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About

Food

Drinks

Downstairs @ 768 Yates St
Downtown Victoria
TUES – THURS & SUN 5 pm – 12 am
FRI & SAT 5 pm – 1 am


FIRST HAPPY HOUR: 5 pm – 7 pm
$6 Pints
$8 Double Gin Tonics
$12 Flatbreads
SECOND HAPPY HOUR: 10 PM – MIDNIGHT
$10 Shafts
$10 Negronins


First Come, First Served.


(778) 433-4848

COCKTAILS
BEER & CIDER
FOOL PROOF
WINE
DAILY SPECIALS
COCKTAILS
Thanks for the Dance 16

Langley’s Old Tom gin, Licor 43, lemon, falernum, orange blossom, smoked pear bitters, lslay scotch spritz.

Granny Smith Goes to Washingto 16

Jameson lrish Whiskey, fino sherry, apple pie syrup, Green Chartreuse, lime, rosemary.

FUTURE ENDEAVORS  14

Ketel One vodka, Green Chartreuse, peach bitters, orange blossom, lime.

THE GRAND PLAN  16

Wild Turkey bourbon, Cinzano Rosso vermouth, Grand Marnier, cherry walnut bitters, absinthe, orange blossom.

MARIA FULL OF GRACE  15

Cazadores Plata tequila, passionfruit liqueur, lemon, absinthe-flamed thyme.

YUCATAN SAM  16

Montelobos mezcal, Cynar, grenadine, lime, pineapple, cumin saline solution.

GIN NE SAIS QUOI!  15

Bombay Sapphire gin, Chambord, lime juice, hibiscus syrup, tiki bitters, egg white, cinnamon spritz.

Sad Bastard Music  16

Plantation Pineapple rum, Amaretto, spiced orange syrup, cardamom bitters, lime, orange zest rim.

HIDALGO NOCHES  16

Hornitos Black Barrel tequila, Kahlua, Campari, absinthe, raspberry syrup, lime, cinnamon chili sugar rim.

NIGHT SWIM  14

Hornitos Plata tequila, Noilly Prat vermouth, aloe guava syrup, Angostura bitters, lime juice.

GINGER BINGER OMEGA  15

Plantation Original Dark rum, Campari, bianco vermouth, ginger wine, ginger syrup, lime, fresh basil.

Please alert staff to ony allergies or flovour preferences. We will do our best to accommodate.
All cocktails contain ot leost 2 oz.
Prices do not include tax.

BEER & CIDER
draught beer

Draught 20 oz—7.5, 16 oz—6

blue buck ale
Cold Snap Kolsch
shortwave pale ale
glitterbomb hazy pale ale
DinoSour Stone Fruit Sour
Cans
  • 6 hop circle ipa 341 ml
  • 6 electric unicorn white ipa 341 ml
  • 6 Tigershark Citra Pale Ale 341 ml
cider
  • 7 Lone Tree Apple 341 ml
  • 7 Lone Tree Ginger 341 ml
FOOL PROOF
TEA TOTALLER 5

Mint, earl grey syrup, lemon, soda.

Mercer & 3rd 5

Celery and cardamom bitters, lime, syrup, soda, basil, juniper.

SAN PELLEGRINO 5

Classic sparkling water, aranciata orange, aranciata rosso, pompelo.

FEVER TREE 5

Ginger beer.

Wine
REDCOATS
  • luccarelli negroamaro
    6 oz 12$, Bottle 40$  ITALY
  • Mark West Pinot Noir
    6 oz 13$, Bottle 45$  CALIFORNIA
  • sibaris carmenere
    6Oz  13$  Bottle 45$  CHILE
  • catena Malbec
    6 oz option available 15$   Bottle 50$  ARGENTINA
WHITECOATS
  • di Lenardo Pinot Grigio    ITALY
    6 oz   13$;  bottle  45$
  • Sterling Chardonnay,
    6 OZ  12;  bottle 40$  CALIFORNIA
  • Tohu Sauvignon Blanc,
    6 oz 15$;  bottle 50$  N. Z
SPARKLING
  • bottega trevisio prosecco
    6 Oz  13$;  Bottle 35$  ITALY
DAILY SPECIALS
Tequila Tuesday

Classic Margaritas 12

Whiskey Wednesday

Wild Turkey Old Fashioneds 12

Throwback Thursdays

Get to know the classics mp

Feature Friday & Saturday

Once-in-a-lifetime originals, twice a week mp

Daiquiri Domingo

Classic Cuban Daiquiris 12

Fresh Sheet
SNACKED UPON
flatbreads
ENTREES
DESSERT
FRESH SHEET
Vegetarian Chili 18

Kidney, black, and giant butter beans, corn, carrots, celery, and onions topped with baked cheese, sour cream, green onions, and served with garlic toast.

Add Two Rivers chorizo sousage +3

Thai Steamed Mussel Pot 26

1 pound of mussels tossed with kaffir lime leaves, coconut milk, ginger, green chilies, cilantro, garlic, and white wine. Served with rice noodles.

Beef Bulgogi 25

5 oz. of shaved sirloin tip in a soy, honey, and sesame marinade, with garlic and green onions. Served with on rice with cabbage slaw, scallions, mushrooms, carrots, and cilantro. Topped with sesame seeds and a boiled egg.

Lobster Spaghetti 28

4 oz. Atlantic lobster toil, served atop spaghetti tossed with pomodoro, cherry tomatoes, shallots, garlic confit, and sweet green peas. Topped with truffle oil, arugula, and brie.

SEAFOOD RISOTTO 30

Prawns, mussels, fennel, and bacon folded into creamy Arborio rice with mascarpone cheese, roasted corn, sweet green peas, lemon zest, dill, and garlic butter.

Add 4 oz. Atlontic lobster toil +12

Sockeye Salmon Salad 24

4 oz. salmon with arugula, shredded cabbage, carrots, fennel, green onion, and cilantro, tossed with a citrus vinaigrette.

SNACKED UPON
Stuffed Dates with Prosciutto 7

Four bleu cheese and almond-stuffed dates, wrapped in prosciutto with balsamic reduction.

Truffle Popcorn 8

Parmesan cheese and Parsley

Marinated Olives 12

Fennel, lemon & thyme (contains pits).

House Salad 17

Arugula, sundried tomatoes, roasted red peppers, and lemon dill vinaigrette. Finished with toasted pumpkin seeds.

Add prawns or chicken (+ 6)

Feta and Red PePPer DiP  18

Warm naan bread served with a puree of creamy Macedonian feta, roasted peppers, garlic confit, olives, capers, and fresh basil.

Pulled Pork Bao  19

Korean BBQ pulled pork, spicy black bean paste, and Asian slaw.

Pineapple BBQ Riblets 20

Tossed in Korean BBQ sauce with pineapple salsa and sesame seeds

Baked Brie 24

Phyllo-wrapped brie, garlic confit, warm bread, dates, house-made jelly, and marinated olives.

Cenote Nachos 26

House-spiced tortilla chips, mixed cheese, black olives, jalapenos, tomatoes, black beans, roasted corn, and green onions. Served with sour cream and house-made salsa.

flatbreads

Available gluten-free (+2) and/or dairy-free (+2)

Mediterranean Chorizo and Feta 14

Chorizo sausage, Kalamata olives, feta and mozza cheese, and Pomodoro sauce.

Margherita 14

Marinara, mozzarella, basil, and balsamic.

Hawaiian 14

Pulled pork, blended cheddar, shallots, BBQ, and fresh pineapple.

Mushroom Garlic and Bleu 14

Butter-roasted wild mushrooms, thyme, sage, bleu cheese, mozzarella, arugula, and truffle oil.

Entrees

Served with garlic bread. Gluten-free noodles (+2)

Add chicken or prawns (+6)

Mediterranean SPaghetti  21

Olive oil, cherry & sun-dried tomatoes, shallots, capers, olives, peppers, garlic, feta, and chili flakes.

Tandoori Chicken Masala  21

Tender marinated chicken, slow-cooked in a tandoori masala sauce. Torched atop cumin and coriander rice, and served with cilantro, lime, yogurt, and warm naan bread.

Jambalaya Skillet  22

Prawns, chicken, and chorizo baked in spicy tomato sauce with roasted corn, peas, and cilantro. Served over cumin and coriander rice, topped with feta.

Lobster Mac and Cheese Skillet 29

béchamel, fusilli noodles, with brie and mascarpone, baked au gratin. Topped with a 4 oz. Atlantic lobster tail poached in vanilla butter sauce, and garlic toast.

DESSERT
flourless chocolate cake  12

Gluten-free chocolate cake served with caramel sauce.

Shaft Tiramisu 12

Traditional ltalian tiramisu with Shaft-marinated biscotti.

Pina Colada Brulee 12

Pineapple rum, lime, toasted coconut, torched sugar, and white chocolate biscotti.

For the last ten years, Cenote has offered a unique urban oasis in the middle of downtown Victoria. With award-winning cocktails, delicious appies and entrees, inspired monthly feature sheets, and eclectic ambiance and decor, we’re proud to provide refreshment to new and old friends alike.

See you around in the underground.
Address

DOWNSTAIRS @ 768 YATES ST
DOWNTOWN VICTORIA
SUN – THURS 5 PM – 12 AM
FRI & SAT 5 PM – 1 AM

FIRST HAPPY HOUR: 5 pm – 7 pm
$6 Pints
$7 Double Gin Tonics
$12 Flatbreads
SECOND HAPPY HOUR: 10 PM – MIDNIGHT
$10 Shafts
$10 Negronis