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BEAR BISTRO Potted food served with tartines dijon cornichons 8 per item artichoke mushroom conserva trio of marinated olives chicken apricot rillette kohlrabi apple r moulade roasted beet red onion preserve feta black olivade fingerling potato jalapeno escabeche tomato fennel pinenut sofrito smoked salmon rillette cedar maple pork rillette Plates Steak frites marinated flank steak with b arnaise butter caramelized onions with pommes frites 20 48 hour braised pork cheek banh mi baguette pickled carrot daikon sesame seed chili lime mayo with a cucumber cashew herb salad kaffir lime vinaigrette 18 Bolter Farm beef burger pork belly aged cheddar tomato pickle lettuce pickled onion aioli ketchup with pommes frites 18

Panko crusted chicken sandwich smoked honey glaze kohlrabi and apple slaw with charred corn and calabrian chili succotash 17 Panzanella nicoise salad with cherry tomatoes artichokes fingerling potatoes soft boiled egg garden peas or beans caperberries dijon aioli tapenade pesto 16 Soba noodles chilled with cucumber bean sprouts radish choy crushed peanuts coriander leaf crispy chili garlic ponzu sauce 16 Focaccia flatbread tomato fennel sofrito baba ganoush kennebec potato arugula aged sherry vinegar pecorino 15 Farmers market pasta fresh cavatelli local produce chef inspired 17

Desserts banana split smoked vanilla ice cream pineapple star anise compote amaretto confit cherries dark chocolate coulis salted peanut praline chantilly 13 cr me br l e and cookie 12 pastry chef s creation inspiration from the market 13 ice cream or sorbet with fresh fruit and cookie 5 scoop classic Canadian pastries Island Lake style Lodge Louis Island Flakie Caramel Eh 6 each

Kid s Menu grilled cheese 8 kid s burger 10 flatbread pizza 10 panko crusted chicken fingers 8 baked mac n cheese 10 Kids Desserts banana split vanilla ice cream banana berries chantilly chocolate coulis sprinkles 6 ice cream or sorbetto 4 lodge made jello chantilly 3 fresh fruit cup 5