Daily Menu

Dip Platter - 23
Beer Cheese, Curried White Bean Hummus, French Onion Dip,
with Pickled Crudités and Toasted Breads

Millbank Cheese & Butter Board - 23
Rotating Local Butter and Cheese, Pickled Crudite and Toasted
Breads (May Contain Nuts)

Pretzel & Beer Cheese - 17
Two Pretzels, Served with Peel St. Beer Cheese and Cider Mustard

Warm Marinated Olives - 16
With Baked Brie and Crispy Garlic Baguette

Miso-Glazed Brussel Sprouts - 16
With Toasted Sesame Seeds and Scallions

Crispy Hoisin Pork Belly - 17
With Gochujang Blue Cheese Aioli

Potato & Cheese Croquettes - 16
With Tomato Chutney and Mixed Greens

Imperial Chickles - 19
Southern Fried Chicken Bits, House-Made Fried Dill Pickles,
Creamy Dill Aioli, Sweet Mustard
Toss in Buffalo or Nashville Sauce +2

Choose a Cup or a Bowl

Soup Du Jour - 7 | 10
Chef’s Creation Served with Daily Selection of House Made Bread and Millbank Whipped Butter

Tomato Basil Soup - 7 | 10
Topped with Basil Oil and a Parmesan Crisp, Served with a House Made Garlic Dinner Roll and Millbank Whipped Butter

Add
House Rotisserie Chicken +6 | Seared Trout +11

Caesar Salad - 13 | 18
Romaine, Focaccia Croutons, Bacon Lardon, Parmesan, Crispy Capers, Lemon, House Caesar Dressing

The Imperial Salad - 13 | 18
Heritage Greens, Roasted Butternut Squash, Pomegranate Seeds, Cucumber, Cured Heirloom Tomatoes, Pickled Red Onion, Goat Cheese, Spiced Walnuts, House Balsamic Dressing

Waldorf Salad - 23
Apples, Celery, Dried Cranberries, Five-Spice Walnuts, Rotisserie Chicken, Apple Cider Vinegar Dressing, Boston Bibb Lettuce

Beetroot Citrus Salad - 20
Heritage Greens, Fennel, Citrus, Mixed Beetroots, Goat Cheese, Garlic Confit Dijon Vinaigrette

All Handhelds Served with Frites | Upgrade to Soup +3, Salad +5 or Poutine +6.5
Gluten Friendly Buns/Bread +3

Rotisserie Chicken BLT - 21
Pulled Rotisserie Chicken, Bacon, Tomato, Lettuce, Mayo on House-Made Walnut Bread

Southern Fried Chicken Sandwich - 22
Fried Chicken Thigh, House Dill Pickles, Old Cheddar & Mozzarella, Lettuce, Sweet Mustard, Creamy Dill Aioli on a Brioche Bun
Toss in Buffalo or Nashville Sauce +2

Imperial Smash Burger - 22
Two Smashed 3oz Beef Patties, Cheddar, Special Sauce, Lettuce, Tomato, Red Onion, House Dill Pickles, on a Brioche Bun

French Onion Dip Burger - 24
Two 3 oz burger Patties, Creamy French Onion Dip, Hickory Potato Sticks, Boston Bibb Lettuce

Roasted Cauliflower Wrap - 20
Chili and Lemon Roasted Cauliflower, Curried White Bean Hummus, Cucumbers, Red Onion Chutney, Cured Tomatoes, and Heritage Mixed Greens

Schnitzel Sandwich - 22
Pork Schnitzel Cutlet, St Jacob’s Sauerkraut, Beer Cheese, Caraway Seed Aioli, Sweet Mustard, Red Onion, Dill Pickle on a Brioche Bun

Imperial Reuben - 24
Sliced Smoked Brisket, St. Jacob’s Sauerkraut, Swiss Cheese House Made Thousand Island Aioli, Imperial Pickles, on Marble Rye

Steak Sandwich - 25
Grilled Striploin, Horseradish Mayo, Red Onion Chutney, Mustard Greens, Gouda, on Foccacia

Served with Rotisserie Chicken Gravy and Choice of Two Sides

Mashed Potatoes | Frites | Roasted Vegetables | Creamy Bacon and Mushroom Späetzle Beer Cheese Mac | Side Imperial Salad | Side Caesar Salad | Miso-Glazed Brussel Sprouts | Cup of Soup

Southern Fried Chicken
Boneless Chicken Thighs
One Piece - 23 | Two Piece - 27

Imperial Rotisserie Chicken
House Roasted Whole Chicken
Quarter Dark - 19 | Quarter White - 20 | Half Chicken - 24

Schnitzel
Tender Breaded Pork Cutlet
One Piece - 27 | Two Piece - 33

Ask About Gluten Friendly Options for Plates

Gnocchi - 24
Brown Butter Acorn Squash Purée, Chestnut Mushrooms, Parmesan, Fried Sage

Mac & Cheese - 24
Creamy Peel St Beer Cheese Sauce, Buttery Crumbs, Focaccia Garlic Bread
Add Bacon +4 | Add Pulled Rotisserie Chicken +6 | Add Southern Fried Chicken +6

Parmesan Crusted Trout - 29
With Green Beans, Fingerling Potatoes, and Chestnut Mushroom Cream Sauce

Crispy Pork Belly Rice Bowl - 27
Crispy Pork Belly Tossed in a Spiced Korean Sauce, Pickled Carrots and Diakon, Ramen Egg, Basmati Rice, Napa Cabbage and Cucumber Slaw, Pickled Jalapeño

Chili Marmalade Duck - 30
Pan-Seared Duck Breast with Almond Green Beans, Mustard Greens, and Couscous

Venison Tenderloin - 34
Pan-Seared, with Butternut Squash Purée, Sautéed Rapini, and Duck Fat Fingerling Potatoes

Smoked Pork Chop - 31
With Roasted Vegetables, Potato and Cheese Croquettes, and Apple Cider Gastric

Steak Frites (Market Price)
Chef’s Choice Steak, Grilled to Preference, Garlic Aioli, Frites, and Green Peppercorn Compound Butter