Blackberry syrup, muddled mint + lime, sparkling water, lime juice

Blackberry No'jito

Red cranberry juice, sprite + peach purée blended with ice

Bellini Zero

House made hibiscus tea syrup, pineapple juice, lime juice, sparkling water

Howbiscus

Tanqueray gin, campari, sweet vermouth, orange peel

Negroni

Ketel One peach + orange blossom vodka, prosecco, peach schnapps, apricot brandy, fresh fruits, sparkling water + prosecco float

Peach + Orange Blossom Spritz

Rosé, raspberry syrup, Dubonnet Rouge, raspberry syrup, fresh lemon juice, sparkling water, seasonal fruits

Rosè Spritz

Absolut Citron vodka, elderflower liqueur, lemon juice, white cranberry juice, mint + basil

Mile Zero Martini

Basil pesto, asiago cream, mozzarella, little qualicum brie, poached pear, toasted walnuts, roasted garlic, wild arugula + spiced honey

Pear + Brie

Tanqueray Rangpur gin, house made hibiscus syrup, lemonade

Hibiscus Lemonade

Date + ginger cake served warm with sticky toffee sauce, candied pecans + vanilla bean ice cream

Sticky Toffee Pudding

Pomodoro sauce, mozzarella, cherry tomatoes, bocconcini + fresh basil

Margherita

Smoked bacon, havarti, roasted garlic basil aioli, cranberry apple chutney, lettuce, tomato + caramelized onions, served on toasted ciabatta

Slow Roasted Turkey Sandwich

Canadian rock crab, smoky remoulade, arugula, citrus vinaigrette + micro radish

Crab Cake

Chorizo sausage, applewood smoked bacon, wild mushrooms, bell peppers, scrambled eggs, crispy hash browns, cheddar cheese, tomato basil salsa + toasted multigrain

Breakfast Skillet

Hoisin ginger infused chicken, crispy tortillas, vermicelli noodles, iceberg lettuce cups, sesame ginger aioli, peanut teriyaki + soy sambal sauce

Chicken Lettuce Wraps

Parmesan chive scrambled eggs, toasted multigrain, berryman farms pork sausage, fruit salad parfait, applewood smoked bacon + crispy hash browns

Classic Breakfast

Muddled cucumber + basil, lemon juice, sparkling water, sugar syrup

Cucumber Basil Collins

Mango syrup, cucumber, ginger beer, lime juice

Mango Mule

Bulleit bourbon, lemon juice, egg whites, sugar syrup, angostura bitters

Whisky Sour

Van Gogh espresso vodka, creme de cacao, Baileys, cold brew espresso, chocolate bitters, cream

Espresso Martini

Jose Cuervo Tradicional Silver Tequila, triple sec, lime juice, sugar syrup, blended with ice or served on the rocks

Margarita

Smirnoff vodka, Mott's Clamato, Worcestershire, tabasco, signature seasoning

Classic Caesar

Lot Forty rye, sugar syrup, angostura bitters, orange peel

Old Fashioned

Empress gin, elderflower liqueur, honey syrup, lemon juice topped with prosecco

Empress 75

In a glass, gently muddle the fresh mint leaves and lime juice together to release the mint oils and lime flavor.

Muddle the Mint and Lime

Pour in the blackberry syrup and stir the mixture to combine the flavors.

Add Blackberry Syrup

Fill the glass with ice cubes to chill the mixture.

Add Ice

Slowly pour sparkling water over the ice and fruit mixture, filling the glass.

Top with Sparkling Water

Garnish with lime wedges and additional mint leaves if desired. Serve immediately and enjoy your refreshing Blackberry No'jito!

Garnish and Serve

Blackberry syrup

Fresh mint leaves

Fresh lime juice

Sparkling water

Lime wedges

Ice cubes

In a blender, combine the red cranberry juice, sprite, peach purée, and ice. Blend until smooth and frothy.

Blend the Ingredients

Pour the blended mixture into glasses and serve immediately. Optionally, garnish with fresh peach slices or a sprig of mint.

Serve

Red cranberry juice

Sprite

Peach purée

In a medium saucepan, bring 4 cups of water to a boil. Remove from heat and add 1 cup of dried hibiscus flowers. Steep for 15 minutes.

Make the Hibiscus Syrup

Strain the hibiscus tea into a new saucepan, discarding the flowers. Add 1 cup of sugar to the warm tea and stir until dissolved. Bring to a simmer and let it cook for another 5 minutes. Remove from heat and allow to cool.

Strain and Sweeten

In a large glass or pitcher, combine 1 cup of the hibiscus syrup, 1 cup of pineapple juice, and 1 tablespoon of lime juice. Stir well to combine.

Mix the Drink

Fill glasses with ice and pour the hibiscus mixture over the ice. Top each glass with sparkling water. Garnish with mint leaves.

Dried hibiscus flowers

Water

Sugar

Pineapple juice

Lime juice

Mint leaves (for garnish)

Fill a mixing glass with ice cubes to chill it.

Prepare the Glass

Pour in the Tanqueray gin, Campari, and sweet vermouth into the mixing glass.

Mix the Ingredients

Stir the mixture gently for about 30 seconds to combine and chill the ingredients.

Stir

Strain the mixture into a rocks glass filled with ice.

Strain

Express the oils from the orange peel over the drink and drop it in as a garnish.

Garnish

Tanqueray gin

Campari

Sweet vermouth

Orange peel

In a cocktail shaker, combine the Ketel One Peach + Orange Blossom Vodka, Peach Schnapps, and Apricot Brandy. Add ice and shake well for about 15 seconds.

Mix the Base

Fill a large wine glass or spritz glass with ice. Strain the mixed cocktail into the glass.

Add sliced fresh peaches and oranges to the glass, gently stirring to combine.

Add Fresh Fruits

Pour in the Prosecco and sparkling water, filling the glass to the top.

Top with Prosecco and Sparkling Water

Add an additional 2 oz of prosecco on top as a float for extra fizz and flavor.

Finish with a Prosecco Float

Garnish with a slice of peach or orange on the rim of the glass and serve immediately.

Ketel One Peach + Orange Blossom Vodka

Prosecco

Peach Schnapps

Apricot Brandy

Fresh Peaches (sliced)

Fresh Oranges (sliced)

Sparkling Water

Additional Prosecco for Float

In a large pitcher, combine the rosé wine, raspberry syrup, Dubonnet Rouge, and fresh lemon juice. Stir well until fully mixed.

Slowly pour in the sparkling water to the mixture, stirring gently to combine without losing the fizz.

Add Sparkling Water

Wash and prepare the seasonal fruits by slicing them if necessary. Add the fruits to the pitcher.

Prepare Seasonal Fruits

Fill glasses with ice, and pour the Rosé Spritz over the ice. Garnish with additional seasonal fruits if desired.

Rosé wine

Raspberry syrup

Dubonnet Rouge

Fresh lemon juice

Seasonal fruits (e.g., raspberries, strawberries, or citrus slices)

Gather all the ingredients and chill your martini glass.

Prepare the Ingredients

In a cocktail shaker, combine Absolut Citron vodka, elderflower liqueur, fresh lemon juice, and white cranberry juice.

Add the mint and basil leaves to the shaker. Use a muddler to lightly press the herbs to release their flavors.

Add Fresh Herbs

Add ice to the shaker and shake vigorously for about 15-20 seconds.

Shake It Up

Strain the mixture into the chilled martini glass. Garnish with a lemon twist.

Strain and Serve

Absolut Citron vodka

Elderflower liqueur

White cranberry juice

Fresh basil leaves

Lemon twist (for garnish)

Preheat Oven

Spread the basil pesto evenly on a baking dish or pizza stone.

Prepare the Base

Sprinkle the asiago cheese and mozzarella cheese over the basil pesto.

Layer the Cheeses

Place the sliced brie cheese and poached pear on top of the cheese layer.

Add Brie and Pear

Sprinkle the chopped toasted walnuts and mashed roasted garlic evenly over the top.

Top with Walnuts and Garlic

Bake in the preheated oven for 15-20 minutes, or until the cheeses are melted and bubbly.

Bake

Remove from the oven and top with wild arugula. Drizzle with spiced honey to taste.

Add Arugula and Honey

Let cool slightly before slicing and serving.

Basil pesto

Asiago cheese, grated

Mozzarella cheese, shredded

Little Qualicum Brie cheese, sliced

Pear, poached and sliced

Toasted walnuts, chopped

Roasted garlic, mashed

Wild arugula

Spiced honey

In a medium saucepan, combine the dried hibiscus flowers and 2 cups of water. Bring to a boil, then reduce to a simmer for about 15 minutes. Strain the mixture into a bowl, discarding the flowers. Add 1 cup of sugar to the liquid and stir until dissolved. Let the syrup cool.

Make Hibiscus Syrup

In a large pitcher, combine the freshly squeezed lemon juice and 4 cups of water. Stir well.

Prepare Lemonade

In serving glasses filled with ice, add 2 oz of Tanqueray Rangpur gin and 3 oz of the hibiscus syrup. Top with lemonade and stir gently.

Combine Ingredients

Garnish each glass with a lemon slice and serve immediately.

Tanqueray Rangpur gin

Hibiscus flowers (dried)

Lemon juice (freshly squeezed)

Water (for lemonade)

Lemon slices (for garnish)

In a bowl, combine the chopped dates and boiling water. Let sit for about 15 minutes until the dates are soft. Stir in the baking soda and set aside.

Prepare Dates

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition.

Add Eggs

In another bowl, sift together flour, ground ginger, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the date mixture.

Combine Mixtures

Pour the batter into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted comes out clean.

In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce heat and simmer for about 5 minutes until thickened. Stir in vanilla extract.

Make Sauce

In a saucepan, combine sugar and water over medium heat until sugar dissolves. Stir in pecans and cook, stirring constantly until pecans are toasted and sugar has caramelized. Spread on parchment paper to cool.

Candy Pecans

Cut the sticky toffee pudding into squares and place on plates. Drizzle with warm sticky toffee sauce, top with candied pecans, and serve with a scoop of vanilla bean ice cream.