1301 Queen St E, Toronto, ON M4L 1C2, Canada
Opens at 11:00 AM
SkipTheDishes is not involved with food preparation. If you have a food allergy or intolerance (or someone you’re ordering for has), phone the restaurant at (416) 901-5575 before placing your order.
Please list the number of place settings that you'd like along with your order.
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Apple Kale Caesar
Kale, croutons, bacon, parm, green apples, and caesar dressing.
Arugula, frisée, grapes, pomegranate seeds, goat cheese honey glazed walnuts, molasses, and dressing.
The Deep 6
A Betty’s classic, refried beans, sour cream, guacamole, pico, cheddar cheese baked, and served with nacho chips.
Shredded cheese, pickled jalapeños, pico, sour cream and guacamole, topped with cilantro, and shredded lettuce.
Hand cut fresh daily fries.
Breaded served with garlic and lime mayo.
Red Pepper Hummus
Hummus mix with roasted red peppers and achiote, topped with arugula and crispy chickpeas and served with a side of pita.
Chicken tenders with chipotle mayo.
Beer cured tilapia mixed with red onion, pineapple and raspberry dress, and served on boston lettuce and topped with tortilla chips.
Beef Birria Tacos
Three braised beef topped with pickled red onions with a side of jus.
Three beer battered haddock topped with tomatillo sauce, pickled cabbage, and cilantro.
Three house made red chorizo topped with red onion, pineapple, and cilantro.
Two beef patties with cheese or one vegan patty (no cheese), mayo, iceberg lettuce, tomato, pickle, and onion on potato buns
Fish and Chips
Beer battered haddock filet, slaw, fries, and tartar sauce.
Chicken wings served with your choice of fries.
Mac N’ Cheese
Garlic confit, bechamel, panko, scallions, and side salad.
Fried Chicken Sandwich
Chicken thigh, buttermilk marinade, pounded, breaded, with lettuce, tomato, pickle, and chipotle mayo served with fries.
Three layers of pasta, bolognaise, and bechamel with a side salad.
Lamb and beef mix, topped with mashed potatoes and house gravy on a hot skillet with a side salad.
Asparagus gnocchi served with palm hearts and white asparagus puree, topped with honey glazed walnuts, and garnished with chives.