Bayside Lounge Menu

Steak-cut fries topped with creamy butter chicken, cheese curds and green onions.

Corn tortilla chips, beans, jalapeños, tomatoes, green onions and cheese. Served with sour cream, salsa and pico de gallo.

Chicken or cauliflower. Choose from our variety of flavours. Served with veggie sticks and blue cheese or ranch dip.

Chef's selection of meats & local artisan cheeses, olives, pickles, & grilled vegetables, sun-dried tomato spread, toasted bread & crackers.

Button Ribs tossed in garlic butter, scallions, sea salt and black pepper

10 butterfly breaded coconut prawns served with a cajun habernero mayo

Caramelized Onions and Horseradish mayo

Mixed greens, cucumber, tomato and onion with maple shallot vinaigrette.

Spring mix, arugula, oranges, roasted cherry tomatoes, pickled onions, roasted walnuts and orange vinaigrette.

Roasted Sweet Potatoes cooked in maple brown butter served over quinoa with an apple tahini vinaigrette and a cucumber tomato chop

Grilled chicken breast, smoked gouda, mango, lettuce, tomato, red onion, chipotle aioli on a brioche bun. Served with fries, yam fries, house or caesar salad.

Avocado, lettuce, tomato, red onion, pickle with lemon lime citrus tartar sauce on a brioche bun. Served with fries, yam fries, house or caesar salad.

Shredded iceberg lettuce, tomato, red onion & pickles, with jalapeño aioli on a brioche bun. Served with fries, yam fries, house or caesar salad.

Beer battered fresh basa, lemon & lime citrus tartar sauce, coleslaw, fries.

Creamy pesto alfredo sauce, grilled chicken breast topped with parmesan basil. With garlic bread.

Creamy butter chicken with thai rice topped with green onion. Served with naan.

Snap peas, carrots, onions, red peppers, and pineapple in a green curry coconut sauce topped with cilantro.

Citrus salsa, seasonal vegetables lemon herb quinoa.

Glazed carrots creamy garlic mashed potatoes.

Jack daniels peppercorn demi-glace, herb roasted potatoes seasonal vegetables.

Shanghai Noodles served with ground pork. Served with baby bok choy, yu choy, peanuts in a mirin-tahini sauce. *Substituting the pork makes the dish vegetarian, not vegan-friendly*

Bell peppers, onions, beef au jus and your choice of side.

Roasted Sweet Potatoes cooked in maple brown butter served over quinoa with an apple tahini vinaigrette and a cucumber tomato chop

Topped with fresh fruit dark chocolate sauce.