The Shore Club strives to create the best possible dining experience for every guest. Please contact us with any questions or comments you may have.
Gift cards are available in any denomination you choose.
To purchase a gift card, ask your server while you dine or call the restaurant.
TEL (613) 569-5050
Call the restaurant to make a reservation to dine with us.
TEL (613) 569-5050
| Meal/Experience | Day | Time |
|---|---|---|
| Monday | 11:30 am - 12:00 am | |
| Tuesday | 11:30 am - 1:00 am | |
| Wednesday | 11:30 am - 1:00 am | |
| Thursday | 11:30 am - 1:00 am | |
| Friday | 11:30 am - 1:00 am | |
| Saturday | 1:00 pm - 1:00 am | |
| Sunday | 2:00 pm - 10:00 pm |
If you are unable to reserve online, please call us.
Written by on June 20, 2019 .
Getting ready for Summerlicious 2019
From fresh summer selections like our Ahi Tuna Tartare and Spinach Salad with sundried tomato vinaigrette, to our classic Manhattan Striploin and Branzino, our chefs have been working hard to put together an amazing menu. Come in and be welcomed by our service team to a unique Summerlicious experience!
Here's a look at what's in store
LUNCH $33 / PERSON
DINNER $53 / PERSON
Written by on Feb. 1, 2019 .
Come and celebrate Valentine's Day at The Shore Club.
An intimate atmosphere, exceptional service, and exquisite dishes makes The Shore Club a perfect place to enjoy a romantic night out. Our chefs have created a few special Valentine's Day offerings to enhance your evening with us, made with only the freshest, high quality ingredients and designed to complement our main menu.
OTTAWA LOCATION
Seared scallop and shrimp salad served with warm pork belly vinaigrette and romesco sauce $24
Steak Oscar with king crab and snow crab claws served with asparagus, sour cream and chive potato cakes $58
Raspberry ...
Written by on Jan. 24, 2019 .
Written by on Jan. 15, 2019 .
Written by on Nov. 27, 2018 .
Caviar and Bubbles
Acadian Sturgeon Caviar is now available at The Shore Club. Served as a premium appetizer with traditional accompaniments; blinis, shallots, chives, crème fraiche and hard boiled egg. Champagne is a classic pairing with caviar and Sommelier Allison Vidug suggests a glass of Laurent-Perrier's 'La Cuvée'to enhance the experience. Full of notes of brioche, white peach and minerality, this effervescent dry wine is just right.
Caviar and Champagne: a great way to elevate the beginning of an evening out at The Shore Club!
We asked Craig Stevenson, General Manager of The Shore Club Ottawa ...
Written by on June 21, 2018 .
Getting ready for Summerlicious 2018
The chefs and service team at our Toronto location are excited to treat you to The Shore Club experience with the following lunch and dinner menus!
LUNCH
DINNER
Written by on April 17, 2018 .
Spring has Sprung...Almost.
With spring just around the corner, we are now reaping the rewards of the warmer days and cold nights to bring out a variety of spring treasures. All chefs around the world get this excitement inside them when they sense the oncoming of spring.
One of my favourite ingredients to work with in The shore Club kitchen is Canadian Maple Syrup. I love working with its versatility: you can smoke it, heat it and use it as a glaze, and you can sweeten a vinaigrette or even bake with it. We cherish this natural gift and ...
Written by on March 5, 2018 .
BY ALLISON VIDUG
A new cocktail is making an appearance on the menu at The Shore Club Toronto. The Salty Chihuahua is inspired from the classic cocktail The Salty Dog. The Salty Dog was created in the 1950s and was based on three simple ingredients; gin, grapefruit juice and salt. To make this classic cocktail, a highball glass is rimmed with salt, then gin and grapefruit juice are poured in over ice. The garnish is a simple lime wedge. The salt helps balance the bitter grapefruit juice, and the result is a refreshing cocktail that is great to enjoy in ...
Written by on Nov. 28, 2017 .
Written by Chef Murray Gregga
As the leaves begin to fall and the seasons change, so does our cooking techniques and use of ingredients. We tend to move away from bright acidic flavours to warm, aromatic and hearty flavours. We trade our grills for an oven, and grilled meats and vegetables for roasts, braises, and stews. For us in the restaurant industry, it’s a time where we can turn our menus and recipes into a place where one can find a “home-cooked” meal.
As I peruse through the markets and grocery stores, I am quickly reminded about how much ...
Written by on Nov. 16, 2017 .
GAMAY NOIR
Poor Man's Burgundy or Grape with Merit?
By Allison Vidug
At a recent staff tasting at The Shore Club, we explored our collection of Gamay Noir. To understand Gamay Noir it is important to understand its home land, Beaujolais. Beaujolais is a grape growing area in the south of Burgundy, just north of the city of Lyon. It is here on sandy soils that basic Beaujolais is made for everyday sipping. But in the North of Burgundy, there are ten Crus. Crus are growing regions recognized for individuality of flavour giving the wines a sense of place ...
