entrees

BRAISED PORK SHOULDER • 33 | wild mushroom cream sauce, squash purée, seared broccolini

12oz RIBEYE • 58 | peppercorn demi, salsa verde, seared broccolini, crispy potatoes

RED CURRY SABLEFISH • 39 | thai red curry, coconut rice, bok choi

MAC N CHEESE • 25 | maple gochugaru bacon jam, boursin, smoked gouda, gorgonzola herb sauce, parmesan gremolata

WILD CIDER RICE BOWL • 26 | garden veg, sesame slaw, scallions, sweet & spicy sauce, roasted red pepper aioli, choice of:

Fried Chicken | Crispy Prawns | Soya Nova Tofu (V)

CHEF’S PASTA • MP | (No GFO)

HANDHELDS

sub gluten-free bun • 3
half chips & half salad • 3.5

CRISPY CHICKEN BURGER • 24 | lemon sumac aioli, sesame slaw, pickled onion, sweet & spicy sauce, sesame bun / served with side salad or kettle chips (GFO)

BLUE CHEESE STEAK SANDWICH • 30 | beef tenderloin, stilton cheese, smoked gouda, caramelized onion, roasted red pepper aioli, ciabatta / served with side salad or kettle chips (GFO)

VEGGIE BURGER • 23 | organic house-made black bean patty, smoked cheddar, calamansi caper aioli, lettuce, salt spring kitchen co. spicy tomato jam, red onion / served with side salad or kettle chips (GFO)

FEATURE SANDWICH • MP | available until 5pm every day