• Soup + Salad


  • 14 50
    Feature Soup, BUR

    seasonal ingredients, classic influences and a little imagination, we’d love to tell you all about it

  • 14 50
    Butternut Squash, CAN

    smooth squash purée with warm spices and sweet maple syrup, finished with toasted hazelnuts

  • 14 50
    Straight Up Tomato, GBR

    red wine simmered tomato and garlic, drizzled with extra virgin olive oil

  • 14 50
    Grand Maman’s Split Pea, PQ

    French Canadian yellow split pea soup with tender ham and a touch of maple syrup

  • 15
    Chicken Harira, MAR

    tomato, vegetables and chickpeas with North African aromatic spices, finished with fresh mint

  • 15
    Sunset Corn and Chicken, NM

    corn, free run chicken and light cream spiked with Chipotle and cumin, finished with crema fresca and cilantro

  • 15
    Crab Bisque, FRA

    smooth crab and red pepper cream bisque scented with fennel, finished with chopped parsley

  • Sandwiches

  • 15 50
    El Cubano, CUB

    braised pulled pork, spicy Capicollo ham and mixed cheese on house bread with a grainy mustard and garlic pickle relish

  • 15 50
    Lamb Chimichurri, ARG

    braised pulled lamb on Ciabatta baguette with Chèvre spread, greens, cucumber and a mint Chimichurri drizzle

  • 15 50
    Tastiest Chicken, USA

    roasted free run chicken, bacon, Brie and diced apple with onion jam and Dijon mayonnaise, served open faced on toasted house baguette

  • 15 50
    Vegiterranean, MED

    hummus, roasted peppers and artichoke, tomato, spinach, basil and Feta, finished with a balsamic reduction, served on house baguette

  • 15 50
    Gooey Cheese Grillers, GBR

    two grilled, angle cut, house baguette sandwiches with melted Mozzarella, Gruyere, Emmenthal and white Cheddar

  • 15 50
    Dos Diablos, BUR

    two grilled house baguette sandwiches with creamy melted white Cheddar, chunks of spicy Chorizo, red onion and roasted red pepper

  • 18
    After School Special

    select any Soup and pair it with the Sandwich of your choice

  • Side Salads

  • 6
    Kale + Quinoa, BUR

    red quinoa, kale, cucumber, cauliflower, pumpkin seeds, dried cranberries
    and red onion, tossed with lemon and extra virgin olive oil

  • 6
    The Spinach Salad, NLD

    spinach with cut apple, red onion, bacon and Feta, finished with a bacon thyme vinaigrette

  • 6
    Caesar Salad, MEX

    with bistro made dressing, fresh Parmesan Reggiano and crunchy croutons

  • 6
    Bistro Salad, BUR

    simple mixed lettuces with cucumber and baby tomatoes, tossed in our cookhouse vinaigrette