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 8
R62 soup, salad & cornbread 15
choice of soup, mixed greens, gluten free corn bread
Entree salads
Canadian quinoa 23
tiger prawns, kale, cabbage, roasted beets, fennel, goat feta, honey citrus vinaigrette
Cajun chicken caesar 19
romaine hearts, herbed croutons, parmesan, roasted garlic dressing
Autumn squash 21
harvest grains, winter lettuces, halloumi, brussel sprout, maple miso vinaigrette
Sandwiches
Bacon cheeseburger 19
lettuce, tomato, red onion, garlic aioli
Smoked chicken sandwich 19
ciabatta, cranberry compote, arugula, garlic aioli
Rueben sandwich 20
pastrami, sauerkraut, horseradish aioli, rye bread
Pastas
Tiger prawn 21
green peas, arugula, fennel, parmesan, gargenelli
Fraser Valley Chicken 19
wild mushroom, rosemary, ricotta, porcini cream, oreccheitte
Squash gnocchi 18
roasted sqaush, sage, confit garlic cream, goat feta
Entree
Maple Hill chicken breast 30
fingerling potato, vegetables, pan jus
Steak & frites 34
flat iron steak, peppercorn sauce, mixed lettuces, parmesan fries
Arctic char 36
fingerling potatoes, vegetables, crab bisque
Add on to any of your dishes:
Dessert
Paris brest 9
drak chocolate, hazelnut, caramel
Creme brulee 9
rotating flavours, cookies
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.