OCTOBER 24th - 6pm
Maple Pork Belly
Braised pork belly in a rich maple jus with a crisp apple and onion slaw.
Crown Royal, Sour Apple and Buttershots shaken with ice and served neat.
Thin-sliced seared beef tenderloin with spring greens, arugula, gorgonzola cheese, balsamic vinegar, black pepper infused olive oil, crisp shallots, and pickled grapes.
WINE BARREL FINISHED CROWN
Served on the rocks.
Smoked Pork Tenderloin
Smoked pork tenderloin with creamy Manchego cheese polenta, crispy bacon sautéed green beans and chili-infused fig syrup.
Crown Rye with cherry juice, bitters and sweet vermouth. Served up or on the rocks.
Caramel Peach Crisp
Fresh peaches simmered in a spiced whisky syrup topped with a crisp oat crumble, house-made maple-pecan ice cream with salted caramel sauce.
MAPLE BUTTERSCOTCH BLONDIE
Crown Royal shaken with Ryan's Irish Cream, Bols Dark Crème de Cacoa, and Buttershots. Served on the rocks.