HAPPY HOUR DAILY FROM 3-5:30
HAPPY HOUR DAILY FROM 3-5:30
House made falafels, accompanied by pickled purple cabbage, radish cucumber salad, dukkah, hummus and za'atar spiced corn chips.
Gluten free, vegan.
Cauliflower chorizo & potato rolled into corn tortillas, topped with tomatillo salsa verde, fresh purple cabbage, radish coins, tomato and cashew sour cream.
Vegan & gluten free.
Brown butter seared scallops served over chipotle butternut squash puree. Served with pear and quinoa pico, micro greens and argentine emulsion.
Juicy chicken wings marinated in warm red Spanish spices, baked with slivered onions, drizzled with honey and topped with fresh cilantro.
Gluten free.
Fresh baked pretzel, roasted winter vegetables, pear slices, grainy Dijon mustard, baby dills & caramelized pickled shallots with Gruyere cheese melted in white wine. Served with your choice of EITHER Black Sesame and Lemon Schnitzel OR Blueberry Bison Sausage.
Upgrade to add blue cheese & truffle oil to your fondue $12.
Ground Alberta bison, bocconcini, marinated artichokes, fresh pear, wild game demi glaze and shaved Grana Padano
Double cream brie cheese baked with rhubarb date chutney wrapped in puff pastry and baked. Topped with maple candied pecans and caramelized pickled shallots.
Grilled Alberta blueberry bison sausage, marinated bocconcini cheese, pickled shallots, fresh grape tomatoes and basil with a balsamic reduction. Served with warm garlic baguette.
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 $6
Add Chicken $9
Add Salmon $14
Caramelized onions in a rich bison and elk broth, topped with housemade garlic croutons and melted Gruyere and Grana Padano
Crispy skinned salmon over warm kale, spinach, quinoa and bacon, all tossed in a Glory Bowl Dressing. Topped with roasted cauliflower, marinated figs and brussels sprouts.
Gluten free.
Rustic sourdough croutons and fresh rainbow kale tossed in warm cherry tomato compote, all topped with marinated artichoke hearts, white beans, fresh herbs with a balsamic reduction.
Vegan.
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.
Fresh zucchini noodles simmered in a roasted butternut squash and pumpkin seed alfredo sauce, with fresh arugula, peas, roasted cauliflower and chickpea parmesan.
Vegan & gluten free.
Salmon, cod, snapper, shrimp, scallops and mussels simmered in a white wine, tomato and saffron broth and served with coconut jasmine rice, bell peppers and zucchini.
Gluten free.
Salmon baked in a rich artichoke and garlic sauce with cherry tomatoes, capers and spinach. Served with a parmesan polenta stack and seasonal vegetables.
Gluten free.
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.
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.
A creamy sundried tomato & pulled elk sauce on tagliatelle topped with truffle oil and crumbled Grana Padano.
Beef tenderloin with harissa, shawarma seasoned pulled chicken with garlic tahini, and braised elk brisket with wild game demi glaze on a bed of coconut jasmine rice. Served with naan and grilled vegetables.
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.
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.
Chicken, peas, carrots and leeks stewed in a creamy white wine and Dijon mustard gravy, all topped with puff pastry and baked. Served with a side Raven Salad.
Pecan crust filled with chocolate coconut grenache, topped with salted candied pecans, warm coffee caramel sauce, and raspberry coulis.
Vegan & gluten free.
Bourbon spiced pumpkin sponge cake soaked in coundensed, evaporated and whole milk, topped with our white chocolate cream cheese ganache.
The Kraken Spiced Rum, fresh ginger and lime.
Gluten free.
Please note that while children are welcome at The Raven Bistro, parents need to be aware that we offer an intimate dining experience.
We do not have a separate children's menu,
and we do not have high chairs.