Cocktails
Notorious F.I.G. (1oz) 10
Fig infused bourbon, sage & honey syrup with egg white foam
Pearanormal (2oz) 10
Gin with pear, star anise & cardamom, fresh lemon and egg white
Tea Thyme (1oz) 8
House infused Earl Grey, currant & thyme gin topped with cranberry and bubbles
Hot Buttered Rum (1oz) 8
Gosling’s Black Seal rum with warm buttered winter spice
Pomegranate margarita (1oz) 8
Jose Cuervo, Triple Sec & Pomegranate juice with fresh lime
Side Car (2oz) 10
Courvoisier, Cointreau & fresh lemon with a sugared rim
Quincey Jones (1oz) 8
Stoli Vanil, Lillet & quince
Soups, Starters and lighter fare
Vegan tomato soup 8
Smoked bacon and sage bisque 8
Daily soup creation 8
Starter size soup or mixed greens salad 5
Starter size caesar salad 6
The “Maggie” 8
Cup of any soup with corn bread
Add a Polly Fox baked good - 2$
Warm gluten free cornbread with butter 4
Bread Affair baguette with butter 4
Gluten free rye baguette with butter 5
By Polly Fox
Gluten free baguette with butter 5
By Polly Fox
Entree Size Salads
Canadian quinoa, kale, cabbage, roasted beets 15
Kale, cabbage, pumpkin seeds, citrus vinaigrette
Herb marinated Rossdown Farms chicken caesar 17
Herbed croutons, parmesan and creamy roasted garlic dressing
Winter squash & goat cheese 15
Roasted cauliflower, couscous, brussel sprouts, pomegranate vinaigrette
Sandwiches
Rossdown Chicken 17
Cowichan Valley buffalo mozzarella, basil, garlic aioli, balsamic reduction
Braised CAB beef brisket open faced melt 16
Roasted red peppers, sautéed mushrooms, caramelized onion, parmesan crema
Bacon grilled cheese 16
Three cheese, bacon sherry jam, garlic herb oil
Curried cauliflower 15
Apple, pickled red onion, curry aioli
Pastas & Entrees
Roasted tiger prawn 18
Garganelli, sundried tomato & garlic scape pesto, white wine cream
Slow cooked ground striploin bolognese 17
Tagliatelle, olive oil, basil and parmesan
Braised CAB beef brisket mac n cheese 20
Four cheese sauce, tomato jam, orecchiette pasta
Roasted chicken and bacon 18
Tagliatelle, roasted mushroom cream, sage, parmesan
Roasted winter squash 17
Capellini, kale, walnuts, spiced ricotta
Roasted Maple Hill Farms chicken breast 23
Roasted creamer potatoes, glace de volaille, vegetables
Seared Pacific ling cod fillet 25
Roasted creamer potatoes, garlic herb butter, vegetables
Honey and dijon glazed pork 24
Roasted creamer potatoes, pan jus, 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.