
$6 Beer & Wings (4-6pm)
$1.75 wings (4-6pm) with a purchase of a
$4.25 old milwaukee sleeve (all day)
HAPPY HOUR – Monday through Friday
Beer and 1lb wings (4pm – 6pm) – $6.00
Grapeful Dead
Absolut grapevine, Cointreau, muddled strawberries, lemon juice, orange bitters, draught cider
We’ve charged one of Absolut Vodka’s newest naturals with the sour sweetness of fresh strawberry and the summer freshness of European cider. The result is a refreshing long cocktail.
Maldon sea salt
Bitter greens, French beans & Salt Spring Island goat cheese with raspberry balsamic dressing
Dried fruits, mixed nuts, cucumber, vipe ripened tomato, cilantro, fresh mint, Harrisa vinaigrette
Vine ripe tomatoes, extra virgin olive oil, fresh basil, cracked black pepper, fleur de sel, aged balsamic
Spicy jerk with jerk sour cream or Maker’s Mark bourbon bbq sauce
Panko crusted Fanny Bay oysters, sesame, micro cilantro & fermented black bean aioli, brioche bun
Rice flour tempura, balsamic drizzle, fermented black bean aioli
Fire roasted cherry tomatoes, roasted garlic & fresh basil in white wine with grilled ciabatta
Panko crusted, Yukon Gold potatoes, local cheddar, smoked Fraser Valley ham, smoked paprika aioli
Brioche buns, smoked applewood cheddar, brie and swiss, roasted cherry tomatoes, house made ketchup
Three local artisan cheeses, miniature cornichons, Carr’s original crackers Ask server for details
Creamy gravy, fresh house cut fries, local cheese curds
Dried figs, caramelized onions, star anise, fresh fennel, peppered goat cheese
or
Fresh tomato sauce, extra virgin olive oil, spiced duck sausage, smoked bacon, fresh mozzarella, parmesan, chopped basil
Organic baby French carrots, fine string beans, brandy green peppercorn sauce, goat cheese potato gratin
Roasted garlic mashed potatoes, French beans, BC wild forest mushrooms & sage demi glace
Miso glaze, fresh ginger, soba noodles, gai lan
House made fresh Alberta beef patty, local smoked apple wood cheddar, crispy Fraser Valley double smoked bacon, onions confit, chipotle aioli, brioche bun
Pommery mustard sauce, pecorino pepato
Raspberry coulis, Chantilly cream
Hazelnut, fresh strawberries
Coconut shortbread crust, strawberry & caramel sauce
smoked salt
spicy ketchup
asparagus, cauliflower purée,
cherry tomato almond dressing
grainy mustard, honey
house smoked bacon, pickled peppers, hp sauce
pulled pork shoulder, toast, sweet pepper marmalade
crispy bacon, quail’s egg, tomato fondue
duck confit, foie gras gravy, parsley
roasted sweet corn, arugula, english pea purée
braised beef, aged cheddar béchamel
bbq sauce or roasted jalapeño, malt vinegar
thai green coconut curry, vermicelli noodle
dried figs, caramelized onions, star anise and
fresh fennel, peppered goat cheese & arugula
or
fresh tomato sauce, extra virgin olive oil, spiced duck
sausage and smoked bacon with fresh mozzarella,
parmesan and basil pesto
seasonal preparation
housemade beef patty, smoked bacon,
onion ring, white cheddar
goat cheese potato gratin, asparagus,
brandy green peppercorn sauce
crispy spaetzle, garlic mashed potato, ramps, grainy mustard
seasonal fruit, biscuit
fresh whipped cream, salted butterscotch
Maldon sea salt
Spicy jerk with jerk sour cream or Maker’s Mark bourbon bbq sauce
Rice flour tempura, balsamic drizzle, fermented black bean aioli
Panko crusted, Yukon Gold potatoes, local cheddar, smoked Fraser Valley ham, smoked paprika aioli
Brioche buns, smoked applewood cheddar, brie and swiss, roasted cherry tomatoes, house made ketchup
Three local artisan cheeses, miniature cornichons, Carr’s original crackers Ask server for details
Creamy gravy, fresh house cut fries, local cheese curds
Dried figs, caramelized onions, star anise, fresh fennel, peppered goat cheese
or
Fresh tomato sauce, extra virgin olive oil, spiced duck sausage, smoked bacon, fresh mozzarella, parmesan, chopped basil
| Stout & porter | 11oz | 12oz | 14oz | 15oz | 18oz | 50oz | P |
| Guinness ~ IR | |||||||
| Seasonal Taps | 11oz | 12oz | 14oz | 15oz | 18oz | 50oz | P |
| Seasonal Tap (ask your sever) ~ US | |||||||
| Seasonal Tap (ask your server) ~ BC | |||||||
| Unibroue rotational tap (ask your server) ~ PQ | |||||||
| European specialities | 11oz | 12oz | 14oz | 15oz | 18oz | 50oz | P |
| Kronenbourg 1664 ~ FR | |||||||
| Value lagers | 11oz | 12oz | 14oz | 15oz | 18oz | 50oz | P |
| Old Milwaukee ~ WI |
| Red | 6oz | 9oz | b | |
| Rigamarole Red Blend, BC | 8 | 36 | ||
| Root 1 Cabernet Sauvignon, BC | 8.5 | 37 | ||
| Desert Hills Gamay Noir, BC | 8.5 | |||
| The Show Pinot Noir, CL | 10 | 44 | ||
| White | 6oz | 9oz | b | |
| Church & State Cuvee Blanc, BC | 8 | |||
| Blasted Church Hatfield’s Fuse, BC | 9.5 | 43 | ||
| See Ya Later Gewurztraminer, BC | 10 | 44 | ||
| Averill Creek Pinot Grigio, BC | 10 | 44 | ||
| Champagne & Sparkling | 6oz | 9oz | b | |
| Villa Teresa Organic Prosecco, IT | 8.5 | 42 | ||
| Domaine Chandon Brut Cuvee, CA | 67 | |||
| Veuve Cliquot Ponsardin Brut, FR | 165 | |||
| Dom Perignon, FR | 357 |
Propeller IPA ~ NS
Phillips Hop Circle IPA ~ BC
Lonetree ~ Canada
Magners (500ml) ~ IR
Newcastle Brown ~ UK
Innis & Gunn ~ SCT
Deschutes Mirror Pond Ale ~ OR
Heineken ~ HOL
Corona ~ MEX
Mill St. Organic Lager ~ CAN
Steamwhistle ~ CAN
Red Stripe ~ JA
Ask your server for this week’s bottle feature
(Harry McElhone’s 1927 Barflies & Cocktails)
Wild Turkey 81 bourbon, Campari, sweet vermouth
(1938, Walter Bergeron, Hotel Monteleone, New Orleans)
Alberta Premium, Remy Martin cognac, Benedictine, sweet vermouth, Peychaud’s bitters, Angostura bitters
(Harry McElhone’s 1927 Barflies & Cocktails)
Wild Turkey 81 bourbon, Campari, sweet vermouth
(George Kappeler’s 1895 Modern American Drinks)
Calvados, Benedictine, Yellow Chartreuse, Angostura bitters
(1862 Jerry Thomas, How to Mix Drinks, or the BonVivant’s Companion)
Buffalo Trace bourbon, Cointreau, mint, sugar
(19th century, origins unknown)
Remy Martin VSOP congnac, Cointreau, Angostura bitters, Villa Teresa prosecco
(Jeff Van Horne, Bicycle Thief, Halifax, NS, 2012)
Beefeater Gin, Luxardo maraschino liqueur, aperol, lime juice, rose flower water, grapefruit zest
(Joey Donnelly, Granville Room, Vancouver, BC, 2012)
Alberta Premium Dark Horse rye, Campari, Fernet Branca, vanilla liqueur, Appleton Estate VX rum, flamed orange peel
(David Delaney Jr, Still & Stir, Worcester, Ma, 2011)
Hornitos reposado tequila, Yellow Chartreuse, Benedictine, Bittermen’s xocolatl mole bitters, lemon oil
(Phil Ward, Death & Co., NYC, 2009)
Jameson Irish whiskey, St. Germain, orange bitters, Glenmorangie 10yr rinse
(Trevor Kallies, Granville Room, Vancouver, BC, 2012)
Cointreau, Chartreuse, Villa Teresa Prosecco, fresh lemon juice
The Glenlivet 16 yr, Old Nadurra whisky, orange, brown sugar, Angotura bitters, lemon zest
Karukera Brut de Fut 1997 rum, orange zest, lemon zest,
The Bitter Truth Jerry Thomas bitters, brown sugar
The Macallan cask strength whisky, Vya sweet vermouth,
Angostura bitters, guinette
Nikka from the Barrel Japanese whiskey, Peychaud’s Bitters, sugar cube, Herbsaint, lemon peel
Aberlour A’Bundah whisky, Benedictine, Vya sweet vermouth
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