C O C K T A I L S

VENERABLE CLASSICS / 16 / 60mL

CLASSIC MARTINI
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 75
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

AVIATION
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 TORONTO
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 #2
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 CUP
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 COCKTAIL
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 VANCOUVER
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 KISS
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.

SAZERAC
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 JULEP
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 CLUB
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 TAI
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 CAESAR
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 ENTHUSIASM
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 LOUNGE
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 COLLINS
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 FASHIONED
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 CITY
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 NEGRONI
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 & TEA
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 JELLY
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.

l u n c h

SANDWICHES         

PARMESAN CRUST GRILLED CHEESE
oka, smoked gouda, house ketchup
15     + 2 Canadian bacon, green tomato or caramelized onions

K / H BURGER
sourdough, lettuce, tomato, onion, pickle
18     + 2 Canadian bacon, cheese or mushrooms

ROAST CHICKEN SANDWICH
mushroom gravy
16

FISH SANDWICH
jalapeño aioli, shredded lettuce, tomato jam
16

GINGER SHAVED PORK SIRLOIN
pickled cabbage + carrot, aioli
15

ROOTS / STALKS                     

CRUSTED BOURSIN CHEESE
onion toast, house preserves, crispy leeks
23

GARDEN SOUP
corn + squash, red pepper condiment
10

TOAST 3 WAYS
tomato jam, red pepper relish, spinach + onion
16

RAVIOLI
hand cut ravioli, seasonal filling
25

 //

HERITAGE GREENS
grated carrot, cucumber, shaved radish, celery, roasted red pepper, cider vinaigrette
13

APPLE + WALNUT SALAD
sunflower seed, quinoa, dill pickle, green tomatoes, hemp hearts, buttermilk dressing
16   

ROASTED BEET + PEAR SALAD        
belgian endive, pickled red onion, candied walnuts, marinated goat cheese
18 

K / H POTATO SALAD     
caramelized onion aioli, pickled mustard seed, sweet bell peppers, poached egg
16

SPINACH SALAD      
grated egg, seared mushrooms, green onion, bacon crumble, honey dijon dressing
17     

         + 6 back bacon, roast chicken or humboldt squid

TIDES / CURRENTS

SMOKED SALMON CRUDO
crispy shallots + capers, compressed pear, lemon parsley purée
20

SALT + PEPPER GRILLED SQUID
sweet bell peppers, sliced onion, garlic crumb, marinated celery + summer squash
19

CHILI BUTTER SHRIMP
sweet + sour coleslaw
20

 //

MARKET FISH
MP

WILD/ FARM

BUTTER LEAF WRAPS
tomatoes, sour cucumber, spicy braised pork, crispy onions, garlic chips
18

CANDIED PORK BELLY
egg in a nest, maple butter
19

SHALLOT + GARLIC CHICKEN THIGHS
fermented shallots
18

MAPLE CURED SMOKED DUCK 
carrot apple purée, pickled banana pepper, seared cabbage
19

d i n n e r

TIDES / CURRENTS

SMOKED SALMON CRUDO
crispy shallots + capers, compressed pear, lemon parsley purée
20

SALT + PEPPER GRILLED SQUID
sweet bell peppers, sliced onion, garlic crumb, marinated celery + summer squash
19

CHILI BUTTER SHRIMP
sweet + sour coleslaw
20

 //

MARKET FISH
MP

ROOTS / STALKS      
 

CRUSTED BOURSIN CHEESE
onion toast, house preserves, crispy leeks
23

GARDEN SOUP
corn + squash, red pepper condiment
10

TOAST 3 WAYS
tomato jam, red pepper relish, spinach + onion
16

RAVIOLI
hand cut ravioli, seasonal filling
25

 //

HERITAGE GREENS
grated carrot, cucumber, shaved radish, celery, roasted red pepper, cider vinaigrette
13

APPLE + WALNUT SALAD
sunflower seed, quinoa, dill pickle, green tomatoes, hemp hearts, buttermilk dressing
16   

ROASTED BEET + PEAR SALAD        
belgian endive, pickled red onion, candied walnuts, marinated goat cheese
18 

K / H POTATO SALAD     
caramelized onion aioli, pickled mustard seed, sweet bell peppers, poached egg
16

SPINACH SALAD      
grated egg, seared mushrooms, green onion, bacon crumble, honey dijon dressing
17     

         + 6 back bacon, roast chicken or humboldt squid

WILD / FARM

BUTTER LEAF WRAPS
tomatoes, sour cucumber, spicy braised pork, crispy onions, garlic chips
18

CANDIED PORK BELLY
egg in a nest, maple butter
19

SHALLOT + GARLIC CHICKEN THIGHS
fermented shallots
18

MAPLE CURED SMOKED DUCK 
carrot apple purée, pickled banana pepper, seared cabbage
19

//

10 oz CHÂTEAUBRIAND
(good for two, enough for one)
cheese stuffed fingerling potatoes, soy garlic mushrooms, seasonal vegetables, shallot jus
78

8 oz BLACK ANGUS STRIPLOIN
house seared frites, garlic soy garlic mushrooms, tarragon butter sauce
42

CHARRED PORK TENDERLOIN
jalapeño + apple polenta cake, honey yogurt carrots, roast garlic reduction
32

DUCK BREAST
shredded duck leg stuffed rosti, wilted spinach, honey braised carrot
40

ROAST CHICKEN BREAST
saffron rice, lemon pepper vegetables, slow cooked tomato relish
32

K / H BURGER
sourdough, lettuce, tomato, onion, pickle
18   + 2 for Canadian bacon, cheese, or mushrooms

d e s s e r t

MINT CHOCOLATE SANDWICH COOKIES
meringue coconut shell, mint semi sweet chocolate
9

TRIPLE CHOCOLATE TERRINE
layered white, milk, dark chocolate, almond toffee bits
13

K / H BUTTER TART
candied walnut, house ice cream
10

DOUGHNUTS
salted maple butter, chocolate sauce
13

FROZEN CHEESECAKE MOUSSE
rhubarb preserve, brown butter graham crumb
9