Breakfast

All breakfast items are served with rosemary nugget potatoes and organic mixed greens. Eggs are all free range.

• Classic Eggs

  11
  

  2 eggs any style, served with your choice of bacon, ham, spicy lamb sausage, chicken sausage, chorizo, or veggie sausage patties.

• Main St. Eggs

  13
  

  2 eggs any style topped with smoked cheddar, served with baked beans, sour cream, and your choice of bacon, ham, spicy lamb sausage, chicken sausage, chorizo, or veggie sausage patties.

• Curry Tofu Scrambler

  12
  

  Red and green onion, tomato and curry sauteed with tofu and served on a bed of fresh spinach.

• Garden Scrambler

  12
  

  Scrambled eggs with roasted mushrooms, green peas, red onions, asparagus and Quebec cheese curds.

• Egg White Omelette

  12
  

  Sauteed mushrooms, wilted spinach, and goat cheese folded into free range egg whites.

• French Toast Roulade

  12
  

  Stuffed with triple berry compote and cream cheese and rice crispy coating. Topped with banana infused vanilla whip and fresh strawberries. Served with fresh fruit.

• Traditional Benny

  13
  

  Fraser Valley smoked ham, fresh tomato and hollandaise.

• Tomato-Basil Benny

  12
  

  Fresh tomato, basil, goat cheese, and hollandaise.

• Pulled Wild Boar Benny

  13
  

  Slow braised organic wild boar, caramelized onions and hollandaise

• Huevos Rancheros

  13
  

  2 eggs any style, spicy black beans, jalapeno jack cheese and a house-made corn tortilla topped with salsa, sour cream, and guacamole.

• Steak and Eggs

  14

  Beef strip loin and two eggs any style.

Lunch Appetizers

• Organic Baby Greens Salad

  8

  Toasted pumpkins seeds and sherry vinaigrette (VGD)
  

• Leeks, Mushroom and Yam Strudel

  814

  Grainy mustard cream and balsamic reduction. Available in appetizer or entree sizes.

• Organic Quinoa and Edamame Bean Salad

  814

  Toasted almonds, sweet peas, cherry tomatoes, asparagus, green beans with Bee pollen-yogurt dressing

• Daily Soup

  7

• Dungeness Crab and Shrimp Cakes

  11
  

  Nappa cabbage-Pineapple salad with chili-lime aioli (D)
  

• Traditional Caesar Salad

  8

  Crispy pancetta and Parmigiano-Reggiano (G)

• Roasted beet, Arugula, Spiced Pecan and Goat Cheese Salad

  9

  Maple-ginger vinaigrette

• Buffalo Mozzarella and Vine ripened Tomato Salad

  10

  Aged balsamic, Extra virgin olive oil and arugula

• Prawn and Baby Spinach Salad

  15
  

  Avocado, cherry tomatoes, red onion and tortilla chips with Chipotle-Lime dressing
  

• Grilled Chicken breast and Romaine Salad

  15

  Artichoke hearts, cherry tomatoes, red onion, kalamata olives and feta with sun-dried tomato vinaigrette

Lunch Mains

All burgers and sandwiches are served on organic ciabatta.

• Organic Lamb Burger

  14
  

  Pistachio-mint pesto and brie with greens and roasted potatoes (D)

• Vegetarian Burger

  14

  Roasted red pepper, mushroom, soy with jalapeno jack and cilantro aioli served with roasted potatoes and greens

• Seafood Linguini

  16
  

  Littleneck clams, prawns, scallops in basil pesto with arugula and cherry tomatoes

• Green Curry Vegetable Stew

  14

  Rice noodles, okra, bok choy, eggplant, snap peas in coconut-lemongrass broth (VGD)

• Corn Pasta

  15
  

  Corn fusilli, ratatouille, arugula, feta with sun-dried tomato pesto (VGD)

• Smoked Chicken Club Sandwich

  14

  Avocado, crispy prosciutto, red onion, tomato, lettuce and ancho chili jam with roasted potatoes and greens

• Wild Coho Salmon (Ocean Wise)

  16
  

  Mediterranean Orzo salad, artichoke tapenade with yellow pepper veloute

• Wild Salmon Burger

  14
  

  Crisp iceburg lettuce, chipotle aioli, buttermilk dressed coleslaw served with roasted potatoes and greens

• Sides & Add-ons:

  Bacon – 2
  Mushrooms – 2
  Cheese – 2.5
  Pulled chicken – 3
  Two scallops – 3.5
  Three prawns – 3.5

• *V - Vegan G - Gluten Free D - Dairy Free