Forty Creek Whisky, Aperol, Cointreau, Graze's own Whisky-Prism marmalade, old fashioned bitters, lemon peel
GRAZE SPECTRUM 10
Our complex array of many local flavours from garden, field, vineyard and orchard.
Tanqueray Gin, Joie Farm's A Noble Blend, chamomile flower syrup, lemon juice, grapefruit & hops bitters, lemon peel
beer//wine
DRAFT
Mill St.- Organic Lager 7
Stanley Park - Noble Pilsner 5.5
Cannery Brewing – Naramata Nut Brown 6
Cannery Brewing – Anarchist Amber Ale 6
Whistler Brewing – Seasonal (ask your server) 6
Kombucha (on tap) by Ethical Soda 6
BOTTLES
Phillips Brewery – Blue Buck 6
Stanley Park – Wit Ale 6
Stanley Park – Amber Ale 6
Whistler - Lone Tree Cider 6
Cannery – Blackberry Porter (650ml) 12
Mixed kales in creamy garlic avocado dressing,
crispy herb polenta croutons, crispy artichokes.
PORTOBELLO FILETS * 9
Crusted with pepita, spices & corn flour, panned until crisp, pink peppercorn aioli.
* denotes Gluten-Free items
large plates
CEVICHE (raw) 16
Corn & red pepper raw tostadas topped with our two featured vegetable ceviches:
‘cauliflower & grapefruit’ and ‘mixed mushroom & dulse’, finished with almond feta.
TORTA 16
An Italian-style savory pie of leek s, sundried tomatoes, our peppercorn cashew 'gouda and
heirloom tomatoes in a red lentil crust, fresh seasonal vegetables.
PAELLA 15
A summer inspired mélange of spicy bomba rice, asparagus, red pepper, green garbanzo beans,
kalamata olives, spring fava beans and saffron.
CREPES 17
Basil & chickpea crepes filled with marinated & grilled seasonal vegetables & organic tempeh, on a bed of wild rice pilaf, tomato sage coulis.
MACARONI 14
Brown rice pasta in a smoky coconut cheddar sauce, crispy eggplant & toasted nut
crumble over a potato pavé, seasonal vegetables.
Add house-smoked tofu & fresh tomato 3