Runway 25

Preflight

[Appetizers]

House Herb Focaccia7

Fresh warm bread accompanied with pico de gallo, balsamic and parmesan dip.

Fish Tacos14

Warm flour tortillas stuffed with crispy local walleye, nappa cabbage, pico de gallo, cilantro, avocado and chipotle aioli.

Steak House Sliders15

Braised beef short rib on grilled mini brioche buns, topped with extra old cheddar, crispy onion strings, aioli and whisky BBQ sauce.

Baked Artichoke Dip14

Warm blended baby spinach, artichokes, sour cream, parmesan and monterey jack. Accompanied with crispy tortilla and naan shards.

Jumbo Prawns16

Fried crab stuffed prawns wrapped with bacon. Finished with charred lemon, chipotle aioli and pea shoots.

Crab Cakes17

Pan-roasted snow crab meat, lobster bernaise, fennel-nappa slaw, lemon.

Runway Charcuterie18

House made pate and salami, spicy baked feta, roasted garlic bulb, quick pickles, marinated olives and tomatoes, toasted focaccia.




With Your Boarding Pass

[Soups]

Three Onion Soup9

Caramelized onions and shallots braised in a sherry and beef broth. Baked with garlic crouton, emmental and feta cheese.




Security Check

[Salads]

House Leaves9

Crisp baby greens topped with crumbled Ontario goat cheese, toasted pine nuts, watermelon, radish, heirloom tomato, shaved red onion and finished with white balsamic vinaigrette.

Romaine12

Fresh chopped hearts of romaine tossed with creamy roasted garlic dressing, parmesan, and crispy capers. Finished with crisp Julienne bacon, lemon and shaved grana padano.

Baby Spinach13

Choice leaves topped with grilled peach, crumbled feta, crispy prosciutto, shaved red onion, dried cranberry and finished with white balsamic vinaigrette.