commence seasonal soup broccoli cheese soup starter caesar salad starter spring mix salad v BT
ginger sesame tuna | rare, poached, ocean wise albacore tuna
loin on a crisp wonton with sesame aioli, pickled ginger & ponzu dressing
bruschetta | fresh tomato & bocconcini atop crostini v med-bread | served with three dips v avocado spring rolls | with sweet chili sauce v dry ribs | pork ribs with sea salt & cracked pepper sweet chili chicken | with our hand-cut chipotle potato chips sweet potato fries | with roasted garlic chipotle aioli v potstickers | pork & chicken with chili dijon soy glaze crab & scallop cakes | with a hint of coconut & creole aioli, topped
with sesame seeds
calamari | served with tzatziki + sweet chili sauce mosaic dip | warm, with quebec goat cheese, mushrooms & fresh tomatoes + naan bread v chicken wings | hot, honey garlic, salt & pepper or teriyaki double cheese nachos v add guacamole for
salads asian chopped salad | grilled breast of chicken & crunchy vegetables tossed in sesame dressing, topped with wonton crisps + toasted sesame seeds caesar salad | with asiago crisps steak salad | with quebec goat cheese & grape tomatoes, in a spicy vinaigrette with a hint of tomato clam cocktail + goat cheese crostini citrus chicken salad | avocado, grape tomatoes, edamame beans, red peppers, crispy rice noodles, sunflower seeds, chopped dates & honey fig vinaigrette
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baby spinach salad with pesto chicken | house-made herbed cheese, mushrooms, sundried tomato basil vinaigrette & toasted pumpkin seeds santorini salad | baby mozzarella tossed with grape tomatoes, mixed olives, fresh cucumbers, mixed greens, multigrain croutons, feta cheese & sherry vinaigrette v tandoori salmon salad | with mango & sunflower seeds served with melted brie on naan bread add grilled chicken add a skewer jumbo shrimp add grilled salmon
Alex Chen, former executive chef of the Beverly Hills Hotel & 2013 Canadian Bocuse d’Or Competitor, is the Culinary Architect for Moxie’s. Chef Chen’s passion for food can be savoured in his signature dishes on our menu.
B T Chef Brandon Thordarson introduces his newest creations
created by Alex Chen
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vegetarian items
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steaks our steaks are “aaa”, grain fed alberta beef, aged 28 days for superior flavour & tenderness
top sirloin | top sirloin with red wine braised onion jam | topped with a grana padano crisp .
honey roasted garlic top sirloin | top sirloin oscar | with jumbo shrimp, atlantic crab & béarnaise
tenderloin filet | classic grilled filet with red wine demi glace new york | madagascar peppercorn new york | 12 oz new york served with a green peppercorn brandy butter sauce
add jumbo shrimp skewer add skillet of garlic mushrooms steak guide blue rare | bright red inside, seared on the outside rare | bright red in the centre, bright pink toward the outside medium rare | bright pink throughout medium | light pink throughout medium well | light pink in the centre only well done | no pink throughout
mains chipotle mango chicken | with a sweet & smoky dry rub, fresh mango, jasmine rice, seasonal vegetables + a fresh tomato & avocado salsa
herbed oven roasted chicken | fraser valley free-run chicken with roasted lemon, herbed goat cheese & crispy sage + fresh green beans & baby potatoes chicken + ribs | half rack of back ribs + chipotle mango chicken
slow-roasted back ribs
half rack full rack (1.5 lbs)
lemon-pepper haddock | with garlic mashed potatoes & white wine sautéed spinach, topped with crispy onion ribbons
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mustard & dill salmon | fresh salmon with whole grain mustard & dill, served with fresh green beans & wild mushroom salsa over baby potatoes
all of our steaks & mains are served with your choice of our garlic mashed pota ed potato filled with a blend of cream cheese, green onion & bacon + your choice of seasonal vegetables, unless otherwise indicated
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Moxie’s Executive Chef - Brandon Thordarson draws on his international training and his love of world cuisine to fuel his passion for fresh contemporary dishes.
B T Chef Brandon Thordarson introduces his newest creations
created by Alex Chen
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vegetarian items
pastas + rice rigatoni | with grilled chicken & madeira mushroom sauce penne toscana | with italian sausage, bacon & mushrooms, in a creamy tomato, pesto & white wine reduction + grana padano
herb chicken alfredo | penne with herbs & sautéed onions in asiago cream + grana padano mediterranean shrimp & crab linguine | tossed in house-made basil pesto with fresh tomatoes
chicken enchiladas | rolled tortillas baked with mozzarella & cheddar, served with guacamole, sour cream, salsa
beef vindaloo | rich & spicy with shredded sweet coconut over jasmine rice drizzled with yogurt + curry-buttered naan bread ginger teriyaki rice bowl | with szechwan vegetables, your choice of chicken or steak
red thai curry bowl | chicken & stir-fried vegetables over jasmine rice + curry-buttered naan bread
hamburgers moxie’s beef burgers are hand-made in house with our chef’s private seasoning & served with our fabulous fries, if you prefer one of our other great sides, please ask your server the ranch-house chicken burger | with pancetta bacon, peppered havarti cheese, lettuce, mayonnaise & tomato
the veggie burger | topped with goat cheese & pesto v the classic beef burger | add bacon, aged white cheddar or sautéed mushrooms for .99 each the loaded backyard burger | aged white cheddar, mozzarella, sautéed mushrooms, bacon & barbecue sauce | with caramelized onions,
sub sweet potato fries add our basil mayo fry dip
all our beef burgers are served on a toasted kaiser & topped with lettuce, tomatoes, red onions, pickles & grainy dijon burger sauce
not all ingredients are listed, please advise your server about food sensitivities & ensure you speak to a manager regarding severe allergies
B T Chef Brandon Thordarson introduces his newest creations
created by Alex Chen
v
vegetarian items
sandwiches & more served with our fabulous fries, unless otherwise indicated, if you would prefer one of our other great sides, please ask your server
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parmesan chicken & crispy prosciutto sandwich | on ciabatta bread with house-made herbed cheese, roasted red pepper sauce & baby arugula leaves
montreal smoked meat sandwich | on rye with dijon mustard & a crisp kosher pickle
beef dip | house-roasted beef, sautéed mushrooms, horseradish aioli & swiss cheese on baguette with au jus double stacked turkey club | house-roasted with crisp bacon, lettuce, tomato, mayo & cheddar on toasted multi-grain lunch combo | choose any two of the following: broccoli cheese or seasonal soup, a caesar or spring mix salad, half turkey club or half beef dip blackened chicken club | with louisiana remoulade, cheddar & bacon on baguette
grilled salmon sandwich | with garlic caper aioli, caramelized onion & fresh tomato on naan bread
fish tacos | deep fried chipotle lime marinated fish on whole wheat tortillas + side spring mix salad
chicken tenders + fries | BT
chicken chipotle quesadilla | served with house-made tortilla chips, spicy chipotle yogurt, salsa fresca & fresh cilantro + side spring mix salad
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aaa ny steak sandwich | served sliced & open faced with sautéed mushrooms & caramelized onions on garlic ciabatta bread
k i d s’ m e n u seven junior menu items all available for only 7.99! includes unlimited drinks & dessert for children under 12! please ask your server for our kids’ menu
join us every saturday & sunday for brunch
not all ingredients are listed, please advise your server about food sensitivities & ensure you speak to a manager regarding severe allergies
B T Chef Brandon Thordarson introduces his newest creations
created by Alex Chen
v
vegetarian items