Fall Feature Menu

cocktails

FROZEN ESPRESSO MARTINI (2 oz)

absolut vodka, coffee liqueur, espresso 13
*served frozen

YUZU ST-GERMAIN SPRITZ (4oz)

st-germain, sparkling wine, yuzu, soda, thyme, lemon 14 ½

El Niño (1.5oz)

montelobos mezcal, pineapple juice, fresh lime juice, jalapeño 15

wine

MT. BOUCHERIE RESERVE CHARDONNAY OKANAGAN VALLEY

full-bodied with aromas & flavours of peach, pineapple & lemon
5oz 11 | 8oz 17 | bottle 51

10,000 HOURS CABERNET SAUVIGNON WASHINGTON

rich entry with notes of black cherry, plum, vanilla & espresso, finished with hints of toasted oak
5oz 16 | 8oz 23 | bottle 80

food

ROASTED BEET & SQUASH SALAD gf / v / sw

hippie greens, Haven vinaigrette, za’atar spice roasted beet & butternut squash, candied pumpkin seeds, Macedonian feta cheese, Calabrian chili yogurt, dried cranberries 21

add lemongrass chicken skewer, teriyaki beef skewer, ginger soy salmon skewer, tiki prawn skewer 4 ½

CAJUN PRAWN WAFFLE TACOS OW / sw

cajun fried prawns, tabasco whipped potatoes, house-made sesame cayenne waffle tacos, creole honey butter 17 ½

*pair with Mt. Boucherie Reserve Chardonnay

CARROT BLISS CAKE TO SHARE / sw

carrot cake, cream cheese icing, walnuts, pumpkin spice caramel, butterfinger frosted flake crunch, craisins, cereal milk custard, vanilla bean gelato 16
OUR MENU DEVELOPMENT TEAM IS LED BY CHEF SPENCER WATTS. TOGETHER WE ARE CELEBRATING THE RELEASE OF HIS NEW COOKBOOK, FISH FOR YOU WITH THREE SPENCER WATTS INSPIRED HAVEN DISHES FOR YOU TO ENJOY.

ow / ocean wise - all seafood items are a sustainable choice V / VEGETARIAN
DF / DAIRY FREE
GF / GLUTEN FREE
sw / SPENCER WATTS' GREATEST HITS