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LUNCH - Big White Ski Resort · Chef de Cuisine: Joshua Buckle · Executive Chef: Ben Hansford ·...
Transcript of LUNCH - Big White Ski Resort · Chef de Cuisine: Joshua Buckle · Executive Chef: Ben Hansford ·...
Soup of the MomentA large bowl with artisan bread · 9 Just a cup with artisan bread · 6
Gluten Free Crackers · 2
Panini Sandwich es · 14.50Served with a side of our daily soup or salad.
Th e Canadian: Roast chicken with Okanagan pear, Qu ebec brie, caramelized onion, fresh basil, garlic aioli Th e Okanagan: Phoenix Farms pulled pork, Crosby Organics peaches, smoked mozzarella, arugula, jalapeno ketchup
Th e Tuscan: Italian deli meats, spinach, feta, capsicum, olive tapenadeTh e Vegetarian: Grilled artichoke hearts, hummus, spinach, feta, pickled red onions, chipotle mayo
Th e French : Maple bacon, tomato jam, aged cheddar, topped with a fried eggGluten Free Bread · 2
Winter Ancient Grains Bowl · 15Qu inoa, lentils, bulgur, mixed herbs, pomegranate, sumac spice, labneh cheeseAdd roast chicken breast · 5 Add avocado · 4 Add grilled artichoke · 3
Double Cooked Potato Wedges · 11A basket of roasted & fried fi ngerling potatoes, fennel salt, garlic aioli. Add jalapeno ketchup · 1.5
Th in Crust Charcoal Grilled PizzaMargarita: Pomodoro tomato sauce, torn mozzarella balls, fresh basil · 16
Add prosciutt o · 4Today’s Pizza: Created by Chef Josh & his team · from 16
Gluten Free Pizza Base · 4 (allow extra time)
Pasta Feature · from 16Pasta made fresh in our kitchen daily, with seasonal ingredients
Charcuterie Board · 18Daily selection of cured meats, preserves, crostini
Cheese Board · 18A selection of three local & international cheeses with accompaniments
Deli Board · 34Combine the cheese and charcuterie boards & take $4 off any wine by the bott le
Daily selection of fresh sandwich es, pastries & salad in our café fridge ready to grab-and-go.
breakfast & lunch
First Track s Breakfast · 14.50Maple bacon, two fried eggs, grilled tomato, country potatoes, artisan bread
Mountain Breakfast Bun · 10.95Maple bacon, fried egg, garlic aioli, aged cheddar, grilled tomato, potato scallion bun, served with country potatoes
Portabello Bun · 10.95
Grilled portabello, fried egg, garlic aioli, aged cheddar, potato scallion bun, served with country potatoes
Yogurt Panna Cotta with Berry Compote · 9.95Served with housemade granola
Breakfast Tacos · 14.50Th ick cut house smoked bacon, scrambled or fried eggs, avocado, tomato salsa, pickled cabbage, jalapeno ketchup
Mediterranean Baked Eggs · 13.75 (Vegetarian option available)Chorizo sausage, ratatouille, feta cheese, artisan bread
Consumer Advisory: Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of foodborne illnesses. Please alert your server if you have any special dietary requirements or allergies.
B R E A K F A S T
Chef de Cuisine: Joshua Buckle · Executive Chef: Ben Hansford · Restaurant Manager: Jo Audett e
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L U N C H
Served until 11am
Served from 11am - 4pm
Most of our menu items are made right here, including our bread and pasta, and locally sourced whenever we can. Some modifi cations can be made, however there may be a slightly longer wait as the ch ef personalizes your order.