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
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
BOURBON BREAD PUDDING
served with peanut butter ice cream
CREME BRULEE