Lunch Menu

Spring 2018

Appetizers

Soup of the Day 12

Spinach Salad 13
spinach, arugula, fresh berry, goat’s cheese, toasted almond, red onion, lemon vinaigrette
add: chicken breast or salmon + $10

Caesar Salad 13
romaine hearts, crostini, shaved parmesan, double smoked bacon, creamy roasted garlic dressing
ADD: Chicken Breast or Salmon+ $10

Truffle Frites 8
crispy hand cut yukon gold potato, asiago cheese, chives, truffle oil

Mushroom on Toast 18
toasted brioche, pickled shallots, caramelized field mushrooms, sunny side up egg, shaved parmesan

Focaccia Bruschetta 14
heirloom tomato, basil, onion, garlic, house-made focaccia, balsamic

PEI Mussels 16
spicy chipotle & tomato broth, green onions, bell peppers, red onion, garlic, cilantro
Add: Frites + $4

Mains

Steak & Potato 26
flat iron steak Cooked Medium Rare, roasted fingerling potato, asparagus, peppercorn jus

Fish and Chips 21
BC wild caught ling cod, beer-battered and fried, hand-cut chips, creamy roasted garlic slaw, tartar sauce

Wagyu Beef Burger 19
8 oz wagyu beef, crispy enoki mushroom, bacon, pickled onion, mixed greens, tomato, black garlic aioli.
Add Gruyere Cheese: $2.00 Served with Frites

Roasted Salmon 23
parmesan basil risotto, cherry tomato, snow peas, lemon oil

Chicken and Waffles 21
blue cheese buttermilk waffle, smoked fried chicken, sweet pickled peppers, duck fat gravy, maple syrup

Sweet Pea Risotto 21
parmesan, goat’s cheese, snow peas, pea tendrils, crème fraiche, lemon oil

We can accommodate dietary allergies & restrictions

Executive Chef JESSE PRIOR
Served Daily 7-Days a Week 11:30 am to 2:30 pm (Times may change based on the season)
Seasonal Menu Subject to Change. Prices exclude tax. Beverages and gratuities not included.