Soups, Starters and lighter fare
Wild mushroom bisque cup 6 bowl 10
truffle
Tomato soup cup 6 bowl 10
herbed croutons, parmesan
Gluten free cornbread 6
whipped butter
Starter mixed greens salad 10
Starter caesar salad 12
R62 soup, salad & cornbread 18
choice of soup, mixed greens, gluten free corn bread
Entree salads
Cajun chicken caesar 24
romaine hearts, herbed croutons, parmesan, roasted garlic dressing
Roasted heirloom beet 22
citrus, quinoa, kale, Mt. Lehman bufala fresco, honey vinaigrette, nut & seed crumb
Tuna bowl 24
sticky rice, cucumber, radish, beet, carrot, edamame, soy, ginger, wasabi aioli
Chicken teriyaki bowl 26
crispy chicken, carrots, cucumber, edamame, wasabi mayo, sticky rice, mixed lettuces
Sandwiches
Bacon blue cheeseburger 24
two 3oz Certified angus beef patties, blue cheese, smoked bacon jam, lettuce, tomato, red onion, garlic aioli, pickle
Crispy chicken 24
chipotle aioli, pickled peppers, arugula, garlic aioli, hot honey
Duck quesadilla 26
confit duck, braised chicken, pear, brie, basil pesto
Striploin steak sandwich 30
open faced, onion rings, peppercorn sauce, horseradish aioli
Pastas
Tiger prawn & scallop 26
capellini, basil pesto, arugula, chillies, parmesan cream sauce
Fraser Valley Chicken 24
gargenelli, wild mushroom, porcini butter sauce
Gnocchi 26
braised short rib, carmelized onion, green peas, dijon cream sauce
Risotto 36
scallop medallions, asparagus, spring pea, thyme, parmesan
Add on to any of your dishes:
Dessert
Creme brulee 11
rotating flavours, house baked goods
Housemade ice cream 6
2 scoops
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.