Food and drink
A short Canadian card, cooked in one kitchen
Thirty-two seats on birch plywood banquettes, a low half-wall to the poker tables, and a kitchen that takes its last order 30 minutes before the room closes.
Menu
A contemporary Canadian poker lounge where eight tables of live hold'em and Omaha run beside a 32-seat dining room serving a short, seasonal kitchen menu.
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To Start
Plates to eat at the table or at the bar before the first hand.
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Smoked Trout Toast
C$18Cold-smoked trout on griddled sourdough with dill crème fraîche and pickled onion
250 g Signature
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Hand-Cut Chips
C$12Twice-fried potatoes with birch-smoked salt and malt vinegar mayonnaise
300 g Vegetarian
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Beet & Chèvre
C$15Roasted beets, fresh chèvre, toasted sunflower seeds, cider vinaigrette
220 g Vegetarian Gluten-free
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Chicken Liver Pâté
C$16Smooth pâté with pickled shallots, grain mustard and grilled rye
180 g
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PEI Mussels
C$19Steamed in Canadian cider with leeks, cream and fresh thyme
400 g Gluten-free
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Kale & Apple Salad
C$14Shredded kale, crisp apple, aged cheddar and cider vinaigrette
200 g Vegetarian Gluten-free
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Plates
The six plates the kitchen runs each night, cooked to order.
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Rotisserie Chicken for Two
C$68Whole bird with lemon-thyme butter, roast potatoes and pan jus
1.3 kg Signature
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Barley & Mushroom Plate
C$26Pot barley simmered with wild mushrooms, roasted onion and chervil
380 g Signature Vegetarian
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Smoked Trout Salad
C$24Cold-smoked trout, fingerling potatoes, green beans and horseradish cream
320 g Signature Gluten-free
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Hanger Steak
C$36Grilled hanger with bone marrow butter, watercress and hand-cut chips
300 g
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Pan-Seared Pickerel
C$34Freshwater pickerel in brown butter with capers and new potatoes
280 g Gluten-free
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Braised Lamb Shoulder
C$33Slow-braised lamb with barley, root vegetables and rosemary
340 g
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Roast Cauliflower
C$25Whole roasted cauliflower with tahini, pine nuts and currants
400 g Vegetarian Contains nuts
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Sides
Small plates to fill out the table between hands.
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Hand-Cut Fries
C$8Potatoes fried twice in beef fat, salted at the pass
200 g
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Roast Potatoes
C$9Oven-roasted potatoes tossed with rosemary and sea salt
200 g Vegan Gluten-free
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Butter Lettuce
C$10Leaves dressed with buttermilk, chives and cracked pepper
150 g Vegetarian Gluten-free
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Grilled Sourdough
C$7Thick-cut sourdough grilled and served with cultured butter
120 g Vegetarian
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Charred Broccolini
C$11Broccolini charred over flame with chili, garlic and lemon
180 g Spicy Vegan Gluten-free
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House Pickles
C$6Seasonal vegetables pickled in vinegar, dill and mustard seed
150 g Vegan Gluten-free
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Desserts
Two sweets the kitchen finishes each service, plus a cheese plate.
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Buttermilk Panna Cotta
C$12Set buttermilk cream with rhubarb compote and oat crumble
150 g Signature Gluten-free
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Dark Chocolate Tart
C$12Bittersweet chocolate in a cocoa crust with crème fraîche and sea salt
140 g Vegetarian
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Butter Tart
C$8Flaky pastry, maple syrup filling and toasted walnuts
1 pc Vegetarian Contains nuts
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Maple Custard
C$10Baked maple custard finished with toasted oats
160 g Vegetarian
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Cheese & Oatcakes
C$14Aged Canadian cheddar with oatcakes and apple chutney
120 g Vegetarian
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Beer & Bar
Six Canadian craft beers on tap, poured into 16-ounce glasses.
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Rotating Canadian Draught
C$8.50A rotating tap from a Canadian craft brewery, poured cold
16 oz
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Birch & Harbour Lager
C$8House lager brewed nearby, crisp and lightly hopped
16 oz Signature
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Drip Coffee
C$3.50Self-serve from the station at the end of the host desk
0.3 l
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Pot of Loose-Leaf Tea
C$4Black or herbal leaves steeped in a small pot
0.5 l Vegan
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Caesar
C$12Vodka, clamato, Worcestershire and a spiced celery-salt rim
0.35 l Spicy
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Birch Spritz
C$6Non-alcoholic birch syrup soda with lemon and bitters
0.33 l Vegan
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Please tell your server about any allergies before you order. The kitchen takes its last order 30 minutes before closing.
From a smoked trout toast to a maple custard
The card is printed in five parts — starters, plates, sides, desserts and the bar — and the kitchen runs six plates and two desserts through one service rather than in batches.
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To Start
Six plates open the meal, from a smoked-trout salad to a barley-and-mushroom plate, and the kitchen runs them through one service; hand-cut chips go to the middle of the table while the first order goes in.
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Plates
The kitchen runs six plates and two desserts; among the larger plates are a rotisserie chicken for two, a barley-and-mushroom plate and a smoked-trout salad, with single orders of hanger steak and pickerel.
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Sides
Six sides, all sized to be shared: hand-cut fries, roast potatoes, butter lettuce, grilled sourdough, charred broccolini and house pickles. Two or three between a group is the usual order, and a runner carries them from the kitchen to the tables between hands, never setting a plate on the felt.
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Desserts
Two desserts close the meal — a buttermilk panna cotta and a dark chocolate tart — and the kitchen runs six plates and two desserts through one service; a self-serve drip coffee station at the end of the host desk lets a table sit a while longer before returning to the felt.
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Beer & Bar
Six Canadian craft beers sit on tap behind the dining room bar and are poured into 16-ounce glasses, alongside the signature house lager. Drip coffee and a pot of loose-leaf tea come from the self-serve station at the end of the host desk; the bar mixes a Caesar and the Birch Spritz.
One card, cooked to service, all evening
The kitchen cooks a contemporary Canadian bistro list and keeps it on one card from the first order to the last, so the dish you saw at 16:30 is still going out at 23:00. Doors open at 16:00 Monday to Thursday, at 15:00 on Friday and at 12:00 on Saturday and Sunday, and the kitchen takes its last order 30 minutes before closing. The average bill runs C$40 to C$55 per guest before drinks, which is roughly a starter, a plate and a side for two people eating together.
Where the card names a place, it means it. The mussels come from PEI, the pickerel is pan-seared to order, six Canadian craft beers sit on draught, and the dessert list carries a maple custard and a butter tart. That is the sourcing a guest can check against the printed menu: an origin named rather than a claim made, and a list that moves with the season instead of holding the same twelve dishes all year.
The dining room holds 32 seats on birch plywood banquettes and is separated from the poker room by a low half-wall, so a table stays in the conversation without sitting inside it. Order at the table, eat slowly, then walk the six steps back to your seat when the blinds go up.
What guests ask the kitchen before ordering
How do I raise an allergy?
Say it at the start of the order, to the floor staff or to the runner, and the kitchen will tell you what a plate contains and whether a component can be left off. Raising it when the food arrives is later than the kitchen can usefully act on it.
Which plates are vegetarian?
Several are built on vegetables rather than meat: the beet and chèvre to start, the kale and apple salad, the barley-and-mushroom plate and the roast cauliflower. If you avoid dairy, eggs or gluten, ask the kitchen to confirm a plate before you order it, since a dressing or a finish can change the answer.
Is there anything for a vegan at the table?
The barley-and-mushroom plate, the roast cauliflower and the house pickles are the usual starting point, and the kitchen will say which plates can be served without meat or dairy on the night. The card is short and cooked to order, so that is a conversation at the table rather than a symbol printed on the menu.
Can children come in for dinner?
The dining room sits inside the venue, and a greeter at the entrance vestibule checks ID under the venue's 18+ access policy. Every seat is an adult seat, so a family meal here means everyone in the party is 18 or older.
Is there a set lunch?
The kitchen cooks the same card from open to close rather than a separate midday menu. Saturday and Sunday doors open at 12:00, which puts a lunch booking at the start of service, and the kitchen takes its last order 30 minutes before the room closes.
Can a dish be changed?
Ask, and the kitchen will leave a component off where the plate allows it. Substitutions are handled case by case rather than listed as swaps on the card, because most plates are finished as they are ordered.