menu changes daily |  last updated 5/27/2019

FOOD
Corn Flatbreads – marinated sardines, drew’s grassfed butter  19
Sausage Board – chef’s selection of sausages, served with kōjin mustard by kozlik’s  26
Bounty Plate – selection of pickles, beets, & hummus  19
Easton Blend Burger – gruyere, onion rings  25

WINE BY THE GLASS  10
(5 oz)

Sparkling 
chardonnay, baud, crémant du jura, france
Sherry
manzanilla, equipo navazos, ‘#71’ sanlucar de barrameda, spain (2 oz)
White
chardonnay, tawse, ‘3XP’ niagara peninsula ’16
Rose
nebbiolo + barbera + dolcetto, vajra, ‘rosabella’ piedmont, italy ’16
Red 
gamay chateau cambon, beaujolais, france ’17

COCKTAILS  10
Smoke & Mirrors – tequila, yuzu, chamomile, togarashi agave
Cuchombre – vodka, fino sherry, cucumber
Black Manhattan – whiskey, vermouth, black cherry
Watermelon Spritz – tequila, ancho reyes, sparkling wine

BEER  6 
(150z)
Pilsmer ‘Vim and Vigor’ Tooth and Nail, Ontario

CIDER  8
(5 oz)
Heritage Dry – West Avenue, Ontario