Moxie's Classic Grill

A GuestLife Vancouver
Great Restaurant

This philosophy drives Moxie’s continued refinements and distinctions to its already award-winning menu. A tantalizing diversity of dishes, a beaucoup of spirited milieus, and stylish décor distinguished by authentic dark woods, granite bartops and river rock hearths have made Moxie’s Canada’s fastest growing chain of upper-tier casual restaurants.

“Our goal is to create an affordable slice of luxury,” says president Laurids Skaarup. “Our menu is the soul of who we are,” says BC Regional Kitchen Manager Teja Sangha. “With trademark dishes that include an exclusive lineup of AAA select steaks, our extraordinary Glazed Salmon appetizer, the new Mediterranean Calamari Salad, the unforgettable Almond Crusted Salmon, or the intensely flavoured Tandoori Chicken Pizza, our food is founded on flavour, variety and freshness.” Moxie’s also offers an upscale brunch menu, a fully stocked wine cellar and an array of superb desserts, including the not-to-be-missed White Chocolate Brownie. “For any company to be successful — especially in the restaurant and hospitality industries — it’s about the quality of the people,” says Sangha. “We dedicate a considerable amount of time and effort to our training program with regard to both our management team and kitchen crew, which are easily among the best in the industry. We take the time and effort because it requires time and effort in order to be a great restaurant. Without the training and without the people, we wouldn’t be who we are.”

“Fun, upbeat and guest-focused, each of our servers and chefs recognizes that our highest compliment is that our guests have enjoyed their experience,” says BC Regional Manager Pat Farrell. To compliment that goal, Moxie’s has joined forces with Big Rock Brewery to create Big Life Euro, its own craft-brewed European-style lager.

“‘Real’ is a word that is very important to us,” says Skaarup. “Thus, we use real granite, rock, wood, wrought iron, tile and slate in our restaurants, yet no two look the same. Each has a unique personality and is tailored to the specific community.”

Having opened its 45th outlet, the Calgary-based chain recently rebuilt its first restaurant — originally opened in 1986 — from the ground up. “We are not only staying current with the marketplace,” says Skaarup, “our goal is to delight the marketplace by exceeding their expectations with our offerings.”

Moxie’s Classic Grill
is a rapidly growing national chain with 45 restaurants across the country, including seven in the Lower Mainland.

Menu Highlights

pictured: Almond Crusted Salmon

Appetizers

Glazed Salmon
a wild salmon filet lightly glazed with Asian candied marinade

Crab & Scallop Cakes
freshly made in house with a hint of coconut

Three Dip Med Bread
fresh oven baked flat bread seasoned and served with three delicious dips

Skillet of Louisiana Garlic Prawns
succulent prawns sautéed in a blend of Creole seasonings

Entrées

Honey Roasted Garlic Sirloin Steak
unforgettable taste marinated right into the 8 oz. cut 16 oz. New York Steak — the ultimate steak indulgence!

Roasted Chicken and Ribs
a half rack of our slow roasted ribs paired with a fire-grilled quarter chicken

Tandoori Chicken Pizza
Tandoori chicken, roasted red peppers, caramelized onions and a dash of mild curry

Roasted Double-Cut Pork Chop
an oven roasted double bone premium pork chop with a rich shitake mushroom and apple-brandy reduction

X-treme Bull’s Eye Burger
two seasoned beef patties topped with the works

Lemon-Pepper Halibut
a West Coast halibut filet lightly grilled in lemon pepper and garlic butter

Desserts

White Chocolate Brownie
white and dark chocolate folded into a white chocolate brownie

Blackberry Apple Crisp
West Coast blackberries, apple slices, brown sugar and cinnamon finished with a sweet oatmeal crumble

Banana Carmel Xango (chan’go)
creamy, light banana cheesecake wrapped in a pastry tortilla and dusted with cinnamon sugar

Best of the Cellar

Pinot Gris VQA, Wild Goose, Okanagan

Sauvignon Blanc, Casillero del Diablo, Chile

Chardonnay, RH Phillips, California

Meritage VQA, Inniskillin Dark Horse, Okanagan

Pinot Noir, Mandolin, California

Cabernet Sauvignon, Angus the Bull, Australia