OPEN Daily:
May 28th- September 20th, 2026
Lunch + Dinner: 1pm - 10pm: Fri, Sat, Sun
Happy Hour + Dinner: 3pm - 9pm: Mon, Tues, Wed, Thurs
Mid-Week (Mon- Thurs) Happy Hour: 3pm- 5pm
Culinary Philosophy
Local Cuisine, Small + Sharing Plates, House Cocktails,
Zero Proof, Craft Beer & Fine Wine
Rooted in sustainability and health values, our goal is to redefine dining out, and bring food to the plate that will nourish wellness, not erode it. Our sustainability philosophy influences our purchasing decisions that guide us to purveyors and farmers practicing responsible stewardship of the land and sea.
Lounge..
Our welcoming and inclusive lounge offers food rich in rural flavours with an emphasis on plant-forward items, and sustainable farmers and proteins.
Our elevated lounge and patio offerings are characterized by sharing items, small plates and entrées.
At the bar we feature organic wines, Canadian craft beers, botanically infused house-cocktails, and the area’s largest low to zero-alcohol options.
Chef Thijs Boersma
Steamboat Lounge & Forage is Chef led by Thijs Boersma. Thijs and his team are passionate about presenting a creative new menu representative of local farm-to-table, sustainably sourced and environmentally conscious cooking.
Menus
Summer 2026 Menus
Evening menu: 3pm - 9pm
Afternoon menu: 1pm-5pm Fri-Sun
-Sample Menu Subject to Change-
Sustainability
Beyond reducing our waste and limiting water consumption we will strive to be carbon neutral. Our operation will eventually rely only on solar energy, and we will be one of very few in our industry that will not use any fossil fuels to operate.
