Hungry/Thirsty?

Our tapas menu changes monthly along with a few surprise additions to the menu based on what’s been freshly delivered to the kitchen.

Our bar menu showcases an ever changing selection of beers and wines from around the world and closer to home, including some that are exclusive and hard to find!

Join us from 3 – 5 pm daily when we feature 5 menu items at only $5 each, plus $2 off pints

 

5 for $5

MENU (as of September 19)

TAPAS

Warm Olives  $6

Ricotta Gnocchi  $10, pomodoro, Tenuta olive oil, fresh basil

Anchovies  $6, Baquerone Spanish anchovies

Tomatoes and Plums  $11, poppy seed crackers, tarragon vinaigrette, sea asparagus

Escalavida Crostini  $7, Guanciale bacon, pickled peppers, cashew cheese

Fried Frog Legs  $14,  mushroom broth, habanero honey, scallions, cilantro

Potato Croquettes  $10, romesco sauce, charred onions, bagna cauda

Mussels and Prawns, $15,  Nduja and squid ink broth, sweet corn, sorrel

Apples and Squash  $9, sunchoke creme, sunflower seeds, grapes, balsamic vinegar

Polpetta  $14, braised beef meatballs, walnut picata, chili

Piggy Puffs  $7, fresh lime, sea salt

1/2 Octopus  $18, charred, chorizo oil, parsley pistou, shishito peppers

Roasted Bone Marrow  $8, add Spanish sherry bone luge  $6

Chicken Hearts  $10, Spanish onions, sherry vinegar, charmoula, sesame seeds

OYSTERS

Jon Crofts of Codfathers selects these just for us!

Fresh Oysters  $2.5/each, shucked fresh, served with mignonette, house made hot sauce, horseradish or fresh lemon

CHARCUTERIE

Jamon Iberico  $16/25 g, cured 16 months, acorn fed, hand carved to order

Truffled Prosciutto Cotto  $8, black truffle, cooked prosciutto ham

Speck  $6, Austrian dry cured bacon

House made Paté  $5, ever changing

Foie Gras Torchon  $9, Pedro Ximenez sherry cured

Breasola  $8, air dried beef loin

Boar Finocchione $6, fennel salami

Chefs Selection  $22, charcuterie board

CHEESE

Fiore Sardo $8, semi-firm, sheep’s milk, Sardinia

Appenzeller  $7, firm, cow’s milk, Switzerland

Oka  $7, semi-soft, cow’s milk, Quebec

Cambozola  $6,  soft, blue vein, cow’s milk, German

Chefs Selection   $20, cheese board

SIDES

Okanagan Grocery Artisan Loaf  $7, evoo, Italian balsamic

Crostini  $3

House made pickles  $4

Popcorn  $4, duck fat, rosemary, Maldon sea salt

Fries  $7, smoked chili ketchup, parmesan aioli

COCKTAIL MENU

Creative Serves – creative cocktails, simply served.

Beauty School Dropout  10

Skyy Vodka, Peach Ginger Schrub, Lime, Elderflower Bitters

Mahalo Rewards 11

Pisco, Cointreau, Orgeat, Lime, Pineapple, Peach Bitters, Hibiscus & Angostura Float

Isle of Jerez  13

Isle of Jura ‘Superstition’ Single Malt, Alvear Pedro Ximanez, Dry Vermouth, Peychaud’s Bitters, Orange Juniper Bitters

Little Spring  10

Zubrowka Bison Grass Vodka, Aperol, Vanilla Syrup, Lemon, Plum Bitters

Bohemian Tendencies  12

Hendricks Gin, Rose Saffron Syrup, Vanilla, Lime, Cardamon Bitters, Old Fashioned Bitters

 

Throwbacks – a reminder of the past, done our way

Art of Flight (Aviation)  12

Los Sietes Misterios Mezcal, Creme de Violette, Okanagan spirits Maraschino Liqueur, Lemon, Lime Syrup

Bad Grandpa (Boulevardier)  14

Old Grandad Bourbon, Odd Society Mia Amata Amaro, Aperol, Legends Manitou Orange Sumac Liqueur, Grapefruit & Hops Bitters

Lucio Garcia (Lucien Gaudin)  13

El Jimador Resposado Tequila, Cointreau, Lillet, Campari

Duck Fat Sazerac (Sazerac)  11

Duck Fat Infused Forty Creek Whiskey, Demerara Sugar, Peychaud’s Bitters, Charred Rosemary, Absinthe

Betty White (White Lady)  13

Brokers Gin, Yellow Chartreause, Calendula Syrup, Lemon Juice