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