Entrees
MAPLE DIJON SALMON␝
28
Grilled Louis Lake Steelhead with maple Dijon glaze. Served with sautéed seasonal vegetables and steamed coconut rice.
GARLIC PRAWN AND CHORIZO LINGUINI
25
Linguini, garlic prawns, fresh spinach, grape tomatoes, and chorizo sausage tossed in rich garlic butter sauce topped with parmesan cheese and served with grilled garlic focaccia toast.
TRUFFLE MUSHROOM RAVIOLI
24½
Roasted mushroom stuffed ravioli tossed in a truffle cream sauce topped with parmesan cheese and served with grilled garlic focaccia toast.
CHICKEN MUSHROOM
25½
Two seasoned chicken breasts topped with mushroom gravy. Served with house made garlic mashed potatoes and braised cabbage.
STEAK & CAJUN PRAWNS
38
6oz Sirloin cut steak cooked to your preference, seasonal roasted vegetables and house made garlicc mashed potatoes topped with garlic Cajun prawns and Guinness gravy.
ST. PATRICK'S IRISH STEW
25¾
Lamb, potato, carrots, leeks, and peas, in a rich hearty broth. Served with grilled garlic focaccia toast.
PEROGIES & CHORIZO
18½
Crispy potato & cheddar perogies topped with melted cheddar cheese, bacon, chorizo sausage, caramelized onion, and sour cream.
BANGERS & MASH
26
Traditional style sausages with braised red cabbage, caramelized onion, and Guinness gravy. Served with house-made garlic mashed potatoes and seasonal roasted vegetables.
STUFFED YORKSHIRE PUDDING
27
Three mini Yorkshires stuffed with tender oven roasted beef and topped with Guinness gravy and horseradish sour cream. Served with braised red cabbage, house-made garlic mashed potatoes and seasonal roasted vegetables.
Sub Turkey style + 1½