Day Menu | Brunch | Dinner Menu | Wine list | Desserts
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
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.
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
Bison Burger • 16 Ground lean local bison on brioche, with lettuce, tomato, pickle and chili aioli. With green salad or potatoes.
Pad Thai • 19 (v) (gf) (*) Stir-fried chicken, shrimp and vegetables on rice noodles, with our spicy coconut-peanut sauce and crunchy bean sprouts.
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.