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West Coast - Mediterranean - The Locus Restaurant on Main (3956 total words in this text) (610 Reads) 
The Locus Restaurant - 2007 Review by "Party Diva" of SMiLES+FLiRTS
4121 Main Street
Vancouver BC Canada V5V 3P6
Hours:
Monday - Friday 11:00am - 1:00am
Saturday - Sunday 10:00am - 1:00am
Tel and reservations: 604 708 4121
Fax: 604.708.4126
Email: info@locusonmain.com
Website: The Locus Restaurant
The Locus Restaurant is unique in its’ kind offering an eclectic fusion of West Coast and Mediterranean. Located just beside a pharmacy on the corner of Main Street and King Edward. Come in for brunch, lunch or a late dinner catering to all meat lovers and vegetarians.
From the outside looking in, the ambience is dark and eerie. Once inside the décor is dark gothic decorated with local artist’s work that is rotated every so often. It has its’ own appeal which make this place unique. There is a heat outdoor patio perfect for smokers or those who like the fresh air. Inside are tables and booths dimly lit with candles. The bar is in the middle of the restaurant where people can sit around and enjoy their choice of poison alone or with a small group of people. Besides the artwork (showcasing local talent) and the eclectic décor you can turn your attention to the back to see the chef busy creating edible pieces of art in the small open kitchen. The fireplace adds a nice touch but unfortunately is in an odd location where not everyone can see it especially with a table for two placed up against it. In the past, candles placed in wine bottles as candle holders and created a nice effect with the drippings creating a cascade appeal.
The service is very friendly and upbeat as it is very casual and low key. You can come dressed up or dressed down. We came and dined on a late Thursday evening so the place was on the slow side. The music was playing softly in the background at a good volume so we were able to have a good conversation versus yelling at each other just to get a message across.
To start off, we ordered a pitcher of red sangria (not sweet, on the dry side and very little fruit), bottled beer and a short gin and tonic (very short and lots of ice that there was a request for a double in a tall glass on the next round) and 4121 Martini (Bombay Gin, Black Currant Cassis, Cranberry Juice and splash of Lime Juice served in a metal martini glass).
We were served their infamous soft potato bread with butter to start off. For appetizers we started with Fanny Bay Oysters (locally harvested oysters lightly pan-fried with Japanese panko crust accompanied with a lemongrass-ginger cream sauce and marinated daikon cucumber slaw), Pan-seared Calamari (baby calamari flashed with sweet red peppers, garlic, julienne of carrots and fermented black beans in a fresh lime, basil and oyster sauce), Lamb Tenderloin skewers (two grilled lamb tenders skewers in a roast garlic chipotle marinade with mango-mint yogurt and warm masala roti), Spicy Tiger Prawns and Scallops (black tiger prawns and bay scallops sautéed with a julienne of red onion, carrot and bell peppers in a white wine, lemon, garlic arid jalapeno butter sauce), and Four Cheese Chili dip (oven baked four-cheese fondue with roasted green Anaheim chilies. Served with a selection of fresh seasonal crudité and warm masala roti).
For mains, a Soy Maple Wild Salmon (six ounce moist wild sockeye salmon fillet pan-seared and finished with a shallot, soy and maple reduction garnished with toasted black and white sesame seeds and over a rice pilaf), Spanish Paella (saffron poached arborio rice with wine cured chorizo, seared chicken, Saltspring Island mussels, clams, calamari and tiger prawns), and Venison Stroganoff (seared venison striploin, button mushrooms, onion and peppers tossed in a cognac and demi glace cream. Served over herb buttered papardelle noodles).
After our meal, the server set down another basket of potato bread, which apparently seems to be the norm. There have been similar comments of this amazing light potato bread served at the beginning and end of the meal and is available to take home (if you are full) from what I have been told. But you’ll have to see for yourself if this is true.
Then for dessert, chocolate and pistachio mousse cake with a buttery shortbread crust with a chocolate ganache layer on top. This was a rich and decadent dessert that one person may have a hard time finishing but definitely worth ordering and sharing with another.
Place to take a date to? With the eclectic décor and amazing food, this is a sure win as it speaks for itself. If you end up running out of conversation topics, I am sure you can find at least one or two things to talk about at the Locus restaurant with the décor and the artwork. The gothic décor may not suit everyone’s tastes but the cuisine will win them over.
Who is “Party Diva" of SMiLES+FLiRTS?
Mon Sun Chan, is the “Party Diva” behind the scenes of SMiLES+FLiRTS Singles Entertainment
, a community of 30-55 years old established, intellectual singles. Experience a series of events planned with your best interest in mind. Meet singles like YOU for friendships and possibly more in a fun and casual atmosphere. Visit http://www.SmilesAndFlirts.com
or send us an Email!
Copyright 2007 - SMiLES+FLiRTS Singles Entertainment
All Rights Reserved Worldwide. Reprint Rights: You may reprint this article as long as you leave all of the links active, do not edit the article in any way with author credit information.
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Menu: The Locus Restaurant - 2007 (check with the restaurant for updated menu)
LOCUS BRUNCH:: Tofu may be substituted for meat with most dishes - just ask.
BENNY'S
All Benny's topped with your choice of hollandaise smoked tomato sauce or aged white cheddar sauce and served on fresh baked sourdough English muffins. Served with hash browns and baby greens in ancho-pepper honey vinaigrette.
NOW SERVING ORGANIC FREE RANGE EGGS
MEDITERRANEAN
Goat feta, roasted bell peppers, sun dried tomatoes and guacamole.
CHORIZO
Sautéed wine cured chorizo sausage, tomatoes, red bell peppers and sweet red onions.
VEGGIE
Spinach, tomato, avocado.
TRADITIONAL
Baked maple glazed Canadian back bacon and spinach.
GRILLED
Grilled asparagus and wild mushrooms.
WILD SALMON
Pan seared panko crusted wild salmon cake, seasoned with fresh ground horseradish and cilantro.
SOME FAVOURITES
All served with hash browns and baby greens in an ancho-pepper honey vinaigrette.
MAIN STREET EGGS
Two eggs any style, topped with white cheddar, served with bourbon-molasses baked beans. Your choice of spicy lamb sausage, rosemary chicken sausage, wine cured chorizo or veggie links.
HUEVOS RANCHEROS
Two over-easy eggs, jack cheese folded in a masala roti, served with tomato, corn and cilantro salsa, re-fried beans and soar cream.
STEAK AND EGGS
Two eggs any style, served with a 4 oz shaman spiced char grilled tenderloin steak.
THE BASICS
Two eggs any style with your choice of maple glazed Canadian back bacon, spicy lamb sausage, rosemary chicken sausage, traditional bacon, red wine cured chorizo or veggie links.
VEGGIE BREAKFAST BURRITO
Scrambled eggs, fresh basil, mushrooms, red peppers, veggie ground round and jack cheese wrapped in a warm masala roti. Served with a side of sour cream, tomato, corn and cilantro salsa.
VEGGIE CREPES
Sautéed asparagus, spinach, onion, corn and fresh Parmesan rolled in crepes drizzled with tomato fennel sauce.
GRANOLA FRUIT SALAD
Honey glazed granola mixed with toasted nuts and dried fruit, with fruit salad and organic French vanilla yogurt or soymilk.
SCRAMBLERS
All served with hash browns and baby greens in ancho-pepper honey vinaigrette.
TOFU SCRAMBLERS
Tofu marinated in ginger and masala spice, sautéed with carrots, celery, baby spinach and toasted cashews.
VEGGIE
Veggie sausage links, fresh basil and scrambled eggs, sautéed in a fresh pine nut pesto, topped with melted asiago cheese.
SPICY SAUSAGE
Two eggs with wine cured chorizo and spicy lamb sausage, sautéed jalapeno pepper, green onion, tomato and jack cheese.
LUNCH TYPE STUFF
DAILY SOUP
Served with fresh baked potato bread.
APPLE BRIE SALAD
Mixed baby greens, grilled apple and candied walnuts, topped with melted brie cheese, drizzled with ancho honey vinaigrette.
SPINACH SALAD
Fresh baby spinach tossed with cashews, red bell peppers and white mushrooms. Topped with a peppered warm goat cheese and drizzled with pear apple vinaigrette.
SANDWICHES
All served with hash browns and baby greens in ancho-pepper honey vinaigrette. On a fresh herb panini bun, spinach, tomato, red onions and chipotle mayo.
CHICKEN BURGER
Grilled chicken breast topped with spiced guacamole and jack cheese.
AHI TUNA BURGER
Ahi tuna grilled to your liking. Finished with wasabi mayo.
VEGGIE BURGER
Our specialty, pan seared, roasted red pepper, mushroom and soy protein burger. Topped with white cheddar cheese.
ORGANIC BEEF BURGER
With melted white cheddar cheese
NON ALCOHOLIC REFRESHMENTS
COFFEE - fresh from espresso machine
FRESH SQUEEZED JUICES
• Apple
• Apple - Raspberry
• Orange
• Lemonade
• Cranberry Cocktail
• Grapefruit
• Real Ice-Tea
TEAS FOR YOU
• Garden Party
• Earl Grey
• Jasmine
• Noisette
• Pear Oolong
• Camomile
• Peppermint
• Old Blue Eyes
LOCUS LUNCH :: Tofu may be substituted for meat with most dishes - just ask.
APPETIZERS
ANTIPASTO PLATTER
An assortment of our chef's creations including steamed Saltspring Island mussels & clams, roasted corn and roma tomato salsa, Southwestern lamb skewer, grilled akawie cheese, sun-dried tomato hummus and our daily features.
FANNY BAY OYSTERS
Locally harvested oysters pan-fried in a golden Japanese panko crust with a lemongrass-ginger cream sauce and marinated daikon cucumber slaw.
PAN-SEARED CALAMARI
Baby calamari flashed with sweet red peppers, garlic, julienne of carrots and fermented black beans in a fresh lime, basil and oyster sauce.
ROASTED SWEET RED PEPPERS
Pumpkin seed encrusted peppers stuffed with refried black beans, aged cheddar and jack cheese. Served with achiote chili cream sauce, tomato salsa, sour cream and cilantro oil.
BOMBAY QUESADILLA
Masala roti baked with a creamy chick pea, smoked sweet paprika, braised spinach and roasted cashew filling. Served with a side of mango chutney-mint yogurt.
FOUR CHEESE CHILI DIP
Oven baked four-cheese fondue with roasted green Anaheim chilies. Served with a selection of fresh seasonal crudité and warm masala roti.
SOUPS AND SALADS | All served with Locus' signature potato bread.
SMALL BABY GREEN SALAD AND SOUP COMBO
MIXED BABY GREEN SALAD
Mesculin greens, leaf lettuce, radicchio and seasonal julienne vegetables dressed with honey ancho pepper vinaigrette.
SPINACH SALAD
Fresh spinach tossed with sun-dried tomatoes, red onions, peppers and mushrooms in apple cider vinaigrette. Crowned with a warm chèvre cake.
WARM "INDIAN CANDY" SALAD
House cured sockeye salmon, roasted sweet corn, red peppers and chopped dates on a bed of baby greens. Drizzled with extra virgin olive oil and a squeeze of fresh lemon
GRILLED APPLE AND FETA SALAD
Granny smith apple slices poached in warm apple cider vinaigrette, candied walnuts and feta cheese on a bed of baby greens and radicchio.
ROASTED ROOT VEGETABLE SALAD
Caramelized parsnips, carrots, red and golden beets tossed in a warm buckwheat honey, red wine vinegar and fresh thyme dressing. Over bitter greens crowned with a warm chevre cake.
MAIN STREET PLATES | All served with a side of mixed green salad.
WILD BC SALMON CAKES
Panko crusted wild salmon cakes seasoned with fresh ground horseradish and cilantro. Served with wasabi aioli and sake marinated daikon cucumber slow.
ORGANIC MIXED MUSHROOM CREPES
Locally grown portabellini, crimini and oyster mushrooms with ricotta and herbs folded into golden brown crepes with butternut squash coulis.
LAMB TENDERLOIN SKEWERS
Grilled lamb tenders in a roast garlic chipotle marinade with mango-mint yogurt and warm masala roti.
SPICY TIGER PRAWNS AND SCALLOPS
Black tiger prawns and bay scallops sautéed with a julienne of red onion, carrot and bell peppers in a white wine, lemon, garlic and jalapeno butter sauce.
EMPANADAS
Seasoned sweet potato, green onion fontina, and jalapeno baked in a puff pastry shell. Served with a roasted corn-roma tomato salsa and sour cream.
SANDWICHES
Served on a fresh baked herb panini bun with a side of baked Yukon gold fries, mixed greens and daikon cucumber slaw.
VEGGIE BURGER
House made seasoned roasted red pepper, mushroom, and soy burger with chipotle mayo and asiago cheese.
SASHIMI TUNA
Sashimi tuna steak pan-seared with sweet red onion finished with a soy, balsamic, honey glaze and radish sprouts.
GRILLED CHICKEN BREAST
African spice blend dry rubbed chicken breast and mango chutney yogurt.
ORGANIC BEEF BURGER
Lean ground organic beef burger seasoned with fresh oregano and basil topped with melted aged white cheddar cheese.
BREAKFAST
MAIN STREET EGGS
Two eggs any style, topped with white cheddar, served with bourbon-molasses baked beans. Your choice of spicy lamb sausage, rosemary chicken sausage, wine cured chorizo or veggie links.
THE BASICS
Two eggs any style with your choice of maple glazed Canadian back bacon, spicy lamb sausage, rosemary chicken sausage, traditional bacon, red wine cured chorizo or veggie links.
CAJUN SCRAMBLER
Wine cured chorizo sausage or veggie links, eggs, jalapeno peppers, green onions and tomatoes all scrambled together and topped with jalapeno jack cheese.
BETTER THAN BENNY
Two poached eggs on Locus potato bread with spinach, red onions and smoked roma tomato. Topped with an aged white cheddar cream sauce.
PASTA
SOUTHWESTERN PESTO
Sautéed chicken, roasted corn, jalapeno, bell peppers, and diced tomato in a traditional pesto cream
MIXED SEAFOOD TAGLIATELLE
Tiger prawns, salmon, Saltspring mussels, clams and seasonal seafood, sautéed with fresh julienne vegetables in a Kalamata olive and light smoked tomato sauce.
VEGETARIAN PESTO
Akawie cheese tossed with tagliatelle noodles, roma tomatoes, spinach, and green peas in a white wine pesto sauce.
CHORIZO AND APPLE
Spicy wine cured chorizo sausage, tossed with rotini noodles, seared apples, red onion, roma tomatoes, Sweet paprika, garlic and extra virgin olive oil.
VENISON STROGANOFF
Seared venison striploin, button mushrooms, onion and peppers tossed in a cognac and demi glace cream. Served over herb buttered papardelle noodles.
LOCUS DINNER :: Tofu may be substituted for meat with most dishes - just ask.
APPETIZERS
ANTIPASTO PLATTER
An assortment of our chefs creations including steamed Saltspring Island mussels & clams, roasted corn and roma tomato salsa, Southwestern lamb skewer, grilled akawie cheese and our daily features.
FANNY BAY OYSTERS
Locally harvested oysters pan-fried in a golden Japanese panko crust with a lemongrass-ginger cream sauce and marinated daikon cucumber slaw.
PAN-SEARED CALAMARI
Baby calamari flashed with sweet red peppers, garlic, julienne of carrots and fermented black beans in a fresh lime, basil and oyster sauce.
LAMB TENDERLOIN SKEWERS
Grilled lamb tenders in a roast garlic chipotle marinade with mango-mint yogurt and warm masala roti.
ROASTED ANAHEIM PEPPERS
Pumpkin seed encrusted peppers stuffed with refried black beans, aged cheddar and jack cheese. Served with achiote chili cream sauce, tomato salsa, sour cream, and cilcintro oil.
SPICY TIGER PRAWNS AND SCALLOPS
Back tiger prawns and bay scallops sautéed with a julienne of red onion, carrot and bell peppers in a white wine, lemon, and garlic arid jalapeno butter sauce.
BOMBAY QUESADILLA
Masala roti baked with a creamy chick pea, smoked sweet paprika, braked spinach and roasted cashew filling. Served with a side of mango chutney-mint yogurt.
FOUR CHEESE CHILI DIP
Oven baked four-cheese fondue with roasted green Anaheim chilies. Served with a selection of fresh seasonal crudité and warm masala roti.
SWEET POTATO EMPANADAS
Seasoned sweet potato, green onion, fontino, and jalapeflo baked in a puff pastry shell. Served with a roasted corn-roma tomato salsa and sour cream.
SOUPS AND SALADS | All served with Locus' signature potato bread.
MIXED BABY GREEN SALAD
Mesculin greens, leaf lettuce, radicchio and seasonal julienned vegetables dressed with honey ancho pepper vinaigrette.
SPINACH SALAD
Fresh spinach tossed with sun-dried tomatoes, red onions, peppers and mushrooms with apple cider vinaigrette. Crowned with a warm chèvre cake.
WARM "INDIAN CANDY" SALAD
House cured sockeye salmon, roasted sweet corn, bell peppers and chopped dates on a bed of baby greens. Drizzled with extra virgin olive oil and a squeeze of fresh lemon.
GRILLED APPLE AND FETA SALAD
Granny smith apple slices poached in warm apple cider vinaigrette, candied walnuts and feta cheese on a bed of baby greens and radicchio.
ROASTED ROOT VEGETABLE SALAD
Caramelized parsnips, carrots, red and golden beets tossed in a warm buckwheat honey, red wine vinegar and fresh thyme dressing. Over bitter greens crowned with a warm chèvre cake.
SANDWICHES | Served on a fresh baked herb panini bun with a side of baked Yukon gold fries, mixed greens and daikon cucumber slaw.
VEGGIE BURGER
House made seasoned roasted red pepper, mushroom, and soy burger with chipotle mayo and asiago cheese.
SASHIMI TUNA
Sashimi tuna steak pan-seared with sweet red onion finished with a soy, balsamic, honey glaze and radish sprouts.
GRILLED CHICKEN BREAST
African spice blend dry rubbed chicken breast and mango chutney yogurt.
ORGANIC BEEF BURGER
Lean ground organic beef burger seasoned with fresh oregano and basil topped with melted aged white cheddar cheese.
PASTA
SOUTHWESTERN PESTO
Sautéed chicken, roasted corn, jalapeno, bell peppers, and diced tomato in a traditional pesto cream
MIXED SEA FOOD TAGLIATELLE
Tiger prawns, salmon, Saltspring mussels, clams and seasonal seafood, sautéed with fresh julienne vegetables in a Kalamata olive and light smoked tomato sauce.
VEGETARIAN PESTO
Akawie cheese tossed with tagliatelle noodles, roma tomatoes, spinach, and green peas in a white wine pesto sauce.
CHORIZO AND APPLE
Spicy wine cured chorizo sausage, tossed with rotini noodles, seared apples, red onion, roma tomatoes, Sweet paprika, garlic and extra virgin olive oil.
VENISON STROGANOFF
Seared venison striploin, button mushrooms, onion and peppers tossed in a cognac and demi glace cream. Served over herb buttered papardelle noodles.
MAIN STREET PLATES | All entrees are served with seasonal vegetables and your choice of daily potato or rice pilaf.
WILD BC SALMON CAKES
Panko crusted wild salmon cakes seasoned with fresh ground horseradish and cilantro. Served with wasabi aioli and sake marinated daikon cucumber slow.
ORGANIC MIXED MUSHROOM CREPES
Locally grown portabellini, crimini and oyster mushrooms with ricotta and herbs folded into golden brown crepes with butternut squash coulis.
FREE RANGE HALF CHICKEN
Roasted grain fed half chicken and traditional bread stuffing finished with an absinthe scented au jus.
SOY MAPLE WILD SALMON
Six ounce wild sockeye salmon fillet pan-seared and finished with a shallot, soy and maple reduction garnished with toasted black and white sesame seeds.
"PRIME CUT" BEEF TENDERLOIN
Grilled eight-ounce AAA Alberta tenderloin steak grilled to your specification. Served with green peppercorn demi glace.
BUFFALO SHORT RIBS
Slow braised ribs with a sweet fig, orange, clove and brandy glaze.
CLASSIC SPANISH PAELLA
Saffron poached arborio rice with wine cured chorizo, seared chicken, Saltspring Island mussels, clams, calamari and tiger prawns.
LOCUS DRINKS
WINE
RED WINE (available by the glass, carafe and bottle)
Cono Sur - Cab/Sauv - Chile
Dana Paula Los Cardos - Malbech, Argentina
Orlando Jacob's Creek - Merlot - Australia
La Vieille Ferme - Cotes du Ventoux, France
Bouchard Aine Pinossimo - Pinot Noir - France
Mad dogs and Englishmen - Cab/Shiraz - Monastrell. Spain
Tierra Del Castilla - Tikalo Rubens, Spain
Di Majo Norante - Sangiovese, Italy
Wolf Blass Red label - Shiraz Cab/Sauv - Australia
St. Hallett "Barossa" Gamekeeper - Shiraz/Grenache - Australla
Beyerskloof Pinotage - South Africa
Excelsior - Paddock Shiraz - South Africa
Yalumba - Cab/Sauv - Australia
Ruffino - Chianti - Italy
Wolf Blass Yellow Label - Cab/Sauv - Australia
Sandhill - Merlot - British Columbia
Errazuriz Reserve - Cab/Sauv - Chile
The Black Chook - Shiraz /Viognier - Australia
WHITE WINE (available by the glass, carafe and bottle)
Banrock Station Unwooded - Chardonnay - Australia
Ruffino - Orvieto Classico - Italy
Nederburg - Chardonnay - South Africa
The Stump Jump - Riesling/Sauv-B/Marsanne - Australia
Mezzacorona - Pinot Grigio Trentino - Italy
Selbach - Rieslings QBA Bernkastel - Germany
Cat's Pee on a Gooseberry Bush - Sauv/Blanc - New Zealand
Sandhill - Pinot Blanc - British Columbia
Yalumba - Viognier - Australia
SPARKLING WINE (available by the glass and bottle)
Segura Viudas Brut Reserve - Spain
Banrock Station Sparkling Chardonnay - Australia
Banrock Station Sparkling Shiraz - Australia
Freixenet Cordon Negro Brut - Spain
PORT, SHERRY AND MEDIERA WINE (available by the glass and bottle)
Fonseca Guimaraens "Bin 27" - Portugal
Graham - Late Bottled Vintage - Spain
Madiera - Blandy's Duke of Clarence - Portugal
Walnut Brown Olorso Sherry - Spain
MARTINIS
METROCARD
Absolut Vodka, Cointreau, Cranberry Juice and splash of Lime Juice
COSMOPOLITAN
Vodka, Triple Sec, Cranberry juice and splash of Grapefruit Juice
HOT PANT
Vanilla Vodka, Chambord Royale, Pineapple Juice and splash of Cranberry Juice
AH OUl, COMME CA
Vodka, Butter ripple Schnapps, Apfelkorn and splash of Apple Juice
THE CHASE
Vanilla Vodka, Frangelico, Kahlua and a shot of Espresso
VALLEY STYLE
Vanilla Stolichnaya Vodka, Red passion Alize with fresh Cranberry and Pineapple Juice
LADY FLASH
Stolichnaya Vodka, Soho Lychee with splash of Grapefruit Juice and Lemonade
TANTHIGH
Raspberry Stolichnaya Vodka, Raspberry Liqueur, Absolut Vodka with splash of lemonade
4121
Bombay Gin, Black Currant Cassis, Cranberry Juice and splash of Lime Juice
RULE OUT
Maker's Mark Bourbon Whiskey, Red Vermouth, Splash of Lime luice and angostura bitters.
COCKTAILS (available by the glass and pitcher)
MOJITO
Red rum, Bacardi white, Fresh mint leaves with splash of soda, sprite and fresh
LIME MARGARiTA
Cuervo tequila Gold, Triple sec with fresh Lime juice and Bar margarita mix
STRAWBERRY MARGARITA
Cuervo teqaila Gold, Triple sec with Strawberry and splash of Lime juice
LIME DAIQUIRI
Bacardi white rum, Triple sec with fresh Lime juice and Bar Margarita mix
STRAWBERRY DAIQUIRI
Bacardi white rum, Triple sec with Strawberry and splash of Lime juice
SANGARIA
House red or white wine, Bacardi white rum, Peach and Pear liqueur, Red passion Alize, with fresh orange juice topped with splash of soda and sprite
SPICED RUM PUNCH
Spiced Captain Morgan Rum, Black Seal Park Rum, Red passion Alize with fresh Cranberry and Pineapple juice topped with Ginger ale
BEER
DRAUGHT BEER
Russell Cream Ale
Red Truck Lager
Okanagan Spring 1516 bavarian lager
Beacon Indian Pale Ale
Big Rock Traditional Pale Ale
BOTTLE BEER
Alekander Kieth's IPA
Sleaman Cream Ale
Heineken
Kronenbourg
Corona
Negra Modelo
Red Stripe
Stella Artois
Warsteiner Non Alcoholic Beer
CIDER
Okanagan Harvest Pear Cider
Okanagan Crisp Apple Cider
Strongbow Cider On Tap
PREMIUM VODKA
Absolut Vodka
Stolichnaya Vodka
Grey Goose Vodka
Stolichnaya Raspberry Vodka
Stollchnaya Vanilla Vodka
Absolut Citron Vodka
Absolut Black Current Vodka
Absolut Mandarin Vodka
IRISH AND BOURBON WHISKEY
Jameson Irish whiskey
Black Bush whiskey
Tullamore whiskey
Jack Daniels
Wild Turkey
Jim Beam
Maker's Marek
Knob Creek
GIN
Broker's London dry gin
Bombay Sapphire dry gin
Tanqueray Special dry gin
TEQUILA
Sauza tequila
Cuervo tequila Gold
Herradure Repoado Gold
RUM
AMBER RUM
Appleton Estate - Jamaica
Captain Morgan spiced rum - Canada
Mount Gay Eclipse - Barbados
Havana Club 7 year old - Cuba
Bacardi Amber 8 year old - Puerto Rica
Engli5h Harbour 5 year old - Antigua
Ron Matusalem 15 year old
DARK RUM
Appleton Estate 151 - Jamaica
Cosling's Black Seal - Bermuda
Young's Old Rum Demerara - Guyana
Flor de Cana Black Label - 5 year old
Three D - spirit Red rum
Malibu Coconut rum
COGNAC
Courvoisier V.S.O.P
Remy Martin V.S.O.P
Hennessey V.S.O.P
Remy Martin X.0 Excellence
SCOTCH WHISKEY
SINGLE MALT - CAMPBELTOWN
Springbank - 10 year old
SINGLE MALT - LOW LAND AND ISLAY
Achentoshan - 10 year old
Ardborg - 10 year old
Lagavulin - 16 year old
Laphroaig - 10 year old
Bowmore - 12 year old
SINGLE MALT - HIGH LAND
Balvenie - Doublewood 12 year old
Glenmoragie - Sherry wood finish
Glenfiddich - 12 year old
Glenlivet - 12 year old
Dalwhinnie - 15 year old
RYE AND BLENDED WHISKEY
Canadian Club Reserve - 12 year old
Crown Royal
Chivas Regal - 12 year old
Black Label Johnny Walker - 12 year old
Green Label Johnny Walker - 15 year old
SPECIAL COFFEE
AMARULA, BAILEY'S, FRANGELICO, KAHLUA
IRISH COFFEE
Jameson, pinch of sugar and espresso coffee topped with whipping cream
MONTE CRISTO
Kahlua, Grand Marnier and espresso coffee and whipping cream
SPANISH COFFEE
Kahlua, Brandy and coffee topped with whipping cream
B-52 COFFEE
Bailey's, Kahlua, Grand Marnier and espresso coffee topped with whipping cream
BLUEBERRY TEA
Amaretto, Grand Marnier served with black tea and garnished with slice of orange and cinnamon stick
NON-ALCOHOLIC REFRESHMENTS
COFFEE - fresh from espresso machine
FRESH SQUEEZED JUICES
• Apple
• Apple - Raspberry
• Orange
• Lemonade
• Cranberry Cocktail
• Grapefruit
• Real Ice-Tea
TEAS FOR YOU
• Garden Party
• Earl Grey
• Jasmine
• Noisette
• Pear Oolong
• Chamomile
• Peppermint
• Old Blue Eyes
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