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  • Lunch Menu
  • Dinner Menu
  • Bar Menu
  • Wine Menu

EGGS BENEDICT

TWO POACHED EGGS OVER SMOKED HAM ON TOASTED A ENGLISH MUFFIN TOPPED WITH HOLLANDAISE SAUCE

 

10

WEST COAST BENNY

TWO POACHED EGGS OVER HOUSE-CURED SALMON LOX, CRAB AND SHRIMP SALAD ON A ENGLISH MUFFIN TOPPED WITH HOLLANDAISE SAUCE

 

12

STUFFED FRENCH TOAST

VANILLA LEMON SPIKED MASCARPONE CHEESE STUFFED COUNTRY LOAF, SERVED WITH ORGANIC MAPLE SYRUP AND BALSAMIC STEEPED BERRIES

 

11

HUEVOS RANCHEROS

CRISP FIRED TORTILLAS LAYERED WITH FRIED BEANS, GUACAMOLE, CRISP BACON AND TOPPED WITH TWO FRIED EGGS, SALSA FRESCO, SOUR CREAM, SCALLIONS AND GREEN CHILI SAUCE

 

11

IRISH FRY-UP

TWO FRIED EGGS, FARMER SAUSAGE, RASHER, APPLE WOOD SMOKED BACON, BAKED BEANS, ½ GRILLED TOMATO, MULTI-GRAIN TOAST AND HOUSE-MADE PRESERVE

 

12

STEAK AND EGGS DIABLO

GRILLED AAA STRIP STEAK WITH TWO POACHED EGGS IN TOMATO BOATS, RED HOT SAUCE AND ASPARAGUS SPEARS

 

16 3/4

PULLED PORK TACOS

SLOW ROASTED ONTARIO PORK SHOULDER, BLACK BEAN AND CORN SALSA, TOMATO, AVOCADO, SHREDDED CABBAGE AND LIME SOUR CREAM IN A SOFT TORTILLA

 

10 3/4

FALAFEL BURGER

GROUND CHICKPEA PATTY, PICKLED PEPPERS, LETTUCE, TOMATO, CUCUMBER, HOT SAUCE, HUMMUS AND CUCUMBER RAITA

 

11 3/4

SHRIMP PO-BOY

FRIED BABY SHRIMP, SPICY SAUSAGE, LOUISIANA HOT SAUCE, SHREDDED CABBAGE, TOMATO, ONION AND MAYO ON A SHORTY BAGUETTE

 

11 3/4

CHICKEN SANDWICH

GRAIN FED ONTARIO BREAST, CURED ITALIAN BACON, RED ONION MARMALADE, GRILLED ASPARAGUS, QUEBEC BRIE AND ROASTED GARLIC AIOLI ON A CIABATTA BUN

 

12 3/4

CHEESE AND PEPPER STEAK SANDWICH

SHREDDED TOP SIRLOIN WITH SAUTÉED PEPPERS, ONIONS AND MUSHROOMS, TOPPED WITH BLUE CHEESE SAUCE ON A DEMI BAGUETTE

 

12 3/4

STEAK BURGER

HOUSE MADE AAA SIRLOIN STEAK PATTY WITH ROASTED GARLIC AIOLI, LEAF LETTUCE, TOMATO, DILL PICKLE, RED ONION, ON A SESAME SEED BUN

ADD APPLE-WOOD SMOKED BACON AND PINE RIVER CHEDDAR     2.75
ADD SAUTÉED ONIONS AND BUTTON MUSHROOMS TOPPED WITH BLUE CHEESE     3.75

 

12 3/4

AL A CARTE SIDES

FOUR STRIPS OF APPLE WOOD SMOKED BACON     3
ONTARIO FARMER SAUSAGE LINKS     3
ONTARIO SMOKED KASSLER LOIN     2
MULTI GRAIN TOAST WITH HOUSE MADE PRESERVE     1.5
WHITE TEXAS TOAST WITH HOUSE MADE PRESERVE     1.5
SLICED TOMATOES     1.5

 

 

The Port Menu

Food Philosophy

PORT's Executive Chef, John L. Harcourt, has created globally inspired menus that evolve to reflect the season and locally produced ingredients. Join us for a business lunch; relax on the waterfront patio or; spend a romantic dinner in our dining room. PORT has your tastes covered day and night.


Cocktail Philosophy

Beyond the usual, Our Bar Director, Darryl McDonald has created a number of signature cocktails that combine common ingredients in an uncommon manner which results in this creative approach that can change the mundane to mouth-watering. At PORT we make all of our beverages using time honoured techniques with natural and premium ingredients.


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