Menu Feb 24 – 28th

SOUP   $11/32oz 
Beef Barley


1. BEEF & CHORIZO COTTAGE PIE.   $15   GF DF
Ground Alberta beef and chorizo topped with baked sweet potato mash, sautéed sweet corn and zucchini. An ode to the Southwest Mtn Fire style!
 
2. MOROCCAN PORK.   $15   GF DF
Dry rubbed with my Moroccan spice blend then roasted for a few hours with chunky carrot, potato, apricot and lemons then finished with pickled red onion, roasted Kalamata olives and garlic.

3. BRUSCHETTA CHICKEN.   $15   GF
Seared 6oz chicken breast topped with a zesty mix of tomato, onion, fresh basil and aged balsamic, roasted red pepper, broccoli and golden rice.

 4. BAKED SAUSAGE RIGATONI.   $15 
Chunks of sausage and roasted mushrooms tossed with green peas, red peppers and rigatoni in a savory garlic tomato sauce, topped with mozzarella and parmesan.

5. SWEET POTATO & BLACK BEAN SLIDERS.   $15   GF DF V
These are spicy little numbers with a cooling avocado cilantro sauce and roasted vegetable quinoa salad.

6. ROASTED MUSHROOM WELLINGTON.   $15   VG
Roasted mushrooms and spinach wrapped in puff pastry topped with caramelized onion, sautéed green peas and garlic broccoli on the side.

SWEET OFFERING.   $7
Apple Crisp