All Day Menu

Please note at this time it’s a first come first served basis for all guests, reservations are not accepted.  Thank you.

APPYs, SOUPs and SALADs

CALAMARI — lightly breaded, with greek style seasonings, topped with red onions, on house made tzatziki sauce

COCONUT CURRY PRAWNS — on arugula

CRAB and BAY SHRIMP CAKES — 2 house made, panko encrusted rock crab and bay shrimp cakes on chipotle aioli and roasted red pepper coulis

RED STRIPE PRAWNS — sautéed in herbed garlic butter and white wine over arugula, with fresh baked focaccia bread 

SALT SPRING ISLAND MUSSELS and LITTLE NECK CLAMS — a full pound of shellfish simmered in miso broth with  nori, green onions and red chili; served with fresh baked focaccia bread 

CRAB and ARTICHOKE DIP — pacific rock crab, baked in a three-cheese blend with onion, garlic and artichoke hearts; served with house made tortilla chips and fresh focaccia bread

ROASTER WINGS — 1 pound of fresh crispy wings—chipotle bbq, honey garlic, coconut curry, honey hot, hot and spicy PB ’n J, lemon pepper or teriyaki

CHICKEN TENDERS — plum sauce, fries

YAM FRIES — chili lime aioli

RUMRUNNER FRIES — tossed with coriander, salt, pepper and
parmesan cheese; truffle aioli on the side

POUTINE – with bacon, dark matter gravy, green onion
– add AAA ground chuck

FRIES, side of

WILD SALMON, LOCAL LING COD and CORN CHOWDER with focaccia bread 

FRENCH ONION SOUP

TODAY’S CHEF MADE SOUP with focaccia bread

CAESAR SALAD – crisp romaine hearts, garlic croutons, pancetta bacon and shaved parmesan tossed in our creamy caesar dressing

HOUSE GREENS — tuscan lettuce, shredded carrot, cucumber, tomato, red cabbage, toasted pumpkin seeds and feta cheese – choice of dressing

SHRIMP and CRAB SALAD — bay shrimp, rock crab, hard boiled egg,
blue cheese, smoked bacon, tomato and cucumber on artisan greens

Salad Add-Ons:  grilled cajun chicken, grilled salmon, sautéed garlic tiger shrimp

Choice of: DRESSINGS — herb and orange, maple balsamic, blue cheese, ranch, italian
DIP CHOICES  — chili lime aioli, lemon aioli, mayo, pesto aioli, tartar, bbq    

NACHOS  —for two or more – tortilla chips layered with plenty of cheese, baked with black olives, diced tomato, jalapenos and green onions; served with a side of salsa;
Nachos Add-Ons:  sour cream, guacamole, ground chuck, free range chicken breast
     

MAINs

served with your choice of Fries, a Cup of Today’s Soup, or Salad Greens*

BATTERED LOCAL COD !GLUTEN FREE! with house tartar sauce and coleslaw

BATTERED HADDOCK FILET !GLUTEN FREE! with house tartar sauce and coleslaw

CRAB and SHRIMP CROISSANT – rock crab, bay shrimp and tarragon, lemon aioli, lettuce and tomato on a fresh toasted croissant

HADDOCK WRAP — fresh chili herb blackening spiced local haddock filet, mango, chili lime aioli, lettuce, tomato, and crisp coleslaw wrapped in a grilled flour tortilla

CHICKEN POT PIE – creamy chicken, peas and vegetables topped with delicate puffed pastry

GUINNESS POT PIE – steak and mushrooms, topped with delicate puffed pastry

CHICKEN CAESAR WRAP — local free range chicken breast, crisp romaine hearts, shaved parmesan crumble and garlic Caesar dressing wrapped in a grilled flour tortilla

MONTREAL SMOKED BRISKET—the real deal! – on grilled marble rye with grainy dijon, swiss cheese, house coleslaw, and a garlic pickle   

PESTO YAM WRAP – pesto aioli, fried yam, lettuce, tomato, cucumber, onion and peppers wrapped in a grilled flour tortilla          

BOOTLEGGER BURGERs – served on a toasted brioche bun with jalapeño onion rings, amber ale aged cheddar, chili lime aioli, tomato, lettuce and a dill pickle spear

    AAA GROUND CHUCK   
    NATURAL CHICKEN BREAST  BURGER
    BLACK BEAN VEGGIE BURGER

FISH HOOK BURGERs— served on a toasted brioche bun with house remoulade, tomato, lettuce and  a dill pickle spear

    SOCKEYE SALMON FILET    
    BLACKENED HADDOCK with mango salsa

Burger Toppings and Add-Ons: Aged Cheddar, Swiss, or American Cheese Sautéed Onions & Peppers or Sautéed Mushrooms, Red Barn Bacon

*Sub a Gluten Free Bun *Sub Rumrunner Fries, Chowder, or Yam Fries with chipotle aioli *Sub Onion Rings

CHORIZO SEAFOOD CIOPINO —salt spring island mussels, japanese little neck clams, chorizo, haddock and red stripe prawns sautéed in our mediterranean tomato ragu, garnished with fresh basil and served with fresh baked focaccia

SEAFOOD THAI CURRY – thai inspired coconut curry sauce, simmered with haddock, red stripe prawns, edamame beans, tomato, fresh basil and udon noodles, served with fresh focaccia bread

STEAK SANDWICH – flame grilled AAA angus striploin, garlic focaccia and sautéed mushrooms

After 5pm:
BARON OF BEEF – tender, slow roasted roast beek, yorkshire pudding, pan gravy, today’s potato and season vegetables