Day Menu | Brunch | Dinner Menu | Wine list | Desserts
Signature Chair Fare
Soup • 6
Signature black bean & corn soup
Soup of the day
House Salad • 14 (GF— without spelt) (v) (* — available as vegan)
Tabouleh of quinoa, amaranth, spelt & mixed fresh herbs with tahini-lime dressing on a bed of greens. Garnished with fresh vegetables, fruit & goat cheese
Chipotle Ceasar Salad • 13 (v*) (gf)
Our ever-popular Caesar is smoky, spicy and anchovie-free.
Served with bacon, croutons and Asiago cheese.
Make a meal out of your salad choice:
Salad Wraps • 16 (v) (GF) (*) (vegan/gluten-free sauce available)
Signature rice-paper rolls with fresh vegetables, fruit, & rice noodles with our unique tangy peanut dip.
Mushroom Crostini • 16
Baguette toasted with mushrooms, Thai red curry cream and cheese.
Bean Dip • 16 (gF)
Black beans with cheese, topped with guacamole, sour cream and pico de gallo - served with our corn tostadas.
Beans and Rice • 16 (gF)
Black beans baked with cheese, with rice and pico de gallo
Hummus • 15 (gF* — sub corn tostadas for pita)
The perennial sharing favourite. Two styles will vary, ask your server - served with cucumber slices and pita.
Bison Burger • 17
Ground lean local bison on brioche, with lettuce, tomato, pickle and spicy aioli.
Pad Thai • 20 (v) (GF) (*) Chicken, shrimp & vegetables stir-fried in our spicy coconut-peanut sauce, on rice noodles & topped with crunchy bean sprouts.
Vegetarian Lasagna • 23 (v) Seven vegetables, four cheeses, bechamel and tomato sauces. Our perennial favourite is back - with jerk toast!
Beef Short Ribs • 25 (gf) Beer-braised, meaty short ribs with a spicy Korean glaze. Served on mashed potatoes with roasted vegetables.
La Cocina Novo Andina
New items from the New Andean Kitchen
-as interpreted by Chef Daniel
Ceviche Especial • 17 (gF) This method of cooking seafood in lime juice originated in Peru. Ingredients vary, but the flavour is exquisite.
• Leche de Tigre 5 - Tiger’s Milk - the essence of Lima! - mix a half ounce shot of Pisco into your marinade.
Camarones a la Mancora • 16 (gf) Appetizer of sautéed prawns, served on sweet potato mash and finished with passionfruit-ginger sauce.
Seco a la Norteña • 25 (gf) Lamb shank braised with onions and chilies in gluten-reduced beer, served with the reduction, rice, lima beans, yucca and vegetables.
Pollito Andino • 23 (gf) Roasted chicken breast on quinoa pilaf and roasted vegetables, with a cream sauce of shallots, roasted bell and Rocoto peppers.
Salmón al Pakatnamu • 25 (GF) (served slightly underdone) Sustainable salmon, seared and topped with sautéed prawns and scallops, finished with ahi Panca cream sauce. Served with mixed-grain risotto & roasted vegetables.