APPETIZERS

TEX-MEX CHICKEN SOUP
corn, beans, cilantro

KALE SALAD
red quinoa, feta, apples, candied pecans, asparagus, shallots, orange champagne vinaigrette

WILD RICE GREEN BOWL
mixed greens, quinoa, chick peas, tomato, pecans, sliced avocado, green beans, hardboiled egg, balsamic vinegar

BAKED BRIE
port wine, seasonal fruit purée, crostini

POUTINE
cheese curds and gravy

STEAMED MUSSELS
white wine, garlic, onions, shallots, chopped parsley, toasted ciabatta

MAINS

BAR STEAK
garlic parsley butter, fries

MUSTARD CRUSTED SALMON
beluga lentils , spinach, thyme, roasted potatoes

PAN ROASTED CHICKEN
marsala wine, cremini mushrooms,onions, egg noodles

CHEF VEGETARIAN PLATE
falafel balls, beet hummus, chickpeas, wild rice, cucumber yogurt salad, pita bread

LAMB SHEPHERD'S PIE
guinness, carrots, peas, whipped potatoes

PRIME RIB SANDWICH
brioche, shallots, arugula, horseradish cream, au jus, fries

DESSERTS

BOURBON BREAD PUDDING
served with peanut butter ice cream

CREME BRULEE