daily 2-5pm + 9pm-close
Executive Chef: Matt Cusano
cabernet/merlot, rosé or chardonnay
prosecco
lambrusco
ketel one peach + orange vodka , lemon, cock ‘n’ bull ginger beer, mint
house infused ketel one vanilla vodka, forty creek cream liqueur, tia maria, discovery cold brew
el jimador reposado tequila, agave, lime
gosling’s black seal rum, lime, cock ‘n’ bull ginger beer
devine dutch courage genever, campari, esquimalt sweet rosso vermouth
sheringham seaside gin, esquimalt dry vermouth, rootside cardamom tonic, lime, olive
aperol, prosecco, soda, orange
hornitos black barrel tequila, maker’s mark, smoked super syrup, orange bitters
turmeric hummus, chimichurri (GF)(V)
crispy chicken, spicy sauce, sesame seeds, scallion, sweet + sour wonton
pork + beef, tomato sauce, parmesan, grilled house made sourdough
soy, miso, toasted sesame, crispy shallot (V)(GF)
crunchy battered fries, fancy sauce (VEG)
frites, truffle oil, herbs, lemon aioli (GF)(VEG)
ponzu, daikon, miso aioli, crispy garlic (GF)
greens, fresh vegetables, red wine vinaigrette (v)(gf)
tomato sauce, mozzarella, parmesan, olive oil, basil, maldon salt (VEG)
sun-dried tomato, feta, parmesan, lemon
cream sauce, wild + cultivated mushrooms, truffled pecorino, pickled shallot, arugula (VEG)
diner style flat patty, brioche bun, dill pickle, mustard, orange cheddar, white onion + add patty 4.5
(GF) – Gluten Friendly | (VEG) – Vegetarian | (V) – Vegan
