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holiday inspirations
moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
mentor chef robert allen sulatycky are proud to present these holiday inspired creations
casillero del diablo, chardonnay, chile
rich fruit intensity, with delicate vanilla and hazelnut tones
glass (6 oz) classic (8 oz) half litre (16 oz) bottle
7 9 18 28
casillero del diablo, carmenere, chile
smooth and elegant, with plum, black cherry and chocolate notes
glass (6 oz) classic (8 oz) half litre (16 oz) bottle
7 9 18 28
Bocuse d’Or Mentor Chef heineken
Robert Allen Sulatycky available by the bottle or on tap
garlic asiago fries
sprinkled with fleur de sel and served with truffle mayonnaise for dipping 6.99
winter stew with puff pastry
turkey, mushrooms and winter vegetables simmered with white wine and shallots topped
with puff pastry 13.99
asian tuna on brioche kaiser
with pickled ginger mayonnaise and asian slaw, served with spring mix salad with feta
and cranberries 11.99
proud title sponsor of the canadian team at
the bocuse d’or world cuisine competition
braised beef short ribs
slow cooked in red wine to perfect tenderness, served in its own jus over creamy parsnip
puree and market fresh vegetables 23.99
halibut with butternut squash risotto
grilled with pumpkin spice and served with fresh seasonal vegetables 25.99
apple & almond christmas cookie crumble
fresh apples baked with butter and brown sugar under a crumbly almond streusel and
served with honey vanilla ice cream 6.99
please note that not all ingredients are listed, advise your server about food sensitivities
or preferences and please ask to speak to a manager regarding severe allergies
Moxie’s Executive Chef
John Humphreys
MX.XMAS.08_AB.ON
holiday inspirations
moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
mentor chef robert allen sulatycky are proud to present these holiday inspired creations
casillero del diablo, chardonnay, chile
rich fruit intensity, with delicate vanilla and hazelnut tones
glass (6 oz) classic (8 oz) half litre (16 oz) bottle
8 10 20 30
casillero del diablo, carmenere, chile
smooth and elegant, with plum, black cherry and chocolate notes
glass (6 oz) classic (8 oz) half litre (16 oz) bottle
8 10 20 30
Bocuse d’Or Mentor Chef heineken
Robert Allen Sulatycky available by the bottle or on tap
garlic asiago fries
sprinkled with fleur de sel and served with truffle mayonnaise for dipping 6.99
winter stew with puff pastry
turkey, mushrooms and winter vegetables simmered with white wine and shallots topped
with puff pastry 13.99
asian tuna on brioche kaiser
with pickled ginger mayonnaise and asian slaw, served with spring mix salad with feta
and cranberries 11.99
proud title sponsor of the canadian team at
the bocuse d’or world cuisine competition
braised beef short ribs
slow cooked in red wine to perfect tenderness, served in its own jus over creamy parsnip
puree and market fresh vegetables 23.99
halibut with butternut squash risotto
grilled with pumpkin spice and served with fresh seasonal vegetables 25.99
apple & almond christmas cookie crumble
fresh apples baked with butter and brown sugar under a crumbly almond streusel and
served with honey vanilla ice cream 6.99
please note that not all ingredients are listed, advise your server about food sensitivities
or preferences and please ask to speak to a manager regarding severe allergies
Moxie’s Executive Chef
John Humphreys
MX.XMAS.08_BC
holiday inspirations
moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
mentor chef robert allen sulatycky are proud to present these holiday inspired creations
casillero del diablo, chardonnay, chile
rich fruit intensity, with delicate vanilla and hazelnut tones
glass (6 oz) classic (8 oz) half litre (16 oz) bottle
9 11 22 33
casillero del diablo, carmenere, chile
smooth and elegant, with plum, black cherry and chocolate notes
glass (6 oz) classic (8 oz) half litre (16 oz) bottle
9 11 22 33
Bocuse d’Or Mentor Chef heineken
Robert Allen Sulatycky available by the bottle or on tap
garlic asiago fries
sprinkled with fleur de sel and served with truffle mayonnaise for dipping 6.99
winter stew with puff pastry
turkey, mushrooms and winter vegetables simmered with white wine and shallots topped
with puff pastry 13.99
asian tuna on brioche kaiser
with pickled ginger mayonnaise and asian slaw, served with spring mix salad with feta
and cranberries 11.99
proud title sponsor of the canadian team at
the bocuse d’or world cuisine competition
braised beef short ribs
slow cooked in red wine to perfect tenderness, served in its own jus over creamy parsnip
puree and market fresh vegetables 23.99
halibut with butternut squash risotto
grilled with pumpkin spice and served with fresh seasonal vegetables 25.99
apple & almond christmas cookie crumble
fresh apples baked with butter and brown sugar under a crumbly almond streusel and
served with honey vanilla ice cream 6.99
please note that not all ingredients are listed, advise your server about food sensitivities
or preferences and please ask to speak to a manager regarding severe allergies
Moxie’s Executive Chef
John Humphreys
MX.XMAS.08_SK.MB
holiday inspirations
moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
mentor chef robert allen sulatycky are proud to present these holiday inspired creations
apple & almond christmas cookie crumble
fresh apples baked with butter and brown sugar under a crumbly almond streusel and
served with honey vanilla ice cream 6.99
white chocolate brownie
the ultimate dessert encounter, white and dark chocolate folded into a white chocolate
brownie, finished with french vanilla ice cream, real whipped cream and warm chocolate
sauce 6.99
Bocuse d’Or Mentor Chef
bite of brownie
Robert Allen Sulatycky a smaller version of our white chocolate brownie 2.99
blackberry apple crisp on puff pastry
a warm flaky pastry filled with west coast blackberries and apple slices, served with french
vanilla ice cream, this fabulous dessert is baked to order so please allow a few additional
minutes of preparation time 6.99
sticky toffee pudding
a dense, moist cake, served warm with toasted almonds, buttery caramel sauce and
french vanilla ice cream 6.99
banana caramel xango (chan’go)
creamy, light banana cheesecake wrapped in a pastry tortilla, dusted with cinnamon-
sugar and served with warm caramel, ribbons of chocolate and french vanilla
ice cream 6.99
proud title sponsor of the canadian team at
the bocuse d’or world cuisine competition
chocolate espresso mousse
callebaut chocolate with the unique and intense flavour of criollo cocoa beans, crowned
with real whipped cream and house-baked chocolate biscotti 5.99
mini mousse
a smaller version of our chocolate espresso mousse 2.99
please note that not all ingredients are listed, advise your server about food sensitivities
or preferences and please ask to speak to a manager regarding severe allergies
Moxie’s Executive Chef
John Humphreys
MX.XMAS.08_PRM
holiday inspirations
moxie’s executive chef john humphreys in collaboration with bocuse d’or canada
mentor chef robert allen sulatycky are proud to present these holiday inspired creations
apple & almond christmas cookie crumble
fresh apples baked with butter and brown sugar under a crumbly almond streusel and
served with honey vanilla ice cream 6.99
white chocolate brownie
the ultimate dessert encounter, white and dark chocolate folded into a white chocolate
brownie, finished with french vanilla ice cream, real whipped cream and warm chocolate
sauce 7.99
Bocuse d’Or Mentor Chef
bite of brownie
Robert Allen Sulatycky a smaller version of our white chocolate brownie 3.99
blackberry apple crisp on puff pastry
a warm flaky pastry filled with west coast blackberries and apple slices, served with french
vanilla ice cream, this fabulous dessert is baked to order so please allow a few additional
minutes of preparation time 6.99
sticky toffee pudding
a dense, moist cake, served warm with toasted almonds, buttery caramel sauce and
french vanilla ice cream 6.99
banana caramel xango (chan’go)
creamy, light banana cheesecake wrapped in a pastry tortilla, dusted with cinnamon-
sugar and served with warm caramel, ribbons of chocolate and french vanilla
ice cream 6.99
proud title sponsor of the canadian team at
the bocuse d’or world cuisine competition
chocolate espresso mousse
callebaut chocolate with the unique and intense flavour of criollo cocoa beans, crowned
with real whipped cream and house-baked chocolate biscotti 5.99
mini mousse
a smaller version of our chocolate espresso mousse 2.99
please note that not all ingredients are listed, advise your server about food sensitivities
or preferences and please ask to speak to a manager regarding severe allergies
Moxie’s Executive Chef
John Humphreys
MX.XMAS.08_FTMC
