CERTIFIED ANGUS NEW YORK STRIP AND HALF-SHELL LOBSTER
Pan roasted 12 oz certified Angus New York Strip, accompanied by a butter poached half-shell lobster, finished with classic Hollandaise sauce and served atop candied garlic whipped Yukon Gold potato and seasonal vegetables. 48
CERTIFIED ANGUS PORTERHOUSE STEAK
14 oz grilled Porterhouse steak served with double smoked bacon and aged cheddar whipped potato. 35
Add your choice of; a medley of sautéed forest mushrooms finished with a demi-glace truffle oil reduction or a medley of seasonal vegetables. 6
RACK OF LAMB
12 oz oven roasted rack of Ontario Spring Lamb finished with a maple, espresso, Pommery mustard glaze, accompanied by sweet potato mash and seasonal vegetables. 38
MAGRET DUCK BREAST
Asian inspired honey glazed Magret Duck breast served atop pan roasted potatoes and French beans, finished with roasted hazelnuts. 30
CHICKEN ROULADE
Roulade of chicken breast stuffed with spinach, Provolone cheese and double smoked bacon, finished with a classic Hollandaise sauce, served with herbed whipped Yukon Gold potato and seasonal vegetables. 25
LOBSTER RAVIOLI
Four fresh pasta ravioli filled with Ricotta cheese, candied garlic and butter poached lobster finished with a black peppercorn Alfredo sauce, accompanied by toasted Crostini. 25
HALIBUT BEURRE BLANC
Oven roasted Halibut topped with Dijon mustard and crisp Parmesan cheese bread crumb, served atop whipped Yukon Gold potato and accompanied by fresh sweet carrot, zucchini and bell pepper, finished with a citrus beurre blanc. 24
SOUTH INDIAN CURRY
Sautéed chicken breast, butter beans, chickpeas and fresh peas, enveloped in a rich and spicy South Indian curry sauce, served atop a bed of Basmati rice pilaf and accompanied by baked Naan. Replace the chicken with seasonal vegetable to make it vegetarian. 22
EGGPLANT PARMESAN
Thick cut breaded and pan fried breaded eggplant topped with marinara sauce, Ricotta-Béchamel finished with melted Provolone cheese and frizzled onion, served with gnocchi and your choice of marinara, Alfredo, or blush sauce and baked garlic Ciabatta. 21
SALMON CANADIANA
Toasted pine nut encrusted and Canadian Maple syrup glazed fresh Atlantic salmon, oven roasted and served atop a bed of Basmati rice pilaf and fresh mixed vegetables. 22
HALIBUT BEURRE BLANC
Oven roasted Halibut topped with Dijon mustard and crisp Parmesan cheese bread crumb, served atop whipped Yukon Gold potato and accompanied by fresh sweet carrot, zucchini and bell pepper, finished with a citrus beurre blanc. 24
CHEF'S SOUP FEATURE
A variety of delicious soups made fresh.
CUP 3 BOWL 5
GARLIC CHEESE BAKED CIABATTA
Toasted garlic Ciabatta bread with melted Provolone and Jack Cheese. 10
BRUSCHETTA & FETA
Roma tomato, basil and candied garlic bruschetta served atop toasted French baguette and finished with crumbled Feta cheese. 9
PITA CHIPS & DIP
Crisp fried thinly sliced Idaho potatoes and pita triangles served with Mephisto’s own creamy Parmesan spinach dip. 9
MEPHISTO'S PEROGIES
Five handmade perogies filled with Yukon Gold whipped potato and aged cheddar cheese, accompanied by caramelized onion Savina pepper sour cream. 9
COCONUT PRAWNS
Six coconut-crusted Black Tiger Prawns served with a creamy Asian inspired dipping sauce. 9
CRANBERRY CHICKEN SALAD
Grilled chicken breast atop hearts of Romaine leaves and mixed field greens, dried Bala cranberries and candied walnuts, finished with a warm Anjou pear, tart apple, and poppy seed vinaigrette. 13
CHICKEN CAESAR SALAD
Crispy heats of Romaine leaves tossed in an anchovy roasted garlic, Parmesan and extra virgin olive oil dressing, finished with rustic polenta parmesan herbed croutons, crisp Parma ham, and grilled chicken breast, served with baked garlic Ciabatta. 14
MEPHISTO'S SOUP AND SALAD
A bowl of our Chef’s soup feature accompanied by a salad of mixed field greens, Roma tomatoes, and English cucumbers tossed in Mephisto’s Oak Aged Balsamic vinaigrette and served with a piece of our warm bread. 13
ANGUS STEAK AND FRIES
8 oz grilled Certified Angus Striploin served with fresh cut fries and accompanied by a mixed field green salad, finished with your choice of; Canadian whiskey candied garlic, sweet onion and cracked pepper butter or sautéed forests mushrooms and pan jus. 20
TEMPURA HALIBUT
Filet of Arctic waters Halibut, fried in tempura batter, served with fresh cut fries and creamy coleslaw, accompanied by a citrus baby gherkin tartar sauce. 15
ASIAN STIR FRY
Candied gingered chicken or beef, stir fried with a variety of vegetables, served atop a bed of Basmati rice pilaf and finished with roasted cashews. 13
PRIMAVERA RUSTICO
Broccoli florets, sun dried tomatoes, grilled Cremini mushrooms, fire roasted bell pepper and fettuccine pasta finished in a plum tomato blush sauce topped with Mascarpone cheese and accompanied by baked garlic Ciabatta. 18
(Ricotta Gnicchi add $3)
GNOCCHI PASTA
Finished in your choice of sauce; marinara, Alfredo or blush and served with baked garlic Ciabatta. 14
Add your choice of; grilled chicken breast, Black Tiger Prawns or butter poached mushrooms 5
All sandwiches and burgers are accompanied by your choice of soup, fresh cut fries or mixed field green salad dressed in Mephisto’s Oak aged Balsamic vinaigrette.
CURRIED CHICKEN WRAP
Sautéed chicken breast and Basmati rice, enveloped in a rich and spicy South Indian curry sauce, wrapped in a warm herbed tortilla with shredded lettuce and Roma tomatoes. 12
THAI CHICKEN WRAP
Grilled chicken breast thinly sliced with slivered carrots, English cucumbers, fresh cilantro, vermicelli rice noodles and shredded lettuce tossed in a sweet and spicy Thai dressing, wrapped in a tortilla. 11
PRIME RIB DIP
Slow roasted thinly sliced prime rib topped with caramelized onion, Provolone cheese, served on toasted garlic French baguette, accompanied by a pan jus. 14
CHICKEN CAESER WRAP
Grilled chicken, rustic polenta parmesan herbed croutons, crisp Parma ham, Romaine leaves tossed in an anchovy roasted garlic, Parmesan and extra virgin olive oil dressing, wrapped in a warm herbed tortilla. 12
CHICKEN STACK
Panko breaded chicken breast topped with cheddar cheese, double smoked bacon, sliced tart apple, Roma tomato, creamy coleslaw and Chipotle mayonnaise, stacked on a toasted Ciabatta bun. 13
STUFFED BURGER
In-house ground Certified Angus beef burger stuffed with cheddar cheese, topped with lettuce, sweet onion and Roma tomato and mayonnaise served on a sesame roll. 13
Add double smoked bacon 2
PROVOLONE MUSHROOM BURGER
In-house ground Certified Angus beef burger topped with Provolone cheese, sautéed forest mushroom, served on a sesame role and finished with chipotle mayonnaise. 13
VEGETARIAN BURGER
Garden vegetable burger topped with Jack cheese, lettuce, sweet onion and Roma tomato, served on a sesame roll and finished with Pesto mayonnaise. 13
ALL ITEMS $8 AND SERVED WITH MILK, JUICE OR POP
| PASTA MARINARA | FISH & CHIPS |
| CHICKEN FINGERS & FRIES | POGO DOG & FRIES |
| HAMBURGER & FRIES | CHEESE PEPPERONI PIZZA |