The name "Caribou Restaurant + Wine Bar" was suggested by Gerry McEachern of McEachern Marketing of Thunder Bay. He felt the name had connection to Canadian consumers and more importantly would give the flexibility to develop diverse menu selections. The name would not leave people with preconceived notions of the style and types of food or the atmosphere they'd find inside. From that point, we could present Italian, Asian, Cuban or any other style of cuisine that looked new and exciting.
At Caribou the surroundings are comfortable and the focus is contemporary cuisine of exceptional quality. Signature dishes created by Chef Craig Vieira include certified Angus tenderloin, cedar plank salmon, black and blue ahi tuna and wood oven pizzas. Our desserts are prepared in-house by our pastry chef. We feature an extensive wine list with numerous vintage wines as well as over 30 wines by the glass.
Craig has played a vital role in the ongoing success of Caribou. He updates the menu every five or six weeks by changing one or two items in each section to keep the menu interesting for our guests. He has developed wonderful and interesting menu plans for several local events and fundraisers including those for the Northern Cancer Research Foundation. His themed dinners which showcase wineries like Henry of Pelham and Penfolds are well reviewed by guests and are always a sell-out occasion. Recently Craig was featured chef at Bluefin Bay Resort in Minnesota for their Fall Food and Wine Lovers' Weekend.