| STARTERS, SHARE PLATES, SOUPS & SALADS | |
| CALAMARI — lightly breaded, greek style seasonings, red onions, on tzatziki sauce | 15 |
| JUMBO SHRIMP — red stripe prawns sautéed with herbed garlic butter and chardonnay, on wilted baby spinach, served with fresh baked focaccia bread | 17 |
| CRAB and BAY SHRIMP CAKES — 2 house made, panko encrusted rock crab and bay shrimp cakes on chipotle lime aioli and roasted red pepper coulis | 16 |
| SALT SPRING ISLAND MUSSELS and LITTLE NECK CLAMS steamed in a spicy harissa tomato broth, served with fresh baked bread | 17 |
| ROASTER CHICKEN WINGS — bbq, hot, lemon pepper, parmesan butter, salt ‘n pepper, spicy PB ‘n J, spicy curry, teriyaki | 15 |
| SLIDERS — one bbq beef, one grilled chicken, one salmon | 15 |
| ARTICHOKE and SPINACH DIP — baked withswiss and parmesan cheese, served with fresh tortilla chips and house baked focaccia bread | 14 |
| FLAT BREAD APPY grilled flat bread with hummus, roast garlic aioli and olive tapenade for dipping | 13 |
| YAM FRIES — chipotle aioli | 8 |
| RUMRUNNER FRIES — tossed with coriander, salt, pepper and parmesan cheese; truffle aioli on the side | 8 |
| WILD SALMON and CORN CHOWDER | |
| Cup | 8 |
| Bowl, with focaccia bread | 9.75 |
| TODAY’S CHEF MADE SOUP | |
| Cup | 6.5 |
| Bowl, with focaccia bread | 8.25 |
| BAKED ONION SOUP— herb crostini, swiss and parmesan cheese | 9 |
| add a small CAESAR SALAD to any soup order | 7.5 |
| add a small GREEN SALAD to any soup order | 6.25 |
| ASIAN TIGER SHRIMP SALAD — sesame chili stir fried red stripe jumbo shrimp, cashews and vegetables on tahini drizzled romaine, crisp wonton strips | 20 |
| SHRIMP and CRAB SALAD—bay shrimp, rock crab, avocado, blue cheese, hard boiled egg, smoked bacon, tomato and cucumber on artisan greens | 20 |
| CAESAR SALAD— hearts of romaine, , house croutons, bacon and shaved parmesan, roasted garlic caesar dressing | 14 |
| SALAD GREENS — a mix of fresh assorted greens, crisp vegetables, pumpkin seeds and your choice of dressing | 11 |
| SPINACH SALAD — hard-boiled egg, crisp apple, bacon, pecans and red onion | 15 |
| DRESSINGS— herb and orange, maple balsamic, roasted red pepper and feta, blue cheese, ranch, french, italian, thousand island | |
| ADD – Grilled Chicken, Sautéed Tiger Shrimp, Grilled Salmon or Bay Shrimp |
10 |
| NACHOS — for two or more — after 2:30 pm | 19.75 |
| tortilla chips layered with plenty of cheese then baked with black olives, diced tomato, jalapeños and green onions; served with a side of salsa add sour cream 2.5 — add guacamole 2.5 — add beef 7 |
|
| Dressings — herb and orange, maple balsamic, blue cheese, ranch, french, italian thousand island – extra dressing each | 1 |
| Sauces — chipotle aioli, mayo, dijon aioli, truffle aioli, tzatziki – extra sauce each | 1 |
| ENTRÉES | |
| CIOPPINO — for the seafood lover — Snapper, Little Neck Clams, Jumbo Shrimp, Salt Spring Island Mussels, Pacific Halibut and Wild Sockeye Salmon simmered in a vegetable fennel tomato broth | 28 |
| CURRY — just hot enough — HALIBUT, SOCKEYE SALMON and JUMBO RED SHRIMP simmered in piquant spiced red coconut curry with edamame beans, fresh tomaotoes, udon noodles and fresh basil; side of fresh baked bread | 24 |
| SANDWICHES AND POT PIES | |
| with your choice of Fries, a Cup of Today’s Soup, or Salad Greens* | |
| HADDOCK WRAP — fresh chili herb blackening spiced local haddock filet, chili lime aioli, fresh avocado, tomato, and crisp coleslaw wrapped in a grilled soft tortilla shell | 19 |
| CHICKEN POT PIE — with tender pieces of mixed vegetables simmered in a creamy sauce, baked under golden puff pastry |
19 |
| STEAK, GUINNESS and MUSHROOM POT PIE — in a savory gravy |
19 |
| MONTREAL SMOKED BRISKET — the real deal! — on grilled marble rye with grainy dijon, swiss cheese, house coleslaw and a garlic pickle | 18 |
| NEW YORK STEAK – grilled AAA Angus Steak, on grilled focaccia bread, topped with sautéed mushrooms | 28 |
| BATTERED SEAFOOD !is GLUTEN FREE! | |
| with house tartar sauce, cole slaw and your choice of Fries, a Cup of Today’s Soup, or Salad Greens* | |
| WEST COAST HALIBUT FILET 6 oz piece 26 / 3 oz piece | 22 |
| LONG LINE CAUGHT COD FILET 6 oz piece 22 / 3 oz piece | 18 |
| BURGERS | |
| with your choice of Fries, a Cup of Today’s Soup, or Salad Greens* | |
| AAA ANGUS GROUND CHUCK or GRILLED NATURAL CHICKEN BREAST grilled, on a toasted brioche bun with grainy dijon aioli, tomato, lettuce and a dill pickle spear | 17 |
| WILD SOCKEYE SALMON FILET or WEST COAST HALIBUT FILET pan roasted, on a toasted brioche bun with house remoulade, tomato, lettuce and a dill pickle spear | 19 |
| GRILLED HOUSE MADE BLACK BEAN VEGGIE PATTY on a toasted brioche bun with chipotle aioli, tomato, lettuce and a dill pickle spear |
16 |
| TOPPINGS — Aged Cheddar, Apple Wood Smoked Cheddar, Swiss Cheese or Mushroom Sauté | 1.5 |
| Red Barn Bacon | 2.5 |
| *Sub Chowder, Caesar Salad or Yam Fries with chipotle aioli | 2.5 |
| *Sub Baked Onion Soup | 6 |
| *Sub a Gluten Free Bun on any Burger or Sandwich for | 2.5 |
| AND THERE IS MORE TO OUR MENU …. | |
| GO TO LUNCH and DINNER FEATURES PAGES for more choices |
