Soups, Starters and lighter fare
Winter squash soup 8
Bacon potato bisque 8
Daily soup creation 8
cup of soup 5
Starter mixed greens salad 7
Starter caesar salad 7
Warm gluten free cornbread with butter 5
Polly Fox Gluten free baguette with butter 5
Salads
Tiger prawn & Canadian quinoa 21
kale, cabbage, beets, pumpkin seeds, feta, honey citrus vinaigrette
Kents Farm cajun chicken caesar 19
herbed croutons, parmesan and creamy roasted garlic dressing
Winter squash & cauliflower 17
harvest grains, brussel sprouts, kale, maple miso vinaigrette
Sandwiches & more
Chicken quesadilla 18
poached pear, caramelized onion, brie, rosemary aioli
Kents Farm chicken sandwich 18
red onion jam, bacon, blue cheese, roasted garlic aioli
Grilled cheese 18
Bacon jam, 3 cheese blend
Crab & prawn monte cristo 18
egg dipped french bread, havarti, garlic aioli
Pastas & entrees
Braised beef gnocchi 20
wild mushrooms, rosemary, red wine reduction
Kents Farm chicken pasta 20
orecchiette, bacon, tomato, bocconcini
Tiger prawn pasta 20
Garganelli, asparagus, basil, parmesan
Winter squash 18
papperdelle, sage, walnut
Maple Hill Farms chicken breast 27
confit potatoes, chicken jus, vegetables
Sockeye salmon 32
confit potatoes, herb butter, vegetables
BC beef striploin 35
confit potatoes, demi glaze, vegetables
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 8 or more a discretionary 17% gratuity may be added to your bill.