HAPPY HOUR DAILY FROM 3-5:30

(780) 852-5151

The Raven Bistro
The Raven Bistro

(780) 852-5151

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DINNER MENU AVAILABLE 4:00-10:00 pm DAILY

STARTERS AND SHARABLES

EGGPLANT FATTAH

19

Roasted eggplant simmered in a tangy tomato & pomegranate sauce, with garlic cashew cream, all topped with toasted nuts. Served with either crispy pita bread or corn tortilla chips.

Vegan & gluten free.

CAULIFLOWER CROQUETTES

18

Crispy cauliflower & quinoa cakes over harissa with pickled red onions, micro greens and pesto aioli.

Vegan & gluten free.

SPANISH SPICED WINGS

18

Juicy chicken wings marinated in warm red Spanish spices, baked with slivered onions, drizzled with honey and topped with fresh cilantro.

Gluten free.

FETA STUFFED FALAFELS

18

House made falafels stuffed with feta cheese, accompanied by pickled purple cabbage, tomato cucumber salad, dukkah, hummus and za'atar spiced corn chips.
Gluten free.

LAMB & HARISSA FLATBREAD

19

Spiced ground lamb on a flatbread with harissa, red peppers & onions, goat cheese all topped with tzatziki.

SAFFRON & CHORIZO MUSSELS

19

1 lb of fresh west coast mussels steamed in a white wine, tomato & saffron broth.  Served with toasted naan.

FONDUE FOR TWO

68

Fresh baked pretzel, roasted winter vegetables, pear slices, grainy Dijon mustard, baby dills & pickled grapes. Your choice of  EITHER Black Sesame and Lemon Schnitzel OR Blueberry Bison Sausage. Served with  EITHER Gruyere cheese in dry white wine OR aged white and old sharp cheddars in Folding Mountain Lager. 

MOROCCAN BAKED BRIE

18

Double cream brie cheese baked with rhubarb date chutney, topped with maple candied pecans and served with garlic toasted green olive & chive bagnat bread and house pickled grapes.


SOUPS & SALADS

CHEF’S DAILY SOUP CREATION

11

THE RAVEN SALAD

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 $12  MAIN $18
 
Add Falafel $8
Add Chicken $9
Add Salmon $10 

ABUNDANCE BOWL

24

Kale, spinach & arugula warmed with roasted brussel sprouts, roasted baby potato, yams, cauliflower, quinoa, and lentils in a Glory Bowl Dressing. All topped with  puffed quinoa, dried cranberries, and toasted pumpkin seeds.

Gluten free.

ROASTED SALMON SALAD

28

Oven baked salmon on a bed of lentils, kale, bacon and peas all mixed with a warm charred lemon vinaigrette and topped with goat's cheese, cranberries and pea shoots.     

Gluten free.





VEGETARIAN | VEGAN

LA PASTILLE

29

Cumin roasted yams, chickpeas, kale, dried apricots, fresh herbs & toasted spices all mixed with coconut jasmine rice, wrapped in phyllo pastry and baked. Topped with toasted almonds & arugula all on a bed of warm tomato chilli chutney and drizzled with cashew cream.

Vegan.

PISTACHIO TAHINI PENNE ALFREDO

29

Rich and creamy pistachio & tahini sauce, sauteed mushrooms and spinach, caramelized onions, all topped with fresh arugula and pistachio crumble.

Vegan & gluten free.


SEAFOOD

COCONUT KAFFIR LIME SEAFOOD POT

32

Salmon, cod, snapper, shrimp, scallops and mussels simmered in a kaffir lime coconut tomato broth and served over sweet potato noodles with red bell peppers and zucchini.
Gluten free.

PERSIAN BLACKENED SALMON

34

Cast iron seared pacific salmon with blackening spices, paired with cauliflower & leek puree, sauteed vegetables and roasted potatoes.

Gluten free.

COCONUT & ALMOND CRUSTED HALIBUT

36

Toasted coconut & ground almond crusted halibut, pan seared & topped with citrus jicama slaw. Served on coconut jasmine rice with harissa cream, pomegranate molasses and pea microgreens.

Gluten free.


MEATS

FRENCH COUNTRY CHICKEN PIE

34

Chicken, peas, carrots and leeks stewed in a creamy white wine and Dijon mustard gravy, all topped with puff pastry & baked. Served with a side Raven Salad.

LEMON SESAME SCHNITZEL

31

Pork loin breaded with lemon zest, sesame seeds and ground crispy rice, 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.

Gluten free.

STEAK ARGENTINE WITH PRAWNS

43

6 oz AAA Alberta beef tenderloin served with Argentine sauce, prawns cooked in garlic & white wine, roasted seasonal vegetables and truffle mashed potatoes.

Gluten free.

OLD FASHIONED BISON SHORT RIBS

46

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.

Gluten free.

ELK OSSO BUCCO

42

Braised Alberta Elk simmered in a rich tomato & chickpea stew, topped with roasted cauliflower & fresh gremolata.

Gluten free.

THE THREE PHARAOHS

36

Beef tenderloin with harissa, schwarma seasoned pulled chickenn with garlic tahini,  and lamb chevapcici with lemon tahini yogurt on a bed of moroccan spiced coconut rice. Served with grilledvegetables and naan.


DESSERTS

CHOCOLATE PECAN TART

12

Pecan crust filled with chocolate  coconut grenache, topped with salted candied pecans, warm coffee caramel sauce, and raspberry coulis.

Vegan & gluten free.

POACHED PEAR & COCONUT CUSTARD

14

Ripe pears simmered in red wine & spices, paired with a rich coconut custard and crunchy housemade granola.

Gluten free.

ORANGE SAFFRON CREME BRULEE

11

Orange, saffron and honey, baked and bruleed with Grand Marnier.

Glueten free.

BANANA CHOCOLATE UPSIDE DOWN CAKE

11

Warm  and moist chocolate cake topped with rum caramel brulee bananas and vanilla gelato.

Reserve a Table

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