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 IT’S TIME TO CHOP CHOP!

Come uptown for extra special delights prepared by our pro chefs during Chop Chop Winter Restaurant Week, February 19-25, 2018


Barred Rock Chicken

1 Market Square
638.9378

Chop Chop Plate

Buttermilk chicken pogos with Mac N Cheese

 

 


 

bigtide

Big Tide Brewing Co.
47 Princess Street
214.3311

Chop Chop Lunch

FIRST COURSE:

Fish Tacos – 2 Softshell Swordfish Tacos with Mango Salsa and your choice of side
OR
Lemon Garlic Chicken Breast – A Grilled Chicken Breast, seasoned with Garlic and Lemon, served on a Caesar Salad with our House Made Dressing

SECOND COURSE:

Chocolate Porter Pudding Donut – A House Baked Donut filled with our Chocolate Porter Pudding, topped with Whipped Cream and Chocolate Sauce

Chop Chop Dinner

FIRST COURSE:

Swordfish Mousse Canapes with Wasabi
OR
1/2 Lemon Garlic Chicken Caesar Salad with House Made Dressing

SECOND COURSE:

Hot Lamb Sandwich – Served on Molasses Brown Bread with Mint Jelly and Loaded Baked Potato
OR
Creole Shrimp & Scallop Stuffed Manacotti – A mix of Creole Seasoned Shrimp and Scallops in Manacotti Pasta, topped with Tomato Sauce and Jack Cheese.

THIRD COURSE:

Chocolate Porter Pudding Donut – A House Baked Donut filled with our Chocolate Porter Pudding, topped with Whipped Cream and Chocolate Sauce
OR
Becky’s Strawberry Roll Cake – A Blend of White Chocolate, Whipping Cream, and Strawberries, rolled in a White Cake, topped with Whipped Cream and Strawberry Puree

 

 

 


billys

Billy’s Seafood Company
49-51 Charlotte Street
672.3474

Chop Chop Lunch

FIRST COURSE:
Shrimp spring roll with ginger and lime fish sauce.
SECOND COURSE:
Pan seared Digby Scallops with an orange and ginger glaze.

Chop Chop Dinner

FIRST COURSE:
Shrimp cocktail with sriracha cocktail sauce.
SECOND COURSE:
Curry almond crusted salmon fillet with asparagus risotto and wilted spinach.
THIRD COURSE:
Home made sticky date pudding with caramel sauce and ice cream.

britts

Britt’s Pub & Eatery
42 Princess Street
214.5335

Chop Chop Plate

Mini Cornish Pasties – A twist on the British Cornish pasty, 3 mini short crust pastries filled with tender cashew chicken, butternut squash, potatoes and vegetables, seasoned with creamy sage and nutmeg sauce.

Chop Chop Lunch

FIRST COURSE:

 

Tomato Tortellini Soup – A hearty mix of vegetables and colorful peppers in a tomato broth with tender cheese stuffed tortellini’s

SECOND COURSE:

Italian Muffuletta Sandwich – Italian inspired sandwich served on ciabatta bread with a trio of cured meats, provolone cheese and a sundried tomato and olive tapenade.

 

Chop Chop Dinner

FIRST COURSE:

Sweet Potato and Kale Croquettes – Sweet potatoes and seasonings intermingled with kale and served with a maple bourbon sauce, pickled chilies, on top of a heirloom carrot nest

SECOND COURSE:

Wild Rabbit Curry – Wild caught rabbit marinated in garam masala, tomato’s, honey and yogurt. Served on a bed of garlic rice and topped with pickled turnip and wilted baby spinach

THIRD COURSE:

Grilled figs with brandy snaps and coconut ice cream – Grilled sweet figs finished in a cinnamon, vanilla syrup, paired with crispy brandy snaps and refreshing coconut ice cream 

 


 

caskandkettle

Cask and Kettle Irish Gastropub
112 Prince William Street
642.1885

Chop Chop Plate

Shepherds Pie Egg Rolls with Beef Gravy

 

Chop Chop Lunch

FIRST COURSE

Potato Leek Soup
OR
Quinoa Salad  (Mustard Seed Vinaigrette, Cherry Tomato, Avocado, Red Pepper, Crispy Kale)

SECOND COURSE

Porchetta Sandwich – House Made Porchetta, Swiss Cheese, Beer Mustard, Arugula on a Portuguese Bun.

 

Chop Chop Dinner

FIRST COURSE

Potato Leek Soup
OR
Quinoa Salad

SECOND COURSE

Chili Lime Cod – Blackened Atlantic Cod, Parmesan Risotto, Wilted Kale, Roasted Cabbage, Pico de Gallo
OR
Steak and Guinness Pie – Braised Angus Beef, Yukon Gold, Sweet Potato, Parsnip, Carrot topped with Puff Pastry served with a side Garden Salad.

THIRD COURSE

Mocha Cheesecake – Graham Crumbs, Mocha, Cheesecake, Espresso, Whipped Cream, Strawberry

 

Chop Chop Plate

Chicken Fajita Quesadillas – Grilled flour tortilla filled with mixed cheeses, roasted chicken, sautéed peppers, onions, lettuce, tomato and served with cool lime crème fraiche.

Chop Chop Lunch

FIRST COURSE

Classic Margarita (with or without the kick…) – On the rocks with salted rim, gold tequila, triple sec and fresh lime juice.

SECOND COURSE

Carne Asada Street Tacos  Barbacoa flank steak, house made guacamole, lime, fresh cilantro and Pico de Gallo. Served with Mexican black bean rice.

Chop Chop Dinner

FIRST COURSE

Classic Margarita (with or without the kick…)  On the rocks with salted rim, gold tequila, triple sec and fresh lime juice.

 

SECOND COURSE

Grilled & Ancho Rubbed Striploin – Ancho infused 8oz striploin, chimichurri sauce, roasted stuffed pepper, grilled avocado corn salsa.

 

THIRD COURSE

Tijuana DFI Sundae – Cinnamon churros with deep fried peanut butter fudge crunch ice cream and tequila caramel.

 

 


ecb

East Coast Bistro
60 Prince William Street
696.3278

Chop Chop Plate

Curry Fries – Handcut French Fries, Chef Tim’s Curry Gravy, Scallions, Cilantro, Crispy Shallots, Pickled Sweet Peppers

Chop Chop Lunch

FIRST COURSE

Roasted Beet Borscht – Housemade Basil Yogurt

 

SECOND COURSE

Mushroom-Mozza Dip – Roasted Mushrooms, Grilled Onions, Roasted Garlic Spread, Mozzarella, Housemade Portugese Bun,

Mushroom Gravy Dip

Chop Chop Dinner

FIRST COURSE

Roasted Beet Borscht – Housemade Basil Yogurt
OR
Buffalo Cauliflower Bites – ECB Hot Sauce, Ranch Dip

 

SECOND COURSE

Ricotta Broiled Salmon – Kale, Pickled Squash, and Toasted Barley Salad, Warm Sherry Mustard Vinaigrette
OR
Pan Seared Pork Tenderloin – Hashbrown Potatoes, Onion Fondant, Mushroom Cream Sauce
OR
Maritime Ma Po Tofu – Maple & Dulse infused Tofu Stew,  Toasted Rice, Scallions, Pea Shoots, Chili

THIRD COURSE

Pear-Chocolate Crumble – Brown Sugar Custard, Roasted Pear, Chocolate Crumbles, Vanilla-Frangelico Gelato
OR
Hibiscus Dusted Sourdough Doughnut – Lemon Curd Dip, Raspberry Dip

 


 

 

en

En Sushi Bar
47 Canterbury Street
646.0411

 

Chop Chop Dinner

FIRST COURSE

A spicy & savory miso soup loaded with veggies: shitake mushrooms, corn, carrot, daikon, tofu & green onion

SECOND COURSE

An exciting handcrafted plate of 15 tastes in various sushi techniques – This will include Gunkan, Nigiri, Maki, Inari & Yaki

THIRD COURSE

A sweet & Chewy bite of Mochi Rice encased ice cream

 

Please note we are not able to make substitutions for the Chop Chop set with regards to gluten or allergies.
For food sensitivities you are welcome to order from our regular menu and our servers will be happy to guide you.

 

 


 

Freddie’s Pizza & Donair
27 Charlotte Street
658.8585

Chop Chop Dinner

 Any 16″ pizza and 12″Garlic finger and 12 wings and also 2 l Pepsi 

 

 


Gahan House Port City

87 Prince William Street
214.8337

Chop Chop Lunch

FIRST COURSE:

Arugula Salad – Arugula, Red Onion, Tomato, Goat Cheese, in Honey Lime Vinaigrette

SECOND COURSE:

Braised Beef Rigatoni – Rigatoni Pasta, tossed in a Rich Tomato Sauce with Bell Peppers and Red Onion, topped with 12 Hour Braised Beef.

Chop Chop Dinner

FIRST COURSE:

Hushpuppies – Crisp Corn Fritters, Chipotle Dip

SECOND COURSE:

Pork Belly & Scallops – Slow Roasted Maple Pork Belly and Seared Scallops, served with Sweet Potato Puree and Grilled Asparagus
OR
Beef Short Ribs – Braised Beef Ribs with Bacon Fig Jam, served with Gahan Spiced Fries and Grilled Asparagus

THIRD COURSE:

Traditional Tiramisu

 


 

 

 

 

grannans

Grannan’s Seafood & Grill
Level 1, Market Square
634.1555

Chop Chop Plate

Classic Bouillabaisse  – With mussels, shrimp, haddock, sautéed peppers and savory tomato broth.  Served with spaccatelli bun and garlic rouille.

 

Chop Chop Lunch

FIRST COURSE:

Classic Bouillabaisse – lunch size – With mussels, shrimp, haddock, sautéed peppers and savory tomato broth.

 

SECOND COURSE

Bay of Fundy Lobster Lasagna  – Layered lasagna noodles, fresh lobster, italian sausage, ricotta cheese, rose tomato sauce, baked mozzarella and romano cheese.

 

Chop Chop Dinner

FIRST COUSRE

Scallop Bruschetta – Grilled crostini, savory tomato concasse with shredded parmesan, balsamic glaze and topped with bacon wrapped scallops.

SECOND COURSE

Seafood topped Steak or Salmon – Either a 6oz salmon fillet or striploin topped with 7 cheese cream sauce, sautéed shrimp & scallop, loaded baked potato and fresh market vegetables.

 

THIRD COURES

Smores Ice Cream Sandwich – Freshly baked oatmeal cookie, marshmallow & graham layer, chocolate ice cream.  Served with a toasted marshmallow & hot fudge dip

 


happinez Wine Bar
42 Princess Street
634.7340

Chop Chop Plate

A happinez mix-up plate: saucisson sec with cheese, olives, pickles and baguette


 

 

Hopscotch Whisky Bar
45 Canterbury Street
642.3371

Chop Chop Plate

Charcuterie plate – A selection of cheeses and cured meats


 

 

 

 

 

 

IbyN_Logo_Final_July2016_CMYK

Italian By Night
97 Germain Street
214.8259 (21-ITALY)

Chop Chop Dinner

ANTIPASTI:

Pizza Margherita  – House made, hand stretched artisanal pizza dough topped with Napoli style tomato sauce, shredded mozzarella and drizzled with basil puree.

PRICIPALE:

Agnello – Lamb Shank slow braised with white wine and sofritto served with roasted garlic potato mash and sautéed baby spinach

OR

Pollo Carbonara – Chicken breast, smoky bacon and mushrooms tossed with imported fettuccine, Parmigiano-Reggiano and whipping cream.

OR

Vegetale E Polenta Fritto – Mushrooms, red peppers, purple onion, eggplant and zucchini in a spicy tomato sauce served over polenta fries.

DOLCE:

Pavlova – Italian style meringue topped with strawberries, black pepper, basil, whipped cream and fresh fruit

 


Kebab House
88 Prince William Street
634.2101

Chop Chop Plate

Spinach Dip, served with Naan Bread with Mango, Apple or Orange Juice

 

Chop Chop Lunch

FIRST COURSE:

Gheimeh Stew (Beef, Tomato Sauce, Split Peas).  Comes with Basmati Rice and Saffron Topping.

SECOND COURSE:

Date Cake

Chop Chop Dinner

FIRST COURSE:

Spinach Dip, served with Naan Bread

SECOND COURSE:

Tahchin – Mix of Marinated Chicken Breast with Saffron Rice.

THIRD COURSE:

Date Cake

 


lemongrass

Lemongrass Thai Fare
One Market Square
657.8424

Chop Chop Plate

Thai Nachos – Wontons, Ground Beef, Lemongrass, Lime Leaves, Garlic, Ginger, Shredded Cheese and Cilantro Aioli

Chop Chop Lunch

FIRST COURSE
Kerala Coconut Beef Stir-fry – Indian spices, Fresh Coconut, Spinach and Jasmine Rice

SECOND COURSE

Toasted Marshmallow Sesame Ice Cream 

Chop Chop Dinner

FIRST COURSE
Lime Leaf Butter Seafood – Scallops, Shrimp and Lobster in a Lime Leaf Butter
SECOND COURSE
Savory White Wine Braised Lamb Stir-fry – Bok Choy, Thai Basil, Red Cabbage, Jasmine Rice and Garlic Naan
THIRD COURSE
Gulab Jamun (Bangladeshi Fritter) – Rosewater Syrup, Cardamom

 


mcgills

McGill’s
One Market Square
693-6666

Chop Chop Plate

 Okonomiyaki – Japanese mountain potato pancake, cabbage, scallions, nori, bonito    

Chop Chop Lunch

Ramen Noodles – Tonkotsu style pork broth  OR  vegetarian style with miso broth

mix

MIX Resto|Bar
39 King Street
649.0731

Chop Chop Lunch

FIRST COURSE:

Mac & Cheese Lobster Roll – Creamy home-made mac & cheese with chunks of fresh Atlantic lobster,  Served on a classic grilled bun

SECOND COURSE:

With a choice of home-style soup, salad or fries.

Chop Chop Dinner

FIRST COURSE:

Sunburst Salad – Mixed delicate greens topped with toasted sliced almonds, dried cranberries and crumbled blue cheese.  Served with a cinnamon spiced raspberry vinaigrette.

SECOND COURSE:

Savour.. Authentic Louisiana Gumbo – Classic comfort food – fresh okra, chicken, spicy sausage and jumbo shrimp cooked Cajun style and served on a bed of basmati rice in this classic Louisiana dish.

THIRD COURSE:

D-Lite.. Delight in a Light Homemade Lemon Blueberry Cake – made with fresh blueberries.  Served with whipped cream and fruit coulis.

 

 

 

 


 

pcr
Port City Royal

45 Grannan Street
631.3714

 

Chop Chop Dinner

FIRST COURSE

Tamagoyaki – Rolled egg omelet with carrot and celery root

 

SECOND COURSE

Ramen – Chicken and dashi broth with pork belly, pork shoulder, enoki mushroom, bamboo, nori, pickled egg and hand made rye noodles

 

THIRD COURSE

Castella Honey Cake with blood orange powder

 

 

 


 


Rocky’s Sports Bar

7 Market Square
652.5452

Chop Chop Lunch

FIRST COURSE

Wild Mushrooms and Guinness Soup With a Guinness Whip

 

SECOND COURSE

Braised Beef Sandwich on Ciabatta Toast – Caramelized onion | grainy Dijon mustard

| smoked Applewood cheddar

 

 

 


ryanduffys

Ryan Duffy’s
One Market Square, Level 2
642.5586

 

Chop Chop Plate

 

Beef Carpaccio – Blue Dot Beef Tenderloin (raw) seared, Safflower Black Truffle Oil, Shaved Parmesan

Chop Chop Lunch

FIRST COURSE

Duffy’s House Salad – Greens, Tomatoes, Cucumbers, Onions, Kalamata Olives, Oregano, Duffy’s Dressing, topped with Feta

SECOND COURSE

Blue Dot Casserole – Blue Dot PEI Beef Tenderloin tops, fresh Root Vegetables, Herbs, slowly baked in a rich Wine Gravy with Tea Biscuit

 

Chop Chop Dinner

FIRST COURSE

Shrimp and Lobster Bisque
OR
Watermelon and Goat Cheese Salad

 

SECOND COURSE

Beef Wellington (medium) – PEI AAA Beef Tenderloin, topped with Mushroom Duxelle Paté & wrapped in Puff Pastry with a Red Wine Sauce
OR
Asian Chicken Breast – Chicken Breast with 5 Spices, Garlic and Ginger, topped with a Blackberry Sauce

 

THIRD COURSE

Bailey’s Creme Brulé with Raspberry Sherbet

 

 


sjah

Saint John Ale House
One Market Square
657.2337

 

Chop Chop Plate

Roasted Eggplant
Fermented chilli, Bannock, arugula, olive oil

Chop Chop Fast Lunch

Ramen Noodles – Tonkotsu style pork broth OR vegetarian style with miso broth

Chop Chop Dinner

FIRST COURSE
Radish Toast – yogurt butter, sourdough ciabatta, sprouts
OR
Salmon “Tartar” – potato glass, cucumber & furikake
SECOND COURSE
Duck Confit, Squash puree
OR
Beef Short Rib, celery root puree, kimchi, veal jus
OR
Fried Brussel Sprouts, tofu, winter radish, peanut
THIRD COURSE
Matcha Tea Cheese Cake, toffee, roasted strawberry

 

 


 

Sankara Cuisine – Pop Up Restaurant at Five & Dime

34 Grannan Street
233.2070

Chop Chop Dinner

Chinese 3 Course Feast – Wednesday February 21st
  • Chinese Traditional Salad 
  • Mixed Fried Rice Noodles with Pork, Egg and Vegetable served with Egg Dumplings and Chinese Meatballs
  • Sweet Egg Bun
 
Vietnamese 3 Course Feast – Thursday February 22nd
  • Delicious Fresh Spring Roll “Gỏi Cuốn” & Fried Spring Rolls Chả Giò – Northern Vietnamese
  • “Cơm tấm” Pork, Egg Cake and Rice Plate – National Dish of Vietnam
  • Sweet Yuca Cake “Bánh Khoai Mì”
 
Saudi Arabian 3 Course Feast – Friday February 23rd
  • Squash and Lentil Soup served with Side Salad of Mint, Cilantro, Pomegranate, Strawberry, Carrot, Cucumber.
  • Blackened Rice and Chicken with Whole Dried Lemon with Traditional Stew made of Vegetables, Barley, Dried Lemon.
  • Fluffy, Crunchy, Yogurt and Date Cake
 
Syrian 3 Course Feast – Saturday February 24th
  • “Ouzi” Rice with Beef, Beans, Almonds, Cashew, Carrots stuffed into Pastry
  • Traditional Syrian Dessert
  • Special Surprises
 To purchase tickets for these Chop Chop dinners, please click here.

 


tacopica
Taco Pica

96 Germain Street
633.8492

Chop Chop Plate

Salmon Tacos

Chop Chop Dinner

Siracha Pork 


tasteofegypt
Taste of Egypt

87 King Street
657.0003

Chop Chop Lunch

FIRST COURSE

Roasted carrot ginger bisque (GF)

SECOND COURSE

Chicken shawarma wrap and fresh cut fries – Marinated chicken breast, cooked on a donair machine, served in Greek pita with lettuce, tomato and garlic mayonnaise. GF pita available for extra.

Chop Chop Dinner

FIRST COURSE

Tahini Dip – a savoury dip made with ground sesame seeds, garlic and dill. Served with our fresh Greek pita bread. (Vegetarian) GF pita available for extra.

SECOND COURSE

Turkish Tajine – lamb chops marinated with mild spices and mixed vegetables in a vegetable reduction. The tajine is covered with a dough and baked. GF ask for no dough
Or
Turkish Vegetarian Tajine – mixed vegetables cooked in a vegetable reduction, covered with a house made dough and baked. GF- Ask for no dough
Or
Stuffed Chicken Breast (GF) – boneless chicken breast, stuffed with bell peppers, mushrooms, onions and a three cheese blend. Served with cubed potatoes marinated in mild spices on top of Chef Ehab’s tomato parmesan sauce.

THIRD COURSE

Roz Meammar (GF) – sweetened, creamy calrose rice, slowly baked in the oven. (Vegetarian)
Or
Egyptian Ashura – a vanilla pudding made with milk, whipping cream and drum wheat, topped off with coconut, raisins and peanuts.

 

GF-Items can be made gluten friendly. Please notify your server if you want GF.

 

 

 


 

Thandi
33 Canterbury Street
648.2377

 

Chop Chop Lunch

FIRST COURSE:

Thandi Curry Sampler Platter – Curry feature of the day plus a Vegetable Curry. Served with basmati rice, naan bread and garnish.

SECOND COURSE:

Complete your lunch with our freshLy baked Raisin Pecan Butter Tart

Chop Chop Dinner

FIRST COURSE:

 Hot and Sour Soup made with our own Thandi flare.

SECOND COURSE:

12oz Ribeye grilled to perfection served with Rosti Potatoes and Sautéed Gobhi and Carrots with a hint of Canadian Gouda
OR
Yellow Thai Curry Salmon – Atlantic Salmon served in a rich yellow Thai Curry Sauce of Cream, Curry Paste, Coconut, Green Pepper, Onions, and our Blend of Spices.   Served with Basmati Rice & Naan Bread.

THIRD COURSE:

Complete your meal with our Homemade Sticky Date Cake served with Warm Toffee Sauce and Coconut Ice Cream.

 

 

 


 

The Infusion Tea Room
41 Charlotte Street
693.8327

Chop Chop Lunch

(Monday, Wednesday, Friday)
FIRST COURSE
Soup or Salad
SECOND COURSE
Crab Cake Burger

(Tuesday, Thursday, Saturday)

FIRST COURSE
Soup or Salad
SECOND COURSE
Crab Melt

 


Toro Taco
1 Market Square

 

Chop Chop Plate

Chili Con Carne with Corn Smut Cream and corn chips

 

 


 

urbandeli

Urban Deli
68 King Street
652.3354

 

Urban Deli decided to throw a wider net this year to look for deli style food from around the world.  

This year our 2018 Winter Chop Chop is celebrating Brazil’s Carnival.   Brazil’s Carnival week was originally a food festival that celebrated the last time to eat abundantly before Lent, a period of frugality.  It ties in nicely to Uptown Saint John’s celebration of our food week: Chop Chop, which lives on through generous donations to the Lunch Connection twice a year.

Chop Chop Lunch

FIRST COURSE

Brazilian Baked Ham & Cheese Sandwich (Bauru de Forno) – Layers of baked flavour! SERVED WITH Brazilian Vinaigrette Salad (Pico de Gallo) – Balances the richness of the sandwich.

 

SECOND COURSE

Brazilian Cinnamon Rain Drop Doughnuts (Bolinhos de Chuva) – perfect sweet finish!

 


 

york

The York bistro + pub
75 Smythe Street (SJ Hilton)
693.8484

York Buffet Mon – Friday (theme days)  for chop chop will include  Two more theme days on Sat and Sunday

Monday – Mexican

Tuesday – Thai

Wednesday – International

Thursday – Indian

Friday – Chinese

Saturday – Maritime

Sunday – Brunch

 

Chop Chop Dinner

FIRST COURSE

Vine Tomato & Bocconcini Salad
Balsamic Gastrique

SECOND COURSE

Land & Sea – 6oz Beef Tenderloin Medallion and Grilled Shrimp Skewer on Roasted Fingerling Potatoes, Fresh Vegetable, Cabernet Demi Glace

THIRD COURSE

Salted Caramel Petite Cheese Cake
Sugar Cream and Raspberry Coulis

 


 

Chop Chop Saint John