00

Grilled with purple potatoes, braised salsify, leeks and sea asparagus beurre blanc

Pickerel 30.00

Oven roasted, beluga lentils, clams, sautéed spinach and hedgehog mushrooms

Salmon (Seasonally Selected) 36.00

Mahogany glazed, wilted bok choy, water chestnuts, shiitake mushrooms, lime-caramel sauce

Angel Hair 30.00

Wild white prawns, tomato, basil, preserved ginger, niçoise olives

Diver Scallops

(pending availability) Seared, with candied pork belly, truffled coco bean puree and sautéed spinach

Cheeses

Soft

| La Tur, Caseificio Alta Langa, Italy | Epoisses, Berthaut, France | Camembert, Normandy, France

Firm

| Cheddar, ‘Silo’ 5 Yr., Quebec | Lior, British Columbia

Sheep

| Paradiso, Ontario

Blue

| Fourme D’Ambert, France | Stilton ‘Tuxford & Tebbutt’, England

Meat

Half Chicken 30.00

Grill-roasted Quebec chicken on sautéed kale, and herb polenta, foie gras jus

Nunavit Caribou 42.00

Pan-roasted, smoked apple in savoy cabbage, Ontario chestnuts, smoked bacon, and Labrador tea infused reduction

Ontario Rack of Lamb 45.00

Oven-roasted, pumpkin seed crust, Jerusalem artichokes, organic vegetables, lamb reduction

Duck Breast 42.00

Oven roasted, on potato rösti, braised endive, rapini and duck reduction

Mushroom Risotto 25.00

Sugar snap peas, wild mushrooms, wild rice, tomato, parmesan cheese, veal reduction

Grilled Steaks

Beef Striploin, 46.00

aged 8 weeks

Rib-eye Steak 44.00

Beef Tenderloin, 40.00

Certified Angus

Dessert

Warm Honey Glazed Waffle 14.00

Vanilla roasted plums, sour cream ice cream

Banana Coconut Cream Tart 14.00

Mango puree, caramelized bananas, coconut sherbet

Chestnut Chocolate Truffle Square 14.00

Toasted almond meringue, chestnut chantilly

“Creamsicle” Panna Cotta 14.00

Pink grapefruit, orange and passionfruit, citrus crisp

Rhubarb Crunch 14.00

Vanilla baked rhubarb and crème fraiche on crisp kataifi, glazed puff pastry, rhubarb sorbet

Classic Lemon Tart 14.00

Sour cherry compote, lemon sherbet, poppyseed tuile

Apple, Dates & Cinnamon 14.00

Warm apple crumble tart, Medjool date cake, roasted cinnamon ice cream

Pangaea Ice Creams & Sorbets 10.00

Flavours described by your server

Cookies 6.00

DESSERT MENU

Dessert

Warm Honey Glazed Waffle 14.00

Vanilla roasted plums, sour cream ice cream

Banana Coconut Cream Tart 14.00

Mango puree, caramelized bananas, coconut sherbet

Chestnut Chocolate Truffle Square 14.00

Toasted almond meringue, chestnut chantilly

“Creamsicle” Panna Cotta 14.00

Pink grapefruit, orange and passionfruit, citrus crisp

Rhubarb Crunch 14.00

Vanilla baked rhubarb and crème fraiche on crisp kataifi, glazed puff pastry, rhubarb sorbet

Classic Lemon Tart 14.00

Sour cherry compote, lemon sherbet, poppyseed tuile

Apple, Dates & Cinnamon 14.00

Warm apple crumble tart, Medjool date cake, roasted cinnamon ice cream

Pangaea Ice Creams & Sorbets 10.00

Flavours described by your server