HAPPY HOUR

from 5-6pm // 10pm-close

snacks

SMOKED OLIVES | 4
THE POUTINE | 10
CHARCUTERIE BOARD | 15

smaller

SALT-BAKED BEETS | 9
Red onion relish, blue cheese, pistachio & shallot crumb, orange oil, beet juice, fresh sorrel

HORSE TARTARE | 12
Pickled celery & carrot, compressed apple, black garlic oil, toasted hay mayo, sous-vide egg yolk, potato chips

BONE MARROW | 13
Roasted leeks and oyster mushrooms, crimini mushroom vinaigrette, grilled sourdough bread
add bone luge | 3

ROASTED SWEETBREADS | 12
Crispy veal sweetbreads, parsnip purée, charred onion petals, pickled grapes, roasted malt, jus gras

cocktails

WATERMELON SLURPEE | 9
Frozen
Watermelon, Campari, Vermouth, Vodka

UPPERCUT | 9
Room Temperature
Calvados, vermouth, Maraschino, orange bitters, peated Scotch

COLLEGE DROPOUT | 9
Cognac, pear, maple vinegar, India pale ale

wine

TERRAVISTA ‘FANDANGO’ 2015 | 8
Albariño/Verdejo – Naramata, BC

MCGUIGAN 2012 | 8
Semillon – New South Wales, Australia

TANTALUS ‘JUVENILES’ 2015 | 8
Pinot Noir – Kelowna, BC

MOUNTAIN FISH | 8
Agiorgitiko – Metsovo, GR

beer

RED TRUCK | 7
Lager – Vancouver, BC

POSTMARK | 7
West Coast Pale Ale – Vancouver, BC