DOCKSIDE RESTAURANT

BRUNCH MENU

WEEKEND BRUNCH: 11 AM TO 2:30 PM

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LIGHTER START

THE TOAST | 21
SLICED AVOCADO ON A FRESH & HOUSE-MADE SEEDED MULTIGRAIN TOAST
AVOCADO, ESPELETTE, GEM TOMATO, ALFALFA SPROUTS, CRISPY SHALLOTS, SEEDED MULTIGRAIN BREAD

THE BELGIAN | 24
FRESH OFF THE PRESS, MADE TO ORDER BELGIAN-STYLE WAFFLE
SASKATOON BERRY COMPOTE. MAPLE SYRUP

THE LYONNAISE | 24
A CLASSIC FRENCH SALAD WITH CRISPY PORK BELLY & WARM VINAIGRETTE
HOUSE-CURED PORK BELLY LARDONS, ARUGULA, FRISÉE, WARM SHALLOT VINAIGRETTE TWO POACHED EGGS, ARTISANAL SOURDOUGH

THE NIÇOISE | 34
A TASTE FROM THE SOUTH OF FRANCE
RARE-SEARED & CONFIT ALBACORE TUNA, POTATO, RADISH, GREEN BEANS, NIÇOISE OLIVES SIX MINUTE EGG, MUSTARD VINAIGRETTE

THE DUCK & COVER | 32
YARROW MEADOWS DUCK LEG, LIGHTLY COVERED IN SALT & SPICES, SLOW COOKED IN IT’S OWN FAT
POTATO RÖSTI, BACON, FRISÉE, HORSERADISH AIOLI


CLASSICS & EGGS

THE BREKKIE | 24
A GO-TO MORNING ESSENTIAL
LOCAL FREE-RANGE EGGS ANY STYLE, CHOICE OF FRASER VALLEY PORK SAUSAGE OR
DOUBLE SMOKED BACON CHILI SALTED BREAKFAST POTATOES

THE TUSCAN | 24
THREE EGG ITALIAN FRITTATA, TOPPED WITH PIAVE VECCHIO CHEESE
LOCAL FREE-RANGE EGGS, TUSCAN KALE, ROASTED RED PEPPERS, SUN-DRIED TOMATOES, PAVE VECCHIO

THE CLASSIC BENNY | 25
TRADITIONAL EGGS BENEDICT, WITH CHOICE OF BACK BACON OR SAUTÉED SPINACH
CANADIAN BACK BACON OR SAUTEED SPINACH, TWO POACHED LOCAL FREE-RANGE EGGS,
ENGLISH MUFFIN HOLLANDAISE, CHILI SALTED BREAKFAST POTATOES

THE P.N.W. LOX BENNY | 25
SMOKED SALMON BENEDICT, WITH FLAVOURS OF THE PACIFIC NORTHWEST
SMOKED STEELHEAD SALMON, RED ONIONS, TWO POACHED LOCAL FREE-RANGE EGGS,
ENGLISH MUFFIN HOLLANDAISE, CRISPY CAPERS, CHILI SALTED BREAKFAST POTATOES

THE SKILLET IN PURGATORY | 26
SUN-DRIED TOMATO & ROASTED EGGPLANT RAGÜ, WITH TWO EGGS
LOCAL FREE-RANGE EGGS, SUN-DRIED TOMATOES, CHARRED EGGPLANT, POMODORO SAUCE FORNO BAKED FLATBREAD


HANDHELDS

THE CANADIAN | 21
A BREAKFAST SANDWICH INSPIRED BY TORONTO’S ST. LAWRENCE MARKET
PEAMEAL BACON, OVER EASY EGG, CHEDDAR, AVOCADO, ARUGULA, SPICY MAYO, POTATO BUN

THE MONTREAL I 23
14 DAY HOUSE-CURED AND SMOKED MONTREAL-STYLE BRISKET SANDWICH
SMOKED BRISKET, BALLPARK MUSTARD, RYE

THE CROQUE | 23
A CROQUE MONSIEUR – OPTION OF MADAME (FRIED EGG ON TOP)
SLOW-COOKED HAM, GRUYERE, MORNAY SAUCE, DIJON, ARTISANAL SOURDOUGH

THE BURGER (or BEYOND) | 24
AN ALL NATURAL BEEF PATTY (OR BEYOND) ON A FRESH POTATO BUN
GRILLED 70z PATTY, ICEBERG LETTUCE, TOMATO, RED ONION. SPECIAL SAUCE, POTATO BUN
ADD: CHEDDAR | 4 – MOZZARELLA |4 – BACON 4 – MUSHROOMS | 4


SOLOS & SIDES

TOAST |4 – ORGANIC GREEK YOGURT | 4 – FRUIT BOWL | 8
EGG | 4 – BACON | 8 – SAUSAGE | 8 – SMOKED SALMON | 12
HALF AVOCADO |4 – CHILI SALTED BREAKFAST POTATOES | 5 – SAUTÉED SPINACH | 8

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Breakfast
Lunch
Dinner
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