Battle of the Chefs!

WE NEED YOUR HELP! With so many great ideas we often have a hard time picking which will be on our menus, so we’re leaving the decision up to you! Both of our chefs have created one dish for each category, and the best selling items will be added to our menu


Meet the Chefs:

Christeena joins us with over 25 years experience in the kitchen and has recently moved to the Springfield area. Her experiences come from owning a restaurant, running her own catering company, and working for a Canada-wide catering company. She has helped open two independent bistros and had the pleasure to work alongside award-winning chefs.

Dan is a Red Seal chef and has over 20 years experience in the hospitality industry. He has worked in a variety of roles from dishwasher to Executive Chef and specializes in soups, pastries, and creating daily specials. Dan has his RRC Bakers Certificate, has catered for the Lieutenant Governor’s Mansion, and was featured on Meghan’s Menus.

Meet the Menu:

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Buffalo Chicken Dip: Ranch cream-cheesy dip loaded with buffalo chicken and served warm with breadsticks

Bruschetta Flatbread: Flatbread made in house and topped with freshly diced tomatoes, basil, garlic and olive oil. Finished with feta and a Prairie Oils & Vinegars balsamic drizzle


Red Eye Steak Salad: Blue Haze Red Eye rubbed flat iron steak on a bed of romaine, topped with tomato wedges and crispy onions. Drizzled with a Trans Canada Brewery vinaigrette and served with garlic focaccia

Salmon Salad: Charbroiled filet of salmon served on a bed of quinoa and ancient grains and topped with wilted spinach. Drizzled with a roasted red pepper dressing


Pan Seared Eggplant: Panko crusted eggplant with roasted red peppers and caramelized onions. Served on Rosemary Focaccia with lettuce, tomato, cheese and garlic aioli

Big Daddy Burger: Our classic patty handmade from local Carver’s Knife beef topped with pulled pork, bacon, cheddar, sautéed mushrooms and onions. Served on a Kaiser with mayo, lettuce, tomato, and pickles


Harvest Country Steak: Two charbroiled 1/2lb Carver’s Knife ground chuck patty sautéed with onions, topped with mashed potatoes and smothered in Peppercorn sauce

Bacon Wrapped Beef Tenderloin: Two Carver’s Knife medallions cooked to perfection and served with mushroom druxelle sauce. Served with house vegetables and choice of side


Perogy Calzone: Stuffed with cheddar cheese, mashed potatoes, and topped with fried onions and bacon. Served with a side of sour cream

Tuscan Pizza: Mild chorizo sausage, roasted red peppers, red onions, sun-dried tomatoes and feta. Finished with fresh spinach and chipotle olive oil on a thin crust