Fried malt, wheat berries, mushroom rice chips

Orange zest, summer savory

Fresh dill & dill pollen

Rotates daily

Dill pollen, socrate cucumbers, endive & snap peas

fried leeks & caramelized leek dip

ESM alpindon beer cheese & sumac

Malt vinegar dip & porcini salt

Kefir jalapeño dressing, bacon, mimolette cheese, sunflower
seeds & mustard greens

House-made "boursin" cheese & dill

Beef fat emulsion, horseradish & cress

Roasted cheese curds, zessy hot peppers, fermented pepper sauce
Served with sourdough toast

beef & pork kofte, green chili glaze, lime aioli, basil, mint & butterleaf

Whey curd, candied orange & rosehip sugar

Bamfield kombu cultured butter, swiss chard furikake
& charred leek powder
Other sizes available

Add-Ons:

Beer cheese & giardiniera | 7
Fermented dill pickle mix | 7
Brined lupini beans | 7
Daily charcuterie | 10

Burnt orange, pistachio & heirloom basil

Whipped fresh cheese, house x.o. chili sauce
& summer herbs
Add sourdough toast | 5

Maroilles & 1608 cheese, malt vinegar onions
& watercress
Add-on Meuwly's 'nduja Salami | 5

Rhubarb, pink lady apple, sureno chili

Tonnato, fried Alberta ginger oil & torpedo onion

Sudo Farms broccolini, preserved lemon & whey

Smoked beef fat emulsion, horseradish,
spicy greens & sourdough toast

Lovage butter, preserved garlic scapes, fried lovage
Add sourdough toast | 5

Dill butter, dill vinegar , dill pollen & herb toast

Sour cream pickle sauce, romaine &
socrate cucumbers
Half | 21

Maple, serrano, grilled key lime, basil & butterleaf

Matchstick frites, black garlic butter sauce,
house citrus togarashi & green leaf salad

Your $1 donation provides one simple, healthy meal to a youth in need.

Bloomy-rind pasteurized cow's milk - Quebec

Firm aged cow's milk - Alberta

Soft blue veined organic cow's milk - Quebec

Fermented cashew "cheese", Edmonton
Ask your server for flavour varieties

Blueberry peony granita & almond cake

B.C apricot, toasted sunflower seed, cava apricot glaze

Whey curd & orange rosehip sugar

Nordlichter | BRO | The Mimic | Extra Special Monk

Lagers & Wheat Ales

This brew commemorates the arrival of Bent Stick in our neighborhood. Following deeply academic beer research we crafted this collaboration lager. The lightly roasty malt profile is counterbalanced by a subtle fruity orange pith that lingers on the palate. It’s refreshing, full-bodied, and very smooth, just like the folks from Bent Stick.

This dark ale is deep brown in color, medium-bodied, with a combination of rich chocolate and subtle fruit notes. Dark chocolate blends into raisins, dried cherries, and red currants for a surprisingly dry finish.

Light, pale malt showcases this freshly dry-hopped ale. Extra Special Monk displays a robust tropical hop profile amplified by a crisp, dry finish and surprisingly low bitterness. Enjoy this blast from the past while we make a few extra ales for summer.

Czech pilsner malt forms the foundation of this beer. For a little extra punch we finish it with a light Saaz dry-hop. The result is a crisp, lightly malty lager with a delicate floral hop bite. Nordlichter is the perfect accompaniment for the patio season!

Mixed Ferment & Barrel Aged

The Mimic is a Quick Turn Mixed Fermentation beer, fermented in stainless steel tanks for 4 months. Our use of the traditional turbid mashing process lends it full texture and flavour, while having a very low alcohol content. It is fermented with a special blend of Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus. This unique blend of organisms gives bright citrus and tropical fruit flavours and aromas, balanced by a round texture and medium acidity.

Ferry of the Damned is a Quick Turn mixed fermentation beer fermented in stainless steel tanks for 4 months. It was then re-fermented on Riesling Grape Pomace with the addition of a special blend of microorganisms for an additional 2 months. The time spent on the Riesling pomace adds subtle wine character with additional texture and complexity. The result is a unique beer with bright citrus and wine flavours, subtle nutty aromatics, and medium light acidity.

Special Bottles

Substantially Complete reflects The Monolith both as a physical entity and the beer it produces. This blend is a snapshot of our mixed fermentation program year to year, using Marsala, Red Wine and Cognac barrels of different vintages. After fermenting for 1, 2, & 3 years using a house-blend of microorganisms, the result is our quintessential blend— adventurous, yet balanced, with bright peach and citrus flavour, light oxidative and wine notes, highlighted by a medium acidity.

The brewing machine never stops in Blind Enthusiasm’s barrel room and Working Overtime is the delicious result of this process. A big dark lager was added to fresh Brandy barrels and aged for 20 months to create a smooth and boozy delight. Dark fruits and cherry cola notes are supported by a bright effervescence in this big, drinkable beer.

This collab with our friends from Sea Change is the second of two beers we brewed together; both were produced using identical ingredients but different processes. This Mixed Fermentation blend was fermented in Italian Moscato Bianco and Chianti barrels for 14 months using a special blend of yeasts and bacteria. The result is bright white wine fruitiness and red wine depth with intense citrus and floral hop character. It has round texture with high acidity, and a juicy finish.

86 Lagér is a barrel-fermented beer made with Lager and Brettanomyces yeasts. It’s a blend of 12 month California and Spanish Red Wine barrels and is lightly dry hopped with Saaz and Strisselspalt. While in barrel, rogue acidifying microorganisms infiltrated a couple of the barrels leading to an unexpected dimension: medium light acidity! The resulting blend has floral hop notes, balanced red wine fruitiness, bright citrus, and stone fruit aromatics. We love the result, but this acidification method has been forever 86’ed from our production playbook.

Occasionally a beer names itself, and this was the case with Smooth Operator. This recipe uses a wide range of dark malts which play nicely off the red fruit and tannin from the Port barrels. The final beer is a delightful amalgam of red wine, chocolate, and cola notes with a clean, dry finish.

Instead of using an ale yeast, this batch of Kook Birds was brewed as a lager with our Uncharted Citra recipe. As with the original beer we collaborated with our kooky pals over at Strathcona Spirits and aged this beer in their Pinot Gin barrels for 24 weeks. The result is fruity and herbal with bold gin character. This version is sharper and more direct than the first release thanks to its Lagerization Project origins.

This collaboration with our friends from Twin Sails Brewing started one fateful night in the town of Dunham. We were lodged together in a house on a hill from Brasserie Dunham's Foudre Unis festival. We've departed from our usual base wort, opting to include Cara Aroma and Munich malts. After fermenting for 16 months in Spanish red wine barrels the resulting blend has medium acidity, bright red fruit notes, light wine tannin, and a dry finish.

Grüner Veltliner • Pear, green apple, mineral

Blend • Quince, lemon, thyme

Malvasia • Citrus, peach, honey

Blend • Lemon meringue, pineapple, elderflower

Chenin Blanc • Persimmon, lemon verbena, gooseberry

Riesling • Apricot, petrol, green apple

Sauvignon Blanc • Nectarine, citrus, flint

Red

Blend • Black cherry, dried herbs, anise

Blend • Raspberry, sour cherry, blackberry

Blend • Black currant, fennel seed, leather

Carignan • Red cherry, cranberry, dried herbs

Gamay Saint-Romain | Red cherry, strawberry, white pepper

Blend • Tobacco, dried cherry, fig

Orange & Rosé

Blend • Red berries, yellow peach, citrus pith

Spergola • Apricot, canteloupe, wild flowers

Pinot Noir • Strawberry, cola, cherry

Sparkling

Blend • Strawberry, grapefruit, peach

Chardonnay • Key lime, lemon, crème brûlée

Chardonnay • Green apple, brioche, coconut

Cider, Mead, & Graf

Mint & lime hydromel style mead

Off-dry apple cider

Mixed ferment beer & cider with Riesling grapes

Mixed ferment beer & cider with B.C. plums

Cocktails

Mount Gay Eclipse, Apricot puree, Pierre Ferrand Dry curacao, Lemon, Demerara syrup, Serrano pepper

From Aug 5 to 26, $1 from every cocktail will be donated to Skipping Stone Foundation in support of trans and gender diverse individuals

Field Notes 'Don't Call Me Sweet Pea' Garden Amaro, Buffalo Trace bourbon, Lemon juice, Benedictine, Pierre Ferrand Dry Curacao

Bulleit rye, Benedictine, Angostura bitters

Cazadores Blanco, Grapefruit juice, Lime, Simple syrup, Soda

Cucumber Tonic
Root Beer
Hibiscus & Citrus Soda
Iced Rosehip Black Tea

Cherry & Fennel Frond

Orange Pekoe
Organic Jasmine Blossom
Organic Mint Bliss

Crisp, lightly malty lager

German-style wheat ale

Amber Wheat Ale

Light-bodied dark lager with chocolate and toasty malt flavours

Smooth dark lager with dark cherry & cola notes

Brandy Barrel-Aged Dark Lager

Bourbon Barrel-Aged Amber Ale

24 Month Port Barrel-Aged Ale

24 Week Gin Barrel-Aged Lager • Collaboration with Strathcona Spirits

12 Month Mixed Fermentation Blend

14 Month Mixed Fermentation Blend • Collaboration with Sea Change Brewing

16 Month Mixed Fermentation Blend • Collaboration with Twin Sails Brewing