Weekly Lineup

MONDAY
$5 Appetizers Enjoy from a selection of our more popular appetizers | 5-10pm
1/2 Priced Bottles Feature wines | 5-10pm.
NIGHT CAP $4 Pints: Bud, Bud Light, Labatt 50 | 9pm-close
 
TUESDAY
$5 Burgers RWA | 5-10pm. 
$5 Pints Batch 1904 Cider | all day!
 
 
WEDNESDAY
East Coast Céilidh! 
$4 Pints Alexander Keith’s family of beers | all day!
2 for 1 Duck Wings Confit | 5-11pm
 
 
THURSDAY
Afterwork sociable! 
$5 glasses of Feature Wine and Feature Craft Beer | 5pm-close
DJ Spins or Live Entertainment | 9pm (Fall, Winter, Spring only)
 
 
FRIDAY
TGI-Friday after work party! Best Deal on King West!
$3 Pints Bud, Bud Light, Labatt 50 | 3-5pm
Complimentary Oyster Bar | 6pm While supplies last!
$6 Pints Rolling Rock | all day! 
DJ Spins or Live Entertainment | 10pm 
 
SATURDAY
King West's Best Weekend Brunch | 11am-4pm 
Toronto's Best Caesars!
$4 Classic Caesars and mimosas | 11am-4pm
$5 Pints Guest Feature Draught | 3-9pm 
DJ Spins or Live Entertainment |10pm 
 
SUNDAY
King West's Best Weekend Brunch | 11am-4pm 
Toronto's Best Caesars!
$4 Classic Caesars and mimosas | 11am-4pm
$4 Shots Jager, Jack, Jameson, Fireball and Bar Rail | 4pm - close
$5 Pints Mill Street | 4pm - close
INDUSTRY NIGHT Festivities begin at 8pm.
Live Pub Music | 10pm 
 
  


Temple Bar Favourites 
 

FRIED CHICKEN AND WAFFLES   16
Oatmeal-crusted fried chicken breast served on waffles with gravy and a watermelon, feta and mint salad.

DUBLIN STEAK AND MUSHROOM POT   14
Tender beef and button mushrooms braised in a Guinness® gravy with buttermilk-mashed potatoes and seasonal vegetables.
Small   10

SHEPHERD’S PIE   14   (gf)
Lean ground beef, sweet peas, and corn simmered in rich brown gravy and topped with buttermilk-mashed potatoes and cheese. Served with seasonal vegetables.
Small   10
 
TEMPLE BAR FISH & CHIPS   16.50
Two generous pieces of battered haddock served with homemade tartar sauce, slaw and seasoned fries. 
One-piece   11
 

CORNISH PASTY   15
A light pastry filled with slow-cooked beef, onions and herbs. Served with buttermilk-mashed potatoes, seasonal vegetables and topped with gravy.

TOFU, QUINOA AND CHESTNUT PIE   14 (V)
Tofu, quinoa and roasted chestnuts simmered in a mirapoix of vegetables and baked in a flaky pie crust. Served with spring mix salad.

BUTTER CHICKEN   15  

Succulent chicken simmered with exotic spices in a butter chicken sauce. Served with toasted naan, basmati rice, pappadum and spring mix salad.

LEGEND: (v) Vegetarian (gf) Gluten-Free  (r-gf) Request Gluten-Free (df) Dairy-Free 


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