Klein / Harris

F I R S T

• APPLE + LEEK VELOUTÉ

  candied pork belly, sweet + sour onions, aged cheddar

S E C O N D

• MAPLE SMOKED CHICKEN THIGH

  pickled mustard + spinach spaetzle, sauerkraut

T H I R D

• SEARED FLAT IRON STEAK

  garlic purée, cottage fries, mushroom bordelaise

F O U R T H

• SWEET KEFIR + FRUIT GRIDDLE CAKES

  golden raisin compote, maple butter

F I R S T

• HOUSE SMOKED KING SALMON

  Broxburn Farm cucumbers, pickled vegetables, jalapeño vinaigrette 2015 Quarry Road Riesling

S E C O N D

• SEARED ALBERTA BEEF SHORT RIB

  Fairwinds Farm goat cheese + spinach fried polenta, Tawse Cabernet Franc braised mushrooms 2012 Laundry Vineyard Cabernet Franc

T H I R D

• RASPBERRY MERINGUE PIE

  sour cream crust, raspberry curd 2014 Chardonnay Icewine

The dinner will include soup sent as a first course, followed by the remaining dishes to share. Lunar New Year inspired Hennessy cocktails will be available all weekend long.

• Soup

  sent as a first course

• Remaining dishes to share

VENERABLE CLASSICS / 16 / 60mL

• CLASSIC MARTINI16

  A timeless classic is brought to you with your choice of vodka or gin. Straight up, stirred, dry, and accompanied with your choice of olives or brighten with a twist of lemon. +1.00 EXTRA OLIVE

• FRENCH 7516

  Not quite as powerful as being shelled by a French 75 mm field gun, but it definitely has more kick than drinking a glass of sparkling wine. This cocktail combines Tanqueray Gin, fresh lemon juice, a hint of honey and a healthy pour of Lamarca Prosecco. +12.00 A TRUE FRENCH 75 CONNOISSEUR - TOP WITH VEUVE CLICQUOT CHAMPAGNE

• AVIATION16

  A beautifully floral and citrusy cocktail, the Aviation is a delightful blend of Tanqueray gin, maraschino liqueur, and lemon juice. A few drops of Crème de Violette give the drink its signature pale blue color, reminiscent of the sky itself. Created at the Hotel Wallick in New York City around 1916, the Aviation is said to evoke the sky and the early days of aviation, a time when the fascination with flight was rapidly taking off.

• THE TORONTO16

  First recorded in the 1922 edition of Cocktails: How to Mix Them, this bold and bitter libation highlighted the Italian Amaro Fernet Branca. Combined with Forty Creek Whisky, honey and Angostura Bitters, this cocktail is sure to delight any Manhattan enthusiast.

• CORPSE REVIVER #216

  The Corpse Reviver was originally part of a set of drinks created in the late 19th century, known as Corpse Revivers, meant to "revive" the drinker after a long night of indulgence. There are several versions, but the most famous is the Corpse Reviver #2. Tanqueray gin, Cointreau, Lillet Blanc, lemon juice, and a touch of absinthe create this zesty cocktail with herbal complexity.

• PIMM’S CUP16

  The Pimm's Cup is a quintessential British cocktail that has become iconic, particularly for outdoor events like Wimbledon and garden parties. Its origins date back to 1823, when James Pimm, a London restaurateur, created a drink he called Pimm's at his oyster bar, Pimm's Oyster Bar in the City of London. Pimm's No. 1, strawberry lemonade, cucumber, orange slices, mint leaves are crowed with ginger ale. A vibrant and flavorful drink.

• EL DIABLO COCKTAIL16

  This libation blends NODO Blanco Tequilana, fresh lime juice, crème de cassis and is lengthened with ginger beer. Circa 1946, it is widely believed to have been created in California, capitalizing on the rising popularity of tequila in the mid-20th century. The name "El Diablo" translates to "The Devil" in Spanish, which likely refers to the fiery and bold nature of this beloved classic.

• THE VANCOUVER16

  Circa 1950, this Canadian classic found popularity at the Sylvia Hotel cocktail bar in Vancouver. Tanqueray Gin melds seamlessly together with sweet vermouth, a dash of Benedictine and Angostura Orange Bitters.

• WIDOW’S KISS16

  In the year 1895, George J. Kappeler created the unlikely combination of Calvados, Benedictine and Green Chartreuse; all of which are shaken up with a few dashes of Angostura bitters and served straight up.

• SAZERAC16

  Originally made with cognac until a blight in the vineyards of France forced bartenders to substitute with a now common rye. First a raw sugar cube is laced with Peychaud’s and Angostura bitters, which is then stirred with Forty Creek Whisky and strained into an absinthe misted glass. + 3.00 FOR HENNESSY VS COGNAC

• KENTUCKY MINT JULEP16

  Declared the official drink of the Kentucky Derby weekend at Churchill Downs Racetrack in1938. A healthy pour of Burwood Bur-bon style whisky, is swizzled with honey, fresh lime and mint.

• CLOVER CLUB16

  Emerging during 1896, the Clover Club takes its name from the Philadelphia men’s club with which it shares a name. Something of an old boys club, established by lawyers and bankers in the Bellevue-Stratford Hotel. Tanqueray Gin, Chambord Liqueur, Extra Dry Vermouth, honey syrup, fresh lemon juice is emulsified with fresh meringue, and served straight up.

• MAI TAI16

  Circa 1950 this cocktail made a break through during the Tiki movement. Appleton’s White and V/X Rum harmonize with Cointreau, fresh citrus and orgeat syrup. Enjoy a sense of adventure and escape.

TRUE NORTH / 15 / 45mL

• K / H CAESAR15

  Developed in1969, this Calgary flagship cocktail captures bold and savoury ingredients. This version uses house clam nectar cooked with green tomato, jalapeño and celery broth. Your choice of Vodka or Gin.

• HERB YOUR ENTHUSIASM15

  Basil infused Last Best Fortunella Gin is swizzled with cola compressed pears, lemon juice, and then lengthened with ginger ale. A nice balance of herbal, refreshing flavors.

• LETT’UCE LOUNGE15

  A subtle apple & lettuce syrup is shaken up with Eau Claire Vodka, a dash of Bittered Sling Lem-Marrakech extracts, with a splash of lemon and apple juice. Sip and savor the fresh, crisp flavours – lett’uce lounge together!

• SMOKED SPRUCE COLLINS15

  With a light layer of maple wood smoke, this is a true Canadiana Tom Collins. It combines Eau Claire Gin, spruce and maple syrup with fresh citrus and sparkling water to balance. A brilliant refreshing sipper.

• RIESLING & CHERRY OLD FASHIONED15

  A cocktail is defined by having four components; sugar, water, spirit, and bitters. Our version is stirred up with a raw sugar cube, Angostura Aromatic bitters, Burwood Bur-bon style whisky, riesling and cherry reduction. A sophisticated twist on the classic.

NOT SO TRUE NORTH / 15 / 45mL

• CYNAR & THE CITY15

  A unique salted squash and pineapple syrup is shaken with a traditional pour of Kingston 62 White Rum, Cynar and lime juice. A few dashes of angostura bitters to make it come together – welcome to the Tiki dance party for your tastebuds.

• BLACK PEPPER NEGRONI15

  A savoury take on the classic negroni. Tanqueray gin, Campari, and sweet vermouth create this iconic base, which is then spiced with a hint of black pepper bitters and Fernet Branca.

• SCOTCH & TEA15

  Johnnie Walker Red Blended Scotch is poured on the rocks and layered with chilled black tea and a dash of honey. Simple, yet delicious.

• JUICY JELLY15

  The combination of roasted lemon grape syrup with the slight heat of NODO Blanco Tequilana, Ancho Reyes liqueur and the crispness of Tawse Limestone Ridge Sparkling Riesling is a perfect balance of spice, sweetness, and refreshing effervescence.

TIDES / CURRENTS

• MAPLE CURED SALMON22

  pickled onion + hot peppers, tomato relish, toasted potato bread

• GRILLED HUMBOLDT SQUID20

  chili ginger potatoes, baby leeks, pickled salad

• GARLIC + LIME BUTTER SHRIMP22

  sweet + sour coleslaw

• MARKET FISHMP

ROOTS / STALKS

• CRUSTED BOURSIN CHEESE25

  onion toast, house preserves, crispy leeks

• GARDEN SOUP12

  corn + squash, red pepper condiment

• POTATO GRATIN16

  sliced potato press, oka cheese, roast onion, black garlic dressing, chive oil

• SPINACH + RICOTTA MALFATTI26

  fresh tomato, parmesan, basil, caramelized onions

• RAVIOLI27

  hand cut ravioli, seasonal filling

• HERITAGE GREENS13

  grated carrot, cucumber, shaved radish, celery, roasted red pepper, cider vinaigrette

• APPLE + WALNUT SALAD17

  sunflower seed, quinoa, dill pickle, green tomatoes, hemp hearts, buttermilk dressing

• ROASTED BEET + PEAR SALAD19

  belgian endive, pickled red onion, candied walnuts, marinated goat cheese

• CUCUMBER + TOMATO SALAD18

  tomato fillets, spiced yogurt, garlic pita, arugula, lemon emulsion + 6 back bacon, roast chicken or humboldt squid

WILD / FARM

• SEARED BEEF SKILLET22

  ginger syrup, shaved carrot, chili oil, pan seared peppers

• BUTTER LEAF WRAPS18

  tomatoes, sour cucumber, spicy braised pork, crispy leeks, garlic chips

• CANDIED PORK BELLY20

  egg in a nest, maple butter

• 10 oz CHÂTEAUBRIAND85

  (good for two, enough for one) cheese stuffed fingerling potatoes, soy garlic mushrooms, seasonal vegetables, shallot jus

• 8 oz ANGUS RESERVE BONELESS SHORT RIB45

  sesame squash, roasted kohlrabi, sweet shallots

• 8 oz SWEET GLAZED BARBEQUE PORK SHOULDER34

  roast cauliflower, scallion + five spice potatoes, mustard + napa cabbage

• DUCK BREAST42

  shredded duck leg stuffed rosti, wilted spinach, honey braised carrot

• K / H BURGER20

  sourdough, lettuce, tomato, onion, pickle 20 + 2 canadian bacon, cheese, or mushrooms

SANDWICHES

each sandwich comes with a choice side soup, greens with a maple vinaigrette, or house made potato chips

• PARMESAN CRUST GRILLED CHEESE17

  oka, smoked gouda, house ketchup 17 + 2 Canadian bacon, green tomato or caramelized onions

• K / H BURGER20

  sourdough, lettuce, tomato, onion, pickle 20 + 2 Canadian bacon, cheese or mushrooms

• ROAST CHICKEN SANDWICH18

  mushroom gravy

• FISH SANDWICH18

  jalapeño aioli, shredded lettuce, tomato jam

ROOTS / STALKS

• CRUSTED BOURSIN CHEESE25

  onion toast, house preserve, crispy leeks

• GARDEN SOUP12

  corn + squash, red pepper condiment

• POTATO GRATIN16

  sliced potato press, oka cheese, roast onion, black garlic dressing, chive oil

• SPINACH + RICOTTA MALFATTI26

  fresh tomato, parmesan, basil, caramelized onions

• RAVIOLI27

  hand cut ravioli, seasonal filling

• HERITAGE GREENS13

  grated carrot, cucumber, shaved radish, celery, roasted red pepper, cider vinaigrette

• APPLE + WALNUT SALAD17

  sunflower seed, quinoa, dill pickle, green tomatoes, hemp hearts, buttermilk dressing

• ROASTED BEET + PEAR SALAD19

  belgian endive, pickled red onion, candied walnuts, marinated goat cheese

• CUCUMBER + TOMATO SALAD18

  tomato fillets, spiced yogurt, garlic pita, arugula, lemon emulsion + 6 back bacon, roast chicken or humboldt squid

TIDES / CURRENTS

• MAPLE CURED SALMON22

  pickled onion + hot peppers, tomato relish, toasted potato bread

• GRILLED HUMBOLDT SQUID20

  chili ginger potatoes, baby leeks, pickled salad

• GARLIC + LIME BUTTER SHRIMP22

  sweet + sour coleslaw

• MARKET FISHMP

WILD/ FARM

• SEARED BEEF SKILLET22

  ginger syrup, shaved carrot, chili oil, pan seared peppers

• BUTTER LEAF WRAPS18

  tomatoes, sour cucumber, spicy braised pork, crispy leeks, garlic chips

• CANDIED PORK BELLY20

  egg in a nest, maple butter

• CRISPY PORK SHOULDER BITES12

  mustard apple sauce

• GLAZED CHICKEN LEGS + THIGHS12

  sweet teriyaki

• PARMESAN + TOMATO POACHED MEATBALLS12

  garlic toast

• MARINATED MIXED VEGETABLES12

  seasonal vegetables, mushrooms, lemon tamari

• LAYERED GREEK BEAN DIP12

  white refried bean, tzatziki, tomato, olive, pita chips

• OVEN ROASTED CARROTS12

  honey spiced yogurt

• ONION TOAST12

  melted cheese

• PAN SEARED HADDOCK SANDWICH14

  jalapeño aioli, tomato jam, shredded lettuce, egg wash bun

• HAPPIEST HOUR BURGER14

  feature house ground burger

• MINT CHOCOLATE SANDWICH COOKIES9

  meringue coconut shell, mint semi sweet chocolate

• TRIPLE CHOCOLATE TERRINE13

  layered white, milk, dark chocolate, almond toffee bits

• K / H BUTTER TART10

  candied walnut, house ice cream

• DOUGHNUTS13

  salted maple butter, chocolate sauce

• FROZEN CHEESECAKE MOUSSE9

  rhubarb preserve, brown butter graham crumb

Soup Course

• Black wild rice congee, pickled cabbage + charred corn

Main course

• Peking duck, sweet + sour cucumber, crispy leeks
• Seared beef hanger steak, ginger chili syrup, shaved carrots + pan seared peppers
• Mixed mushrooms + roast root vegetable stir fry

• THE HAPPIEST HOUR7

  beer 375ml CAN, wine 147 ml, red or white sangria 75 ml

• SASSY PANTS45 ml / 12

  BOTANICAL EDITION Botanist Islay dry gin, jalapeno + ginger, cucumber broth, lime juice

• BOTANIST SOUR

  Botanist Islay dry gin, orange syrup, fresh meringue, lemon juice, Angostura orange bitters

• GINGER GLOW177 ml / 39

  Botanist Islay dry gin, lemon, mint, ginger beer

• ELDERFLOWER SANGRIA

  St. Remy brandy, St. Germain Elderflower liqueur, choice red or white wine, pineapple, orange, ginger ale