Wednesday, May 2, 2007

DINNER

B A C O N

S T A R T E R S

SOUP daily selection

PEROGY PLATE ten onion & potato dumplings with sour cream and bacon gremolata

HUMMUS with roasted garlic & chile, crispy tortillas & vegetables*

POUTINE oven baked potato & yam with feta & toasted sesame gravy*

TACOS slow roasted pork with blackberry BBQ sauce in crispy wontons with cilantro sour cream

FONDUE guinness & aged cheddar sided with kubasa, apples, bread & ritz crackers (for 2)

QUINOA SALAD w currents, sun-dried tomatoes, peppers, red onion, almonds & sunflower vinaigrette*

SUMMER SALAD corn, baby potato & green bean w walnut crusted goat cheese & cranberry Dijon dressing

BACON SALAD crispy procuitto with grilled peaches, aged gouda & citrus vinaigrette on local greens

PIGGY PARTY SNACKS (AKA TAPAS) – Grilled Carrots w Sweet Mustard*//Grilled Kubasa with Grainy Dijon//

Kim Chee //Polenta goat cheese fries with Romesco sauce//Papas Bravas with vegan garlic aioli*//

Grilled Peaches wrapped in Proscuitto & Aged Gouda//BBQ Taber Corn Cob with Kosher Salt & Molasses butter//

“Cheesy” Popcorn with cayenne, Maldon sea salt & butter*


M A I N S T A Y S

VANCOUVER RICE BOWL brown rice, braised greens, crispy tofu, sprouts, carrots, beets, cucumber &
sesame gravy with wasabi dill finish*

UKRAINIAN RICE BOWL kim chee & brown rice lazy cabbage rolls with grated beets & 3 perogies w sour cream
add bacon gremolata

BISON burger with molasses butter, remoulade, onion and Havarti on sesame bun served with salad, soup or three perogies & sour cream.

PASTA whole wheat spaghetti with extra virgin olive oil, Mona’s porcini mushrooms & aged gouda from Sylvan Star. Served with a crisp Calpurnia salad & garlic crouton.

CHICKEN grilled & served on goat cheese polenta fries w toasted almond Romesco sauce & grilled vegetable

LAMB CHOPS grilled medium & served with a mint, rhubarb and apple chutney, rosemary baby potatoes
& braised leafy greens with apples


S I D E S ADD BACON – 2 ADD CHICKEN – 3 ADD YOUR FRIEND TO THE FONDUE – 6 SIDE POUTINE – 4

BASKET OF BREAD – 2 ROASTED POTATOES – 3 KIM CHEE RICE – 3 GLUTEN-FREE TOAST- 1.5

3 PEROGIES & SOUR CREAM – 3 SUB GLUTEN-FREE PEROGIES - 1.50 SPAGHETTI & BUTTER- 4.00

*ask about vegan options Gratuity will be added to parties of 5 or more

L U N C H

B A C O N

S T A R T E R S

SOUP daily selection Cup 3.50 Bowl 7.00

PEROGY PLATE eight onion & potato dumplings with sour cream & bacon gremolata 9.00

VEGETARIAN POUTINE potato, yam, feta & toasted sesame gravy* 8.00

SUMMER SALAD corn, baby potato & green bean w walnut crusted goat cheese & cranberry Dijon dressing 8.00/12.00

QUINOA SALAD currents, sun-dried tomatoes, peppers, red onion & sunflower vinaigrette* 8.00/12.00

BACON & GREENS apples, praline bacon, Danish blue & balsamic vinaigrette 8.00/12.00

S A N D W I C H E S & M A I N S T A Y S
All sandwiches come with your choice of soup or salad. Substitute perogies for a 1.00


FRESH VEGETABLE roasted garlic hummus, sprouts, shredded carrot, tomato & cucumber on rye* 10.00

BARLEY MELT caramelized onions, tomato, remoulade & havarti on ciabatta 12.00

BACON SANDWICH grilled tofu or bacon with sesame mayo, tomato & lettuce on toasted rye* 10.00

BBQ PORK SANDWICH blackberry bbq’d shredded pork served on ciabatta with cheddar & marinated onions 12.00

ROASTED CHICKEN SANDWICH house made Saskatoon chutney & havarti cheese on ciabatta 12.00

VANCOUVER RICE BOWL brown rice, braised greens, crispy tofu, sprouts, grated 13.00
carrot, beets, cucumber & toasted sesame gravy with wasabi-dill*

UKRAINIAN RICE BOWL kim chee & brown rice lazy cabbage rolls w grated beets & 3 perogies, 11.00
with sour cream. Spicy. Add bacon gremolata 2.00

S I D E S

3 PEROGIES W SOUR CREAM - 3.00

BASKET OF BREAD – 2.00

SMALL GREEN SALAD your choice of dressing – 5.00

KIM CHEE CABBAGE– 3.00

SIDE POUTINE – 5.00

ADD BACON – 2.00

ADD CHICKEN – 3.00

SUB GLUTEN-FREE TOAST - 1.50

SUB GLUTEN-FREE PEROGIES - 1.50

*ask about vegan options

Gratuity will be added to parties of 5 or more