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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

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