cocktails

• All our cocktails are made with top shelf spirits, premium ingredients and fresh organic fruit.
  
  CLASSICS

  SPICED BOURBON OLD FASHIONED 9

  House-spiced Bulleit premium bourbon, organic cane syrup, bitters, lemon peel

• DARK & STORMY 9

  Flor de Cana rum, fresh lime juice, grated ginger, ginger beer

• WHISKEY SOUR 9

  Forty Creek Canadian Whiskey, lemon-infused simple syrup, lemon juice

• NEGRONI 10

  Tanqueray Gin, sweet vermouth, Aperol, orange peel

• FRENCH 75 9

  Sparkling wine, Tanqueray Gin, organic cane syrup, lemon peel

• THISTLE & VINE CREATIONS
  

  WHISKY PRISM 1

  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

small plates

• DAILY SOUP * 8

  
  Fresh organic ingredients, ever changing.



• FEATURED SMALL PLATE 12

  Showcasing local ingredients and the creativity of the Graze kitchen team.

• GASPACHO SALAD * 10

  Heirloom tomato, cukes & grilled melon in raspberry vinaigrette, tomato-mint sorbet.

• KALE CAESAR SALAD * 11

  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

• PEROGIES 16

  Yam & eggplant perogies, sautéed oyster mushrooms, crispy shallots, pickled beet shred, smoky eggplant & mushroom, smoky coconut cheddar sauce, sour coconut cream, spicy tomato jam.

• VEGETABLE STRATA 17

  Butternut squash, potato & bell peppers layered with tangy tomato sauce, cashew crème & house-made herbed polenta.

desserts

• CHEESECAKE 7

  Cassis & cashew ‘cheesecake’ on vanilla-ginger shortbread, tequila-lime & cassis sauces

• TORTE * 7

  Flourless yet decadent chocolate torte with raspberry-rose cream & cashew brittle

• LEMON MOUSSE 6

  Bright and light lemon mousse filled cannoli with lavender coulis

• MACAROONS 6

  Hazelnut macaroons with cardamom pear sorbet and vanilla creme  

• SCOOPS * 6

  2 scoops of ice cream from our talented neighbours at Earnest Ice Cream

• CANADIAN CREAM 5

  House made coconut cream whisky (our version of Bailey's), grated cacao.