Breakfast Menu - Options

‘The Original Fast Track Breakfast’
fresh whole scrambled eggs with bacon, pork & chicken sausage served with hash browns and baked beans

Sweet Treat
buttermilk flapjacks with fresh berries
vanilla french toast with bourbon caramel and crisp apple
French crepes with strawberries, bananas and chocolate sauce

SPA
two poached eggs on a bed of arugula and spinach w fresh heirloom tomatoes, avocado and cracked salt and olive oil

Classic Burrito
scrambled eggs, sharp cheddar cheese, salsa, and bacon in a flour tortilla

Quinoa Sizzle
quinoa with zucchini, red and yellow peppers, kale and spinach and sauce (Vegan/Gluten Free)

Hot Cereal
classic, steel cut oatmeal, or Red River served with brown sugar and real Canadian maple syrup

Daily Quesadilla
filling options: spinach, feta, roasted tomato, mushrooms, Boursin cheese, fresh herbs, grilled vegetables, avocados, chorizo, ham, steak, turkey, or pulled pork

Omelette Bar
 your own omelette 'made to order' at an outside action station

Chef's Special of the Day
Heuvos Rancheros
Banh Mi Sandwich
Corn Beef Hash
Steak n Eggs
Portuguese Breakfast Bunwich

Optional Juice Bar
select from organic carrots, celery, apple, beet, cucumber, mint, kale, parsley, lemons, oranges and ginger to make a morning booster juice

Want to see more? Download our full sample menu here.

Seasonal Menus

Spring
roasted balsamic chicken breast
fennel sausage bolognese
linguini penne with fresh baby peas and fresh herbs
white beans with rosemary
steamed asparagus

spinach salad with orange segments and fresh mint
chick pea with pea shoots and thai basil
caesar salad with asiago croutons
quinoa salad with pine nuts and pomegranates
shrimp with avocado, chilies and lime
fresh green salad with options of cucumbers, tomatoes, grated beet, grated carrot, radishes, and homemade salad dressing

hearty vegetable barley soup
warm baguette with garlic butter
chocolate cake with creme anglaise  
apple & tarragon freshie drink

Summer
bbq 'd grain fed strip-loin steak au jus
sautéed prawns with herb butter
grilled tofu steaks with onion jam and brown rice
new Pemberton potatoes with fresh dill
sweet Chilliwack corn
roasted zucchini and peppers

arugula with lemon zest and cracked salt
baby mesculin lettuces with house made vinaigrette
campari tomatoes with cucumber wedges and fresh basil
chicken fingers with sweet chili and cilantro
barley salad with roasted fennel and green beans

gazpacho with avocado and lime wedges
oatmeal soda bread with sun-dried tomato butter
sponge cake with whip cream and assorted local berries  
fresh mint, cucumber, & lime freshie drink

Fall 
grilled pork loin with wild mushroom dijon cream
grilled wild sockeye with lemon jam
French puy lentils
roasted yams with maple and ginger
swiss chard sautéed with butter and garlic
steamed leeks

romaine wedges with roquefort and hazelnuts
traditional tossed salad with grated carrot, sprouts, and cabbage
hot red nuggets with chipotle aioli
roasted beets with rosemary and olive oil
sliced roast beef with horseradish cream and capers
curried cauliflower

seafood chowder with warm baking powder biscuits
pear and apple galette with warm cinnamon cream
hot chai  

Winter 
braised beef short ribs
roasted free range chicken with mustard rub
creamy polenta with rosemary and parmigiano
wild rice pilaf with cranberries and sage
glazed maple carrots
sauté of chard or organic kale

spinach salad with egg, red onion, and bacon bits
asian coleslaw with toasted pumpkin seeds
rotini salad with black olives, sun-dried tomatoes, feta crumble and oregano
hot roasted root vegetables - parsnip, squash, beet, fennel, carrot, turnip
green curry New Zealand green mussels

vegan wild mushroom soup
hot cheddar biscuits
warm white chocolate bread pudding with Salt Lick ice cream
hot ginger-lemon tea