Ground bison and bourbon candied wild boar belly on flatbread with aged white cheddar, topped with arugula and goat cheese. Served with spiced pear barbeque sauce.
Buttermilk and ginger marinated calamari rings, panko breaded and deep fried and topped with jalapeño and red onion rings. Served with coronation curry sauce.
Quinoa, roasted yams, Sambal sauteed kale and toasted seeds all rolled in a Vietnamese rice paper wrap. Served with a Glory Bowl dipping sauce.
Vegan, gluten free
House made falafels stuffed with feta cheese, accompanied by pickled purple cabbage, tomato cucumber salad, dukkah, hummus and za'atar spiced corn chips.
1 lb of fresh west coast mussels steamed in a Jasper The Bear Ale, Piri Piri, and mango broth topped with red peppers and a grilled lime. Served with toasted naan.
Juicy chicken wings marinated in warm red Spanish spices, baked with slivered onions, drizzled with honey and topped with fresh cilantro.
A trio of greek inspired dips; Hummus, tzatsiki and kopenesti with warm grilled pita.
Available gluten free
Double cream brie cheese baked with rhubarb date chutney, topped with maple candied pecans and served with toasted rosemary foccacia.
Mixed organic greens, grated beet, orange slices, crumbled feta, toasted pumpkin seeds and crispy chickpeas all tossed in a honey curry viniagrette.
Gluten free, available Vegan
START $9 MAIN $16
Add Falafel $6
Add Chicken $7
Add Salmon $8
Wild rice crusted yellowfin tuna steak seared medium rare layered on kalamata olive tapenade, baby potatoes, asparagus, cherry tomatoes, sliced hardboiled egg, mixed organic greens tossed in lemon caper vinaigrette all topped with crispy shoestring potatoes and Little Studio Farm microgreens.
Mixed organic greens tossed in mango ginger dressing, topped with quinoa, black beans, roasted sweet potato, fresh tomato salsa, pickled purple cabbage, feta cheese and grilled mojo chicken, all finished with crushed banana chips.
Gluten free, available vegan.
Mixed legumes, roasted sweet potato, kale, jasmine rice and dried fruit wrapped in phyllo pastry and baked. Topped with sliced almonds and accompanied by a warm tomato chilli chutney and goat cheese cream.
Fresh zucchini noodles tossed in arugula pesto, topped with grape tomatoes, baby potatoes, marinated olives and brown rice croutons. Drizzled with balsamic reduction and toasted almonds.
Vegan and gluten free
Salmon, cod, snapper, shrimp, scallops and mussels simmered in a kaffir lime coconut tomato broth and served over sweet potato noodles with Asian vegetables.
Salmon coated with blackening spices and baked, atop rosemary roasted baby potatoes and arugula. Served with grilled pineapple salsa and lemon tahini yogurt.
Toasted coconut & almond crusted halibut, pan seared & topped with citrus jicama slaw. Served on coconut jasmine rice with harissa cream, pomegranate molasses and Little Studio Farm microgreens.
Beef tenderloin with harissa, chicken with mint cilantro yogurt and lamb chevapcici with lemon tahini yogurt on a bed of jewelled Israeli couscous. Served with grilled pita.
Pork cutlet breaded with lemon zest, sesame seeds and panko, deep fried and accompanied by rhubarb date chutney. Served with warm chorizo potato salad with charred green onion aioli on a bed of mixed organic greens.
6 oz grilled AAA Alberta Beef Tenderloin with house made Argentine sauce, grilled asparagus and smoked garlic and goat cheese mashed potatoes.
Add Prawns $10
Two skewers of Alberta Elk Sirloin marinated in Moroccan spices and grilled with cherry tomatoes, zucchini, pickled grapes and red onion on a bed of jewelled pearl cous cous. Paired with tomato cucumber salad, tzatziki & warm grilled naan.
French cut rack of lamb oven roasted & brushed with fresh mint, horseradish, honey & grainy Dijon mustard. Served with fresh herb risotto, roasted organic rainbow carrots and a grilled clementine.
Braised Alberta Bison glazed with orange & bourbon and topped with black cherry & Angostura Bitters gravy atop smoked garlic & goat cheese mashed potatoes and grilled asparagus.