Our Menu

Chefs' selection of artisanal cheeses and meats.

In a white wine and saffron sauce with tomato, green onion, chorizo and garlic aioli served with grilled baguette.

Prawns sauteed with smoked paprika, garlic, sherry, chill, olive oil and butter with arugula, grilled lemon and grilled baguette.

Served with our truffle aioli and house ketchup.

With a goat cheese dip with herbs.

erved with garlic aioli and crispy pancetta.

Local artisan bread for two served with Beurre D'isignye.

With bacon, cheddar cheese, sour cream, and chives.

Either on the half shell with our house mignonettes and cocktail sauce or grilled with chipotle butter and breadcrumbs.

Torn baguette, roasted tomatoes, basil and Ciliegine mozzarella balls tossed with a red pepper vinaigrette and pesto with prawns.

Baby spinach with pickled red onions, tomatoes, goat cheese, and sliced toasted almonds tossed in a sherry vinaigrette.

Mixed baby greens with candied pecans, crumbled gorgonzola and seasonal fruit tossed in a balsamic vinaigrette.

Romain hearts, grilled chicken, crispy pancetta, tossed with Caesar dressing and asiago cheese, topped with a poached egg.

Mixed greens, romaine, tomato, pickled red onions, avocado, gorgonzola, and a rosemary Dijon vinaigrette.

Slow roasted beef, Havarti and dijonaise on a French roll, served with aus jus and frites | Add Peppers, Onions and Mushrooms +$2.00

Carrots, celery and peas in a creamy gravy topped with a puff pastry.

Served with chipotle butter and choice of Frites or Seasonal Vegetables.

Ibérico chorizo, clams, chicken and prawns, cooked with saffron and calaspara rice.

Manchego cheese, olive tapenade mayo and arugula on a toasted brioche bun served with fries.

Open Prairie ground beef, cheddar cheese, lettuce, tomato, onions, ketchup and mayo on a toasted brioche bun with frites.

Dungeness crab, daily fish, prawns, mussels, clams and toasted baguette served in a tomato wine sauce.

Pomegranate molasses glazed pork belly with duck confit served with Beluga lentils, beets, and rainbow carrots.

Served with sweet mustard sauce, potato and celery root purée, and seasonal vegetables.

Served with seasonal vegetables and fingerling potatoes.

Braised in cabernet, served with butternut squash risotto and seasonal vegetables.

Availability limited ask your server.

With vanilla ice cream.