VA2007 - Moxies Classic Grill

Whatever You're in the Mood For!

Photos: Bruce Law
Seen Right: From left to right: Justin Wilson, Chef; Andrew Rash, Regional Manager; Rebecca Hassam, GM; Whitney Murton, Server and Pat Farrell, Regional Manager.

Offering fresh regional cuisine with global influences in an upbeat stylish setting, Moxie's Classic Grill has something for everyone. Be it a business luncheon, a family outing or a romantic rendezvous, Moxie's has built a reputation offering whatever you're in the mood for. "If we have one secret, we understand why guests choose us," says President Laurids Skaarup. "It comes down to great people who prepare fabulous food and offer terrific service. Our focus never strays from this."

With a reasonably priced globally diverse menu that offers more selection than any other restaurant in its class, Moxie's has become a Vancouver favourite. Deftly melding ethnic inspired cuisine with classic comfort foods and savvy fusion fare, Moxie's Executive Chef John Humphreys showcases a broad spectrum of the world's finest flavours. Dishes like the Szechwan Green Beans appetizer with sesame oil, garlic and ginger and the Tandoori Chicken Pizza with cilantro and sweet curry co-mingle on the same menu as favourites like nachos and AAA steaks aged for 28 days. "At Moxie's, our essence is choice; it's what we excel at," asserts Chef Humphreys with conviction.

With over 51 locations, Moxie's Classic Grill is Canada's fastest growing restaurant in the premium casual sector. Each location uniquely reflects its neighbourhood; custom designed to be as eclectic and distinct as the varied menu. Every Moxie's is richly decorated with stone, granite, wrought iron and real wood furnishings – "we don’t build cookie cutter rooms," says Skaarup. An emphasis on stellar service in an engaging environment means Skaarup seeks out quality people "with more heart and more care" to represent Moxie's in the dining room.

By constantly evaluating food trends and listening carefully to customer feedback, Executive Chef Humphreys continues to bring the best to his guests. "We are always pushing the envelope a little bit more to see what our guests will enjoy." Combine that with the friendly service and excellent value, and you've got the recipe for a winning concept with a little more moxie.

Menu Highlights

Appetizers

Three Dip Med Bread
Fresh oven-baked flat bread, served with three dips

Chicken Wings
Hot, honey garlic, salt & pepper, teriyaki

Crab & Scallop Cakes
Made in-house with a hint of coconut, served with Creole aioli

Ahi Tuna Crisps
Sushi-grade tuna seared rare in a sesame-Dijon crust

Entrées

Honey Roasted Garlic Sirloin Steak
Unforgettable flavour marinated deeply into a 10-oz cut

Slow-Roasted Ribs
Fall-off-the-bone tender, in half rack and full rack

Almond Crusted Wild Salmon
Coated with herbs, lemon zest and toasted almonds, pan-seared and served with a lemon-leek cream sauce

X-treme Burger
Two seasoned beef patties topped with sautéed mushrooms, bacon, cheddar, mozzarella and BBQ sauce

Salmon on Capellini
Grilled wild salmon on a bed of pasta, tossed with prawns, roma tomatoes, citrus butter, garlic and fresh basil

Beef Vindaloo
Tender strips of marinated beef, vegetables, ginger, garlic and shredded sweet coconut in a spicy curry sauce, served on jasmine rice with yogurt and naan bread

Desserts

White Chocolate Brownie
White and dark chocolate folded into a white chocolate brownie, served with French vanilla ice cream, whipped cream and warm chocolate sauce

Blackberry Apple Crisp on Puff Pastry
West coast blackberries, apple slices, brown sugar and cinnamon, finished with a sweet oatmeal crumble and served hot with French vanilla ice cream

Banana Caramel Xango
Creamy, light banana cheesecake wrapped in a pastry tortilla, dusted with cinnamon sugar and served with warm ribbons of chocolate and French vanilla ice cream

Best of the Cellar

Moxie's Cocktails

White Peach Bellini –
Appleton's Jamaican rum, peach schnapps, sparkling wine, white peach puree, 7-Up, and sangria
Blue Zen Martini –
Hpnotiq, blue Curaçao, Malibu coconut rum, and pineapple juice
London Calling –
Bombay Sapphire gin, tonic, fresh mint, and fresh cucumber

White Wines

From the Okanagan:
Pinot Gris VQA, Mission Hill
Dry Riesling VQA, Quails Gate
Gewurtztraminer VQA, Sumac Ridge

Australia:
Chardonnay, Yellow Tail

Red Wines

From the Okanagan:
Pinot Noir VQA, Quails Gate Reserve
Cabernet Sauvignon VQA, Jackson Triggs Reserve

Australia:
Shiraz, McWilliams Hanwood Estate

California:
Zinfandel, Ravenswood Vintner's Blend

Above: Beef Vindaloo – tender strips of marinated beef, vegetables, ginger, garlic and shredded sweet coconut in a spicy curry sauce, served on jasmine rice with yogurt and naan bread.

Moxie’s Classic Grill
Vancouver Locations:
1759 West Broadway — 604-678-9973
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1160 Davie Street — 604-678-8043
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808 Bute Street — 604-696-9986
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180 West Georgia Street — 604-684-8434
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