LUNCH
snacks
SMOKED SALT AND MALT VINEGAR CHIPS (V) 7
With Onion Herb Dip
SWEET POTATO FRIES (GF) 9
Parmesan | Garlic | Sask Grainy Mustard Aioli
Spaetzle 14.5
Dill Cream | Double Smoked Bacon | Creamed Baby Spinach | Sweet and Sour Dill Oil
PORK RIBS 14.5
Pork Dry Ribs | Garlic Molasses Sauce | Sesame Scallion Dip
MISO MAPLE CHICKEN WINGS 16.5
LB Distillers Gin and Sour Cherry Sticky Sauce
BRUSSELS SPROUTS (GF) (V) 12
Lemon | Parmesan | True North Sunflower Greens
CHARCUTERIE BOARD (Serves Two) 22
Local Cured Meats from The Cure | Local and Canadian Cheeses |Pickled and Marinated Vegetables | House Preserves
GOAT CHEESE SPREAD (V) 16
Whipped Goat and Cream Cheese | Truffle Manchego | Fig Onion Jam | Lavash
FRIED SQUID 18
Charred Eggplant Dip | Grilled Radicchio | Peperonata | Roast Cauliflower | Fried Artichoke | Fresh Herb
NOTICE : Consuming raw or undercooked meats, poultry, and eggs, may increase your risk of foodborne illness.
soup and salad
SASK RED LENTIL SOUP (V) 6.5
AROMA BAKED FRENCH ONION SOUP 8.5
CAESAR SALAD 16.5 TAPAS SIZE 7.5
Romaine | Kale | Toasted Pumpkin Seeds | Granny Smith Apple | Double Smoked Bacon | Garlic Croutons | Grana Padano | House Garlic Buttermilk Dressing
SWEET BEET AND FIG SALAD (GF) 16.5 TAPAS SIZE 7.5
Sweet Roasted Beets | Red Wine Poached Figs | Artisan Greens | Toasted Almonds | Radish | Pickled Red Onion | Goat Cheese | Red Wine Balsamic Vinaigrette
CHICKPEA SALAD (GF) 16.5
Cucumbers | Red Onion | Feta | Tomato | Cauliflower | Cilantro | Kale | Arugula | Toasted Coriander Lemon Dressing | Three Farmers Crispy Chickpeas
MIXED BABY GREENS (GF) 15.5 TAPAS SIZE 7.5
Shaved Vegetables | Grape Tomatoes | House Spiced Seed Blend | Honey Balsamic Vinaigrette
SMOKED CHICKEN COBB SALAD (GF) 22
Mixed Baby Green Salad | Pine View Farms Smoked Chicken | Aged Cheddar | Free Range Soft Boiled Egg | Honey Balsamic or Green Goddess Dressing
Citrus Thyme Roast Chicken Breast 7 | Roast Lake Diefenbaker Trout 8
pizza
MARGHERITA (V) 16.5
Fire roasted Tomato | Basil | Baby Mozzarella Cheese
MEAT AND MUSHROOM 17
Peppered Salami | Spiced Ham | Bacon | Mushrooms | Tomato Basil Sauce | Mozzarella Cheese
PIG & FIG 17
Double Smoked Bacon | Sweet Figs | Caramelized Onion | Tomato Basil Sauce | Mozzarella Cheese
BIG ISLAND 17
Spiced Ham | Chili Marinated Pineapple | Tomato Basil Sauce | Mozzarella Cheese
FORNO INFERNO 17
Caliente Salami | Capicola Ham | Jalapeno | Banana Peppers | Chili Oil | Tomato Basil Sauce | Mozzarella Cheese
WILD MUSHROOM AND BLACK GARLIC (V) 17
Saskatchewan Wild Mushrooms | Garlic Scape | Artichoke | Black Garlic Béchamel | Mozzarella Cheese
sandwiches
All Sandwiches are served with your choice of herb fries, house green salad or Sask red lentil soup.
TURKEY CLUB 18.5
Roast Turkey Breast | Cherry Bacon | Aged White Cheddar | Vine Tomato | Butter Lettuce | Mayo | Longonberry Preserve | Grilled Baguette
MONTREAL SMOKED MEAT SANDWICH 18.5
Earthbound Bakery Caraway Dark Rye | House Smoked Pickled Beef Flat | Russian Dressing | Swiss Cheese | Sauerkraut
OPEN FACED SANDWICH 19
Prosciutto | Asparagus | Confit Tomato | Walnut | Cream Cheese | Fresh Basil | Eathbound Sourdough
CHIMMICHURRI CHICKEN SANDWICH 18.5
Burnt Citrus Aioli | Confit Tomato | Roast Shallot | Arugula | Balsamic Glaze | Flaxseed Bun
BARBECUE BRASIED PORK SANDWICH 19
Gooseberry and Peach Chutney | Fennel Sauerkraut | House Milk Bun
VEGGIE BURGER (V) 18
Chickpea Burger | Avocado Tomatillo Salsa | Harissa Aioli | Flaxseed Bun
Add Aged Cheddar | 1
CACTUS HIGHLANDS BEEF BURGER 20
80z Beef Chuck Burger | Bourbon Barbecue Sauce | Artisan Lettuce | Tomato | Red Onion | Aged Cheddar | Horseradish Aioli or Chipotle Aioli
Add Cherry Smoked Bacon | 3
Add Sauteed Wild Mushrooms | 2.5
STERLING FLAT IRON STEAK SANDWICH 22
5 oz Flat Iron | Smoky Mountain Spice | Wild Mushrooms | Garlic Baguette | Beef Jus
lunch entrees
FISH AND CHIPS 16
Tempura Northern Pike | House Sea Salt and Malt Vinegar Chips | Citrus Remoulade | Pickled Vegetables
TAGLIATELLE AND MEATBALLS 21
House Beef and Pork Meatballs | Rich Tomato Sauce | White Truffle Crème Fraiche | Garlic Baguette
FORNO BAKED DIEFENBAKER TROUT 19
Burnt Citrus Aioli | Mediterranean Couscous Salad | Salt Baked Beets | Wilted Spinach
MISO CARBONARA 23
Spaghetti | Cured Pork Belly | Scallion | Grand Padano and Miso Cream | Garlic Baguette
BARBECUE CHICKEN BOWL 26
Honey Barbecue Teriyaki Chicken | Stir Fry Vegetables | Steamed Rice | Gouchujang Aioli
vegetarian selections
WILD MUSHROOM AND BLACK GARLIC PIZZA (V) 17
Saskatchewan Wild Mushrooms and Black Garlic Scape | Artichoke | Black Garlic Bechamel | Mozzarella
MARGHERTITA PIZZA 16.5
Fire Roasted Tomato and Baby Mozzarella Cheese | Fresh Basil
SMOKED TOMATO, TOFU AND LENTIL SHAKSHUKA 20
Braised Egg in Smoked Tomato Roast Vegetable Sauce | Fresh Cheese Lentils | True North Microgreens
WILD MUSHROOM AND GARLIC SCAPE RISOTTO (V) 20
Braised Arborio Rice | Saskatchewan Wild Mushrooms | Garlic Scapes
dessert
DARK CHOCOLATE RED WINE FUDGE CAKE 10
Stewed Gooseberry | Orange | Passion Fruit | Caramel
SOUR CHERRY 10
White Chocolate Cheesecake Pave | Sour Cherry Gel | Citrus | Wild Flower | White Chocolate Discs
BAKED APPLE GALETTE 10
Vanilla Bean Ice Cream | Rum Caramel | Almond Oat Crumble
LONDON FOG CREME BRULEE 10
Vanilla Bean Lavender | Tanka Bean Meringue
*Groups of 8 or more will have an automatic 20% gratuity added to their bill*
Our Associates will be pleased to accommodate any special meal requirements.
NOTICE: Consuming raw or undercooked meats, poultry, and eggs, may increase your risk of foodborne illness.