MENU SERVICES - protrain.hs.llnwd.net Menu... · Page 3 of 40 ITEM SPECIFICATIONS EGGS Sunny Side Up Cooked for four minutes until white is completely cooked and yolk is liquid. Over

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MENU SERVICES

Version 1.42

Name: ____________________________ Date: ________________

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OVERALL MENU INFORMATION At Moxie’s, our menu exemplifies our commitment to value and choice. We are obsessed with maximizing our food offering to continuously delight our guests. Our senior executive team meets every week with our executive chef to discuss and taste new food ideas. We relentlessly seek new food ideas and inspiration both internally from our store teams and externally from a wide range of sources. Please speak with your manager about any great new ideas you may have for our menu.

MENU TYPES:

CORE MENU

Our core menu is reprinted twice a year with an average of 6-10 changes. Please present one to each guest, every day from open to close, except during Brunch hours. Ensure the menu lies flat on the table.

NATIONAL FEATURE MENUS

Up to three times per year we offer a feature menu promoting new speciality food and beverage items. Features are an excellent way to offer guests new choices and variety, as well as a great opportunity for our Chefs to work with new ingredients and learn new cooking techniques. Please introduce the national feature menu to all guests.

WINE LIST

Our wine list is a separate menu containing an impressive selection of wine by the glass and bottle – many bottles are under $35! Please present one to each table (or every four people) after 11 am. Please place the Wine List flat down on the end of the table.

BEVERAGE MENU

The beverage menu lists an exceptional offering of wine, premium beers and cocktails. It remains on every dining room and lounge table at all times. Several times during the year we offer a FEATURE LIQUOR MENU. These menus are placed inside the cover of all beverage menus during the promotion.

BRUNCH MENU

Distribute brunch menus until 2 pm on Saturday – Sunday. Before 12pm on Saturday/ Sunday:

Each guest receives a brunch menu

Place a core menu for every 4 guests After 12pm on Saturday/ Sunday:

Each guest receives a core menu

Place a brunch menu for every 4 guests Hotel stores (only) on Monday – Friday:

Each guest receives a brunch menu until 11am Place a core menu for every 4 guests

MENUS ON THE PATIO

Hostesses deliver all food and liquor menus to all guests on the patio when seating guests and servers remove all the menus when guests are finished with them. Leaving menus on the patio can cause damage from the sun and rain.

COMMON MILD ALLERGEN GUIDE

The Common Mild Allergen Guide is a snapshot of which menu items contain SIGNIFICANT AMOUNTS of common allergens. It is used for guests with mild allergies or intolerances – not severe allergies. If a guest says they have an allergy, please determine if it is mild or severe.

If the allergy is mild, the Common Mild Allergen Guide can be used – please take the guide to the table and go through it with the guest

If the allergy is severe, please speak with a manager immediately; they will personally assist the guest

MENU SYMBOLS:

Ocean Wise Distinguished seafood choices that are recognized as Ocean Wise – Recommended by the Vancouver Aquarium as ocean friendly seafood choices.

Vegetarian Items This symbol allows guests to quickly identify vegetarian menu items. Some other items on the menu can be made vegetarian with the elimination of meat or fish.

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ITEM SPECIFICATIONS

EGGS Sunny Side Up Cooked for four minutes until white is completely cooked and yolk is liquid. Over Easy Cooked for three minutes then flipped and cooked an additional minute. The “white” isn’t

completely cooked and the yolk still jiggles.

Over Medium Cooked for three minutes then flipped and cooked an additional two minutes. The “white” is completely cooked and the yolk is 60% cooked.

Over Hard Cooked for three minutes until the “white” and yolk are completely cooked. Basted Egg is covered with water and steam cooked with a lid on top. The “white” is cooked

and the yolk is liquid. Poached Cooked in simmering water and vinegar. Eggs can be poached soft, medium or hard Scrambled Eggs are whisked to blend the egg white and yolk and then cooked.

STEAK (“Doneness” - amount of pink left in the meat) The following are the industry accepted guidelines for definition of “doneness” terms. But please note that, many guests do not know the exact definition of these terms (or may be used to different definitions) and may order “medium” when they actually want no pink at all or “well”. Please be careful with this. We want to ensure our guests get exactly the steak experience they want. Confirm that you understand how they want their steak cooked by repeating back their desired steak temperature in terms of amount of “pink” (i.e. “…medium rare, so you would like that bright pink throughout?”)

Blue Rare Bright red inside; seared on the outside.

Rare Bright red in centre; bright pink towards outside.

Medium Rare Bright pink throughout

Medium Light pink throughout

Medium Well Light pink in the centre only

Well Done No pink

Chicago Cooked to the guest’s preference inside, then charred black on the outside

Blackened Dredged in spices, seared black on the outside and cooked to the guest’s preference inside

Chicago Blue/ Black & Blue

Charred black on the outside and left almost raw and cool inside

SALMON Our salmon is fresh, never frozen and is prepared medium rare. When a guest ordered salmon, please confirm medium rare.

PASTA Pasta is served piping hot and cooked “al dente” for best flavour and presentation.

Linguine Long flat noodles

Penne Rigata Short, round, ribbed pasta tubes

Rigatoni Wide, round, ribbed pasta tubes

http://en.wikipedia.org/wiki/Albumen

http://en.wikipedia.org/wiki/Yolk

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GLOSSARY

Asiago Cheese “Premium” parmesan style dry cheese

Au Jus Au jus is French for "with [its own] juice"; beef bouillon light sauce used for dipping

Beef Dip

Asian Vinaigrette Green onion, cilantro, shallots, tangy thai, soy sauce, mayo, rice vinegar & sesame oil

Asian Chopped Salad

Basil Pesto Basil, parsley, red onions, garlic, olive oil & white pepper

Lemon Herb Salmon, Penne Toscana

Bruschetta Mix Basil, olive oil, red wine vinegar, shallots, garlic

Bruschetta, Souvlaki

Burger Relish Mayo, ketchup, chopped dill pickles and tabasco

Burgers

Caesar Dressing House made with canola oil, egg yolks, garlic, Dijon, Worcestershire, capers, asiago,

grana Padano, red wine vinegar, lemon juice

Caesar Salad

Chocolate Sauce Thick, rich, sweet chocolate fudge sauce

White Chocolate Brownie, Erupting Volcano

Chimichurri Fresh oregano, flat leaf parsley and shallots in fresh lemon & olive oil

Sirloin with Prawn Lobster Butter, Herbed Salmon

Chipotle Yogurt Yogurt, sour cream, green onion, cilantro, lime juice and chipotle paste

Chipotle [chih-POHT-lay] dried, smoked jalapeno pepper; smoky & sweet

Lettuce Wraps, Naan Taco, Street Tacos, Teriyaki Rice Bowl

Cream Cheese Dip Cream cheese, mayonnaise, minced garlic, Worcestershire

Med Bread

Dark Chocolate Sauce House made with dark Callebaut chocolate, cocoa, sugar and whipping cream

Dark Chocolate Cake

Sesame Chili Ponzu Sweet and zesty sauce of soy sauce, Dijon, honey, sambal oelek

Potstickers, Sushi Cones, Tuna Poke

Dijonnaise Classic sauce of grainy Dijon mustard & mayo

Burgers

Edamame Beans Baby soybeans

Asian Chopped Salad, Tuna Salad, Lettuce Wraps Veg

Garlic Chive Dip Garlic, egg yolk, lemon juice, red wine vinegary, chives, sour cream and seasonings

Menu addition with Fries, Sweet Potato Fries, Med Bread

Garlic Herb Cheese Blend of cheese that combines cream cheese, butter and herbs

Parmesan Chicken Sandwich, Wild Mushroom Pizza

Grana Padano Cheese Premium parmesan-style cheese

Penne Toscana, Alfredo, Rigatoni, Wild Mushroom Pizza, Rustic Italian Pizza, Kale and Quinoa Salad

Guacamole Creamy avocado based dip

Fish Tacos, Chicken Enchiladas, menu addition for Nachos

http://en.wikipedia.org/wiki/French_language

http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=3066

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GLOSSARY - continued...

Herb Alfredo Sauce Creamy sauce made with cream, Asiago cheese & herbs

Herb Alfredo, Kids’ Penne

Herbs de Provence Dried herbs containing rosemary, marjoram basil and thyme

Herb Alfredo

Hollandaise Sauce Rich, reduced butter and egg sauce

Benedict, Sausage Hash

Horseradish Truffle Aioli Creamy horseradish, mayo, truffle oil and fresh cracked black pepper

Braised Short Rib Stuffed Burger (specific stores)

Horseradish Aioli Horseradish, mayonnaise

Beef Dip

Hot Sauce Moxie’s proprietary Hot Sauce with Tabasco

Wings, Buffalo Fingers

Lemon Butter Smooth butter with lemon juice, salt & pepper

Rigatoni, Mustard & Dill Salmon and Sirloin with Prawn Lobster Butter

Lemon Vinaigrette Fresh lemon juice, thyme, shallots honey, extra virgin olive oil & canola oil

Kale & Quinoa Salad

Madagascar Sauce Smooth brandied green peppercorn sauce made with butter, garlic, red onions, green

peppercorns, brandy and whipping cream

Peppercorn NY Steak, menu addition

Mango Chipotle Spice A dry, lightly spicy seasoning

Chipotle Mango Chicken, Mango Chipotle Chips

Mustard Aioli Mustard dill sauce with mayonnaise, kosher salt & pepper

Mustard & Dill Salmon

Mustard & Bean Salsa Blanched green beans and roasted mushrooms tossed in mustard & dill


Mustard & Dill Sauce Grainy Dijon with fresh lemon juice, shallots, capers and dill


Pineapple Salsa Pineapple, green onions, red peppers, basil, cilantro, rice vinegar, lime juice

Potstickers

Red Wine Vinaigrette HOUSE SALAD DRESSING-

A light, zesty refreshing vinaigrette with fresh herbs

Red Curry Sauce Red curry paste, coconut milk, fish sauce, sugar *medium spicy

Red Thai Curry

Romesco Sauce Zesty house made sauce with roasted tomatoes, garlic, shallots and peppers with

smoked paprika **includes bread crumbs & cream cheese

Parmesan Chicken Sandwich and Rustic Italian Pizza

Salsa Fresca Tomatoes, jalapenos, roasted red peppers, Valentina hot sauce, green onion, cilantro,

lime juice

Fish Tacos, Chipotle Mango Chicken, Med Bread, Nachos, Enchiladas

Sambal Oelek A simple mixture of chillies, brown sugar and salt; a multipurpose condiment popular

throughout Indonesia, Malaysia and southern India

Sriracha Mayo Hot chili pepper sauce & mayo

Sushi Cones, Steak Sandwich, Calamari

Sweet Chili Sauce Sweet chili pepper sauce, lime, jalapeno

Sweet Chili Chicken, Calamari

Tangy Tomato Dressing Zesty, tangy tomato vinaigrette (contains Clamato juice)

Steak Salad

Teriyaki Sauce Sweet and Sour glaze

Teriyaki Chicken Wings

Tzatziki Made in house with a yogurt-sour cream base, egg yolk, lemon juice, garlic,

cucumber and seasonings

Souvlaki

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SIDE DISHES

Most items on the menu are listed with specific side dishes; dishes which our talented culinary development team believe are a natural fit. Please refer to “Item Descriptions” for specifics. By guest request, a guest may substitute any other side dish for no extra charge. The only exceptions: substituting a Stuffed Potato or soup on an item that is NOT a ‘Main’ or ‘Steak’ menu item. For instance, if a guest requests a Stuffed Potato/ soup as their side with a burger, there would be a $1 up-charge. Please DO NOT list all side dish choices unless you are asked to do so by the guest; assume the choice from the menu.

French Fries

Fries are standard cut (not too thick or too thin) and have some potato skin left on for flavour.

“Brine soaked”, they are soaked in a salt water solution for added flavour and crunch. This is important to emphasize for guests that are requesting their fries with no salt.

For any item automatically served with fries, ask: “Would you like our fantastic Garlic Chive Dip for your fries?” Then ask if they would like ketchup.

There is no charge for ketchup and refills are complimentary

There is a small charge for the first Garlic Chive Dip; however, refills of this dip are complimentary.

Gravy is a $1 upcharge

Montreal – fries are hand cut in house with some potato skin left on for flavour

Poutine (Montreal only)

Our hand cut fries topped with melted cheese curds and gravy

Can be subbed for regular side fries for a small up-charge

Rösti Potatoes [ROSH-tee]

Rösti Potatoes are only available during brunch.

Rösti means "crisp and golden" and are freshly shredded potatoes with white onion, cooked to golden crisp and seasoned with salt and pepper.

Jasmine Rice Medium grain, slightly sticky, white rice.

Quinoa Grain like seed, rich in nutrients

Our side option is made with lemon, Chimichurri & gremolata for in depth flavour

Stuffed Baked Potato

A large baked potato with the potato scooped out and mixed with bacon, chives, cream cheese, buttermilk and seasonings. The potato mixture is then piped back into the potato and served hot to our guests.

This is NOT a standard Baked Potato; if a guest asks for a baked potato, please tell them we have Stuffed Baked Potatoes.

This item is full flavoured and does not require any additional condiments such as butter or sour cream - please do not suggest any to your guests.

Market Salad

A fresh mix of artisan and iceberg lettuces, carrots, cucumber, grape tomatoes, edamame beans, pumpkin seeds and radish

Spring Mix salad is served in 3 sizes (entrée, appetizer, or side).

Automatically served with our House Dressing – Red Wine Vinaigrette

Caesar Salad Crisp romaine lettuce tossed in our house made creamy Caesar dressing; topped with homemade multi-grain garlic croutons and fresh shaved grana padano cheese.

Caesar Salad is served in 3 sizes (entrée, appetizer or side).

Seasonal Vegetables

Seasonal vegetables come with Mains and Steaks.

Seasonal Vegetable is a choice that changes throughout the year and will be communicated to you by your Management Team.

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ITEM DESCRIPTIONS

APPETIZERS

Shared Appetizers:

Bring out 1 plate and 1 dinner size paper napkin per guest before the item comes out – these should be presented to the table as a stack of side plates with the napkins all on top of the top plate

Use the SHARE modifier in the POS to indicate to the Culinary Team and food runner which seats will be sharing the item

General Soup Notes:

All soups are available in small (8 oz; combo bowl) and regular (10 oz; full bowl) sizes

Substitute a bowl of soup for any regular side dish. Small (combo bowl) – $1, Regular (soup bowl) - $2

BROCCOLI CHEESE SOUP [Not Atlantic or Montreal] Key Passion Points:

A Moxie’s classic! Made fresh in house since 1986

China is the largest producer of broccoli

Just like mamma used to make – like a bowl of steamed broccoli with melted cheddar cheese sauce MAJOR INGREDIENTS: Fresh Broccoli, Onions, Flour, Chicken Stock, Cheese COMES WITH/PLATING: Garlic Baguette SERVICE POINTS:

Not a vegetarian item; contains chicken stock

SEASONAL SOUP Seasonal soup will change every week and is served with a garlic baguette. Please see your manager for details.

BRUSCHETTA Key Passion Points:

Marinated tomatoes & basil with rich creamy goat cheese

Crispy olive oil soaked baguette

Capers are pickled edible flower buds MAJOR INGREDIENTS: Baguette, Herbed Goat Cheese, Tomatoes, Capers, Extra Virgin Olive Oil COOKING TECHNIQUE: Baked SERVICE POINTS:

7 pieces

CAESAR SALAD (Starter Size) Key Passion Points:

Invented in Mexico in the early 1900’s by an Italian immigrant living and working in Tijuana

The original Caesar salad dressing didn’t have anchovies – they came from the addition of Worcestershire sauce MAJOR INGREDIENTS: Romaine Lettuce, House-made Caesar Dressing, Grana Padano Cheese, Multi-grain Garlic Croutons, Fresh Lemon COOKING TECHNIQUE: Freshly tossed COMES WITH/PLATING: Lemon wedge SERVICE POINTS:

Confirm which size of salad the guest wants; starter or entree

Salad looks very fresh, with dressing coating all leaves

Offer fresh ground pepper

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APPETIZERS - continued...

CALAMARI Key Passion Points:

Moxie’s twist on a classic Fish & Chip shop calamari

Pickled ginger adds a crunchy, sweet and unique flavour

MAJOR INGREDIENTS: Squid Tubes, Shrimp, Seasoned Flour COOKING TECHNIQUE: Fried golden COMES WITH/PLATING: Sriracha Mayo, Sweet Chili Sauce, Crispy Ginger + Jalapeno Chips

CHICKEN WINGS Key Passion Points:

Buffalo style wings were first prepared at the Anchor Bay in Buffalo, NY in the 1960’s

The city of Buffalo officially declared July 29, 1977 to be Chicken Wing Day

MAJOR INGREDIENTS: Chicken Wings, Bread Crumbs, Carrot Sticks, Various Sauces, Buttermilk Ranch Dressing COOKING TECHNIQUE: Fried golden COMES WITH/PLATING: 10 Wings, Carrot Sticks + Peppercorn Dijon Dressing SERVICE POINTS:

Ask guest for flavour choice – Hot, Teriyaki, BBQ, Salt + Pepper, Honey Garlic

Bring paper napkins

DOUBLE CHEESE NACHOS V

Key Passion Points:

Nachos originated in Coahuila, Mexico, just over the border form Eagle Pass, Texas in 1943

The International Nacho Festival is held in October in Mexico and features ‘biggest nacho of the world’ contest

Perfect share dish with fresh made chips, jalapeno spice and hot melted cheese MAJOR INGREDIENTS: Corn Tortillas, Cheddar, Mozzarella, Tomatoes, Green Onions, Jalapenos COOKING TECHNIQUE: Baked COMES WITH/PLATING: Sour cream + Salsa Fresca SERVICE POINTS:

Available in two sizes – Share Platter for 2 or more guests or single size portion for 1 guest

If guests require more salsa or sour cream to finish their Nachos, “The answer is YES!” (no extra charge)

Menu Addition: “Would you like guacamole with your nachos?” (up charge)

Guest can also add spicy beef or seasoned pulled chicken (up charge)

An excellent appetizer to suggest for sharing!

Bring paper napkins

DRY RIBS Key Passion Points:

Fresh baby pork ribs, coated in spiced flour & fried to perfection

Finished with cracked black pepper and a pinch of coarse kosher salt MAJOR INGREDIENTS: Bone-in Pork, Seasoned Flour, Kosher Salt + Pepper COOKING TECHNIQUE: Fried golden COMES WITH/PLATING: Lemon Wedge SERVICE POINTS:

Bone-in pork dry ribs

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LETTUCE WRAPS Key Passion Points:

A great share items to create your own wraps!

Fresh ginger, chilies & cilantro offer a full mouth explosion of flavours MAJOR INGREDIENTS: Marinated Chicken Breast, Chow Mein Noodles, Red Pepper, Carrots, Daikon Radish, Green Beans, Celery, Green Onion, Iceberg Lettuce Leaves COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Cashews, Chipotle Yogurt and Pickled Daikon & Carrots

SERVICE POINTS:

Served with a spoon & mini-tongs

Allergy Alert – Served with cashews – can be served without

Guests can add soy protein

Ask guests if they would like to add chicken

MARKET SALAD- (Starter Size) Key Passion Points:

4 types of unique lettuces with beautiful colour

Radishes on top add a ‘pop’ garnish MAJOR INGREDIENTS: Artisan Mix, Iceberg Lettuce, Carrots, Cucumber, Grape Tomatoes, Edamame Beans, Pumpkin Seeds, Radish, Red Wine Vinaigrette COOKING TECHNIQUE: Fresh, Tossed

MED-BREAD Key Passion Points:

Crisp house stretched bread, cooked to order & seasoned with garlic & dried rosemary

Fresh tomato, creamy basil and smooth cheddar are the bases for these 3 great dips MAJOR INGREDIENTS: Flour Dough, Garlic Butter, Black Pepper, Rosemary COOKING TECHNIQUE: Baked COMES WITH/PLATING: Salsa Fresca, Cream Cheese Dip & Garlic Chive Dip

SERVICE POINTS:


MOSAIC DIP Key Passion Points:

Crisp house stretched bread, cooked to order & seasoned with garlic butter & cracked black pepper

Creamy sautéed mushroom & warm goat cheese dip MAJOR INGREDIENTS: Mushrooms, Garlic Butter, Goat Cheese, Cream Cheese, Basil, Cilantro, Salsa, Chives, Flatbread COOKING TECHNIQUE: Baked COMES WITH/PLATING: Flatbread + Soup Spoon SERVICE POINTS:

Great Vegetarian item!

If the guest requires more flatbread to finish their dip, “The answer is YES!” (no extra charge).


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NAAN TACO Key Passion Points:

The perfect balance of Indian spices and Mexican street tacos

When Naan met Taco

An uncompromised street cuisine experience by combining Indian and Mexican flavours MAJOR INGREDIENTS: Curried naan topped with pulled chicken, refried beans, mozzarella, shredded greens, mango (pulp), chipotle yogurt, pickled cabbage, radish, Dal biji (red lentil mix) COOKING TECHNIQUE: Baked SERVICE POINTS:

Can be ordered without chicken by guest request

POTSTICKERS Key Passion Points:

Potstickers date back over four millennia from Western China

Our Potstickers have a lovely wonton shell filled with ground chicken, pork & sesame

Pineapple salsa adds colour, flavour and acidity which helps cut through the richness of the wonton MAJOR INGREDIENTS: Wheat Dumplings, Pork, Chicken, Seasoning, Soy Sauce, Chili Paste, Pineapple Salsa COOKING TECHNIQUE: Seared COMES WITH/PLATING: Pineapple Salsa + Chili Ponzu SERVICE POINTS:

Chopsticks brought out before food arrives

7 Potstickers

POUTINE (Montreal Only) Key Passion Point: “Our hand cut fries covered with melted cheese & gravy” MAJOR INGREDIENTS: Potatoes, Cheese Curds & Gravy COOKING TECHNIQUE: Crispy Fried SERVICE POINTS:

Can be subbed for regular side of fries for a small up-charge

SUSHI CONES Key Passion Points:

The black crispy seaweed in our cones is nori – a type of algae, traditionally cultivated in Japan

We use soy paper to wrap our cones – thin paper made from soy beans which has light flavour profile, great colour and unique texture

MAJOR INGREDIENTS: Tempura Prawn, Avocado, Cucumber, Avocado, Pea Sprouts, Sushi Seasoned Jasmine Rice, Crispy Nori, Soy Wrappers, Pickled Ginger, Sriracha Mayo COOKING TECHNIQUE: Fried golden prawn, fresh vegetables COMES WITH/PLATING: Poke Sauce + Sriracha Mayo + Pea Shoots SERVICE POINTS:

Serving size is 3 cones

Guests can add additional cones for 1/3 of the price each

Served with a demi spoon

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SWEET CHILI CHICKEN Key Passion Points:

Chicken is hand cut & breaded in house

Fresh cooked chipotle spiced corn chips MAJOR INGREDIENTS: Chicken, Tempura Flour, Cucumber, Sweet Chili Sauce COOKING TECHNIQUE: Fried golden COMES WITH/PLATING: Chipotle Corn Chips, Toasted Sesame Seeds, Cilantro

TUNA POKE IN A JAR Key Passion Points:

Like a Hawaiian tuna tartar with marinated raw tuna

Staple Hawaiian dish sold all over the islands at local shops and food stands

We use sustainable Oceanwise tuna caught off the shores of the Pacific NW

Nori Chips add flavour and texture

This dish has great reach: foodies love it but it also appeals to the less adventurous MAJOR INGREDIENTS: Albacore Tuna, Avocado, Ginger, Lime, Tomatoes, Sesame Seeds, Nori Crisps COOKING TECHNIQUE: Raw Tuna, Crispy Fried Nori COMES WITH/PLATING: Ponzu Sauce SERVICE POINTS:

Poke [pronounced ‘po-kay’] – popular Hawaiian ‘salad’ made with raw tuna

Served with demi tasse spoon in jar

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MAINS

GENERAL MAINS NOTES: Most “Mains” are served with specific starch and/ or vegetable choices that our talented culinary team have

chosen purposely to enhance the overall flavour profile of the menu item

Please do not recommend alternate sides

Side choices: Stuffed Baked Potato, Roasted Potatoes or Lemon Quinoa

Most guests prefer their salmon cooked to medium rare. When a guest orders salmon, please confirm medium rare “Our salmon is prepared medium rare - is that to your liking?”

We serve premium Lois Lake steelhead salmon; Ocean Wise sustainable with no antibiotics, additives or preservatives (not Atlantic or Montreal)

CHICKEN + RIBS Key Passion Points:

Our ribs are slow braised for a minimum of 3 hours to get a beautiful, soft textured, fall off the bone tenderness

Our Moxie’s brand BBQ sauce has the perfect balance of sweet & spicy

BC Fraser Valley free-run chicken raised without the use of hormones or steroids

MAJOR INGREDIENTS: BBQ Ribs, Chicken Breast, Mango Chipotle Spice, Garlic Butter COOKING TECHNIQUE: Grilled COMES WITH/PLATING: 5 oz Chicken Breast, Half Rack of Ribs, Vegetable + Potato choice SERVICE POINTS:

Bring side plate for bones and paper napkins before entree arrives

CHIPOTLE MANGO CHICKEN Key Passion Points:

Chipotle mango spice adds the perfect balance of smoky & sweet flavours

Mango puree to balance with heat from chipotle peppers


MAJOR INGREDIENTS: 2 x 5 oz Chicken Breasts, Mango Chipotle Spice, Garlic Butter, Avocado COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Lemon Quinoa, Vegetable, Salsa + Avocado slices, Mango Puree, Lime wedge SERVICE POINTS:

Mango Chipotle Spice – a dry, lightly spicy, seasoning mix

OVEN ROASTED FREE RUN CHICKEN Key Passion Points:


Herbed Quebec goat cheese add unique flavour & creamy texture

We brine our chicken in lemon, rosemary and kosher salt MAJOR INGREDIENTS: 10 oz Skin On Free Run Chicken, Seasoned Flour, Roasted Potato & Fresh Green Bean Medley COOKING TECHNIQUE: Sautéed & Roasted COMES WITH/PLATING: Herbed Goat Cheese, Roasted Half Lemon + Crispy Sage [or Chives for non-pizza locations] SERVICE POINTS:

Chicken marinated in kosher salt, whole peppercorns, rosemary and lemons

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MAINS - continued...

LEMON HERB LOIS LAKE SALMON Key Passion Points:

Healthy take on a traditional salmon dish with premium Lois Lake salmon

Beautiful caramelized lemon for customizing flavour

Ancient Grains add a nutty component with whole grain brown rice, black barley and daikon radish seeds

MAJOR INGREDIENTS: 6 oz Salmon Fillet, Ancient Grains Rice, Spinach, Onion, Basil Pesto, Lemon & Herb Sauce & Seasonal Vegetables (Atlantic & Montreal do not use Lois Lake salmon – item is named Lemon Herb Salmon) COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Seasonal Vegetables + Charred Lemon SERVICE POINTS:

Ancient Grains Rice: whole grain brown rice, barley and daikon seeds

Lemon & Herb Sauce: a delicate sauce with lemon juice, basil, shallots, Italian parsley, butter & artisan chicken stock

MUSTARD & DILL SALMON Key Passion Points:

Fresh salmon fillet, never frozen

Green beans & tomatoes are a classic French style vegetable combination

Healthy salmon entrée full of bold flavours using classic ingredients and cooking techniques

MAJOR INGREDIENTS: Fresh Salmon, Mustard & Dill Sauce, Mustard & Bean Salsa COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Roasted Potato and Fresh Green Bean Medley + Mustard Aioli SERVICE POINTS: Our fresh salmon is prepared medium rare.

SLOW-ROASTED BACK RIBS - (Full Rack or Half Rack) Key Passion Points:

Our ribs are slow braised for a minimum of 3 hours to get a beautiful, soft textured, fall off the bone tenderness

Our Moxie’s brand BBQ sauce has the perfect balance of sweet & spicy

MAJOR INGREDIENTS: Rack of Ribs, BBQ Sauce COOKING TECHNIQUE: Slow roasted + grilled COMES WITH/PLATING: Vegetable + Potato choice SERVICE POINTS:

Ask guest for vegetable choice

Bring out a side plate for the bones and paper napkins before entrée arrives

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STEAKS

GENERAL STEAK NOTES Steaks are Canada grade “AAA”, premium beef, grain fed Canadian beef; aged a minimum of 32 days

ON (not TB) & ATL only - Sirloins are Canada CAB – Certified Angus Beef

Side choices: Stuffed Baked Potato, Roasted Potatoes or Lemon Quinoa

A clean steak knife is presented with the blade anchored under the steak

Ask how the guest would like their steak cooked (level of “doneness”) and repeat back the temperature in terms of amount of “pink” (i.e. “medium rare, so you would like that bright pink throughout”) see page 3

If a guest orders their steak “well done”, politely explain to them that it will take a few minutes longer to cook

The menu additions for steaks are Skillet of Mushrooms, Garlic Prawns and Madagascar Peppercorn Brandy Sauce

Grades The grading system for beef is a way of sorting beef supplies into smaller, more uniform segments, based on a number of factors: Maturity, Marbling, Firmness, Color, Texture AAA is a beef grade that signifies the highest amount of natural marbling within the animal for maximum flavour & tenderness

Aging Beef, like fine wine, improves with age. The term aging refers to the length of time the beef is stored under controlled conditions of temperature and humidity. The aging allows naturally occurring enzymes to aid in creating a more flavourful and tender cut of meat. Our steaks are aged a minimum of 28 days

Marbling Refers to the fine white streaks of fat running through lean beef. Marbling enhances the eating quality of beef by increasing tenderness, juiciness and flavour.

MOXIE’S STEAK CUTS All Moxie’s steaks are exceptionally tender. Steak tenderness can come in two ways; 1) a steak cut from a muscle that does little work, 2) a steak with significant natural marbling.

Top Sirloin A leaner steak, not quite as tender as others but typically has better overall flavour. Cut from a lower, more muscular area *Moxie’s uses only the top percent of steak available in Canada – we serve only Certified Angus Beef and Sterling Sliver beef

New York Strip More tenderness and marbling than a sirloin. Cut from the short loin, it consists of a muscle that does little work and is therefore particularly tender.

Tenderloin Cut from the short loin (a muscle that does little work); resulting in the most tender and leanest cut of steak on our Core Menu (specific stores).

BLACKENED NEW YORK 10 oz Key Passion Points:

Delmonico’s Restaurant opened in New York city in 1827 and offered this cut as one of its signature dishes – since then it’s often referred to as a New York strip steak

Outside crust is blackened and the center is cooked to desired temperature MAJOR INGREDIENTS: NY or Sirloin, Cajun Spice, Canola Oil COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Vegetable + Side SERVICE POINTS: (See Steak Notes)

Page 15 of 40

STEAKS – continued…

HONEY ROASTED GARLIC TOP SIRLOIN 9 oz Key Passion Points:

The most tender of steaks, marinated in ginger & soy sauce and grilled to perfection

The natural sugars melt on the grill to give his steak a nice caramel flavour crust MAJOR INGREDIENTS: Sirloin Steak, Honey, Brown Sugar, Garlic, Spices, Sunflower Oil COOKING TECHNIQUE: Slow roasted + grilled COMES WITH/PLATING: Vegetable + Side SERVICE POINTS: (See Steak Notes)

MUSHROOM SIRLOIN 7 oz Key Passion Points:

Pan roasted baby Portobello mushrooms

Rich and creamy Portuguese madeira wine cream sauce MAJOR INGREDIENTS: 7 oz Sirloin, Crimini & Wild Mushrooms, Madeira Sauce, Garlic Butter, Montreal Steak Spice COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Vegetable + Side SERVICE POINTS: (See Steak Notes)

Madeira Cream is a rich sauce with shipping cream, brandy madeira wine and butter

NEW YORK 10 oz (Not TDT) Key Passion Points:


MAJOR INGREDIENTS: NY Steak, Garlic Butter, Montreal Steak Spice COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Vegetable + Side SERVICE POINTS: (See Steak Notes)

Guests can add Madagascar Peppercorn sauce (see menu for price)

NEW YORK 12 oz (TDT & QC ONLY) Key Passion Points:


MAJOR INGREDIENTS: NY Steak, Garlic Butter, Montreal Steak Spice COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Vegetable + Side SERVICE POINTS: (See Steak Notes)


Page 16 of 40

STEAKS – continued…

SIRLOIN WITH COMPOUND PRAWN & LOBSTER BUTTER [specific stores] Key Passion Points:

Like having a bbq at home with your friends in the summer

Potato hash makes this dish – a blend of smoky chorizo sausage, caramelized baby potatoes, pan roasted corn and fresh wilted spinach

Chimichurri is a green, fresh herb sauce that has been used for grilled meats for centuries MAJOR INGREDIENTS: 7.25 oz Sirloin, Garlic Butter, Baby Potatoes, Spinach, Corn, Chorizo, Butter, Prawns COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Chimichurri + Lemon Butter SERVICE POINTS: (See Steak Notes)

SIRLOIN 7.25 oz Key Passion Points:

Moxie’s uses only the top percent of steak available in Canada – we serve only Certified Angus Beef and Sterling Sliver beef

MAJOR INGREDIENTS: Sirloin, Garlic Butter, Montreal Steak Spice COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Vegetable + Side SERVICE POINTS: (See Server Notes)


Sirloin & Prawns – 7.25 oz sirloin + Prawns: 4 jumbo garlic prawns

TENDERLOIN FILET 6 oz [specific stores] Key Passion Points:

We use a center cut filet which is the most tender and juicy piece

Chef Brandon suggests cooking this steak to now more than medium to maximize flavour and maintain its naturally juicy, great texture

MAJOR INGREDIENTS: Filet, Garlic Butter, Red Wine Demi Glace COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Vegetable + Side SERVICE POINTS: (See Steak Notes)

Page 17 of 40

PASTAS & RICE

GENERAL PASTA & RICE NOTES: When serving pastas offer fresh, ground pepper to the guest. Please Note: Pepper should be a coarse grind, not

fine like a regular pepper shaker - If the pepper mill is grinding too fine, twist the top metal post counter-clockwise until the proper grind is acquired

Guest receives $1.00 of the menu item for no protein

Soy protein option is available upon request

All pastas served with Garlic Toast – garlic buttered ciabatta (Pain Rustique in Montreal)

BEEF VINDALOO Key Passion Points:

Vindaloo originated in Goa, India and is a fusion of Portugese and Indian flavours

Beef simmered in house made Vindaloo sauce, finished with coconut and creamy yogurt

Yogurt balances the heat by adding a cooling rich flavour MAJOR INGREDIENTS: Beef, Jasmine Rice, Onions, Ginger, Garlic, Whipping Cream, Coconut, Spices, Naan Bread, Curry Butter, Yogurt, Cilantro COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Curry Buttered Naan Bread + Yogurt SERVICE POINTS:

Substitute grilled chicken or soy protein instead of teriyaki beef by guest request only (no extra charge)

If a guest inquires as to whether this is a spicy dish, the answer is YES, however, we can bring extra yogurt to help with the spiciness

CHICKEN ENCHILADAS Key Passion Points:

A Mexican American fusion food dish

Originated in Mexico as a street food in a much simpler form

Our enchiladas are made fresh in house, using traditional ingredients & accompaniments MAJOR INGREDIENTS: White Flour Tortillas, Chicken, Cheddar, Mozzarella, Onions, Peppers, Rice, Herbs, Cumin, Cilantro, Jasmine Rice, COOKING TECHNIQUE: Baked COMES WITH/PLATING: Salsa Fresca, Sour Cream + Guacamole SERVICE POINTS:

When delivering the dish let the guest know the plate just came out of the oven and is extremely hot.

CHICKEN MADEIRA RIGATONI Key Passion Points:

Madeira port wine is a fortified Portuguese wine made in Madeira, Portugal

Rigatonis is an Italian pasta named “Rigati” in Italy with means “ridged”

Rigatoni is a large tube shaped pasta that holds ample amounts of sauce inside making it ideal for our dish MAJOR INGREDIENTS: Chicken Breast, Crimini Mushrooms, Butter, Garlic, Shallots, Madeira, Beef Stock, Whipping Cream & Rosemary COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Garlic Toast, Grana Padano + Chopped chives

Page 18 of 40

PASTA & RICE - continued...

GINGER TERIYAKI RICE BOWL Key Passion Points:

House made Shanghai style sauce which balances the ying & yang of Asian cuisine with its sweet, salty & spicy flavour profile

A Wok style Chinese dish of fresh cooked veggies over steamed jasmine rice finished with fresh ginger

MAJOR INGREDIENTS: Broccoli, Green & Red Peppers, Snap Peas, Suey Choy, Red Onions, Carrots, Mushrooms, Red Cabbage, Ginger, Garlic, Mirin, Soy Sauce, Chipotle Yogurt COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Jasmine Rice, Sesame Seeds, Cilantro Sprigs + Chopsticks SERVICE POINTS:

Ask the guest if they would like to add chicken or steak

HERB ALFREDO Key Passion Points:

Invented by Alfredo di Lelio at his restaurant, Alfredo, in 1914 as a variation of a more traditional Italian pasta

This is Moxie’s #1 selling pasta which sells over 100,000 per year across Canada MAJOR INGREDIENTS: Cream, Herbs, Onions, Asiago, Penne, Seasoning COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Grana Padano, Chives + Garlic Toast SERVICE POINTS:


LOBSTER & PRAWN LINGUINE Key Passion Points:

Italian gremolata brightens this dish with hints of lemon & fresh herbs

Canadian baby lobster tail from the salty waters of the Atlantic ocean

Robust classic tomato sauce MAJOR INGREDIENTS: Baby Lobster Tail, 3 Jumbo Prawns, Italian Tomato Sauce, Capers, Grape Tomatoes, Linguini COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Gremolata, Ciabatta Garlic Toast, Lemon Wedge + Soup Spoon

PENNE TOSCANA [Not BC or Atlantic] Key Passion Points:

Penne is the perfect pasta for this dish – the hollow center & ridges allow it to hold sauce while the angle ends act as scoops

Spolumbo’s sausage is from a small family run artisan sausage producer in Calgary, Alberta MAJOR INGREDIENTS: Italian Sausage, Bacon, Mushrooms, Basil Pesto, Tomatoes, Cream, Asiago COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Grana Padano + Garlic Toast

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PASTA & RICE - continued...

RED THAI CURRY BOWL Key Passion Points:

Chef Brandon ate a version of red Thai curry daily on his trip through Southeast Asia

Street food in Thailand that is authentic in flavour with robust spice and creamy coconut MAJOR INGREDIENTS: Onion, Coconut Milk, Red Curry Paste, Fish Sauce, Broccoli, Green Peppers, Snap Peas, Suey Choy, Green Zucchini, Carrots, Mushrooms, Red Cabbage COOKING TECHNIQUE: Sautéed & Simmered COMES WITH/PLATING: Jasmine Rice, Naan Bread with Curry Butter, Cilantro Sprigs SERVICE POINTS:

Serve with a soup spoon

**ALLERGY ALERT: Contains fish sauce


Page 20 of 40

PIZZA [ONS, PRS, BCS except Camp. R.]

GENERAL PASTA & RICE NOTES: All pizzas are served on a wooden board

All pizzas are served with chili flake shaker placed in the divot on the board

Pizzas are cut into 8 slices

MARGHERITA PIZZA [Not ONS, PRS, BCS, except CampR] Key Passion Points:

Robust tomato sauce, fresh torn basil leaves & bocconcini cheese.

The most classic of Italian pizza, invented in Naples, Italy in 1889. MAJOR INGREDIENTS: Classic Tomato Sauce, Fresh Basil, Mozzarella, Flour Crust COOKING TECHNIQUE: Baked

RUSTIC ITALIAN PIZZA [Not ONS, PRS, BCS, except CampR] Key Passion Points:

Romesco Sauce has a unique flavour profile.

An unexpected spin on a traditional meat pizza. MAJOR INGREDIENTS: Pancetta, Pulled Pork, Braised Beef, Mozzarella, Caramelized Onions, Romesco Sauce, Flour Crust COOKING TECHNIQUE: Baked COMES WITH/PLATING: Grana Padano

WILD MUSHROOM PIZZA [Not ONS, PRS, BCS, except CampR] Key Passion Points:

Wild mushrooms with a light scent of truffle.

The crispy sage adds a little light surprise to the texture. MAJOR INGREDIENTS: Wild & White Mushrooms, Fresh Thyme, Truffle & Olive Oil, Caramelized Onions, Herbed Cheese, Garlic Butter, Flour Crust COOKING TECHNIQUE: Baked COMES WITH/PLATING: Grana Padano, Crispy Sage SERVICE POINTS:


Page 21 of 40

SALADS

GENERAL SALAD NOTES: A guest may substitute a garlic prawns (4) or fresh salmon filet (3 oz) for chicken for a $2 up-charge

If ordering no protein on a salad that normally comes with protein, the Guest receives $1.00 of the menu item

When serving salads offer fresh, ground pepper to the guest. Note: Pepper should be a coarse grind, not fine like a regular pepper shaker - If the pepper mill is grinding too fine, twist the top metal post counter-clockwise until the proper grind is acquired.


Guest Request Only: add/ sub Soy Protein with the Asian Chopped, Caesar or Kale & Quinoa salads

ASIAN CHOPPED SALAD Key Passion Points:

Sesame seeds are the oldest oil seeds known to man

Myanmar (Burma) is the world’s largest producer of sesame seeds

Light fresh salad with crisp texture and balanced flavour

MAJOR INGREDIENTS: Grilled Chicken, Suey Choy, Cucumber, Celery, Red Pepper, Edamame Beans, Carrots, Asian Vinaigrette COOKING TECHNIQUE: Grilled Chicken + Fresh Tossed Salad COMES WITH/PLATING: Toasted Sesame Seeds, Cilantro Sprigs

CAESAR Key Passion Points:

Invented in Mexico in the early 1900’s by an Italian immigrant living and working in Tijuana

The original Caesar dressing didn’t have anchovies – it comes from the addition of Worcestershire sauce MAJOR INGREDIENTS: Romaine Lettuce, Creamy House-made Caesar Dressing (Canola Oil, Egg, Garlic, Asiago Cheese, Capers, Seasonings), , Grana Padano, Multi-grain Garlic Croutons, Fresh Lemon COOKING TECHNIQUE: Fresh, Tossed COMES WITH/PLATING: Garlic Ciabatta + Lemon wedge SERVICE POINTS:

Menu Addition Choices: grilled chicken breast, fresh salmon filet or 4 jumbo garlic prawns

KALE & QUINOA SALAD Key Passion Points:

Light, healthy & trendy salad.

Quinoa is the new power grain – gluten free

Kale is a super food – called the queen of greens MAJOR INGREDIENTS: Quinoa, Kale, Grana Padano, Dried Currants, Pumpkin Seeds, Gremolata, Lemon Vinaigrette COOKING TECHNIQUE: Grilled Chicken + Fresh Tossed Salad COMES WITH/ PLATING: Lemon Twist garnish NOTE: Ask guests if they would like to add chicken

Page 22 of 40

SALADS - continued...

SALMON & AVOCADO COBB SALAD Key Passion Points:

Fresh seared salmon with sundried tomato glaze

Wedge style cobb salad with crisp iceberg lettuce & peppercorn ranch dressing

Unique plating of a classic American salad MAJOR INGREDIENTS: 3 oz Salmon, Sundried Tomato Vinaigrette, Iceberg Lettuce, Grape Tomatoes, Avocado, Feta Cheese, Boiled Egg, Bacon, Croutons, Peppercorn Dressing COOKING TECHNIQUE: Seared Salmon + Fresh Tossed Salad COMES WITH/PLATING: Chives

SEARED GINGER TUNA SALAD Key Passion Points:

Albacore Tuna is a sustainable and ethically caught from the Pacific west coast

This salad offers the best of Asian cuisine with a fresh and light profile finished with crunchy cashews & fresh sliced avocado

MAJOR INGREDIENTS: Albacore Tuna, Pickled Daikon & Carrots, Artisan Mix, Avocado, shredded Cabbage, Radishes, Edamame Beans, Snap Peas, Cucumber, Cashews, Ginger-Cilantro Salad Dressing COOKING TECHNIQUE: Seared Albacore Tuna + Fresh Tossed Salad COMES WITH/PLATING: Cilantro Sprigs, Cucumber Emulsion + Salted Sesame Seeds SERVICE POINTS:

ALLERGY ALERT: CONTAINS CASHEWS

Tuna is seared rare unless otherwise requested.

STEAK SALAD Key Passion Points:

Light, clean tasting salad with fresh greens tossed in tangy tomato dressing

A tender cut sirloin steak marinated in ginger & soy MAJOR INGREDIENTS: 4 ½ oz Honey Garlic Sirloin, Herbed Goat Cheese, Artisan Mix, Romaine Lettuce, Grape Tomatoes, Red Onions, Tangy Tomato Dressing COOKING TECHNIQUE: Grilled Steak + Fresh Tossed Salad COMES WITH/PLATING: Steak knife under salad + 3 Goat Cheese Crostinis SERVICE POINTS:

Steak is cooked MEDIUM RARE unless otherwise requested.

**ALLERGY ALERT: PLEASE BE AWARE, Clamato Juice DOES contain shell fish to which some people are allergic (in the dressing)

Page 23 of 40

BURGERS

GENERAL BURGER NOTES: All burgers are automatically served with fries. If the guest would like a different side dish the answer is YES!

They may choose from any of our other side dishes ($1 up-charge for soup or stuffed baked potato)

With fries & Sweet Potato Fries, ask the guest if they would like Garlic Chive Dip; then ask if they would like ketchup (served in ramekins on the plate)

All burgers are cooked to well done due to health and safety standards (no pink)

All Burgers are closed with a bamboo pick & come with a gherkin

Guests can sub bun for a gluten free bun for any burger/ sandwich for +$1. Please note the burger patty contains a small amount of gluten so burger will not be completely gluten free.

Guest may add an extra patty for $3

Guests can sub bun for ‘lettuce’ bun – iceberg lettuce cups replace bun for no charge (except Barlow +$1).

BLACKENED CHICKEN BURGER Key Passion Points:

Louisiana style spicy chicken breast blackened with Cajun seasonings

Blackened in a high heat cast iron pan

Creole Cajun style chicken made popular in New Orleans in the 1970s MAJOR INGREDIENTS: Chicken (skin on), Pancetta, Cheddar, House-made Mayo, Lettuce, Tomato, Cajun Spice COOKING TECHNIQUE: Seared COMES WITH/PLATING: Fries SERVICE POINTS:

Blackened Chicken is medium spicy

BRAISED SHORT RIB STUFFED BURGER (specific regions only) Key Passion Points:

Shortrib is slow braised beef which adds great flavour & texture

Truffle & beef are a classic combination

Stuffed burgers are an exciting food trend!

MAJOR INGREDIENTS: Beef, Short Rib Meat, White Cheddar, Truffle Aioli, Caramelized Onions, Tomato, Arugula COOKING TECHNIQUE: Grilled COMES WITH/PLATING: (See General Burger notes)

CLASSIC BURGER Key Passion Points:

Our patties are hand pressed using fresh ground beef, spices & panko MAJOR INGREDIENTS: Beef, Dijonnaise, Burger Relish, Lettuce, Tomato, Pickle, Red Onion COOKING TECHNIQUE: Grilled COMES WITH/PLATING: (See General Burger notes), Wrapped with Paper Bag SERVICE POINTS:

Menu Addition Choices: bacon, cheese or sautéed mushrooms

Page 24 of 40

BURGERS

LETTUCE WRAPPED BURGER Key Passion Points:

Fresh, crisp and light alternative to a wheat bun

Low carb food option that is 170 calories less than a burger bun

Delicious alternative that won’t fill you up MAJOR INGREDIENTS: Beef, Dijonnaise, Burger Relish, Lettuce, Tomato, Pickle, Red Onion COOKING TECHNIQUE: Grilled COMES WITH/PLATING: (See General Burger notes) SERVICE POINTS:

Menu Addition Choices: bacon, cheese or sautéed mushrooms

LOADED BACKYARD BURGER Key Passion Points:

Our Signature Moxie’s burger loaded to the nines with sautéed mushrooms, smoked bacon, mozza & cheddar MAJOR INGREDIENTS: Beef, Dijonnaise, Burger Relish, Lettuce, Tomato, Pickle, Red Onion, Bacon, BBQ Sauce, Mushrooms, Cheddar, Mozzarella COOKING TECHNIQUE: Grilled COMES WITH/PLATING: (See General Burger notes)

THE PORTOBELLO Key Passion Points:

This vegetarian burger has awesome umami flavor and a tender, snappy texture

Healthfully prepared with wholesome ingredients

Excellent substitute for meat with its great meaty texture and grilled flavour profile MAJOR INGREDIENTS: Large Portobello Mushroom, White Cheddar, Mayonnaise, Lettuce, Tomato, Brioche Bun, Chimichurri, Sundried Tomato Vinaigrette COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Fries SERVICE POINTS: (See General Burger notes)

Page 25 of 40

SANDWICHES & MORE

GENERAL SANDWICH NOTES: Items are automatically served with fries unless otherwise noted. If the guest would like a different side dish the

answer is YES! They may choose from any of our other side dishes ($1 up-charge for regular (combo bowl) soup or stuffed potato)

With fries & Sweet Potato Fries, ask the guest if they would like Garlic Chive Dip; then ask if they would like ketchup (served in ramekins on the plate)


BEEF DIP Key Passion Points:

In house roasted beef

Thinly sliced & served hot on a toasted pretzel bun

House made horseradish aioli

MAJOR INGREDIENTS: Roast Beef, Swiss, Mushrooms, Pretzel Bun, Horseradish Aioli COOKING TECHNIQUE: Slow Roasted + seared COMES WITH/PLATING: Fries + au jus SERVICE POINTS:

No charge to substitute gravy for au jus

CHICKEN SOUVLAKI WRAP Key Passion Points:

Souvlaki is a popular Greek fast food

Chef’s memories of Santorini are wrapped inside this dish

MAJOR INGREDIENTS: Marinated Chicken, Shredded Greens, Cucumber, Kalamata Olives, Bruschetta, Feta, Tzatziki, Pita COOKING TECHNIQUE: Grilled Chicken COMES WITH/PLATING: Fries

CHICKEN TENDERS + FRIES Key Passion Points:

Crunchy golden chicken tenders made with tenderloin of chicken breasts MAJOR INGREDIENTS: Chicken Breast, Flour, Seasonings COOKING TECHNIQUE: Fried Golden COMES WITH/PLATING: Fries + Peppercorn Dijon dip or plum dip SERVICE POINTS:

Tenders may be served, Classic, “Buffalo Style” - tossed in hot sauce with a side of peppercorn dijon dip or “Tangy Thai” – tossed in sweet chili sauce with a side of plum sauce (no extra charge)

DOUBLE STACKED TURKEY CLUB Key Passion Points:

Moist roasted turkey breast

One popular theory is the club sandwich was invented in an exclusive Saratoga Springs, New York gambling club in the late 19

th century

MAJOR INGREDIENTS: Turkey, Bacon, Tomatoes, Lettuce, Cheddar, Mayonnaise, Multi-Grain Bread COOKING TECHNIQUE: Toasted COMES WITH/PLATING: Fries SERVICE POINTS:

Automatically served on Multi-Grain Bread

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SANDWICHES & MORE - continued...

FISH TACOS Key Passion Points:

The traditional Mexican taco predates the arrival of Europeans in the 1500’s

Our taco fuses the best of Mexican & American flavours using fresh ingredients & Mexican spices

Haddock is a clean white fish with small luscious flakes MAJOR INGREDIENTS: Haddock, Tempura Flour, White Corn Tortillas, Tomatoes, Guacamole, Lettuce, Peppercorn Dijon, Red Pepper, Chipotle, Chili Powder, Salsa Fresca COOKING TECHNIQUE: Grilled Fish COMES WITH/PLATING: Lime Wedge, mini bottle of Valentina Hot Sauce, Spring Mix Salad + Dressing SERVICE POINTS:

Three tacos served in taco holder

Valentina hot sauce bottle can be brought before or with the food

LUNCH COMBO (SOUP &/OR SALAD &/OR SANDWICH) Key Passion Points:

A nice light lunch! MAJOR INGREDIENTS: See individual items COMES WITH/PLATING: Garlic Toast (Pain Rustique in Montreal) SERVICE POINTS:

Choice of two of the following: Salad – Spring Mix or Caesar Soup – 8 oz Feature Soup or Broccoli Cheese (Lean Model, Atlantic & Mtl has feature soup only) Choice of half sandwich – Beef Dip or Turkey Club

PARMESAN CHICKEN & CRISPY PROSCIUTTO SANDWICH Key Passion Points:

Prosciutto is leg of pork cured near the sea in Parma Italy

Rustic Ciabatta adds great texture and flavour

Crispy asiago crusted chicken

MAJOR INGREDIENTS: Chicken Breast, Asiago, Ciabatta Bun, Romesco Sauce, Boursin (Garlic Herb) Cheese, Prosciutto, Tomato, Arugula COOKING TECHNIQUE: Toasted Bread & Pan Seared Chicken COMES WITH/PLATING: Fries + Grape Tomato Skewers SERVICE POINTS:

Parmesan Chicken – breaded chicken breast with asiago, panko crumbs & flour dipped in egg

STEAK SANDWICH Key Passion Points:

According to the Library of Congress, the first steak sandwich sold was at Louis’ Lunch of New Haven, Connecticut

Our steak sandwich was inspired by Chef Brandon’s visit to England where he dined at Marco Pierre White’s restaurant and had a steak topped with arugula, onion & fresh tomato

MAJOR INGREDIENTS: 5 ½ oz Sirloin Steak, Caramelized Onions, Sautéed Mushrooms, Garlic Butter, Montreal Steak Spice, ½ Ciabatta Bun COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Arugula, Tomato, Crispy Shaved Onions + Steak knife SERVICE POINTS:

Ask guest for their steak temperature preference, confirming order using appropriate “amount of pink”

Menu Addition: “Would you like peppercorn sauce on that?”

Page 27 of 40

SANDWICHES & MORE - continued... STREET TACOS Key Passion Points:

Food Truck style tacos popularized on the streets of California

Lime and chicle marinated pulled chicken

The best of Mexican flavours fused with Canadian cooking techniques

Think Mexican flavours with a California sunshine MAJOR INGREDIENTS: White Corn Tortillas, Seasoned Chicken, Refried Beans, Mozzarella, Shredded Greens, Salsa Fresca, Chipotle Yogurt, Cabbage, Radish, Hot Sauce COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Mini bottle of Valentina Hot Sauce SERVICE POINTS:

Valentina hot sauce is brought out before or with the food

Page 28 of 40

DESSERTS Great for Sharing!

GENERAL DESSERT NOTES: Desserts are affordable luxuries most guests love to indulge in.

Please don’t ask if the guest would like to see a dessert menu, simply place it on the table once the first entree plate is cleared. Let your guests know you will be back to tell them all about one of our fantastic, made in house desserts.

Use your judgement in choosing the right dessert(s) to describe for your guests.

Use descriptive words and enthusiasm; even if they decline dessert on this visit they will keep it in mind for next time.

If it feels right for your guest(s), this is also the time to offer a Specialty Coffee (Euro or Liqueur)

When guests order fewer desserts than the number of people at the table, assume they will be sharing. Bring the correct number of spoons and side plates to the table before the dessert(s) arrive. Use a side plate to serve the spoons

BERRY PAVLOVA – also available in Mini Size (available June-Sept) Key Passion Points:

Pavlova is a meringue based dessert named after the Russian ballerina Anna Pavlova

Australian & New Zealander dessert that’s an important part of the national cuisine of both countries

Popular summer dish

Meringue is slow baked giving it a unique crunchy yet gummy texture

MAJOR INGREDIENTS: Eggs, Sugar, Lemon Juice, Strawberries, Raspberries, Blackberries, Blueberries, Whipped Cream COOKING TECHNIQUE: Baked in house COMES WITH/PLATING: Dusting of icing sugar & mint sprig SERVICE POINTS:

Serve with a teaspoon

DARK CHOCOLATE CAKE (available Oct – May, specific locations) Key Passion Points:

Dark, rich & moist chocolate cake

House made from dark chocolate

Real vanilla bean ice cream that adds a smooth rich texture to this dish

Shaved dark chocolate adds colour, texture and a nice rich finish MAJOR INGREDIENTS: Flour, Sugar, Chocolate Pudding, Eggs, Butter, Vanilla, Dark Chocolate, Whipping Cream COOKING TECHNIQUE: Baked in house COMES WITH/PLATING: Ice cream, strawberry, dark chocolate sauce, dark chocolate shavings, mint sprig SERVICE POINTS:


ERUPTING VOLCANO (KIDS’ MENU) Key Passion Points:

Kids love this! French vanilla ice cream topped with chocolate sauce

Smoke effect comes from dry ice & hot water on liner

MAJOR INGREDIENTS: French Vanilla Ice cream, Chocolate Sauce COMES WITH/PLATING: SERVICE POINTS:

Automatically served with chocolate sauce; other flavors available upon guest request

Always set up the volcano at Expo – it is hazardous to pour hot water at the table

**Let the parents know that there is dry ice on the bottom and to not let children touch it


Included with all items on Kid’s Menu & complimentary to any child under 12 ordering off regular menu

Page 29 of 40

DESSERTS – continued…

SALTED CARAMEL & PECAN CHEESECAKE – also available in Mini Size Key Passion Point:

Gluten friendly dessert with a crust or crushed pecans, brown sugar & liquid honey

Reminiscent of British toffee sprinkled with flaked sea salt

Chef Brandon was inspired while eating salted caramel ice cream & drinking wild berry soda in San Francisco MAJOR INGREDIENTS: Cream Cheese, Eggs, Pecans, Honey, Brown Sugar, Whipping Cream, Butter COOKING TECHNIQUE: Baked in house COMES WITH/PLATING: Blackberry Sauce, Orange Segments, Fresh Blackberries, Mint Sprig SERVICE POINTS:

**ALLERGY ALERT: Contains pecans

Mini version – this is one of our choices for guest birthdays

STICKY TOFFEE PUDDING – also available in Mini Size (available Oct-May, specific stores) Key Passion Points:

Like a comforting warm bowl of smiles & happiness

Sweet, hot and dense desert that you won’t be able to stop eating MAJOR INGREDIENTS: Dates, Flour, Butter, Eggs, Brown Sugar, Cream COOKING TECHNIQUE: Baked in house COMES WITH/PLATING: Ice cream, Caramel sauce, almonds, strawberry, mint sprig SERVICE POINTS:

**ALLERGY ALERT: Sprinkled with toasted almonds


Mini version – this is one of our choices for guest birthdays

TASTING TRIO Key Passion Points:

Why choose between our desserts when you can have three of them on one plate

For sharing – if you want! MAJOR INGREDIENTS: Mini Sticky Toffee Pudding or Mini Chocolate Cake (Oct-May) or Berry Pavlova (June-Sept), Mini Salted Caramel Cheesecake & Bite of Brownie COOKING TECHNIQUE: Made in house COMES WITH/PLATING: Ice Cream, Whipped Cream, Mint Sprig SERVICE POINTS:

See detail for individual items

**ALLERGY ALERT: Mini Sticky Toffee Pudding is sprinkled with toasted almonds & Cheesecake contains pecans


Perfect dessert for sharing

WHITE CHOCOLATE BROWNIE – also available in Mini Size (Bite of Brownie) Key Passion Points:

Our signature dessert - a Moxie’s staple that guests have been coming to enjoy for years!

Hot and soft, served atop a sweet & rich chocolate sauce, finished with fresh whipped cream

MAJOR INGREDIENTS: Dark & White Chocolate, Egg, Flour, Vanilla COOKING TECHNIQUE: Baked in house COMES WITH/PLATING: French vanilla ice cream, whipped cream, chocolate sauce SERVICE POINTS:


Bite of Brownie - This is one of our choices for guest birthdays

Page 30 of 40

KIDS’ MENU

GENERAL KID’S MENU NOTES: The kids’ menu is available to guests 12 and under

Hostesses are to give all kids who can read, their own menu, or give it to the parents if the child is too small.

When in doubt give the menu to the child!

All kids’ meals are $7.99 and served with a dessert (Erupting Volcano) and Fruitopia beverage

There is no charge to substitute juice, pop or milk on any kids’ meal

All refills are free for all kids’ beverages

Ask the parent/guardian if they want the child to eat right away or if they prefer to wait until all meals are served

Direct all questions regarding a child’s order to the parent/ guardian if the child is too young to speak for his/ her self

Children 12 and under who order off of the regular menu still receive a complimentary kids’ beverage and Erupting Volcano at no charge

Children 12 and under who are accompanied by their parents and order nothing may still receive the Volcano and kids’ beverage at no charge – don’t wait for them to ask, offer it! Make them feel special!

All kids’ items are served on room temperature plates

For babies under two years of age, we offer a complimentary Infant Plate. Offer an infant plate to every family

with a child under the age of two

___________________________________________________________________________ CHICKEN BITES Key Passion Points:

Chicken bites deep-fried golden brown MAJOR INGREDIENTS: Chicken Breast, Flour, Seasonings COOKING TECHNIQUE: Fried golden COMES WITH/PLATING: Choice of Fries, Salad (Spring Mix or Caesar) or Carrots + Dip

GRILLED CHEESE SANDWICH Key Passion Points:

Classic grilled cheese made with cheddar cheese MAJOR INGREDIENTS: Bread, Cheddar COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Choice of Fries, Salad (Spring Mix or Caesar) or Carrots + Dip

INFANT PLATE - complimentary Ask every guest with a baby under two years of age, if they would like a complimentary Infant Plate. This should be a saucer-sized plate of a combination of foods the family feels the child will eat. We can customize these plates to anything the guest would like for their child. Some ideas for what could go on this plate are a combination of a scoop of mashed potatoes, a package of soda crackers, some steamed vegetables, some fruit, a few fries, a slice of bread and butter etc. Note: All vegetables are cooked, not raw.

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KIDS’ MENU - continued...

KID’S CHEESEBURGER Key Passion Points:

Our handmade charbroiled burger topped with cheddar cheese MAJOR INGREDIENTS: Beef, Bun, Cheddar Cheese, Ketchup COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Choice of Fries, Salad (Spring Mix or Caesar) or Carrots + Dip SERVICE POINTS:

Confirm with each guest that they want cheese & ketchup

This may be ordered with a regular “set” or condiments as requested by the guest (i.e., lettuce, tomato and mustard) (no extra charge)

Add bacon will have a small upcharge

KIDS’ GRILLED CHICKEN DINNER Key Passion Points:

Tender grilled chicken breast with jasmine rice and fresh veggies.

MAJOR INGREDIENTS: 5 oz Marinated Chicken, Jasmine Rice COOKING TECHNIQUE: Grilled COMES WITH/PLATING: Cucumber & Carrot sticks

KIDS’ PENNE Key Passion Points:

Penne noodles sautéed in herbed alfredo sauce MAJOR INGREDIENTS: Alfredo Sauce, Penne COOKING TECHNIQUE: Sautéed COMES WITH/PLATING: Garlic Toast (one piece) SERVICE POINTS:

Can order noodles plain or substitute tomato sauce for alfredo sauce upon guest request

CHEESE PIZZA Key Passion Points:

Kids’ favourite! Cheddar and mozzarella cheeses with classic tomato sauce. MAJOR INGREDIENTS: Flour Crust, Tomato Sauce, Cheddar & Mozza COOKING TECHNIQUE: Baked

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KIDS’ BRUNCH

KIDS’ FRENCH TOAST WITH STRAWBERRIES Key Passion Points:

Classic thick-cut French Toast topped with fresh strawberries and served with warm syrup MAJOR INGREDIENTS: French Bread, French Toast Mix (Egg, Milk, Vanilla, Orange Juice), Strawberries, Icing Sugar COOKING TECHNIQUE: Seared COMES WITH/PLATING: 2 Slices French Toast, Strawberries, Syrup, Icing Sugar + Fresh Grapes SERVICE POINTS: Details:

Syrup served on the side

KIDS’ PANCAKES (HOTEL LOCATIONS ONLY) Key Passion Points:

Kids’ size portion of our fluffy buttermilk pancakes with whipped butter & warm syrup MAJOR INGREDIENTS: Pancake Mix, Buttermilk, Fresh Fruit COOKING TECHNIQUE: COMES WITH/PLATING: 2 Small Pancakes, Scoop of Margarine, Syrup + Fresh Grapes SERVICE POINTS:

Ask the guest if they would like to add strawberries, blackberries and whipped cream to their pancakes

MINI EGG SANDWICH Key Passion Points:

Toasted bun topped with a scrambled egg, bacon and cheddar cheese MAJOR INGREDIENTS: Egg, Bacon, Cheddar, Burger Bun COOKING TECHNIQUE: Scrambled COMES WITH/PLATING: Rösti Potatoes + Fresh Grapes SERVICE POINTS:

GENERAL KID’S BRUNCH NOTES: The following items are available only during Brunch hours (Brunch hours may vary by location) The Kids’ Brunch Menu is available to guests 12 and under

A Kids’ Beverage is included with all Kid’s Brunch Items (Fruitopia or other choice as requested by guest)

Ask guests if they would like ketchup for their Rösti Potatoes

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BRUNCH MENU

GENERAL BRUNCH NOTES: Brunch hours vary by location

Fresh Fruit Side – brunch items which indicate they come with fresh fruit are served with stacked fresh fruit (orange half, pineapple slice, grape bunch, strawberry half)

Ketchup is NOT automatically served with brunch items – please ask guests if they would like ketchup with their Rösti Potatoes and/ or eggs; ketchup is served in a ramekin on the plate

By Guest Request only – sub Rösti Potatoes with 4 fresh slices of tomato; use the ‘Sub Tomato’ button; no cost adjustment

All items that come with toast are automatically served 12 grain

Any item with toast is served with a ramekin of strawberry jam

CLASSIC BUTTERMILK PANCAKES (Hotel Locations Only) Key Passion Points:

Three fluffy buttermilk pancakes stacked high with whipped butter, warm syrup and fresh fruit

MAJOR INGREDIENTS: Pancake Mix, Buttermilk, Fresh Fruit COMES WITH/PLATING: Scoop of Margarine in ramekin + Fresh Fruit Side, Syrup SERVICE POINTS:

Menu Addition: Ask the guest if they would like to add berries (raspberries, blueberries, strawberries & blackberries blend) and whipped cream to their pancakes

Both options are served with fresh fruit

CLASSIC BREAKFAST (Hotel Locations Only; available by request at all other locations) Key Passion Points:

Three fresh eggs prepared to your liking

Choice of sausage or bacon, multi-grain toast and rösti potatoes MAJOR INGREDIENTS: Eggs, Bacon or Sausage COMES WITH/PLATING: Multi-Grain Toast + Jam SERVICE POINTS:

Ask egg type and meat type

Pancake Option (Hotel Locations Only) – Guest may substitute two pancakes for the potatoes and toast

Steak Option – Guests may substitute a 5 ½ oz sirloin steak for bacon or sausage at an extra cost

FRENCH TOAST Key Passion Points:

Classic thick-cut French Toast with fresh strawberries flamed in butter, brown sugar and Crown Royal

Like a decadent breakfast & dessert in one! MAJOR INGREDIENTS: French Bread, French Toast Mix ( Egg, Milk, Vanilla, Orange Juice), Strawberries, Brown Sugar, Crown Royal, Icing Sugar COOKING TECHNIQUE: Seared COMES WITH/PLATING: 3 slices of French bread, Icing Sugar, Fresh Fruit Side + Syrup SERVICE POINTS: Alcohol is cooked off during preparation of strawberries; therefore the alcohol content is not a concern unless an

allergy concern is raised. If a guest requests ‘no crown royal’ we can prepare it the same way as the Kids’ French Toast with Strawberries (see below); however, you need to ask if it is an allergy or preference and follow the standard Allergy Awareness procedures

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BRUNCH – continued…

HONEY YOGURT PARFAIT (Hotel Stores Only) Key Passion Points:

Crunchy almond granola layered with berries, honey yogurt and fresh pineapple MAJOR INGREDIENTS: Granola, Pineapple, Blackberries, Strawberries + Honey Yogurt COMES WITH/PLATING: A teaspoon SERVICE POINTS:

**Allergy Alert: Granola contains nuts

MEDITERRANEAN SCRAMBLER Key Passion Points:

Three eggs scrambled with tomato, spinach and feta cheese

Easily becomes a favourite to crave! MAJOR INGREDIENTS: Eggs, Spinach, Fresh Tomatoes, Feta COMES WITH/PLATING: Strawberries, Multi-grain Toast + Jam

PANCETTA & AGED WHITE CHEDDAR BENEDICT Key Passion Points:

Classic Eggs Benedict with a twist

Crisp pancetta and aged white cheddar cheese MAJOR INGREDIENTS: Eggs, Baguette Surfboard, Pancetta, White Cheddar, Hollandaise COMES WITH/PLATING: Rösti Potatoes, Fresh Fruit Side SERVICE POINTS:

Pancetta [pan-CHEH-tuh]- An Italian bacon that is cured with salt and spices but not smoked

Eggs are poached medium unless requested otherwise by the guest

SICILIAN SAUSAGE HASH Key Passion Points:

The word hash comes from the French verb ‘hacher’ (to chop)

Mild Italian sausage tossed with sweet peppers and rosti potatoes topped with two poached eggs & hollandaise MAJOR INGREDIENTS: Italian Sausage, Rösti Potatoes, Red + Green Peppers, Eggs, Hollandaise COMES WITH/PLATING: Strawberries, Multi-grain toast + jam SERVICE POINTS:

Eggs are poached medium unless requested otherwise by the guest + garnished with paprika

Sausage – Spolumbo’s Mild Italian Pork Sausage

SMOKY BACON & AGED WHITE CHEDDAR OMELETTE Key Passion Points:

Smoky bacon, sautéed onion, aged white and Canadian cheddar cheeses in a tri-fold 3 egg omelette MAJOR INGREDIENTS: Eggs, Bacon, Onion, Cheddar COMES WITH/PLATING: Strawberries, Multi-grain toast + jam

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ON THE SIDE

BACON Four strips of bacon

BAGEL & CREAM CHEESE (HOTEL LOCATIONS ONLY)

Toasted plain bagel served with a ramekin of cream cheese NOTES:

Bagel is served unbuttered

If the guest requests butter, jam or peanut butter the answer is “Yes”

BRAN/ BLUEBERRY MUFFIN (HOTEL LOCATIONS ONLY) A warmed bran or blueberry muffin served with a ramekin of whipped butter

HOT OR COLD CEREAL (HOTEL LOCATIONS ONLY) Selection varies by location

MILD ITALIAN SAUSAGE A large mild Italian Sausage – all natural made with 100% Pork Shoulder, no fillers, binding agents or preservatives and gluten free

SIDE OF FRESH FRUIT Half orange, two pineapple slices, grape bunch and strawberries

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GENERAL MENU NOTES

THINGS WE DON’T CHARGE FOR: At Moxie’s, we want our menu items to be as complete as possible, directly from the menu. We also want our guests to be able to finish their menu items with as much sauce or bread that is right for them.

Here is a list of things we do not charge for:

Extra bread for any item that already comes with it

Extra sauce/dressing or dip for something that already comes with it

The first menu addition for a Kids’ Burger (i.e., cheese or bacon)

Refills on coffee, tea, pop, iced tea, lemonade or any Kids’ Beverage

An Erupting Volcano, for any child 12 and under, at any time

Sub fries, garlic mashed potatoes, rice, Caesar Salad, Spring Mix Salad, Seasonal Vegetable

Sub soy protein

Extra Asiago cheese

Garlic Chive Dip refills (after first one has been ordered and charged for)

Mayonnaise

Sautéed onions

Sour cream or salsa SMALL UPCHARGE/ MENU ADDITIONS: Here is a list of items we have a small up-charge for that are NOT listed on the menu:

Stuffed Baked Potato on a “non-Main/Steak” item

Guacamole

Gravy

Add chicken, prawns or salmon on Salads

Add garlic chive dip

Sub sweet potato fries

Sub soup for a regular side dish

Sub a side pasta for a regular side dish

Sub salmon for chicken breast Toothpicks are available by Guest Request only. They should be kept discreetly behind the hostess stand and the bar.

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GENERAL MENU NOTES – continued… OFF MENU ITEMS

Twice a year, once in the spring and once in the fall, we reprint the core menu. At these times, a small number of menu items will be added, deleted or changed. Once an item is deleted from the menu, we will continue to make it, upon guest request, until the next reprint of the menu (about 6 months). This would apply to items that do not require special ingredients to make. After 6 months, we can no longer make a deleted menu item. Please refer all guest inquiries on off menu items to your manager.

SHARED ITEMS It is Brand Standard that shared items are served as per their specification on their original plate. We bring out side plates for the guests sharing the items along with extra cutlery. This allows your guests to split the item appropriately on their own. We do not split items before service because we want to maintain FANTASTIC presentation.

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AUTOMATIC SIDES, MENU ADDITIONS & QUESTIONS TO ASK

APPETIZERS QUESTION? MENU ADDITIONS Chicken Wings What flavour of wings would you like? Hot, Honey Garlic, BBQ, Salt & Pepper or

Teriyaki? N/A

Double Cheese Nachos Would you like add spicy beef or seasoned pulled chicken? Guacamole

Lettuce Wraps Would you like to add grilled chicken? Grilled Chicken

SALADS QUESTION? MENU ADDITIONS Kale & Quinoa Salad

Caesar

Would you like to add grilled chicken? Grilled Chicken

STEAKS QUESTION? MENU ADDITIONS All Steaks Steak Temperature; repeated

back to guest in terms of amount of pink

Stuffed Baked Potato, Roasted Potatoes or Lemon Quinoa

Jumbo Prawn Skewer

Skillet of Garlic Mushrooms

Madagascar Peppercorn Sauce

MAINS QUESTION? MENU ADDITIONS Mustard & Dill Salmon Automatic - Roasted Potato and Fresh

Green Bean Medley N/A

Oven Roasted Free Run Chicken

All Other Mains Stuffed Baked Potato, Roasted Potatoes Or Lemon Quinoa?

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AUTOMATIC SIDES, MENU ADDITIONS & QUESTIONS TO ASK – continued…

PASTAS & RICE QUESTION? MENU ADDITIONS Ginger Teriyaki Rice Bowl Would you like Asian Chicken or Steak? N/A

Herb Alfredo Would you like to add chicken? N/A

BURGERS QUESTION? MENU ADDITIONS *Please Note: If guest declines Garlic Chive Dip with their fries, then suggest Ketchup for their fries

Classic Beef Burger N/A

Cheese, Bacon or Sautéed Mushrooms

Garlic Chive Dip

All Other Burgers N/A Garlic Chive Dip

SANDWICHES & MORE QUESTION? MENU ADDITIONS *Please Note: If guest declines Garlic Chive Dip with their fries, then suggest Ketchup for their fries

Chicken Tenders + Fries Would you like your chicken tenders Classic, Buffalo or Sweet Chili style?

Garlic Chive Dip

Steak Sandwich Steak Temperature; repeated back to guest in terms of amount of pink

Peppercorn Sauce

Garlic Chive Dip

Lunch Combo ‘Sandwich’ ordered – would you like the Double Stacked Turkey or Beef Dip?

‘Soup’ ordered – would you like the Broccoli Cheese Soup or our (Feature Soup)?

‘Salad’ ordered – would you like Caesar Salad or Spring Mix?

All Other Sandwiches Garlic Chive Dip

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AUTOMATIC SIDES, MENU ADDITIONSS & QUESTIONS TO ASK – continued…

KIDS’ MENU

QUESTION?

MENU ADDITIONS

Kid’s Cheeseburger Inform the guest that the Jr. Burger automatically comes plain

Fries, Salad or Carrots + Dip

If salad is ordered, ask if they would like Spring Mix or Caesar

Garlic Chive Dip (if fries; then ask about ketchup)

Chicken Bites Fries, Salad or Carrots + Dip

If salad is ordered, ask if they would like Spring Mix Salad or Caesar


Grilled Cheese Sandwich White or multi-grain bread

Fries, Salad or Carrots + Dip

If salad is ordered, ask if they would like Spring Mix or Caesar


Kids’ Grilled Chicken Dinner N/A N/A

DESSERTS QUESTION? MENU ADDITIONS Erupting Volcano (Kids’ Dessert) Automatically comes with chocolate sauce – confirm this when repeating back

the order: “…the Erupting Volcano with chocolate sauce”. N/A

BRUNCH

QUESTION?

MENU ADDITIONS

Classic Breakfast (Hotel Locations Only)

Bacon or Mild Italian Sausage? (or steak for added charge)

How would you like your eggs cooked?

Steak Temperature; repeated back to guest in terms of amount of pink

Would you like ketchup with your Rösti Potatoes?

N/A

Classic Buttermilk Pancakes (Hotel & Mall Locations Only)

N/A Strawberries, blackberries & real whipped cream

All Other Brunch Would you like ketchup with your Rösti Potatoes? N/A

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