Rebel Food and Drink Menu (2025 Update)

Double creme brie, blueberry jam, shaved granny smith apple, ancient grain toast

Grilled Alberta sirloin, garlic toast, crispy fries, arugula, white balsamic dressing.

Shaved Montreal smoked beef, Hart's Mustard, rye bread

Sauteed cajun shrimp, lemon chive aioli, smokey bacon, butterleaf lettuce, tomato, golden toast

Ground chuck patties, classic American CHZ, all the groceries, caramelized onions, mayo, baked brioche

Grilled chicken, avocado, lettuce, tomato, mozzarella, cucumber, bacon, spicy mayo, brioche bun

Peach Apple Cider 355mL 5.5% ABV

Cider 440mL 5.3% ABV

Gluten free ale 473mL 4.5% ABV

Roasted chicken, prosciutto, sundried tomatoes, feta cheese, pesto, jalapeno California crema.

Provolone, Parmesan, mozzarella, cheese curds, garlic, marinara

Shaved Montreal smoked meat, sliced pickles, Hart's Mustard, mozzarella cheese, thousand island

Marinara sauce, provolone, fresh pineapple, shaved prosciutto, chilies

The Rebel deluxe, olives, roasted red pepper, sausage, mozzarella, pepperoni, mushroom, onions

Marinara sauce, mozzarella, dry-cured pepperoni

Egg plant, Zucchini, Red Onion, Tomato Fresh Herbs, Balsamic Drizzle, Rebel Pizza Sauce, Mozzarella Cheese

Tito's handmade vodka, pickle juice, Chg signature Mott’s clamato mix, dried dill, generous spices, celery salted rim, Matt & Steve’s extreme bean, Matt & Steve’s extreme pickle spear. The caesar is widely known as Canada's national drink. It was invented at the Calgary inn (today the Westin) in 1969 by Walter Chell for the commemoration of the opening of Marcos (the hotel’s Italian restaurant). Our take on the classic adds pickle juice, dill, and spices to the original recipe.

Aperol, prosecco, soda, peach puree, peach slice, orange. A proper Aperol spritz tastes like summertime in Italy and looks like a golden orange sunset. We add peach puree to this one for a twist on the classic.

Cazadores reposado, McGuinness triple sec, blood orange syrup, fresh lime juice, serrano pepper garnish. The origin of the margarita is murky, one story is that a man named Danny Herrera made the drink in his tijuana restaurant in the ‘30s or ‘40s. Marjorie King, one of the showgirls there, was unable to drink any hard liquor but tequila. She wanted a cocktail using the liquor, so Herrera began experimenting. He concocted the now-famous drink and named it after the showgirl, as margarita is a Spanish version of the name Marjorie.

Revelstoke whisky, ginger syrup, fresh mint, fresh lemon. The original highball used to be made with scotch whisky and carbonated water, the scotch and soda. The whiskey ginger has become a go-to highball for Canadians and we have elevated this simple drink to join the ranks of the chg cocktail lineup.

Ungava gin, St Germain liqueur, lemonade, soda, fresh mint, lemon. A refreshing combination of elderflower and lemon. St Germain liqueur is produced in an artisanal manner, made from flowers that are gathered from the hillsides in the French Alps during a short four- to-six-week period in the spring. According to the company’s website, the picked flowers are bicycled to a collection depot where they are immediately macerated to preserve the fresh flavors of the bloom. Each bottle is individually numbered to reflect the year in which the flowers were picked.

Bacardi black razz rum, Chambord raspberry liqueur, fresh lime juice, mixed berries, soda, fresh mint. The mojito is cuba’s oldest cocktail. This is mkt’s take on the classic, so popular, we’ve sold over 1 million since we put it on the menu.

Malibu rum, Jacob's Creek Moscato, fresh pineapple juice, blackberry passionfruit syrup, blackberries. Sangria has existed in many variations for over 2000 years. It did not become widely consumed in North America until its introduction at the 1964 world’s fair in New York. This version uses Moscato, with its sweet flavors of peaches and orange blossoms, and is finished with blackberry passionfruit syrup.

Absolut lime vodka, fresh strawberry puree, lemonade, raw sugar rim, fresh strawberry. Our strawberry lime drop is our take on the classic lemon drop martini, just a little bit more fun. It has the perfect balance of sweet and sour and is good for everyone to enjoy.

Bombay gin, Aperol, sweet vermouth, black tea, orange peel. The most widely reported version of this drink's origin is that it was invented in Florence, Italy in 1919. Legend tells that count Camillo Negroni asked his friend to strengthen his favorite cocktail – the americano – by replacing the soda water with gin.

Bacardi White superior rum, McGuinness triple sec, Galliano liqueur, muddled oranges, fresh mint, lime, fresh orange juice, beer float. When you can’t decide between beer and a refreshing mojito, we make it so you don’t have to. It is so popular as a brunch cocktail at hart’s table & bar, we decided to share it with you all day every day.

Casamigos Blanco, agave syrup, cucumber, jalapeno, fresh lime. Literally translating to “two green friends” this cocktail pairs the refreshing taste of cucumbers with the kick of jalapenos. Best experienced with your Mejor amigo.

Casamigos Blanco tequila, triple sec, fresh lime juice, egg white, orange bitters, lemon peel. A modification of the classic whisky drink, tequila sour is a sultry, seductive and powerfully intoxicating drink that's best sipped slowly. The use of tequila makes for a great sour, and we use lime as the acid-base to make it extra tangy.

Bombay gin, Chambord Liqueur, blackberries, fresh lemon, simple syrup. The bramble was created in London by Dick Bradsell who worked at a bar in Soho called Fred's club. He wanted to create a British cocktail, memories of going blackberrying in his childhood on the isle of Wight provided the inspiration for the bramble. BlackBerry bushes are called brambles, where the drink’s name is derived from.

Tito's handmade vodka, fresh lime, Fentimans ginger beer, mint, optional flavorings: peach, passion fruit, strawberry. Vodka wasn’t popular in the 1940s, as the story goes, John G. Martin, owner of a vodka distillery started frequenting the Cock ‘n’ Bull pub in Hollywood. The bar’s owner was having an equally difficult time selling the spicy ginger beer he’d been brewing, and another friend of theirs owned a struggling copper mug company. The three combined their products as a marketing tool and the Moscow Mule was born.

Botanist Gin, mint sprig, cucumber slices, Fentimans tonic water. This classic refresher is the “blockbuster” of mixed drinks. Master distiller Desmond Payne, the most experienced gin distiller in the world, created beefeater 24 with Japanese Sencha and Chinese green tea in his botanical mix, to create a gin as unique as the people who drink it. we’ve matched it with a single serving bottle of botanically brewed tonic water. The result is an enchanting cocktail that’s intensely flavored, complex, and oh so cool.

Non-alcoholic cocktails featuring a variety of refreshing flavors: peach palmer, raspberry mojito, shaken shirley temple, strawberry lemonade, and passionfruit punch.

Buffalo Trace bourbon, fee brothers angostura bitters, sugar cube, torched orange peel, orange rimmed glass, house-made bourbon spiced cherry. The use of the drink in mad men coincides with a renewed interest in this and other classic cocktails in the 2000s. Don draper’s drink of choice was invented in the 19th century as a backlash to a cocktail culture overly obsessed with drinks loaded with frills and flourishes, the old-fashioned was meant as an antidote to all that.

Tito's handmade vodka, triple sec, fresh lemon juice, simple syrup, egg whites, cranberry juice, lemon peel. Henry c. Ramos invented the Ramos Gin Fizz in 1888 at his bar, the imperial cabinet saloon in New Orleans. Before prohibition, the drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the imperial at once making nothing but the Ramos Gin Fizz - and still struggling to keep up with demand.

Revelstoke whisky, Campari, Sweet Vermouth, fresh orange juice, prosecco. Loosely translated, a Boulevardier is a man-about-town. The cocktail, by the same name, was created by the publisher of “boulevardier,” a magazine for expats living in Paris in the 1920s. Equal parts whiskey, vermouth, and Campari, the boulevardier is both adaptable and adored for its balance of bitter, boozy, and sweet.

Ahi tuna, Rebel guacamole, honey sriracha, street chips

Fried brussels, spicy mayo

The butcher’s choice of specialty cured meats, imported and domestic artisanal cheeses, marinated sun-dried olives, house made pickled vegetables, toasted bread

Street chips, shredded cheese, roasted bell pepper, sliced olives, onion, gem tomatoes, pickled jalapeno, chive, house made salsa, sour cream

Choice of whipped truffle honey butter, salt & pepper OR Hart’s hot sauce!

Extra virgin olive oil, red onion, gem tomatoes, cucumber, olives, feta cheese, garlic naan bread

Karage chicken, meyer lemon, citrus honey, fresh herbs

Crispy honey prawns, spicy garlic aioli, grilled peaches

Crispy fried chicken sliders, spicy mayo, lettuce, pickle, mini brioche bun

House made roasted garlic caesar dressing

House made Guacamole

House made white balsamic vinaigrette dressing

House made Pico de Gallo

House made speciality Big Bird Sauce. Chicken jus meets gravy

House made jalapeno aioli

House made Gravy

House made Buttermilk Ranch

House made Pineapple Sweet and Sour sauce

Hart's speciality house made hot sauce

House made chimmichurri

House made Green Goddess dressing

Classic Mayo

House made spicy aioli

House made Pesto

Air popped popcorn, truffle honey butter

A dozen local favorite Zwick’s pretzel nubs, house made jalapeno beer queso sauce.

House made salted chips and a duo of dips

Crispy fries, spicy garlic aioli

Bacon wrapped, jalepeno Havarti cheese stuffed dates, maple, chopped herbs

Made from scratch daily

Twice cooked beets, roasted grilled, pistachios, spiced yogurt, poppy seed, fresh herbs, crumbled goats cheese, arugula.

As it should be – crisp romaine, toasted croutons, shaved Parmesan, roasted garlic dressing, lemon

Soup w/ your choice of the above salads, toasted garlic focaccia

Crisp romaine, crumbled feta, dried cranberries, cucumbers, shaved onion, crispy chickpeas, hemp hearts, green goddess dressing

Butter leaf lettuce, sweet radish, apple, white balsamic vinaigrette

Hand-pulled chicken, seasonal vegetables, shell pasta, fresh herbs