SPICY FRIES
Cajun spiced. Served with chipotle-black bean mayo.

SWEET POTATO FRIES
Deep fried sweet potato chips served with scallion bacon
sour cream.

CLASSIC POUTINE *add Montreal Smoked Meat
A full bowl of French fries finished with our house made beef gravy and authentic Quebec cheese curd.

CHILI FRIES
A full bowl of French fries topped with a ladle of our
house made chili with blended cheese.

BATTERED ONION RINGS
A large bowl served with scallion-bacon sour cream.

3 CHEESE PEROGIES
Butter fried Swiss, Mozza and white cheddar perogies with sautéed bacon, onions and garlic. Served with a side of
sour cream.

WINGS
12 wings-your choice of Thai, BBQ, Teriyaki, Dry Pepper, Buffalo or Honey Garlic. Served with carrot and celery sticks.

PTERODACTYL WINGS
5 chicken drums tossed in one of our many wing sauce selections.

WHITE WINE GARLIC BUTTER PRAWN SAUTE
A cool dozen sautéed black tiger prawns sautéed with a garlic white wine butter sauce. Served with roasted garlic aioli.

ROSS BAY NACHOS
Yellow Tortilla chips, melted cheddar and Monterey Jack cheese, olives, green onions, diced tomato and banana peppers. Served with salsa and sour cream.

QUESADILLAS – THE ROSS BAY WAY
Vegetarian
Refried black beans, charred corn and blended cheeses.
* Add chicken, shrimp, chorizo or ground beef.
*Add soup, salad or fries.

BEER BATTERED FISH AND CHIPS
Beer battered halibut with fries. Served with
house made citrus coleslaw and house tartar sauce.

PORTABELLA MUSHROOM CRAB & BRIE CAP
A large marinated portabella mushroom cap, topped with one of our house made crab cakes, then melted in the oven wtih brie cheese. Served with our house roasted garlic aioli.

PANKO FRIED OYSTERS
5 deep fried Fanny Bay panko breaded oysters served with our house made citrus coleslaw, hoi sin sauce and ponzu mature.

FRESH P.E.I. MUSSELS
A full pound of East Coast mussels tossed with sauteed red onions in either a rich white wine garlic cream sauce or our house made basil tomato sauce. Served with French baguette bread.

CRAB CAKES
Two crab cakes house made with Alaskan Snow crab, cilantro and cumin served with citrus coleslaw and chipotle aioli.

ROSS BAY PERSONAL NAAN PIZZAS
Tomatoes, olives, red onions, spinach leaves and feta cheese.

Chicken breast, charred corn, green onions, fresh pineapple, blended cheese, BBQ sauce .

Shaved toupee ham, bay shrimp and fresh pineapple, blended cheese.

Meatlovers: Ground beef, shaved toupee ham, pepperoni, red onions, blended cheese

Pepperoni, sautéed portabella mushrooms, blended cheese.

Smoked Albacore tuna, olives, red peppers, red onions.

Salads

GARDEN GREENS
Mixed mesculin greens with cucumbers, tomatoes, julienne carrots, sun dried cranberries and sunflower seeds served with a strawberry vinaigrette.

CAESAR SALAD
Crisp romaine lettuce tossed with an anchovy Caesar dressing, croutons and shredded Asiago Romano cheese.

SMOKED SALMON & BACON SPINACH SALAD
Smoked salmon lox, bacon, red onions and capers sautéed in a light virgin olive oil and placed on top of a bed of spinach.

GRILLED BAJA CHICKEN SALAD
Mesculin greens tossed in a peppercorn ranch dressing with diced tomatoes, black beans, charred corn, mixed cheeses and corn tortilla chips.

COBB SALAD
Mesculin greens, chicken breast, avocado, bacon bits, hard boiled egg, fresh tomatoes, red onions and Danish blue cheese tossed with balsamic vinaigrette.

ASIAN STEAK SALAD *sub smoked albacore tuna
6oz sirloin steak cooked to doneness served on a salad of rice noodles, mesculin greens and mandarin orange segments tossed in a hoi sin-citrus vinaigrette topped with toasted sesame seeds.

Hot & Cold Sandwiches

BILL'S GRILL
Classic grilled cheese sandwich with shaved toupee ham and havarti cheese served on sourdough bread.

TOASTED CHICKEN GOUDA CLUB
Grilled chicken breast, bacon strips, tomatoes, lettuce and spiced gouda cheese & mayonaise. Your choice of sourdough or multigrain bread.

SMOKED ALBACORE TUNA MELT
Quality local smoked albacore tuna loin served open face on a hoagie bun with melted havarti, olives, red onions, romaine lettuce, and roasted garlic aioli.

TURKEY AND SWISS
Tender shaved turkey breast, Swiss cheese, lettuce, tomatoes, red onions and roasted garlic aioli placed on a hogie bun.

ROSS BAY STEAK SANDWICH
6oz triple "A" sirloin steak grilled to your liking. Served on a toasted hoagie bun and topped with sautéed portabella mushrooms and melted havarti cheese.

B.L.T.C.
Bacon, lettuce, tomato and cheddar served on your choice of toasted multigrain or sourdough bread.

MONTREAL SMOKED MEAT SANDWICH
Shaved Montreal smoked meat, caramelized onions, Quebec cheese curds, pickles, and sweet mustard mayo on a toasted hoagie bun.

BEEF DIP
Sliced tender roast beef and horseradish mayo served on a toasted hoagie bun with beef au jus dip.

SPICED GROUND BEEF WRAP
Mexican spiced ground beef, lettuce, tomatoes, red onions, and guacamole, wrapped in a whole wheat or sun-dried tomato wrap. Served with a side of salsa and sour cream.

Soups

SOUP OF THE DAY
Made fresh daily-Ask your server.

SEAFOOD CHOWDER
A New England style chowder, offering a selection of fine West Coast seafood.

FRENCH ONION SOUP
Croutons and melted ementhal cheese.

CHEF'S CUMIN SCENTED CHILI
A combination of ground beef, pork, celery, carrots, onions, mushrooms, tomatoes and beans in a savory beef broth with a dollop of sour cream.

Ross Bay Pub Burgers

WILD DAVE BURGER
Wild Dave’s famous 6oz sirloin tip patty grilled to perfection. Served on a whole wheat Kaiser bun, with mayo, lettuce, tomatoes, red onions and pickle.

ROSS BAY CRABBY PATTY
Our popular wild Dave burger patty topped with one of our house made crab cakes and Monterey Jack cheese. Served on a whole wheat Kaiser bun with mayo, lettuce, tomatoes, red onions and a pickle. .

ROSS BAY GOURMET BURGER
Our popular wild Dave burger patty topped with Danish blue cheese, caramelized onions, and bacon. Served on a whole wheat Kaiser bun with mayo, lettuce, tomatoes, red onions and a pickle.

PORTABELLA MUSHROOM
Balsamic marinated mushroom cap grilled and topped with roasted red peppers, banana peppers and havarti cheese. Served on a toasted whole wheat Kaiser bun, with mayo, lettuce, tomatoes, red onions and pickle.

TAPENADE & ASIAGO
Yves Garden Vegetable patty grilled and topped with a sun dried tomato-olive tapenade and melted Asiago cheese. Served on a toasted whole wheat Kaiser bun, with mayo, tomatoes, red onions, and pickle.

CHICKEN CORDON BLEU
Seared breast of chicken topped with shaved toupee ham
and Swiss cheese. Served on a Kaiser bun with mayo,
lettuce, tomatoes and red onions.

CHICKEN & BRIE
Seared chicken breast topped with caramelized onions, and melted brie cheese. Served on a toasted whole wheat Kaiser bun, with mayo, lettuce, tomatoes and pickle.

GRILLED HALIBUT
Grilled filet of West Coast halibut. Served on a toasted whole wheat Kaiser bun, with tartar sauce, lettuce, tomatoes, red onions and pickle.

SALMON AND AVOCADO
Seared 5 oz. filet of Coho salmon topped with avocado. Served on a toasted Kaiser bun with lettuce, tomatoes, red onions and mayonnaise.

Pasta

BAKED 4 CHEESE PENNE
Penne noodles tossed in a hearty ground beef tomato basil sauce. Baked with cheddar, Jack and Asiago Romano cheese.

SEAFOOD & PESTO FETTUCCINI
Salmon, halibut chunks and baby shrimp tossed in a pesto cream sauce and topped with shaved Asiago
Romano cheese.

TAPENADE CHICKEN PENNE
A combination of chicken breast, red onions, roasted red peppers and spinch leaves tossed with a black olive sundried tomato tapenade cream sauce.

STEAK & PORTABELLA MUSHROOM FETTUCINE
A 6oz sautéed sirloin steak, Portobello mushrooms, and red onions tossed in red wine, garlic and béchamel sauce. Finished with shaved Asiago cheese.

Entrées

CASHEW CRUSTED HALIBUT
Pan seared 6oz filet of West Coast Halibut crusted with roast cashews and drizzled with extra virgin olive oil. Served with coconut sticky rice and sautéed seasonal vegetables.

PORK TENDERLOIN GORGONZOLA AND SOUR CHERRIES
A 6 oz. pork tenderloin seared medium well with a combination of sour cherries and crumbled Gorgonzola cheese. Served with Yukon mashed potatoes and sautéed seasonal vegetables.

WILD COHO SALMON AND P.E.I. MUSSELS
5 oz. wild Coho salmon filet and P.E.I. mussels finished with a rendered bacon tomato cream sauce. Served with Japanese sticky rice and sautéed seasonal vegetables.

BLACK AND BLUE SIRLOIN STEAK
Certified triple A 6 oz. sirloin steak grilled to doneness, topped with Danish Bleu cheese, crispy onions and sweet balsamic reduction. Served with Yukon mashed potatoes, sautéed seasonal vegetables.