Daily Menu

Discover the culinary delights at The Imperial Restaurant, nestled in the historic Imperial building in downtown New Hamburg. Our lunch menu features a selection of fresh, locally sourced dishes, perfect for a midday escape. As evening falls, indulge in our dinner offerings, where classic recipes meet modern flavours, creating a dining experience that is both elegant and comforting. Whether you’re enjoying a leisurely lunch or a cozy dinner, The Imperial promises a memorable culinary journey in a charming setting.

Breakfast Menu

  • 9:30 am to 11:00 am Tuesday to Friday
    9:30 am to 12:00 pm Saturday (regular breakfast menu plus a daily feature)

    Perth County Yogurt Bowl - $10
    Nith Valley Honey, berries, date nut and seed granola

    Breakfast Sandwich - $12
    Egg, bacon, cheddar, garlic aioli, on an English muffin, with home fries
    Upgrade to a house-made buttermilk biscuit +$2

    Breakfast Wrap - $15
    Scrambled eggs, bacon, potatoes, cheddar, cajun mayo, with homefries

    Classic Breakfast - $15
    2 eggs your way, bacon, homefries, toast (white, wheat, rye), house-made jam
    Upgrade to a house-made buttermilk biscuit. +$2

    Poffertjes - $12
    Mini Dutch pancakes, with maple syrup and toffee sauce for dipping
    add bacon +$4
    add berries +$3

    Biscuits and Gravy - $12
    House-made buttermilk biscuits smothered in sausage gravy with homefries
    add an egg $2

    Eggs Benedict - $19
    Poached eggs, peameal bacon, chives, and hollandaise on an english muffin with homefries
    Upgrade to a house-made buttermilk biscuit +$2

    House-Made Buttermilk Biscuit - $6
    with butter and house-made jam

    Daily Selection of scones, cookies, muffins

  • AFTERNOON TEA SERVED FROM 2 P.M. TO 4 P.M. - $40/person
    Featuring a selection of loose leaf tea, chef-inspired housemade savouries and pastries, scones, and tea sandwiches.

    24-hour notice required.

    Call 519-390-6000 for reservations.

Lunch Menu

  • Soup - $9
    Chef’s daily creation

    Moules Frites - $18
    ½ pound of fresh PEI mussels, white wine cream sauce, basil oil, house-made fries, crusty garlic bread.

    Dip Platter - $17
    Charred leek whipped ricotta, Peel St beer cheese, classic chickpea hummus. Served with Chef’s selection of breads and pickled vegetables.

    Imperial Bread and Butter Platter - $17
    Chef’s selection of compound butters, bread and pickled vegetables.

    Warm Marinated Olives - $15
    Warm olives marinated in fresh herbs, whipped feta and crusty bread.

    Salt and Pepper Calamari - $16
    Salt and pepper crusted calamari with malt vinegar aioli.

    Fried Enoki Mushroom - $16
    Enoki mushrooms breaded with seasoned cornmeal dredge with pepperoncini aioli.

    Cured Smoked Salmon Toast - $15
    House hickory hot smoked salmon, beetroot pickled egg, fried capers, dill whipped feta on toasted baguette.

    Warm Pretzel - $16
    2 pretzels served with grainy mustard, and Peel St beer cheese.

    Imperial Chickles - $19
    Southern fried chicken bits, house-made fried dill pickles, creamy dill aioli, sweet mustard.

  • Tuna Nicoise - $25
    Peppercorn crusted seared tuna steak, green beans, new potatoes, kalamata olives, cured heirloom tomatoes, soft boiled egg, lemon vinaigrette.

    Caesar Salad
    Romaine, focaccia croutons, lardons, parmesan, crispy capers, lemon, house Caesar Dressing.
    Starter - $13 Full - $18

    Imperial Salad
    Heritage greens, roasted butternut squash, pomegranate seeds, cucumber, cured heirloom tomatoes, pickled red onion, goat cheese, spiced walnuts, house balsamic dressing.
    Starter - $13 Full - $18
    Add house rotisserie pulled chicken +$6
    Add seared salmon +$11

  • Rotisserie Chicken Club - $21
    Pulled rotisserie chicken, bacon, tomato, lettuce, mayo, on toasted white bread

    Fried Chicken Sandwich - $22
    Southern fried chicken thigh, house dill pickles, shredded lettuce, sweet mustard, creamy dill aioli on a brioche bun.

    Schnitzel Sandwich - $22
    Pork schnitzel cutlet, Peel St beer cheese, honey mustard, New Hamburg sauerkraut, sliced red Onions, garlic aioli.

    Imperial Smash Burger - $22
    Two 3 oz beef patties smashed, cheddar, on a brioche bun with special sauce, shredded lettuce, tomato, red onion, house dill pickles.

    Steak Sandwich - $23
    Grilled striploin, balsamic caramelized onions, brie, arugula, black pepper aioli on house focaccia.

    Roasted Cauliflower Wrap - $20
    Roasted lemon cauliflower, crispy chickpeas, pickled red onion, cured heirloom tomatoes, heritage greens, green goddess aioli.

    BBQ Chicken Sandwich - $21
    Memphis BBQ sauce, shredded rotisserie chicken, Westphalian ham, cheddar, garlic aioli, arugula, on a ciabatta bun.

  • Mushroom Melt - $24
    Mixed mushroom puff pastry, cured heirloom tomatoes, pickled asparagus, heritage greens salad, topped with parmesan and goat cheese.

    Schnitzel Dinner - $26
    Breaded pork cutlet, frites, Imperial coleslaw, rotisserie chicken gravy.

    Mac & Cheese - $22
    Creamy cheddar cheese sauce, buttery crumbs, house made focaccia garlic bread.
    Add lardons +$4
    Add pulled rotisserie chicken +$6
    Add fried chicken +$6

    Cheesy Leek and Lentil Tart - $22
    Flaky pastry crust, green lentils, goat cheese, sauteed leeks with heritage greens tossed in green goddess dressing.

    Great Lakes Perch Taco - $25
    3 battered fresh water perch on flour tortillas, topped with brussel sprout coleslaw with lime crema and cilantro, served with frites.

    Southern Fried Chicken
    Boneless chicken thighs, frites, coleslaw, rotisserie chicken gravy 1 piece - $22 2 piece -$27

    Hot Honey Salmon Rice Bowl - $27
    Crispy salmon coasted in hot honey on basmati rice, nappa cabbage, cucumber, pickled daikon, carrot and jalapenos, tossed in sesame dressing, ramen egg. Substitute crispy tofu +$6

dinner Menu

  • Soup - $9
    Chef’s daily creation.

    Dip Platter VEG - $17
    Charred leek whipped ricotta, Peel St beer cheese, classic chickpea hummus served with Chef’s selection of breads and pickled vegetables.

    Imperial Bread and Butter Platter VEG - $17
    Chef’s selection of compound butters, bread and pickled vegetables.

    Warm Marinated Olives VEG - $15
    Warm olives marinated in fresh herbs, whipped feta and crusty bread.

    Salt and Pepper Calamari - $16
    Salt and pepper crusted calamari with malt vinegar aioli.

    Fried Enoki Mushroom VEG GF - $16
    Enoki mushrooms breaded with seasoned cornmeal, dredged with pepperoncini aioli.

    Cured Smoked Salmon Toast - $15
    House hickory hot smoked salmon, beetroot pickled egg, fried capers, dill whipped feta on toasted baguette.

    Warm Pretzel VEG - $16
    2 pretzels served with grainy mustard, and Peel St beer cheese.

    Imperial Chickles - $19
    Southern fried chicken bits, house-made fried dill pickles, creamy dill aioli, and sweet mustard.

  • Tuna Nicoise GF - $25
    Peppercorn crusted seared tuna steak, green beans, new potatoes, kalamata olives, cured heirloom tomatoes, soft boiled egg, lemon vinaigrette.

    Caesar Salad
    Romaine, focaccia croutons, lardons, parmesan, crispy capers, lemon, house Caesar Dressing.
    Starter - $13 Full - $18

    Imperial Salad GF VEG
    Heritage greens, roasted butternut squash, pomegranate seeds, cucumber, cured heirloom tomatoes, pickled red onion, goat cheese, spiced walnuts, house balsamic dressing.
    Starter - $13 Full - $18
    Add house rotisserie pulled chicken +$6
    Add seared salmon +$11

  • Rotisserie Chicken Club - $21
    Pulled rotisserie chicken, bacon, tomato, lettuce, mayo, on toasted white bread

    Fried Chicken Sandwich - $22
    Southern fried chicken thigh, house dill pickles, shredded lettuce, sweet mustard, creamy dill aioli on a brioche bun.

    Schnitzel Sandwich - $22
    Pork schnitzel cutlet, Peel St beer cheese, honey mustard, New Hamburg sauerkraut, sliced red Onions, garlic aioli.

    Imperial Smash Burger - $22
    Two 3 oz beef patties smashed, cheddar, on a brioche bun with special sauce, shredded lettuce, tomato, red onion, house dill pickles.

    Steak Sandwich - $23
    Grilled striploin, balsamic caramelized onions, brie, arugula, black pepper aioli on house focaccia.

    Roasted Cauliflower Wrap VEG - $20
    Roasted lemon cauliflower, crispy chickpeas, pickled red onion, cured heirloom tomatoes, heritage greens, green goddess aioli.

    BBQ Chicken Sandwich - $21
    Memphis BBQ sauce, shredded rotisserie chicken, Westphalian ham, cheddar, garlic aioli, arugula, on a ciabatta bun.

  • Moules GF - $18
    1 pound of fresh PEI mussels, white wine cream sauce, basil oil, house made fries, crusty garlic bread.

    Mushroom Melt VEG GF - $24
    Mixed mushrooms, puff pastry, cured heirloom tomatoes, pickled asparagus, micriogreen salad, topped with parmesan and goat cheese.

    Schnitzel Dinner - $27
    Breaded pork cutlet, creamy mushroom and bacon spaetzle, roasted vegetables, rotisserie chicken gravy

    Cheesy Leek and Lentil Tart VEG - $22
    Flaky pastry crust, green lentils, goat cheese, sauteed leeks with heritage greens tossed in green goddess dressing.

    Great Lakes Perch Tacos - $25
    3 battered fresh water perch on four tortillas topped with brussel sprout coleslaw, lime crema and cilantro, served with frites.

    Hot Honey Salmon Rice Bowl - $27
    Crispy salmon coated in hot honey on basmati rice, nappa cabbage, cucumber, pickled daikon and carrots, tossed in sesame dressing, ramen egg.
    Substitute crispy tofu + $6. VEG

    Steak Platter - $33
    Alberta striploin, hot honey cornbread, plank-cut frites, mios fried brussel sprouts, au jus.

    Pan Seared Black Cod GF - $35
    With tomato and white bean cassoulet, basil oil, basil microgreens.

    Smoked Pork Chop GF
    Wellesley aple cider gastric, warm German potato salad, roasted vegetables.

    Chicken

    Southern Fried Chicken
    Boneless Chicken Thighs
    1 piece - $22
    2 piece -$27

    Imperial Rotisserie Chicken GF
    House-roasted whole chicken
    ¼ Dark - $19
    ¼ White - $20
    ½ Chicken - $24

    All chicken served with rotisserie chicken gravy and choice of 2 sides House mashed potatoes, Imperial coleslaw, frites, roasted vegetables, creamy bacon and mushroom spaetzle, warm German potato salad, Mac and Cheese, side Imperial salad, side Caesar salad.

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