lunch

starters
soup du jourcup 6 bowl 8
French onion soup 9
a classic done our way

poutine14
fries with duck confit, cheese curds and duck demi sauce
mejillones veracruzana*16
mussels steamed with white wine, tomato, capers, raisins and olives
chevre frites7 (double cheers 12)
fresh goat cheese with sundried tomatoes and herbs, lightly breaded and fried; served with greens, onion marmalade and croutes
cheese & charcuterie
15
assorted cheeses, pates, & terrines with crackers, dried fruit, nuts or other fun stuff

salads
add a grilled chicken breast to a salad for 5
the house6
organic mixed greens, choice of dressing
caesar salad10
chopped romaine with radicchio tossed in ceasar dressing, topped with parmesan and toasted garlic croutons
smoked trout & Asian pear salad12
with walnuts and shaved pecorino cheese over curly endive tossed in apple cider vinaigrette

pear & blue cheese salad13
wine poached pear with blue cheese, toasted hazelnut sand mixed greens in dried fig dressing
tabbouleh salad12
bulger wheat tossed with lemon, olive oil, herbs, fennel and radicchio; topped with shaved radish and feta 

soup n salad9
the house salad with a cup of soup and a bit of bread

sandwich-ish
all sandwiches come with fries, sub soup or salad for $2
Monte Cristo hand pie14
ham, turkey, Havarti, Dijon mustard and cranberry relish in puff pastry  
reuben sliders14
house cured corned beef meatballs, sauerkraut and Russian dressing on Reality Kitchen slider
rye burger*14
R&R ranch beef grilled and served on a Reality Kitchen brioche bun with a changing selection of condiments

mains
pasta of the day14
ask your server about today’s selection
Moroccan lamb tagine17
Cattail Creek lamb shoulder braised with apricots, onions and north African spices; served with minted couscous and roasted vegetables
beef shortribs15
braised with red wine, herbs & fermented chile paste; served with creamy polenta and braised greens
catch of the day*
18
ask your server about today’s selection
vegetarian risotto(add 5 prawns $5) 13

arborio rice sauteed with white wine, garlic, shallots & fall vegetables

chef de cuisine Dustin Payne
sous-chef Amanda Gefre

we have moved to a gratuity free model of service, please read about it here
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. They may also increase your risk of enjoying your food.