DINNER MENU
FALL 2019
A selection of small plates intended to be shared
small plates
chickpea popcorn
lightly fried chickpeas tossed in cajun spices 6
crock of spinach artichoke dip
warm roasted artichoke, blended with spinach and spices, parmesan crust 10
parmesan black truffle fries
skin-on black truffle oil, truffle & herb salt, shaved parmesan 7
lox & borsin
smoked North Sea salmon, whipped goat cheese infused with garlic and herbs served atop a fresh baguette 11
house salad
spring mix, cherry tomatoes, walnuts, house dressing 8
blackened beef tips
pan seared tips of filet finished in a gorgonzola cream sauce 14
jerk chicken poutine
jerk seasoned chicken over a bed of french fries and topped with a savoury herbed chicken gravy 12
flatbread du jour
Rotating selection of Chef Selected Ingredients 12
cheese board
chef's selection of cheeses and assorted accompaniments 23
large plates
smokehouse burger
8oz black angus burger, lager honey Dijon BBQ, apple slaw, smoked gouda blended with mozzarella on a brioche roll served with Cajun tater tots 18
shepherd's pie
classic shepherd’s pie made with a blend of tender short rib and minced beef. served in a cast iron skillet 16
grilled cheese and tomato soup
creamy smoked gouda and gruyere melted on buttered, toasted, fresh artisan sourdough bread and served with a cup of creamy tomato soup 13
philly style cheese steak sandwich
thinly sliced seasoned steak, topped with house made beer cheese whiz, sauteed onions and served with french fries. 15