Lunch
Served from 11am to 5pm
Appetizers
BEET CHIPS v g16
Rosemary and sea salt beet chips served with a house made goat cheese ranch dipping sauce.
MUSHROOM PEROGIES14
House made perogies with a mushroom, herb and feta filling, served over cucumbers. Topped with caramelized onions and a dill cream sauce.
FISH TACOS14
Lightly crusted pickerel bites with a pineapple slaw and chimmichuri. Served in a soft flour tortilla.
CAULIFLOWER TACOS v g13
Crispy battered curry cauliflower bites with pico de gallo and avocado crema. Served in a soft flour tortilla.
MARKET FLATBREAD14
A freshly made flat bread topped with sundried tomato pesto, broccoli, pickled eggplant, bacon, mozzarella, parmesan & arugula.
Soups and Salads
PINERIDGE SALAD gS 9/L 13
Mixed artisan greens, apples, candied pecans and smoked gouda cheese tossed in a maple dijon vinaigrette.
BEET SALAD v gS 11/L 15
Roasted beets, goat cheese, fresh orange segments, radish, walnuts, arugula & mixed greens in a haskap citrus vinaigrette.
THAI BEEF NOODLE SALAD g18
Stir fry beef in chili ginger marinade with sesame marinated rice noodles, cherry tomatoes, cucumber, fresh cilantro, basil, mint and a chili lime vinaigrette.
WATERMELON SALAD v gS 10/L 14
Mixed greens, watermelon, feta and toasted pumpkin seeds in a basil mint vinaigrette.
SOUP OF THE DAY8
Made daily with fresh seasonal vegetables, herbs and local meats. Served with fresh focaccia bread.
Mains
THE PBB v g16
Our plant based burger starts with a mushroom, chickpea and cauliflower patty. Then we top it with house made tomato jam, pickled vegetables, vegan mayo and arugula for the best meatless burger around. Served with house cut fries.
CRISPY CHICKEN SANDWICH18
Crispy buttermilk battered chicken thigh on a ciabatta bun with jalapeno pesto, arugula, pickled red onions and cheddar cheese. Served with house cut fries.
OAK KNOLL BAHN MI16
Slow roasted Oak Knoll Farm's pulled pork and braised pork belly on a ciabatta bun with pickled carrots and jalepenos and a peanut cilantro sauce. Served with house cut fries.
BREAKFAST CROISSANT15
A butter croissant piled high with two fried Nature’s Farm eggs, spinach, tomatoes, cheddar cheese, garlic aioli, and bacon. Served with house cut fries.
THE BURGER g18
A grass fed beef & pork patty topped with house made pickles, lettuce, tomato and house special sauce. Served with house cut fries.
BEER BATTER FISH & CHIPSS 16 / L 20
Fresh crispy Manitoba pickerel battered with Little Brown Jug 1919 Ale and served with tartar sauce, coleslaw, and house cut fries.
QUICHE OF THE DAY16
Made fresh daily with local eggs from Nature’s Farm. Served with your choice of a small Pineridge salad or a bowl of our soup of the day.
V Vegan or option available
g Gluten-friendly or option available
*Please let your server know of any allergies*