Welcome to JUSTTHEMENU.CA
Industry Social House, The
Hours: (Sunday: 1030 - 2100), (Monday - Thursday: 1100 - 0000), (Friday: 1100 - 0200), (Saturday: 1030 - 0200)
Telephone: 807-620-0196
Address: 782 Macdonell Street
a new chapter
Dear friends, welcome to the new chapter of The Industry Social House.
Our new vision is a journey into International fusion and modern cuisine, a conversation where the vibrant spirit of the Caribbean, the bold soul of Brazil, and the heart of Canada meet the classic style of French and Italian techniques.
Each plate is a story, rooted in seasonal and local ingredients, where crisp citrus whispers to smoky spice, and classic artistry embraces unexpected flavours. In our industrial house of wood, metal, and light, we cook with love, respect, and a hunger to surprise, weaving heritage with passion to create something truly unique. More than a meal, it is a feeling, an invitation to surrender expectations and embark on a culinary adventure designed to intrigue your senses, ignite your palate, and remind you that this was made for you, Thunder Bay.
Warmly,
Executive Chefs Carlos & Kevin
BRUNCH MAINS
LEMON BLUEBERRY PANCAKES (V) 23
House made ricotta pancakes with blueberry compote, whipped cream, and lemon zest.
GIANDUIA PANCAKES (V) 24
Hazelnut chocolate sauce on top of our house made ricotta pancakes topped with whipped cream, strawberries, and chocolate chips.
PEACHES & CREAM WAFFLE (V) 24
Crispy Belgian waffles topped with delicious peaches, whipped cream, and seasonal berry coulis.
SMOKED SALMON TARTINE 29
Baked pear with caper parmigiano reggiano sauce, arugula, and finished with spiced balsamic glaze.
AVOCADO TOAST (V) 27
Poached eggs on top of avocado toast, ricotta finished with cilantro cucumber salsa.
INDUSTRY GRILLED CHEESE 23
Scrambled eggs on a brioche bun with mixed cheese, maple glazed bacon, caramelised onions, and home fries.
CLASSIC EGGS BENEDICT 27
Toasted English muffins topped with smoked salmon, poached eggs, hollandaise sauce, smoked paprika, served with home fries.
HOT CHICKEN WAFFLE 24
Crispy Belgian waffles topped with fried chicken, maple syrup and bacon drizzled with hot ranch, and home fries.
RIBEYE STEAK TOAST 44
Grilled ribeye steak on a toasted brown butter English muffin smeared with garlic aioli, mushrooms, and cherry tomatoes.
BRUNCH ADD ONS
Bacon 7
Home Fries / Fries 9
Toast 4
Egg 3
Fresh Fruit 7
LATE NIGHT BITES
CEVICHE (GF, DF, *) 22
White fish ceviche with crispy rice, passion fruit leche de tigre, topped with thinly sliced red onions and cilantro.
GRAZING PLATE 25
A seasonal selection of cured meats, cheese, olives, dijon mustard, and toasted baguette.
BURRATA (V) 28
Creamy burrata, arugula, confit cherry tomatoes, candied pecans, figs, kalamata olives, and toasted baguette.
INDUSTRY POUTINE 23
French fries, traditional home-made gravy, cheese curds, pepperoni, topped with maple glazed bacon.
COCONUT FRIED SHRIMP (DF) 26
Golden fried shrimp with battered vegetables, coconut dipping sauce and roasted red pepper oil.
NACHOS (GF) 22
Tortilla chips layered with cheese, bacon, jalapeños, and pico de gallo, topped olives and citrus crema.
ARTICHOKE DIP (GF, DF, VG) 22
Artichoke, spinach, and cauliflower dip topped with rustic tomato salsa served with cucumber, and tortilla chips.
INDUSTRY WINGS (GF, *) 23
Crispy wings tossed in miso butter, sesame seeds, roasted peanuts, and green onions with crudité.
JALAPENO POPPERS (V) 20
Spicy jalapeños filled with cream cheese and finished with our sour cream sauce.
DEEP FRIED PICKLES (V) 16
Deep fried pickles served with hot ranch sauce.
MOZZARELLA STICKS (V) 18
Fried in a light batter, drizzled with hot ranch sauce.
BRUSCHETTA TOWER | 3 OF EACH 34
• Pancetta, goat cheese, rustic tomato sauce, arugula, and spiced balsamic glaze.
• Grilled chicken, blue cheese, hot honey dill sauce, and confit cherry tomatoes.
APPETIZERS
CEVICHE (GF, DF, *) 22
White fish ceviche with crispy rice, passion fruit leche de tigre, topped with thinly sliced red onions and cilantro.
SCALLOP MELT 26
Baked garlic bread stuffed with grilled scallops, crispy pepperoni, garlic aioli, and mixed cheese, served golden brown with our house marinara sauce.
BURRATA (V) 28
Creamy burrata, arugula, confit cherry tomatoes, candied pecans, figs, kalamata olives, and toasted baguette.
GRAZING PLATE 25
A seasonal selection of cured meats, cheese, olives, dijon mustard, and toasted baguette.
INDUSTRY POUTINE 23
French fries, traditional home-made gravy, cheese curds, pepperoni, topped with maple glazed bacon.
COCONUT FRIED SHRIMP (DF) 26
Golden fried shrimp with battered vegetables, coconut dipping sauce and roasted red pepper oil.
NACHOS (GF) 24
Tortilla chips layered with cheese, bacon, jalapeños, and pico de gallo, topped olives and citrus crema.
ARTICHOKE DIP (GF, DF, VG) 22
Artichoke, spinach, and cauliflower dip topped with rustic tomato salsa served with cucumber, and tortilla chips.
INDUSTRY WINGS (GF, *) 23
Crispy wings tossed in miso butter, sesame seeds, roasted peanuts, and green onions with crudité.
MOZZARELLA STICKS (V) 18
Fried in a light batter, drizzled with hot ranch sauce.
BRUSCHETTA TOWER | 3 OF EACH 34
• Pancetta, goat cheese, rustic tomato sauce, arugula, and spiced balsamic glaze.
• Grilled chicken, blue cheese, hot honey dill sauce, and confit cherry tomatoes.
SALADS & SOUP
DECONSTRUCTED CAESAR (*) 26
Grilled chicken, romaine parmigiano reggiano, topped with bacon bits, capers, and croutons.
SMOKED SALMON SALAD (DF) 29
Smoked Salmon on a bed of couscous, spring mix, crunchy vegetables, raisins, topped with balsamic glaze.
ROASTED TOMATO SOUP (V) 23
Tomato soup with mushrooms, thyme, dill oil, melted mozzarella, and grilled cheese toast.
HANDHELDS
HOT HONEY DILL CHICKEN (*) 25
Crispy buttermilk marinated chicken sandwich with hot honey dill, spring mix, and tomato on a toasted kaiser.
MAPLE BACON CHEESEBURGER 25
Cheddar, smoked ketchup, spring mix, and tomato on a toasted kaiser.
BLUECHEESE BURGER 29
Confit garlic butter, roasted bell peppers, caramelised onions, arugula, and pear coleslaw on a kaiser bun.
SPICY PROSCIUTTO BURGER 26
Homemade patty with arugula, smoked jalapeño jam, prosciutto crisp, and havarti cheese fondue sauce on a toasted brioche bun.
PIZZA
~ our pizzas are made with fresh dough, mozzarella, extra virgin olive oil & homemade tomato sauce ~
TRUFFLED MARGHERITA (V) 26
Fior di latte, truffle oil with basil, and tomato.
GOAT CHEESE & PANCETTA 28
Pancetta, goat cheese, pear, and dill finished with a spiced balsamic glaze.
SHRIMP 29
Aglio i Olio, chef cut shrimp, capers, bell peppers, arugula, and lemon zest.
SPICY PEPPERONI 27
Pepperoni with red pepper flakes, kalamata olives, topped with hot ranch drizzle.
MEATLOVERS 29
Chorizo, pancetta, beef, pepperoni, and aged parmigiano reggiano.
ENTREES
BAKED PASTA AU GRATIN (V) 26
Rigatoni in a cheesy garlic sauce with cherry tomatoes, and spinach, baked with a parmesan bread crumble crust.
SCALLOP LINGUINE (*) 38
Pan seared scallops with pepperoni, thyme, confit garlic butter, and chives.
SHRIMP RISOTTO (GF) 37
Creamy shrimp risotto, Thai sauce infused with cilantro, and roasted red pepper oil.
LOBSTER TAIL GNOCCHI 59
Gnocchi with lobster tail, miso butter, cherry tomatoes, spinach fondue sauce, and green onion.
TRUFFLED CHICKEN DUXELLES (GF) 38
Roasted chicken stuffed with seasonal mushrooms, and dried tomatoes, topped with truffled parmesan cream sauce, grilled vegetables, baby potatoes and dill oil.
OXTAIL BOLOGNESE LASAGNA 36
Rich oxtail bolognese sauce with confit tomatoes, olives, basil, pangrattato, and aged parmigiano reggiano.
INDUSTRY FISH & CHIPS (DF, *) 25
Beer-battered cod strip with house tartar sauce, arugula, grilled lemon, and fries.
SEAFOOD RIGATONI 49
Grilled octopus, scallops and shrimp tossed with roasted red bell pepper rustic tomato sauce.
CANADIAN RIB EYE STEAK 8oz 48
Grilled ribeye with roasted garlic aioli, charred broccoli and truffled parmesan fries.
SHARING PLATTER 148
Perfect for groups to share and sample some of our bestsellers.
recommended for groups of 3-6
GRAZING PLATE
BURRATA
TRUFFLE FRIES
COCONUT FRIED SHRIMP
RIBEYE STEAK
BRUSCHETTA TOWER
DESSERTS
ROASTED PEAR CREAM PUFF (*) 17
Flakey puff pastry layer filled with roasted pear cream and seasonal berry compote.
CHEESECAKE BRULEE 15
Caramelised banana with brown butter crumble topped with creamy caramel sauce.
CHOCOLATE MOUSSE 16
Rich chocolate mousse with toasted hazelnut crumble, coated with a sweet milk reduction.
FRIED BREAD PUDDING 14
Bread pudding topped with rum marinated strawberries, double chocolate sauce drizzle, and pistachios.
GF GLUTEN FREE | DF DAIRY FREE | V VEGETARIAN | VG VEGAN | * MOST POPULAR
Telephone: 807-620-0196
Address: 782 Macdonell Street
Text Menu
THE INDUSTRY SOCIAL HOUSEa new chapter
Dear friends, welcome to the new chapter of The Industry Social House.
Our new vision is a journey into International fusion and modern cuisine, a conversation where the vibrant spirit of the Caribbean, the bold soul of Brazil, and the heart of Canada meet the classic style of French and Italian techniques.
Each plate is a story, rooted in seasonal and local ingredients, where crisp citrus whispers to smoky spice, and classic artistry embraces unexpected flavours. In our industrial house of wood, metal, and light, we cook with love, respect, and a hunger to surprise, weaving heritage with passion to create something truly unique. More than a meal, it is a feeling, an invitation to surrender expectations and embark on a culinary adventure designed to intrigue your senses, ignite your palate, and remind you that this was made for you, Thunder Bay.
Warmly,
Executive Chefs Carlos & Kevin
BRUNCH MAINS
LEMON BLUEBERRY PANCAKES (V) 23
House made ricotta pancakes with blueberry compote, whipped cream, and lemon zest.
GIANDUIA PANCAKES (V) 24
Hazelnut chocolate sauce on top of our house made ricotta pancakes topped with whipped cream, strawberries, and chocolate chips.
PEACHES & CREAM WAFFLE (V) 24
Crispy Belgian waffles topped with delicious peaches, whipped cream, and seasonal berry coulis.
SMOKED SALMON TARTINE 29
Baked pear with caper parmigiano reggiano sauce, arugula, and finished with spiced balsamic glaze.
AVOCADO TOAST (V) 27
Poached eggs on top of avocado toast, ricotta finished with cilantro cucumber salsa.
INDUSTRY GRILLED CHEESE 23
Scrambled eggs on a brioche bun with mixed cheese, maple glazed bacon, caramelised onions, and home fries.
CLASSIC EGGS BENEDICT 27
Toasted English muffins topped with smoked salmon, poached eggs, hollandaise sauce, smoked paprika, served with home fries.
HOT CHICKEN WAFFLE 24
Crispy Belgian waffles topped with fried chicken, maple syrup and bacon drizzled with hot ranch, and home fries.
RIBEYE STEAK TOAST 44
Grilled ribeye steak on a toasted brown butter English muffin smeared with garlic aioli, mushrooms, and cherry tomatoes.
BRUNCH ADD ONS
Bacon 7
Home Fries / Fries 9
Toast 4
Egg 3
Fresh Fruit 7
LATE NIGHT BITES
CEVICHE (GF, DF, *) 22
White fish ceviche with crispy rice, passion fruit leche de tigre, topped with thinly sliced red onions and cilantro.
GRAZING PLATE 25
A seasonal selection of cured meats, cheese, olives, dijon mustard, and toasted baguette.
BURRATA (V) 28
Creamy burrata, arugula, confit cherry tomatoes, candied pecans, figs, kalamata olives, and toasted baguette.
INDUSTRY POUTINE 23
French fries, traditional home-made gravy, cheese curds, pepperoni, topped with maple glazed bacon.
COCONUT FRIED SHRIMP (DF) 26
Golden fried shrimp with battered vegetables, coconut dipping sauce and roasted red pepper oil.
NACHOS (GF) 22
Tortilla chips layered with cheese, bacon, jalapeños, and pico de gallo, topped olives and citrus crema.
ARTICHOKE DIP (GF, DF, VG) 22
Artichoke, spinach, and cauliflower dip topped with rustic tomato salsa served with cucumber, and tortilla chips.
INDUSTRY WINGS (GF, *) 23
Crispy wings tossed in miso butter, sesame seeds, roasted peanuts, and green onions with crudité.
JALAPENO POPPERS (V) 20
Spicy jalapeños filled with cream cheese and finished with our sour cream sauce.
DEEP FRIED PICKLES (V) 16
Deep fried pickles served with hot ranch sauce.
MOZZARELLA STICKS (V) 18
Fried in a light batter, drizzled with hot ranch sauce.
BRUSCHETTA TOWER | 3 OF EACH 34
• Pancetta, goat cheese, rustic tomato sauce, arugula, and spiced balsamic glaze.
• Grilled chicken, blue cheese, hot honey dill sauce, and confit cherry tomatoes.
APPETIZERS
CEVICHE (GF, DF, *) 22
White fish ceviche with crispy rice, passion fruit leche de tigre, topped with thinly sliced red onions and cilantro.
SCALLOP MELT 26
Baked garlic bread stuffed with grilled scallops, crispy pepperoni, garlic aioli, and mixed cheese, served golden brown with our house marinara sauce.
BURRATA (V) 28
Creamy burrata, arugula, confit cherry tomatoes, candied pecans, figs, kalamata olives, and toasted baguette.
GRAZING PLATE 25
A seasonal selection of cured meats, cheese, olives, dijon mustard, and toasted baguette.
INDUSTRY POUTINE 23
French fries, traditional home-made gravy, cheese curds, pepperoni, topped with maple glazed bacon.
COCONUT FRIED SHRIMP (DF) 26
Golden fried shrimp with battered vegetables, coconut dipping sauce and roasted red pepper oil.
NACHOS (GF) 24
Tortilla chips layered with cheese, bacon, jalapeños, and pico de gallo, topped olives and citrus crema.
ARTICHOKE DIP (GF, DF, VG) 22
Artichoke, spinach, and cauliflower dip topped with rustic tomato salsa served with cucumber, and tortilla chips.
INDUSTRY WINGS (GF, *) 23
Crispy wings tossed in miso butter, sesame seeds, roasted peanuts, and green onions with crudité.
MOZZARELLA STICKS (V) 18
Fried in a light batter, drizzled with hot ranch sauce.
BRUSCHETTA TOWER | 3 OF EACH 34
• Pancetta, goat cheese, rustic tomato sauce, arugula, and spiced balsamic glaze.
• Grilled chicken, blue cheese, hot honey dill sauce, and confit cherry tomatoes.
SALADS & SOUP
DECONSTRUCTED CAESAR (*) 26
Grilled chicken, romaine parmigiano reggiano, topped with bacon bits, capers, and croutons.
SMOKED SALMON SALAD (DF) 29
Smoked Salmon on a bed of couscous, spring mix, crunchy vegetables, raisins, topped with balsamic glaze.
ROASTED TOMATO SOUP (V) 23
Tomato soup with mushrooms, thyme, dill oil, melted mozzarella, and grilled cheese toast.
HANDHELDS
HOT HONEY DILL CHICKEN (*) 25
Crispy buttermilk marinated chicken sandwich with hot honey dill, spring mix, and tomato on a toasted kaiser.
MAPLE BACON CHEESEBURGER 25
Cheddar, smoked ketchup, spring mix, and tomato on a toasted kaiser.
BLUECHEESE BURGER 29
Confit garlic butter, roasted bell peppers, caramelised onions, arugula, and pear coleslaw on a kaiser bun.
SPICY PROSCIUTTO BURGER 26
Homemade patty with arugula, smoked jalapeño jam, prosciutto crisp, and havarti cheese fondue sauce on a toasted brioche bun.
PIZZA
~ our pizzas are made with fresh dough, mozzarella, extra virgin olive oil & homemade tomato sauce ~
TRUFFLED MARGHERITA (V) 26
Fior di latte, truffle oil with basil, and tomato.
GOAT CHEESE & PANCETTA 28
Pancetta, goat cheese, pear, and dill finished with a spiced balsamic glaze.
SHRIMP 29
Aglio i Olio, chef cut shrimp, capers, bell peppers, arugula, and lemon zest.
SPICY PEPPERONI 27
Pepperoni with red pepper flakes, kalamata olives, topped with hot ranch drizzle.
MEATLOVERS 29
Chorizo, pancetta, beef, pepperoni, and aged parmigiano reggiano.
ENTREES
BAKED PASTA AU GRATIN (V) 26
Rigatoni in a cheesy garlic sauce with cherry tomatoes, and spinach, baked with a parmesan bread crumble crust.
SCALLOP LINGUINE (*) 38
Pan seared scallops with pepperoni, thyme, confit garlic butter, and chives.
SHRIMP RISOTTO (GF) 37
Creamy shrimp risotto, Thai sauce infused with cilantro, and roasted red pepper oil.
LOBSTER TAIL GNOCCHI 59
Gnocchi with lobster tail, miso butter, cherry tomatoes, spinach fondue sauce, and green onion.
TRUFFLED CHICKEN DUXELLES (GF) 38
Roasted chicken stuffed with seasonal mushrooms, and dried tomatoes, topped with truffled parmesan cream sauce, grilled vegetables, baby potatoes and dill oil.
OXTAIL BOLOGNESE LASAGNA 36
Rich oxtail bolognese sauce with confit tomatoes, olives, basil, pangrattato, and aged parmigiano reggiano.
INDUSTRY FISH & CHIPS (DF, *) 25
Beer-battered cod strip with house tartar sauce, arugula, grilled lemon, and fries.
SEAFOOD RIGATONI 49
Grilled octopus, scallops and shrimp tossed with roasted red bell pepper rustic tomato sauce.
CANADIAN RIB EYE STEAK 8oz 48
Grilled ribeye with roasted garlic aioli, charred broccoli and truffled parmesan fries.
SHARING PLATTER 148
Perfect for groups to share and sample some of our bestsellers.
recommended for groups of 3-6
GRAZING PLATE
BURRATA
TRUFFLE FRIES
COCONUT FRIED SHRIMP
RIBEYE STEAK
BRUSCHETTA TOWER
DESSERTS
ROASTED PEAR CREAM PUFF (*) 17
Flakey puff pastry layer filled with roasted pear cream and seasonal berry compote.
CHEESECAKE BRULEE 15
Caramelised banana with brown butter crumble topped with creamy caramel sauce.
CHOCOLATE MOUSSE 16
Rich chocolate mousse with toasted hazelnut crumble, coated with a sweet milk reduction.
FRIED BREAD PUDDING 14
Bread pudding topped with rum marinated strawberries, double chocolate sauce drizzle, and pistachios.
GF GLUTEN FREE | DF DAIRY FREE | V VEGETARIAN | VG VEGAN | * MOST POPULAR
Updated: 2026-03-26
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