C O C K T A I L S

VENERABLE CLASSICS / 14 / 60mL

CLASSIC MARTINI 
A timeless classic is brought to you with your choice of vodka or gin. Go with an interesting stuffed olive or brighten it with a lemon twist.

FRENCH 75
Not quite as powerful as being shelled by a French 75 mm field gun, but it 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

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. 

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.

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.

MAI TAI
Circa 1950 this cocktail made a breakthrough during the Tiki movement. Appleton White and V/X Rum harmonize with Cointreau, fresh citrus and house almond orgeat to make this beachside sipper!

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Originally made with cognac until a blight in the vineyards of France forced bartenders to substitute with a now common rye.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

EL DIABLO COCKTAIL
This often forgot about libation blends Espolõn Blanco Tequila, fresh lime juice, crème de cassis and is lengthened with ginger beer. Circa 1946.

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, Maidenii Dry Vermouth, honey syrup, fresh lemon juice is emulsified with fresh meringue, and served straight up.

KENTUCKY MINT JULEP   
Declared the official drink of the Kentucky Derby weekend at Churchill Downs Racetrack in 1938. A healthy pour of Buffalo Trace Bourbon is swizzled with honey, fresh lime and mint.

TRUE NORTH / 14 / 45mL

K / H CAESAR
Developed in 1969, this Calgary flagship cocktail captures bold and savoury ingredients. This version uses house K / H clam and celery broth, and is laced with a tomato, pickled celery and carrots. Your choice of Eau Claire Vodka or Gin.

THE OATTY
The base of this cocktail is Eau Claire Equinox, which is distilled from Turner Valley. Using oats from Highwood Crossing we make an apple pie syrup that is combined with Angostura Orange Bitters, fresh citrus and topped with sparkling water.

TIKI NO.99
House peach and red bell pepper falernum is swizzled with Wayne Gretzky No. 99 'Red Cask' Canadian Whisky and lengthened with ginger beer. Add a few drops of Bittered Sling Plum & Rootbeer Bitters because Tiki imbibers just want to have fun.

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

GARDEN AFFAIR
Leek and lettuce syrup is shaken up with Eau Claire Three Point Vodka, a dash of Bittered Sling Lem-Marrakech bitters, fresh lemon juice and cloudy apple juice. Served straight up, this cocktail is sure to delight.

NOT SO TRUE NORTH / 13 / 45mL

MARNIER MILKSHAKE
Forty Creek Whisky is softened with notes of orange from Grand Marnier Cordon Rouge and the silky finish of our house orgeat. Fresh citrus and Ms. Better's Bitters Strawberry Mah Kwan help explore complex tropical notes of this tiki styled cocktail.

DARK SIDE OF THE BOON
A homage to Richard Hennessy’s Irish roots inspires the vanilla stout brown butter wash found in this Hennessy VS based cocktail. Ancho Reyes Chile liqueur provides the backbone to this deep robust martini.

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.

SPICED VANILLA 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, Fee Brothers Old Fashioned Bitters, Buffalo Trace Bourbon, a dash of Galliano Vanilla Liqueur.

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
8

TRIPLE CHOCOLATE TERRINE
layered white, milk, dark chocolate
10

K / H BUTTER TART
candied walnut, house ice cream
8

DOUGHNUTS
salted maple butter, chocolate sauce
10

FROZEN CHEESECAKE MOUSSE
rhubarb preserve, brown butter graham crumb
8