Ales were some of the first beers brewed and use top fermenting yeast which rise to the top of the brewing tank, to be skimmed off when fermentation is complete. Ales generally have a more robust taste and aroma than lagers and come in many varieties including Bitters, Milds, Pale Ales, Amber Ale, Nut Brown, etc. The robustness of ales match well with fuller-bodied meals such as steak, pork and lamb.

Craft Beers/Specialty

Craft beers are often brewed by smaller breweries and offer a ‘hand-crafted” style of beer, using unique malts, hops or yeast, and create complex and distinctive beers with more defined flavors such as fruit or honey. These beers can range in alcohol content between 5 and 9%. The diverse number of craft beers complement a greater number of meals, from honey beers with chicken or ham, fruit beers with dessert, or strong beers as an after dinner drink on their own.


Lagers are traditionally a bottom fermented beer where the yeast settles at the bottom of the tanks, producing a clear, crisp beer. Most lagers are of the “pils” type – a brewing style that originated in the Czech Republic in the 1800s. Lagers are typically lightly colored and less aromatic than ales, best consumed at cooler temperatures than ales. Lagers match well with white meat such as chicken, turkey, game and mild-flavored seafoods such as mussels, scallops and halibut.


Stouts have a rich, malty flavor with notes of caramel, coffee and chocolate, ranging from sweet to bitter. There are numerous types of stout ranging from Irish Stout; with Guinness being the most popular brand; to Porter. Its strong, dark flavor offer a unique alternative to hearty stews, or wild game.

Organic & Gluten Free

Red Wine

Cabernet Sauvignon

The king of red wines. Deep red in color and primarily tasting of blackcurrant, Cabernet Sauvignon is suited to oak barrel aging, frequently imparting new flavors – vanilla, toast, spice, chocolate and coconut.

KEY FLAVORS: Dry. Mint, Blackcurrant aroma, Chocolate
FOOD PAIRINGS: Beef, lamb, pork and pasta dishes. Great match with strong cheeses like brie, cheddar and chocolate.


Malbec has an intense, inky red color and a distinctive plum flavor, with robust tannins. Used both for blending, as in French Bordeaux wines and as a single varietal, Malbec has increased in popularity, particularily in the softer, lusher version produced in Argentina.

KEY FLAVORS: Lush. Plum, raisin, violet aroma.
FOOD PAIRINGS: Roasted meats, mushrooms, spicy sauces.


Softer, fruity and more lush, but with many similar characteristics to Cabernet Sauvignon, when oaked, Merlot has less tannin and acidity and a more plumy, blackcurrant flavor.

KEY FLAVORS: Dry. Plum, cherry, black currant.
FOOD PAIRINGS: Beef, lamb, stews, pizza and red sauce pasta. Excellent with chocolate.

Pinot Noir

Lighter in color than other reds; sweeter with low tannin and acidity. Very fruity and floral - raspberry, strawberry and cherry, combined with roses, violets, incense and hints of asian spice.

KEY FLAVORS: Light. Raspberry, strawberry, roses and violets.
FOOD PAIRINGS: Red sauce pasta, light meat dishes, traditional for turkey dinner.


Bourbon Whiskey

Bourbon whiskey is made with a minimum of 51% corn, with the remainder being wheat, rye, or malted barley. The resulting clear spirit is placed in newly charred American oak barrels for aging, during which it gains color and flavor from the caramelized sugars in the charred wood. Changes to the spirit also occur due to evaporation and chemical processes such as oxidation. Bourbons gain more color and flavor the longer they mature, often taking on spicy, scotch like notes.

Canadian Whiskey

Canadian Whiskey is made generally with a blend of grains including corn, wheat and rye for flavor. They are generally lighter and smoother than other whisky styles; however, the best Canadian whiskey has a hint of the spicy, bitter-sweet character of rye.


Taking its roots in the Caribbean Islands, rum is largely made from molasses, a by-product of sugarcane industry. All rum is clear after fermentation, but dark rum gets its color from aging in barrels or having caramel and sugar added. Light rums have a shorter fermentation making them slightly sweet and better for mixing, while dark rum is usually fermented longer and produces a richer spirit. Spiced rum gets much of its flavor from herbs and spices that steep into the rum.

Scotch Whiskey

Scotch whiskies are required to be distilled in Scotland and matured for a minimum of three years in oak casks. They can be divided into two categories: single malt; generally reserved for premium aged whiskies and single grain; which is used to make blended scotch. Peat smoke is sometimes used during the malting process, lending a distinctive smoky flavor.


Tequila is a distilled spirit made from the blue agave cactus and originating in the Mexican city bearing its name. Tequila has four levels of quality and classification: silver – unaged, used in mixed drinks; gold – unaged, colored with caramelized sugar pulp; reposado – aged in oak barrels between 2 and 12 months, has a deeper complexity, color and smooth texture; and anejo (old) – aged in oak barrels between 18 and 36 months, with an even deeper color and flavor.


Traditionally, vodka is made by the distillation of fermented wheat, rye, or, potatoes, though some modern brands use other substances, such as fruits or sugar. Vodka will have been distilled to a high strength then filtered through charcoal to remove impurities before bottling. While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas and are increasing in popularity amongst cocktail drinkers.

White Wine


The king of white wines. Full flavored, ripe, fruity and buttery smooth, Chardonnay's naturally low acidity lessens tartness and when oaked, adds a toasted, vanilla flavor.

KEY FLAVORS: Dry. Buttery, citrus, peach; when oaked, nutty.
FOOD PAIRINGS: Seafood, chicken and creamy pasta dishes. For cheeses - Gruyere, Provolone and Brie.

Pinot Grigio

Pinot Grigio has a clean, light, dry flavor, sometimes with a citrusy, or fruity finish. Higher in acidity, it is crisp and clean on the pallette.

KEY FLAVORS: Dry. Citrus, minerally, floral, melon.
FOOD PAIRINGS: Seafood, grilled chicken, creamy pasta, smoked almonds.


Riesling is an aromatic variety displaying flowery, almost perfumed, aromas as well as high acidity, sometimes with a residual sweetness. It is used to make dry, semi-sweet, sweet and sparkling wines. Riesling often takes on characteristics of the region in which it grows, varying from citrus and peach, to apple, or smoky, honey notes in the aged versions.

KEY FLAVORS: Dry or sweet. Peach, apple, citrus, honey.
FOOD PAIRINGS: Spicy dishes, salty snacks, mushrooms.

Sauvignon Blanc

Sauvignon Blanc has a distinctive flavor and aroma; fresh, grassy, and minerally; sometimes with a ripe melon or tropical fruit undertone. Sauvignon Blanc is known for its fresh, high acidity and herbal variety.

KEY FLAVORS: Dry. Apple, cut grass, sea breeze, ripe melon.
FOOD PAIRINGS: Seafood, vegetable dishes, salads