Woodcutter's Blanket

Cocktails + Food + Beer



Woodcutter’s Blanket is housed in a piece of Yukon history at Second Avenue and Strickland Street, in Whitehorse. Registered as the Widdershin cabin and often called “the moose” (referring to the faux animals that adorn its exterior), the small log building dates back to the 1930s.

Built in 1938 by prospector Jack Acheson, the iconic log house was originally used as a family residence at Fourth Avenue and Strickland Street. In 1978, Widdershin Ltd. (a Whitehorse development company) moved the cabin to its current spot. In 1995, the one-storey log structure was entered into the Whitehorse Heritage Buildings Register. 

Over the decades it has been utilized as a company office space, taxidermy business, retail storefront, and now a classic cocktail bar. While a specific date is unknown, the two moose were affixed above the main entrance when it housed the taxidermy business and have made it one of the city’s most photographed buildings.



Thanks to John from Bicycle Ride Productions for this video showcasing our kitchen team and the food we love to make.

Small Bites

Bison Sliders (3)
Pulled Bison in Housemade BBQ Sauce with Aioli and Caramelized Onions on a Housemade Bun.

Elk In A Blanket
Locally Made Elk Smokies Wrapped in Puff Pastry with Sweet Dijon Dipping Sauce.

Artichoke Dip
Warm Artichoke, Goat’s Cheese, and Cream Cheese Dip with Aged Parmesan and Bread for Dipping.

Spicy Chicken Nachos
Corn Chips Topped with Braised Spicy Chicken with Roasted Corn Salsa, Avocado Crema + Cheese.

Cheese + Veggie Platter
Weekly Cheese Selection, House Pickled Veg. Marinated Mushrooms, Condiment and Toasted Bread. *Optional Salami

Something Sweet

Woodcutter's Sundae
Housemade Vanilla Ice Cream, Blackberry Shrub, Fresh Berries, Pralines and Whip Cream.

Feature Dessert
Something Delicious From the Kitchen Team. Ask Your Server What's Being Served Today.




Celery Root Waffle
Pulled BBQ Bison on Top of a Celery Root Waffle with Horseradish Cream and Caramelized Onions.

Winter Salad
Greens Tossed in Roasted Shallot Vinaigrette, with Roasted Asparagus, Savory Granola, Herbed Goat’s Cheese Cream, Marinated Beets and Sweet Pickled Shallots (V) (GF)

Baked Risotto
Pumpkin Risotto Baked with a Panko Topping, Roasted Red Pepper Gremolata, and Pecorino Cheese (V)

Stuffed Pork Chop
Bone-in Pork Chop from Flat Creek Farms Stuffed with Apple and Brown Mustard Seed, with an Apple Cider Demi Glace, Crispy Potato, and Daily Vegetable.

Bar Snacks

Beer Pickled Eggs
Two Eggs Pickled in one of our beers on tap.

House Nuts
Spicy Maple-Bourbon Glazed Mixed Nuts,

"Chicago Mix" Popcorn
Caramel and Parmesan Popcorn made in-house.