Lunch

Appetizers

BEET CHIPS v g16

Rosemary and sea salt beet chips served with a house made goat cheese ranch dipping sauce. Add an extra side of goat cheese ranch for $4.

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 BITES16

Lightly crusted pickerel bites tossed with pickled shishito and red peppers, red onions topped with our spicy aioli and a fresh lemon wedge.

BRUSSELS SPROUTS v g16

Crispy brussels sprouts and potatoes tossed in a Maple sambal sauce, topped with crumbled goat cheese, dried cranberries and a fresh squeeze of lemon.

SQUASH GOAT CHEESE DIP g14

A sizzling skillet of Oak Knoll Farm's squash, goat cheese and spices, topped with toasted pumpkin seeds and flatbread for dipping. Great for sharing! Add an extra flatbread for $5.

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.

WARM SQUASH AND KALE SALAD v gS 9/ L 13

Kale tossed with our walnut shallot vinaigrette, topped with dried cranberries, warm roasted squash and toasted pumpkin seeds.

WATERMELON SALAD v gS 10/L 14

Mixed greens, watermelon, feta and toasted pumpkin seeds with our Prairie Oils and vinegar flavours of cranberry pear and blanquetta olive oil.

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.

OAK KNOLL POUTINE16

Slow roasted Oak Knoll Farm's pulled pork and chicken gravy, Bothwell cheese curds served on our house cut fries.

PINERIDGE PROTEIN BOWL v g18

Boost your day with fresh flavours of quinoa, black beans, tomatoes, cucumber, arugula, crispy tofu, and feta with a cilantro lime yogurt sauce.

BREAKFAST CROISSANT g15

A butter croissant piled high with two fried Nature’s Farm eggs, arugula, tomatoes, cheddar cheese, garlic aioli, and bacon. Served with house cut fries.

THE BURGER g18

A grass fed beef & pork patty topped bacon jam, crispy onions, arugula, Monterey Jack cheese and red pepper aioli. Served with house cut fries.

CRISPY CHICKEN SANDWICH18

Crispy buttermilk battered chicken thigh on a ciabatta bun with jalepeno pesto, arugula, pickled red onions and cheddar cheese. Served with house cut fries.

BEER BATTER FISH & CHIPSS 16 / L 20

Fresh, crispy beer battered Manitoba pickerel, 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.