Soups, Starters and lighter fare
Roasted wild mushroom bisque cup 5 bowl 8
truffle crema
Tomato soup cup 5 bowl 8
parmesan, herbed croutons
Gluten free cornbread 5
whipped butter
Starter mixed greens salad 8
Starter caesar salad 9
R62 soup, salad & cornbread 16
choice of soup, mixed greens, gluten free corn bread
Entree salads
Cajun chicken caesar 21
romaine hearts, herbed croutons, parmesan, roasted garlic dressing
Canadian quinoa 24
tiger prawns, kale, cabbage, roasted beets, fennel, goat feta, honey citrus vinaigrette
Albacore Tuna 24
green asparagus, arugula, radish, quail egg, crispy potato, capers, olives, gem tomatoes
Sandwiches
Bacon cheeseburger 21
6oz Certified angus beef patty, aged cheddar, smoked bacon, lettuce, tomato, red onion, garlic aioli, pickle
Smoked chicken sandwich 21
brined & smoked pulled chicken, roasted peppers, chimichurri, arugula, garlic aioli
Rueben sandwich 23
house made pastrami, sauerkraut, horseradish aioli, rye bread
Duck confit 22
ciabatta, blueberry compote, brie, garlic aioli
Pastas
Tiger prawn 24
capellini, clams, bacon, potato, arugula, parmesan cream sauce
Fraser Valley Chicken 22
wild mushroom, rosemary, ricotta, porcini cream, oreccheitte
Squash gnocchi 20
marinated artichoke, green asparagus, spring peas, goat feta
Entree
Maple Hill chicken breast 30
fingerling potato, vegetables, chicken thyme jus
Arctic char 36
fingerling potatoes, vegetables, smoked sabayon
Steak & frites 38
6oz beef striploin steak, green peppercorn sauce, mixed greens, parmesan truffle fries
Add on to any of your dishes:
Dessert
Paris brest 11
pistachio pastry cream, poached pear, toasted pistachios, caramel
Creme brulee 10
rotating flavours, house baked goods
Executive Chefs: Matthew Nichols & Jeff Massey
Lunch Chef: Mirna Molina
Did you know restaurant 62 does all kinds of catering? Check us out at here.
With groups of 6 or more a discretionary 18% gratuity may be added to your bill.