Clough Club

house whiskey blend, bitters, sugar, orange zest

Jameson Irish whiskey, cold brew, eucalyptus, cinnamon

Fandango mezcal, aperol, martini rosso, lime, orgeat, grapefruit zest

beefeater gin, yellow chartreuse, lillet, kiwi, lime, celery bitters, salt

BC grown wasabi-infused Japanese gin, blueberry cordial, lemon, cava

havana club 3yr, green chartreuse, peach liquer, pineapple, lime, mint

jack daniel's old no. 7 whiskey, Averna amaro, punt e mes, lemon, strawberry, rhubarb, lemon zest

malfy rose gin, grapefruit, peychaud's bitters, toasted rosemary

rittenhouse bonded rye, Campari, fernet branca, vanilla liqueur, gosling's black seal rum, flamed orange zest

el jimador blanco tequila, curaçao, lime, salt

un-diluted Mediterranean spiced gin, tio pepe fino sherry, lemon zest Accompanied with marinated castelvetrano olives, manchego cheese and marcona almonds

7.6% - Flora is built out of every apple varietal at Creek & Gully's cidery—every apple that doesn't fit into one of their other ciders. In any given year that means Flora could contain up to 18 different varietals. This year it is primarily MacIntosh, Red Delicious, and Braeburn but also contains Newtown Pippin, Pink Lady, and Ambrosia. Unfined & unfiltered traditional method ambient ferment dry & crisp

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Derrumbes Oaxaca is a perfect example of a mezcal from the Central Valley of Oaxaca. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills, the resulting liquid is 48% ABV and is rested for up to three months in large glass bottles.

All beef frank, steamed bun, ketchup, mustard & relish on the side

Altos silver tequila, lime, jaritto's grapefruit soda, grapefruit

Beefeater gin, Campari, Italian Vermouth, orange peel

Jim Beam black label, Angostura, Demererra, orange peel

Rum, lime, sugar with a fernet hat

Segura Viudas Cava (750ml)

shoestring, grana padano, curry aioli

veggie stuffed, sweet chili, green onion

red chili sauce, sriracha parm dip

crispy fried, togarashi spiced, sriracha kewpie mayo

sourdough, mozzarella, pickles + kimchi 2

all beef frank, mustard, ketchup, relish on the side

nathan's beef frank, string cheese stuffed, tomato jam, pecorino aioli, pickled hot pepper, parmesan

nathan's beef frank, bacon wrapped, brown butter, ballpark mustard, apple-kraut, broiled white cheddar

nathan's beef frank, panko breading, wasabi mayo, bulldog sauce, cabbage, pickles

all beef frank, meat chili, diced red onion, ballpark mustard

brisket, american cheese, pickles, russian dressing, potato roll

chicken strips, spicy oil, sweet pickle, ranch, iceberg lettuce

Chapmans French Vanilla, Maldon salt

house whiskey blend, bitters, sugar, orange zest

Jameson Irish whiskey, cold brew, eucalyptus, cinnamon

Fandango mezcal, aperol, martini rosso, lime, orgeat, grapefruit zest

beefeater gin, yellow chartreuse, lillet, kiwi, lime, celery bitters, salt

BC grown wasabi-infused Japanese gin, blueberry cordial, lemon, cava

havana club 3yr, green chartreuse, peach liquer, pineapple, lime, mint

jack daniel's old no. 7 whiskey, Averna amaro, punt e mes, lemon, strawberry, rhubarb, lemon zest

malfy rose gin, grapefruit, peychaud's bitters, toasted rosemary

rittenhouse bonded rye, Campari, fernet branca, vanilla liqueur, gosling's black seal rum, flamed orange zest

el jimador blanco tequila, curaçao, lime, salt

un-diluted Mediterranean spiced gin, tio pepe fino sherry, lemon zest Accompanied with marinated castelvetrano olives, manchego cheese and marcona almonds

7.6% - Flora is built out of every apple varietal at Creek Gully's cidery—every apple that doesn't fit into one of their other ciders. In any given year that means Flora could contain up to 18 different varietals. This year it is primarily MacIntosh, Red Delicious, and Braeburn but also contains Newtown Pippin, Pink Lady, and Ambrosia. Unfined unfiltered traditional method ambient ferment dry crisp

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Derrumbes Oaxaca is a perfect example of a mezcal from the Central Valley of Oaxaca. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills, the resulting liquid is 48% ABV and is rested for up to three months in large glass bottles.

All beef frank, steamed bun, ketchup, mustard relish on the side

Altos silver tequila, lime, jaritto's grapefruit soda, grapefruit

Beefeater gin, Campari, Italian Vermouth, orange peel

Jim Beam black label, Angostura, Demererra, orange peel

Rum, lime, sugar with a fernet hat

Segura Viudas Cava (750ml)

shoestring, grana padano, curry aioli

veggie stuffed, sweet chili, green onion

red chili sauce, sriracha parm dip

crispy fried, togarashi spiced, sriracha kewpie mayo

sourdough, mozzarella, pickles + kimchi 2

all beef frank, mustard, ketchup, relish on the side

nathan's beef frank, string cheese stuffed, tomato jam, pecorino aioli, pickled hot pepper, parmesan

nathan's beef frank, bacon wrapped, brown butter, ballpark mustard, apple-kraut, broiled white cheddar

nathan's beef frank, panko breading, wasabi mayo, bulldog sauce, cabbage, pickles

all beef frank, meat chili, diced red onion, ballpark mustard

brisket, american cheese, pickles, russian dressing, potato roll

chicken strips, spicy oil, sweet pickle, ranch, iceberg lettuce

Chapmans French Vanilla, Maldon salt

shoestring, grana padano, curry aioli

veggie stuffed, sweet chili, green onion

red chili sauce, sriracha parm dip

crispy fried, togarashi spiced, sriracha kewpie mayo

sourdough, mozzarella, pickles + kimchi 2

all beef frank, mustard, ketchup, relish on the side

nathan's beef frank, string cheese stuffed, tomato jam, pecorino aioli, pickled hot pepper, parmesan

nathan's beef frank, bacon wrapped, brown butter, ballpark mustard, apple-kraut, broiled white cheddar

nathan's beef frank, panko breading, wasabi mayo, bulldog sauce, cabbage, pickles

all beef frank, meat chili, diced red onion, ballpark mustard

brisket, american cheese, pickles, russian dressing, potato roll

chicken strips, spicy oil, sweet pickle, ranch, iceberg lettuce

Chapmans French Vanilla, Maldon salt

house whiskey blend, bitters, sugar, orange zest

Jameson Irish whiskey, cold brew, eucalyptus, cinnamon

Fandango mezcal, aperol, martini rosso, lime, orgeat, grapefruit zest

beefeater gin, yellow chartreuse, lillet, kiwi, lime, celery bitters, salt

BC grown wasabi-infused Japanese gin, blueberry cordial, lemon, cava

havana club 3yr, green chartreuse, peach liquer, pineapple, lime, mint

jack daniel's old no. 7 whiskey, Averna amaro, punt e mes, lemon, strawberry, rhubarb, lemon zest

malfy rose gin, grapefruit, peychaud's bitters, toasted rosemary

rittenhouse bonded rye, Campari, fernet branca, vanilla liqueur, gosling's black seal rum, flamed orange zest

el jimador blanco tequila, curaçao, lime, salt

un-diluted Mediterranean spiced gin, tio pepe fino sherry, lemon zest Accompanied with marinated castelvetrano olives, manchego cheese and marcona almonds

7.6% - Flora is built out of every apple varietal at Creek & Gully's cidery—every apple that doesn't fit into one of their other ciders. In any given year that means Flora could contain up to 18 different varietals. This year it is primarily MacIntosh, Red Delicious, and Braeburn but also contains Newtown Pippin, Pink Lady, and Ambrosia. Unfined & unfiltered traditional method ambient ferment dry & crisp

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Derrumbes Oaxaca is a perfect example of a mezcal from the Central Valley of Oaxaca. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills, the resulting liquid is 48% ABV and is rested for up to three months in large glass bottles.

house whiskey blend, bitters, sugar, orange zest

Jameson Irish whiskey, cold brew, eucalyptus, cinnamon

Fandango mezcal, aperol, martini rosso, lime, orgeat, grapefruit zest

beefeater gin, yellow chartreuse, lillet, kiwi, lime, celery bitters, salt

BC grown wasabi-infused Japanese gin, blueberry cordial, lemon, cava

havana club 3yr, green chartreuse, peach liquer, pineapple, lime, mint

jack daniel's old no. 7 whiskey, Averna amaro, punt e mes, lemon, strawberry, rhubarb, lemon zest

malfy rose gin, grapefruit, peychaud's bitters, toasted rosemary

rittenhouse bonded rye, Campari, fernet branca, vanilla liqueur, gosling's black seal rum, flamed orange zest

el jimador blanco tequila, curaçao, lime, salt

un-diluted Mediterranean spiced gin, tio pepe fino sherry, lemon zest Accompanied with marinated castelvetrano olives, manchego cheese and marcona almonds

7.6% - Flora is built out of every apple varietal at Creek & Gully's cidery—every apple that doesn't fit into one of their other ciders. In any given year that means Flora could contain up to 18 different varietals. This year it is primarily MacIntosh, Red Delicious, and Braeburn but also contains Newtown Pippin, Pink Lady, and Ambrosia. Unfined & unfiltered traditional method ambient ferment dry & crisp

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Derrumbes Oaxaca is a perfect example of a mezcal from the Central Valley of Oaxaca. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills, the resulting liquid is 48% ABV and is rested for up to three months in large glass bottles.

All beef frank, steamed bun, ketchup, mustard & relish on the side

Altos silver tequila, lime, jaritto's grapefruit soda, grapefruit

Beefeater gin, Campari, Italian Vermouth, orange peel

Jim Beam black label, Angostura, Demererra, orange peel

Rum, lime, sugar with a fernet hat

Segura Viudas Cava (750ml)

All beef frank, steamed bun, ketchup, mustard & relish on the side

Altos silver tequila, lime, jaritto's grapefruit soda, grapefruit

Beefeater gin, Campari, Italian Vermouth, orange peel

Jim Beam black label, Angostura, Demererra, orange peel

Rum, lime, sugar with a fernet hat

Segura Viudas Cava (750ml)

house whiskey blend, bitters, sugar, orange zest

Jameson Irish whiskey, cold brew, eucalyptus, cinnamon

Fandango mezcal, aperol, martini rosso, lime, orgeat, grapefruit zest

beefeater gin, yellow chartreuse, lillet, kiwi, lime, celery bitters, salt

BC grown wasabi-infused Japanese gin, blueberry cordial, lemon, cava

havana club 3yr, green chartreuse, peach liquer, pineapple, lime, mint

jack daniel's old no. 7 whiskey, Averna amaro, punt e mes, lemon, strawberry, rhubarb, lemon zest

malfy rose gin, grapefruit, peychaud's bitters, toasted rosemary

rittenhouse bonded rye, Campari, fernet branca, vanilla liqueur, gosling's black seal rum, flamed orange zest

el jimador blanco tequila, curaçao, lime, salt

un-diluted Mediterranean spiced gin, tio pepe fino sherry, lemon zest Accompanied with marinated castelvetrano olives, manchego cheese and marcona almonds

7.6% - Flora is built out of every apple varietal at Creek & Gully's cidery—every apple that doesn't fit into one of their other ciders. In any given year that means Flora could contain up to 18 different varietals. This year it is primarily MacIntosh, Red Delicious, and Braeburn but also contains Newtown Pippin, Pink Lady, and Ambrosia. Unfined & unfiltered traditional method ambient ferment dry & crisp

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

A cocktail of dark fruit such as maqui, blueberries and sour cherries accompanied by sweet notes of vanilla and fresh tobacco. Medium bodied on the palate, this wine offers a fruit-forward palate with hints of dark chocolate and coffee, creating a pleasant persistence

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

This Sauvignon Blanc from the Casablanca Valley is some good easy drinking! A very herbaceous nose leads into a pretty palate of citrus fruits and grassiness. It finishes with a zippy acidity to keep you coming back for more

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Made from 100% Naramata Village grown Pinot Gris fruit. The grapes were gently crushed and left on the skins for 36 hours to extract the salmon berry hue and flavours of apricot, ginger and apple

Derrumbes Oaxaca is a perfect example of a mezcal from the Central Valley of Oaxaca. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills, the resulting liquid is 48% ABV and is rested for up to three months in large glass bottles.