Weekly Lineup

MONDAY
$5 Appetizers Enjoy from a selection of our more popular appetizers | 5-10pm
1/2 Priced Bottles Feature wines | 5-10pm.
NIGHT CAP $4 Pints: Bud, Bud Light, Labatt 50 | 9pm-close
 
TUESDAY
$5 Burgers RWA | 5-10pm. 
$5 Pints Batch 1904 Cider | all day!
 
 
WEDNESDAY
East Coast Céilidh! 
$4 Pints Alexander Keith’s family of beers | all day!
2 for 1 Duck Wings Confit | 5-11pm
 
 
THURSDAY
Afterwork sociable! 
$5 glasses of Feature Wine and Feature Craft Beer | 5pm-close
DJ Spins or Live Entertainment | 10pm (Fall, Winter, Spring only)
 
 
FRIDAY
TGI-Friday after work party! Best Deal on King West!
$3 Pints Bud, Bud Light, Labatt 50 | 3-5pm
Complimentary Oyster Bar | 6pm While supplies last!
$6 Pints Rolling Rock | all day! 
DJ Spins or Live Entertainment | 10pm 
 
SATURDAY
King West's Best Weekend Brunch | 11am-4pm 
Toronto's Best Caesars!
$4 Classic Caesars and mimosas | 11am-4pm
$5 Pints Guest Feature Draught | 3-9pm 
DJ Spins or Live Entertainment |10pm 
 
SUNDAY
King West's Best Weekend Brunch | 11am-4pm 
Toronto's Best Caesars!
$4 Classic Caesars and mimosas | 11am-4pm
$4 Shots Jager, Jack, Jameson, Fireball and Bar Rail | 4pm - close
$5 Pints Mill Street | 4pm - close
INDUSTRY NIGHT Festivities begin at 8pm.
Live Pub Music | 930pm 
 
  


Soup 
 

SOUP OF THE DAY   6
Made in-house with select ingredients and served with multigrain toast.

SEAFOOD CHOWDER   8 
Made in-house with select market fish. Served with multigrain toast.

BAKED FRENCH ONION SOUP   9 
Caramelized onions simmered in a beef broth, crowned with Swiss and Parmesan cheeses. 

Salad
Add chicken to any salad   5
Add organic chicken to any salad   8.50
 
 

SHAMROCK GARDEN SALAD   8   (v / df / gf)
Fresh spring mix, hothouse tomatoes and English cucumbers tossed in apple-citrus vinaigrette.

CAESAR SALAD   9   (r-gf)
Crisp Romaine lettuce with Parmesan cheese, crisp bacon and seasoned house croutons.


WARM GOAT'S CHEESE SALAD   9   (v / r-gf)
Fresh spring mix tossed in apple-citrus vinaigrette and served with hothouse tomatoes and breaded goat's cheese.

CHEF'S BUDDHA BOWL SALAD   15   (v) 
Fingerling potatoes, marinated grilled tofu, fresh spring mix, kasha, cucumber, feta cheese Roma tomatoes, fresh avocado and pea sprouts. Drizzled with ginger-wasabi vinaigrette.

CAJUN SALMON, BLACK BEAN AND KASHA SALAD   14   (r-gf)
Grilled Cajun salmon on fresh spring mix with diced tomatoes, black beans, kasha, roasted red peppers, feta cheese, crispy fried tortilla strips. Tossed in an apple-citrus vinaigrette.

BEET, GOAT'S CHEESE AND GRILLED CHICKEN SALAD   15   (gf)  
Baby beets, miced greens, grilled chicken breast, pickled red onions, goat's cheese, and toasted walnuts, tossed in balsamic vinaigrette. 
Substitute organic chicken   3 


CALIFORNIA STEAK SALAD   16   (gf)
Mixed greens, sun-dried tomato, fresh avocado, roasted red pepper, and goat cheese. Topped with a 6-oz. grilled marinated sirloin steak and tossed in balsamic vinaigrette.

LEGEND: (v) Vegetarian (gf) Gluten-Free  (r-gf) Request Gluten-Free (df) Dairy-Free 


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