BVR MAC ‘N’ CHEESE 16
Three cheese sauce, double smoked bacon, hot sauce, topped with parmesan bread crumbs
STUFFED CHICKEN SUPREME 26
Pan roasted chicken breast, with spinach and feta filling, maple-rye jus, garlic mashed potatoes, seasonal vegetables
ATLANTIC SALMON 22
Pistachio crusted salmon, with maple soy butter glaze, on sautéed spinach and quinoa pilaf
CANADIANA BURGER 17
Grilled 6 oz beef burger, maple lackered peameal bacon, maple smoked cheddar, on a brioche style bun, with arugula, tomato, and aioli, served with duck fat fries
VEGGIE BURGER 16
6 oz. “Beyond Meat” patty, maple smoked cheddar, arugula, tomato, aioli, on a brioche style bun, with canola french fries
BISON BOLOGNESE 18
Penne noodles, braised bison and beef tomato sauce, grated parmesan cheese
** Substitute veggie ground to make it vegetarian- friendly**
BRAISED BEEF SHORT RIB 27
Herb and red win e braised, with garlic mashed potato and seasonal vegetables
WILD RICE AND MUSHROOM RISOTTO 19
Roasted mushrooms, Arborio, and wild rice, with parmesan cheese
FISH AND CHIPS 18
Beer battered wild caught cod, duck fat fries, BVR Ketchup, tartar sauce
BACON WRAPPED MEATLOAF 18
Served on garlic mashed potatoes, seasonal vegetables, house made barbecue sauce, fried onion gravy
WILD BOAR TOURTIERE 19
Quebecois meat pie, in flaky pastry, seasonal vegetables, jus, and BVR Ketchup
STEAK DU JOUR (MARKET PRICE)
Chef’s choice cut of Canadian Beef, ask server for details
SIDES
Roasted Mushrooms $7
Crispy Fried Brussel Sprouts $6
Green Bean Almond in e $7