STARTERS ASIAN CALAMARI Sesame & Asian crusted calamari with a mandarin soy & wasabi mayo. ARTICHOKE AND BRIE Spinach & artichoke dip with melted brie, mozz & grilled pita. VENETIAN TOAST FLORENTINE Vine ripened tomatoes & spinach drizzled with garlic basil olive oil on toasted baguette with mozz. HAND-CUT SPICY FRIES Cut daily with our own blend of spices. Served with Cajun mayo. QUESADILL-EH! Canadian peameal, pears, candied walnuts, brie & cheddar toasted in a whole-wheat tortilla with a smokey garlic aioli.

SMOKED SALMON Tender Norwegian smoked salmon topped with red onions & capers served with peppercorn goat cheese crostini. SWEET POTATO FRITES Crisp sweet potatoes served with our blueberry dijonaise. HOMEMADE CRAB CAKES Lightly spiced homemade crab cakes served with our own spicy Thai peanut sauce. WINGS Maple-Jack, Hickory Medium, Spicy Thai Peanut, Red-Hot, Jerk, Cajun or With Attitude. Served with crudité & ask for our FAMOUS Blue Cheese Dip THE BEST DAMN NACHOS…PERIOD! Hand ground by Aztec priests multi-coloured tortilla chips, tomatoes, jalapenos, mozz & cheddar served with guac, salsa & sour cream.

SALADS THE CARDINI Crisp romaine leaves, homemade caesar dressing, seasoned croutons, bacon & shaved asiago. GARDEN GREENS Garden greens with our own mixed berry balsamic vinaigrette topped with red onions, tomatoes & parsnip crisps. SESAME SALMON Sesame crusted salmon with cukes, apples & red onion on greens with a mango-ginger vinaigrette.

THIS AIN’T YO MAMA’S FRUIT SALAD Fresh strawberries, kiwi,, red onions, almonds & goat cheese rondeurs on a bed spinach with a sweet poppy-seed vinaigrette. THE WARM SPINACH Baby spinach leaves topped with sautéed ’shrooms & prosciutto in a.honey balsamic vinaigrette. Finished with brie & candied walnuts

SANDWICHES NIGEL BENN’S AUNTIE’S JERK CHICKEN WRAP Jerk seasoned chicken breast with a mango salsa in a whole-wheat wrap. THE GREAT CANADIAN Chicken breast in a Maple-Jack BBQ sauce topped with ’shrooms, onions, peameal bacon and melted cheddar. THE BIGGEST, BADDEST BURGER A seasoned, 1/2lb homemade burger grilled to your liking... ’nuff said

CHICKEN PARM SANGWICH Parmesan breaded chicken breast with sautéed peppers, ‘shrooms & onions in marinara sauce topped with mozz on a toasted kaiser. VERY VEGGIE Grilled veggies with pesto infused mayo, wrapped in grilled flat bread. BBQ PULLED PORK Hand pulled pork in a sweet yet savoury BBQ sauce with grilled onions & peppers & Fried leeks on a toasted kaiser.

ENTREES PHAD THAI Fresh mixed vegetables in a sweet & spicy Asian sauce tossed with Eggs & rice noodles. SALMON CANADIANA Brown sugar crusted west coast salmon served with a pear, onion & walnut mélange over sweet potato mash. FISH AND CHIPS Great Lakes Lager battered fillets over hand cut fries & served with own tartar sauce. UNDER THE TUSCAN SUN Basil & balsamic glazed chicken over Penne tossed with prosciutto, shrooms, peppers, onions, artichokes & a roasted garlic infused olive oil. CURRY STIRFRY Medium spiced Indian style veggie curry served over rice pilaf & pappadums.

THE RED DEVIL Pulled pork with peppers & onions served on a potato rösti over campfire beans topped with smokey garlic aoili. THE BEEF WELLMAN Grilled flat iron steak with sautéed ‘shrooms & spinach rolled in puff pastry served with mash du jour, fried leeks & a Guinness reduction. THE MIXED GRILL Our seasonal mixed grill skewer, resting on a bed of roasted garlic mash, accompanied by our camp-fired beans & garden greens SEAFOOD FETTUCINE Shrimps, scallops & calamari in a lemon-dill cream topped with a tomato-caper salsa & finished with a smoked salmon rosette. THE GREAT STEAK A Montreal seasoned 10oz NY striploin in a caramel balsamic herb gastrique with mash du jour,‘shrroms, onions & grilled veggies.