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 lightly breaded and fried; served with greens, onion marmalade and croutes
cheese & charcuterie15
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
butterleaf & blue cheese salad10
butterleaf lettuce with blue cheese-black garlic dressing, pancetta & toasted pecans
smoked trout & Asian pear salad12
with walnuts and shaved pecorino cheese over curly endive tossed in apple cider vinaigrette
warm chevre & pear salad13
wine poached pear with warm fresh goat cheese, toasted hazelnuts and 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 sandwich14
house cured corned beef, Swiss cheese, sauerkraut and Russian dressing on seared Reality Kitchen marbled rye bread
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
lamb shawarma17
Cattail Creek lamb shoulder braised with mirepoix vegetables, olive oil, garlic, coriander, cumin, turmeric & cinnamon; served with saffron rice & cucumber-yogurt salad
beef shortribs18
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.