| Cuisine type | Brewery | |
| Price range | CAN$30 and under | |
| Neighborhood | Downtown |
| Cuisines | Brewery, Contemporary Canadian, Oyster Bar |
| Dining style | Casual Dining |
| Phone number | +1 416 540 4030 |
| Website | www.northernmaverick.ca |
| Dress code | Casual Dress |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Andrew Dahl |
| Location | 115 Bathrust St, Toronto, ON M5V 2R1 |
| Strawberry Fields | ||
| Easy (Like Sunday Morning) | ||
| Maverick Caesar | ||
| Rose Sangria |
| Vegan Banana Oat Pancakes | Peanut Butter Bourbon Maple Syrup, Nuts | |
| Huevos Rancheros | Fried Housemade Tortillas, Rice & Beans, Slaw, Guacamole, Sunny Side Up Eggs | |
| House-Made N'duja Hash | Calabrese Spiced Pork, Pan-fried Potato, Onion, Pepper, Baked Eggs, Herbs | |
| House-Made Granola | Buffalo Ricotta, Candied Barley, Raspberry | |
| Eggs In Carnivore Purgatory | Tomato Sauce Poached Eggs, Meatballs Braised Short Rib, Sausage, Toast | |
| 30 Day Dry-Aged Steak & Eggs | 7oz Manhattan Cut Striploin, Compound Butter, Two Eggs, Fries |
| Warm Smoked Trout | ||
| Summer Sausage | ||
| Braised Oxtail | ||
| Florentine |
| Heirloom Gazpacho | Local Heirloom Tomato, Soffrito, Basil, Croutons, Olive Oil | |
| New Farm Greens | Mustard Greens, Local Heirloom Tomatoes, Candied Malt, Niagara Pinot Noir Vinaigrette | |
| Beer & Cheese Chowder | Housemade Bacon, House Smoked Cheese, Toast Points | |
| Kale & Chard Salad | Kale, Rainbow Chard, Creamy Roasted Garlic Dressing, Housemade Bacon, Parmesan Crouton |
| Elk Tartare | Quail Egg, Herbs, Juniper, Housemade Chips | |
| Smoked Chicken Wings | Lemon, Herbs, Ranch Dressing, Chef's Hot Sauces | |
| Grilled Octopus | Local Heirloom Tomato, Grilled Corn, Peach Salad |
| Beer Nuts | Candied in Wort, Spices | |
| Jamaican Oxtail Patty | Braised Beef Oxtail, Handmade Pastry, Habanero, Plantain Chips | |
| Maverick Jerky | Smoked Pork Bulgolgi | |
| Bacon Popcorn | Housemade Lardons, Cracked Pepper |
| Heirloom Gazpacho | Local Heirloom Tomato, Soffrito, Basil, Croutons, Olive Oil | |
| Beer & Cheese Chowder | Housemade Bacon, House Smoked Cheese, Toast Points | |
| New Farm Greens | Mustard Greens, Local Heirloom Tomatoes, Candied Malt, Niagara Pinot Noir Vinaigrette | |
| Kale & Chard Salad | Kale, Rainbow Chard, Creamy Roasted Garlic Dressing, Housemade Bacon, Parmesan Crouton |
| Squash Ricotta Cakes | Summer Squash Pancake, Buffalo Ricotta, Shaved Parmesan | |
| Elk Tartare | Quail Egg, Herbs, Juniper, Waffle-Cut Chips | |
| Smoked Chicken Wings | Lemon, Herbs, Ranch Dressing, Chef's Hot Sauces | |
| Meatballs | Dry Aged House Ground Chuck, Marinara, Local Basil, Parmesan, Crostini | |
| Grilled Octopus | Local Heirloom Tomato, Grilled Corn, Peach Salad |
| Cowbell Burger | Dry aged House Ground Chuck, House-made Bacon, House-Smoked Cheese, House Bread & Butter Pickle | |
| 30 Day Dry-Aged Steak | 7oz Manhattan Cut Striploin, Compound Butter, Shaved Asparagus Salad, Pickled Mushrooms | |
| Warm Smoked Trout | Celery Root Purée, Pickled Apple, BBQ Vegetables | |
| Chef's Local Vegetables | Smoked Beets, Japanese Eggplant, Roasted Squash, Carrots, Heirloom Tomatoes, Onion | |
| General Bao Chicken | Fried Chicken, Spicy Glaze, Kimchi, Housemade Steam Buns |
| Brisket | Ale Braised, Lime Crema, Crispy Onions | |
| Fried Fish | Lake Erie Perch, Pickle Crema, Onion Sprouts | |
| Oxtail | Braised Oxtail, Lime Crema, Habanero Scallions |
| Maple, Warm Bourbon Bacon Jam | ||
| Vanilla, Pretzel Sponge Toffee, Peanuts |
| Duck Prosciutto | Cured Moscovy duck breast. Earthy, with notes of nutmeg | |
| Cacciatore | Sweet, thin cured pork salami | |
| Prosciuttini | Cured pork shoulder. Nutty, earthy | |
| N'djua | Soft Heritage pork Calabrese sausage. Lightly cured, spicy | |
| Mennonite Beef Salumi | Fermented, smoked and cured beef | |
| Potted Smoked Whitefish | House-smoked and cured Lake Erie Whitefish |
| Grey Owl, Temiscouata-Sur-Le-Lac, QC | Goat's Milk. White and firm with a dark, edible rind. Smoothie and silky | |
| Paillot de Chevre, St. Raymond de Portneuf, QC | Goat's Milk. Firm in the centre, with a soft rind. Tangy with hints of hazelnut | |
| Le Fleurmier, Bale-Saint-Paul, QC | Cow's Milk. Camambert with soft, bloomy rind. Velvety interior with notes of fruit and hazelnuts | |
| Lankaaster, Lancaster, ON | Cow's Milk. Firm and dry with a soft, sweet aroma. Nutty, rich flavour | |
| Bleu Fume, St-Benoit-du-Lac, QC | Cow's Milk. Semi-soft, smoked, and aged for 6 months. Creamy with signature blue cheese veins | |
| Pied-de-Vent, Gaspesie-Magdalen Islands, QC | Cow's Milk. Semi-soft, surface ripened cheese representing the terroir of Magdalan Island | |
| 5 Brothers, Oxford Country, ON | Cow's Milk. Aged 8 months on cedar wood planks. Creamy rich flavours with sweet overtones |
| Malpecque P.E.I. | Light-bodied with a clean finish. Perfect balance of sweetness and salinity | |
| Kusshi, British Columbia | Small size with light clean flavours. Mildly sweet, delicate and meaty | |
| Cascumpec Bay P.E.I. | Bold and sharp in flavour. Balance of brine and creaminess creates a full umami experience | |
| Black Point, Nova Scotia | Small in size, moderately briney flavour with a sweet aftertaste |
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