SAMPLE

SAMPLE PLATTERS

CHEESE BOARD
Caramelized onion, goat cheese and roasted pear butter panini. House made ricotta cheese with fire roasted pineapple chutney. Aged provolone “fondue” with roasted tomato & basil pesto and baguette cubes. 10.00

MEDITERRANEAN PLATE

Hummus, spicy eggplant, pickled red onion, black olive tapanade and
marinated ceci bean salad served with warm pita 10.00

SAMPLE MENU

TURKEY CUBAN
Sample’s version of a traditional cuban with house made pickled onion, pickles, roasted turkey and swiss cheese 2.50

MUSHROOM “RAMEN”
House made Ramen noodles served in a rich beef broth with pickled mushrooms 2.50

SAGANAKI

Grilled Kasseri cheese served on a warm pita with a tomato marmalde 2.50

FRENCH ONION SOUP
French onion soup served in a house made bread bowl 3.00

POUTINE
House cut French fries topped with red wine braised sirloin gravy and melted mozzarella 2.50

THAI COCONUT CHICKEN SOUP
Light coconut broth steeped with fresh ginger and lime served with rice noodles 2.50

“FISH & CHIP”

Beer battered salt cod served on a crispy potato guafrette with napa cabbage coleslaw 2.50

BEEF ON WECK
Red wine braised sirloin of beef served on a house made silver dollar kimmelweck roll 3.00

CREAMY BROCCOLI SOUP
Creamy broccoli soup served with cheddar cheese crisp 3.00

STEAK FRITE

Grilled marinated flank steak served a top a hand cut frite with worcestershire aioli and balsamic glaze 3.25

CHEF’S TASTING

Mini cheese board, mini Mediterranean plate, a flight through our hors d’oeuvres menu, finished with a mini dessert sampling 36.00 per person

COCKTAIL PARTIES
Cocktail parties are served with a complimentary glass of champagne or wine and a…
…choice of 6 menu items for —20.00 per person
…choice of 9 menu items for — 26.00 per person

SMALL PLATES

BEET SALAD

Tender green salad with roasted beets gorgonzola cheese and
beet vinaigrette topped with house made candied walnuts 8.50

PASTA PRIMAVERA
House made parsely pasta with spring vegetables and a brown butter foam sauce 10.00

KOBE BEEF CARPACCIO
Served with an arugula puree, béarnaise croutons, a forty five minute poached egg and tender green salad 14.00

“FRIED CHICKEN” TORCHON Slow poached chicken roulade fried crisp and served with a roasted corn puree, market vegetables and a sweet hot sauce 11.50

DESSERT LIST

CREME BRULEE TRIO
Daily Selections 6.00

RICE PUDDING
Basmati rice pudding with toasted pine nuts, honey and chevre 6.00

SAMPLE SOME MORE
House made graham crackers, chocolate-peanut butter cream, bruleed vanilla marshmallow with dark chocolate sauce, rich caramel and peanut brittle served with dark hot chocolate and marshmallows 6.00

COCONUT²

Creamy coconut pana cotta, dark chocolate sauce, chewy and crunchy toasted coconut and walnut candy served with a lime rum granita 6.00