Day Menu | Brunch | Dinner Menu | Wine list | Desserts

Dinner Menu

   We run a scratch kitchen from locally sourced products. We prefer organic and hormone-free when possible.


   (v) vegetarian (possibly vegan)
   (gf) gluten free
   (*) ask server


Soup • 6

   Black bean & corn soup (v) (gf) (*)
   Soup of the day (*)

Seared Ahi • 17(gf)  Sushi-grade Ahi tuna, Sichuan-rubbed and seared rare, with wasabi tartar sauce, seaweed salad and chia chips.

Salad Wraps • 15 (v) (g f) (* vegan/gluten-free sauce available)   Our signature rice-paper rolls filled with fresh vegetables, fruit and rice noodles. Served with our unique peanut dip. 

Ceviche • 15(g f)  Fish marinated in lime juice and prepared with a variety of ingredients. Ask your server about today’s fish and garnish.

Mushroom Crostini • 13  Sliced crimini mushrooms in a spicy Thai red curry and cream reduction. Toasted on baguette slices with cheese.

Bean Dip • 13  (gf)   Organic black beans baked with cheese, topped with guacamole, sour cream and pico de gallo. Served with pita chips and corn tostadas.

Hummus • 13  The perennial sharing favourite. Ask your server about today’s flavours.Comes with pita chips and corn tostadas.

Chair Favourites 

House Salad • 13 (v) (available as vegan or gluten-free [without spelt] Tabouleh made with quinoa, amaranth, spelt and fresh herbs, with tahini-lime dressing. Served on greens and topped with fruits, vegetables and goat cheese.

Chipotle Ceasar • 13 (v) (gf)  Back from a well-deserved hiatus, our ceasar is smoky and spicy and anchovie-free.  Comes with bacon, croutons and Asiago cheese.

Beans & Rice • 13   (g f)(v)  Organic black beans and cheese,  with Basmati rice and pico de gallo.

Meal-maker options •  7  for Chair Favourites

    • chicken breast - herb butter
    • wild sockeye salmon - dill cream sauce
    • prawns sautéed with garlic and fresh herbs
    • lamb and bison kibbeh - tzatziki
    • vegetarian koftas - tzatziki


Bison Burger • 16  Ground lean local bison on brioche, with lettuce, tomato, pickle and chili aioli. With green salad or potatoes.

• add alder maple bacon  • 2        
• add cheddar cheese • 2

Pad Thai • 19  (v) (gf) (*)  Stir-fried chicken, shrimp and vegetables on rice noodles, with our spicy coconut-peanut sauce and crunchy bean sprouts.

     with tofu instead of meats  (contains peanuts, soy and fish sauce)
     with vegan sauce  (peanut and gluten free)

Be Bim Bap • 19 (v) (g f) (* vegetarian or vegan available)  Sticky rice with a variety of vegetables, kim chee, marinated beef and a sunny-side egg, topped with spicy gochujang-sesame sauce. 

Seared Salmon • 22 (gf)  Seared wild sockeye salmon, served with a dill-cream reduction, on kale-spinach risotto and roasted vegetables.

 Vegetarian Lasagna • 22 (v)  Seven vegetables, four cheeses, bechamel and tomato sauces. Our perennial favourite is back - with jerk toast!

Beef Short Ribs • 22 (gf)  Beer-braised, meaty short ribs, with spicy-sweet Korean BBQ sauce. Served with roasted vegetables and mashed potatoes.

Please advise your server of any allergies
We run a scratch kitchen, use green products and recycle for compost. 
We source locally whenever possible. 
Ask about entrées compatible with your dietary needs. 
Substitutions and extras may be declined or surcharged.
18% gratuity charged on parties of 6 or more. 
Compostable green packaging is available for leftovers - 50¢
GST is not included.