Soup du Jour    sm. 5.    lg. 8. 

Poutine        10.                                                                   Organic fried potatoes, white cheddar cheese curds,finished with red wine demi-glace.

1/2 Poutine & Salad        12.                                               A half order of poutine with a small organic green salad.

(ADD TRUFFLE OIL OR AIOLI )    2. EACH

Salads

Caramelized Pecan and Blue cheese Salad:       sm. 9   Lg. 13.

Brioche croutons, seasonal vegetables, accented with a Saskatoon berry vinaigrette.                       
                                                        

Assorted Organic Greens:        sm.  8.  Lg.11.    Assorted organic greens, seasonal vegetables & pea shoots with your choice of the following house dressings:

Bermuda Vinaigrette

Mango, honey, yogurt & poppy seed

Dijon Vinaigrette 

Blood Orange Vinaigrette  

Vine Ripened Tomato and Spinach Salad:   sm. 9.    Lg. 13.

Goat cheese, julienne vegetables, balsamic syrup and basil oil.

Add grilled Natural chicken breast or Black tiger shrimp. 5.   

Sandwiches and  Main

Course                                                   

All sandwiches are served with your choice of Soup du Jour, Assorted Organic Greens Salad, or Organic local French fries.

B.L.T.C.       12.

Smoked bacon, organic greens, tomato, herb roasted chicken breast, Swiss cheese, chipotle mayo, and Truffles wild rice bread.             

Fresh Herb Focaccia:   12.      `

Basil pesto, tapenade, prosciutto, picked artichokes, goat cheese, and red onion.                                               

Blackened Tiger Shrimp Salad Sandwich   12.

Organic greens, tomato, celery hearts, pickled cucumber, set on a freshly baked parmesan and cheddar cheese batard bread.

 Castle Land (Local)Free Range Beef Burger

Made in house,grilled, complimented with local aged smoked cheddar,organic greens,Roma tomato, dijon garlic aioli, Truffles sour pickle relish, on a freshly baked onion bun.       12.

Add blue cheese 1.50 each.

Steak Frites:   14.            

Well aged six ounce sirloin of beef, sauteed mushrooms and shallots, red wine demi glace, and organic French fries.

(Add truffle oil or aioli $2.00) 

Fresh Saskatchewan Steelhead Trout:   14.

Pan seared, served with remoulade, local pea shoots, grilled asparagus, sauteed grape tomatoes, and new herb potatoes. 

Feature Quiche:   Market Price

Our servers will explain in depth todays quiche feature.

Lee Helman: Certified Chef de Cuisine/Owner

Kim Klassen: Front of the house Manager

Jean Francois Dionne: Sous Chef

Bill Stevenson: Night First Cook

Jesse Papish: Day First Cook

Julian Helman: Pastry Chef

Adam Cenaiko: Pastry Apprentice