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
Signature black bean & corn soup (v) (gf) (*)
Soup of the day (*)
House Salad • 13 (GF) (v) (*) (available as gluten free or vegan)
Tabouleh of quinoa, speltberry & herbs with tahini-lime dressing, garnished with fresh vegetables & goat cheese on a bed of kale & romaine.
• add chicken breast • 7
• add salmon • 7
Super Salad • 13 (v) (gf)
Marinated beets, vindaloo cauliflower & chick peas on marinated kale with chia crutons.
• add chicken breast • 7
• add salmon • 7
Salad Wraps • 15 (v) (GF) (*) (vegan/gluten-free sauce available)
Our signature rice-paper rolls with fresh vegetables, mango & rice noodles with tangy peanut dip.
Guacamole, Salsa and Tostadas • 12 (GF)
A basket of our tostadas to dip with salsa & guacamole.
Seared Ahi • 17 (GF)
Sichuan-rubbed, sushi-grade Ahi tuna, seared rare, with wasabi aioli, seaweed salad & chia chips.
La Cevicheria • 15 (gF)
Marinated fish in a variety of styles. Ask your server about today’s.
Mushroom Crostini • 13
Sliced crimini mushrooms, spicy Thai red curry & cream reduction, toasted on baguette slices with cheddar & jack cheese.
Seafood Cakes • 15
Potato cakes filled with crabmeat, wild Pacific cod & herbs, served on spinach with mango-chili salsa and aioli.
Chicken Drums • 13 Filipino-style BBQ, with banana kecap & chicken cracklings.
Lamb Sliders • 15 Braised & pulled lamb shoulder in mini brioches, with tomato chutney, pickled onions & greens.


Seared Salmon • 22 (GF)
Wild Sockeye salmon, dill-cream reduction, with mushroom risotto & vegetables.
Porkerhouse Chop • 22 (gf)
Grilled, marinated T-bone pork chop, with fennel & cherry slaw, butternut squash & bacon purée.
Striploin Steak • 26 (GF)
9 oz centre-cut New York steak, chimichurri butter, roasted potatoes & vegetables.
 • add sautéed mushrooms • 4
 • add garlic prawns • 7
Pad Thai • 19 (v) (GF) (*)
Chicken, shrimp & vegetables stir-fried in our spicy coconut-peanut sauce, on rice noodles & topped with crunchy bean sprouts.
 • with tofu instead of meats (contains peanuts, soy & fish sauce)
 • with vegan sauce (peanut & gluten free)
 Be Bim Bap • 19 (v) (*) (traces of wheat) - (vegetarian available) Sticky rice with mountain vegetables, kim chee, marinated beef, sunny-side egg & spicy gochujang-sesame sauce.
Fresh Pasta Special • 19 (v) Fresh-made pasta & local creativity—all from scratch. Ask your server.
Bison Burger • 18
Ground lean cross-rib with lettuce, tomato, pickle & chili aioli on brioche. Comes with roasted baby potatoes.
• add alder maple bacon • 2
• add cheddar cheese • 2
Pollo Mole Poblana • 22 (GF)
Grilled, free-range chicken breast, with authentic Pueblan mole. Served with black beans, rice & pico de gallo.
Enchiladas Rajas • 19 (v)(GF) (contains dairy)
Creamy poblano peppers wrapped in fresh white corn tortillas, with salsa guajillo, rice, beans & pico de gallo.
Camarones a la Diabla • 22 (GF)
Prawns sauteed in fiery-hot tomato-chipotle sauce. Served with black beans, rice & pico de gallo.

* GST is not included in menu pricing
* Parties of 6 or more will be subject to an 18% gratuity added automatically to your bill
* A minimum charge of $25 per person will be applied on show nights.