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 21
tiger prawns, kale, cabbage, roasted beets, fennel, goat feta, honey citrus vinaigrette
cajun chicken caesar 19
romaine hearts, herbed croutons, parmesan, roasted garlic dressing
Albacore tuna bowl 18
rice, organic lettuces, cucumber, pickled mushroom, radish, sesame dressing, sriracha yoghurt
Sandwiches
Bacon cheeseburger 19
lettuce, tomato, red onion, garlic aioli
Grilled chicken burger 18
cheddar, tomato, lettuce, onion, garlic aioli
Chicken fried pork 17
fennel, cabbage, arugula, lemon caper pesto
Cheesesteak 19
thinly sliced beef, peppers, onions, cheese sauce
Pastas
Tiger prawn 21
green peas, arugula, fennel, parmesan, gargenelli
Fraser Valley Chicken 19
wild mushroom, rosemary, ricotta, oreccheitte
Tomato & basil pesto 18
capellini, artichoke, caper, sundried tomato, goat feta
Entree
Maple Hill chicken breast 29
fingerling potato, vegetables, pan jus
Steak & frites 34
flat iron steak, peppercorn sauce, mixed lettuces, parmesan fries
BC ling cod 37
salt spring Island mussels, manila clams, fennel, bouillabaisse
Add on to any of your dishes:
Dessert
Dark chocolate brownie 9
vanilla ice cream
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 8 or more a discretionary 17% gratuity may be added to your bill.