This season, we’re bringing back the fan-favourite Miso Ramen. With house-made miso broth, tender ramen noodles, and an option to add slow-cooked pork belly, it’s the ultimate comfort dish.

New this winter is the Dark Chocolate Flourless Cake, created by culinary team member Coleen Mikin from Moxies Kelowna, the winner of our Nationwide Employee Contest. This decadent, gluten-free mousse cake blends dark chocolate and espresso, topped with fresh berries and white chocolate shards. Also back is our Sticky Toffee Pudding—rich, indulgent, and freshly baked in-house for a truly satisfying treat.

On the drinks menu, we’ve added three new cocktails. Try the Aurora Borealis Margarita, a vibrant mix of pear, lime, and ube’s fig, vanilla, and cinnamon notes. Or go for the Aperol Margarita, created by General Manager Morgan Schibler from Moxies Medicine Hat, featuring aromatic mint and bittersweet Aperol for a refreshing sip. Lastly, for a festive touch, enjoy the Tequila Sugar Cookie, combining vanilla oat milk, nutmeg, and cinnamon.