Yaletown Brewing Company

Vegetarian. Premium San Marzano tomatoes, local Yaletown Distilling Company Gin, heavy cream, and spices.

Vegetarian Vegan-Friendly dairy-free. Ale battered asparagus fried until crispy. Served with a spicy Bangkok sauce.

Twenty-four-hour southern buttermilk marinated, spiced potato flour dredged wings, fresh-cooked, and tossed in hot sauce. Served with Roquefort blue...

Twenty-four-hour southern buttermilk marinated, spiced potato flour dredged wings, and fresh-cooked. Tossed in honey sriracha sauce. Served with...

House-made beef and shallot gravy, melted cheese curds, and green onion on top of golden fries. Served in a hot skillet.

Vegetarian. House-made German-style soft beer pretzel. Finished with coarse rock salt. Served with grainy mustard.

Vegetarian. Lightly ale-tempura battered crispy jalapeño brined pickles from our pals at Kaylin and Hobbs pickles on Granville Island. Served with...

Crispy local Pacific Cod with marinated red cabbage coleslaw, fresh cut salsa, and cilantro and avocado purée in warm flour tortillas.

Seasoned yam fries, Mexican-style green chili, Monterey jack, cheddar cheese, and fresh-cut salsa. Cilantro and avocado puree. Served with garlic...

Vegetarian. A serious mound of aromatic garlic on top of crispy golden fries. Served with house-made garlic aioli.

Vegan-Friendly. Vegetarian. Dairy-free. Classic soybean pods with sea salt and sweet soy.

Pineapple cut squid, fried and tossed in jalapeño, garlic, cilantro, and fresh lime juice. Served with tzatziki.

Iceberg lettuce, crispy noodles, savoy cabbage, pea shoots, cilantro, julienned red peppers, cucumber, edamame beans, and carrots. Tossed in an Asian...

Romaine hearts, torn garlic croutons and shaved Parmesan.

Sliced marinated flat iron steak drizzled in BBQ sauce. Topped with blue cheese, on top of arugula, shaved red onion, grape tomatoes, sliced avocado,

Kale, iceberg lettuce, quinoa, cucumber, broccoli, and red onion. Tossed with mint scallion vinaigrette. Topped with feta cheese and avocado puree.

Marinated flat iron steak, bbq sauce, cheddar, mozzarella, fresh cut salsa, cilantro, avocado puree, and fresh lettuce.

Duck confit, pea shoots, red onions, carrots, red peppers, cilantro, sesame seeds, and peanut sauce.

Locally smoked wild sockeye salmon, parmesan, gruyere cheese, capers, red onion, microgreens, and a dill cream sauce.

10 hour smoked brisket with BBQ sauce, Kailyn and Hobbs jalapeno pickles, and grainy mustard.

Vegetarian. Fire-roasted tomatoes, garlic, fresh kale, and kalamata olives.

Smoked, free-range pulled chicken with barbeque sauce, red onions, and cilantro.

Sliced pineapple, mozzarella, and ham.

Spicy Italian ham, sliced mushrooms, and mozzarella.

House-made lamb sausage with roasted tomatoes, caramelized onions, and fresh arugula.

Vegetarian. Mushrooms roasted in garlic butter, rose sauce, and provolone.

Vegetarian. Fresh broccoli, garlic, cheddar cheese, and feta.

Vegetarian. Impossible meat, roasted tomatoes, caramelized onions, and blue cheese sauce.

Six-hour smoked chicken with Ennis Texas bbq sauce, crunchy ranch coleslaw, and sliced pickles on sourdough.

Ten-hour smoked and sliced brisket with Ennis Texas bbq sauce, crunchy ranch coleslaw, and sliced pickles on sourdough.

Impossible vegetarian patty, housemade hummus, tzatziki, orange cheddar, arugula, and a drizzle of hot sauce all on a brioche bun.

Marinated buttermilk chicken breast fried and tossed in hot spiced butter. Served with shredded iceberg, pickles, and jalapenos on a brioche bun.

House-made chuck patty, with American cheddar cheese, iceberg lettuce, tomato, and red onion on a brioche bun.

Beer battered Alaskan cod on brioche with arugula, sliced tomato, and crunchy fried tortilla strips with sriracha mayo.

Flank steak tossed with sweet peppers, jalapeños, red onions, and fresh cilantro. Sweet Indonesian soy sauce and peanuts on jasmine rice.

Marinated chicken thigh with fresh boy Choy, carrots, peppers, and rice vermicelli noodles. Tossed in a spicy yellow coconut curry.

Tender chicken breast simmered in traditional Indian butter chicken sauce with fenugreek. Served with steamed jasmine rice.

Vegan. Fried tofu tossed with sweet peppers, jalapenos, red onion, fresh cilantro, sweet Indonesian soy sauce, and peanuts. Served with jasmine rice...

Wild sockeye salmon sautéed with shitake mushrooms, fresh bok choy, and spicy garlic-ginger togarashi sauce. Topped with tempura asparagus. Served...

Lightly ale-tempura battered cod, hand-cut fries, fresh Asian slaw, and capered tartar sauce.

Skillet baked macaroni with gruyere, parmesan, and cheddar cheese, topped with house-made garlic croutons.

Slow-smoked half chicken, mac and cheese, barbeque beans, coleslaw, housemade cornbread muffin with sriracha honey, sliced pickles, and a side of...

Plain bun with fries.

Vegetarian. Tomato sauce and cheese.

Dairy free. Cod, tartar sauce, no coleslaw.