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.
Juicy chicken wings marinated in warm red Spanish spices, baked with slivered onions, drizzled with honey and topped with fresh cilantro.
Gluten free.
Chipotle spiced beef & black bean chili, house made tortilla chips, avacado salsa verde, fresh pico de gallo, pickled jalapenos, with white cheddar and sour cream.
Spiced ground lamb on a flatbread with harissa, red peppers & onions, goat cheese all topped with tzatziki.
Crispy cauliflower & quinoa cakes over harissa with pickled red onions, micro greens and pesto aioli.
Vegan & gluten free.
Crispy halloumi cheese tossed in za’atar, tummeric hummus, marinated olives, quinoa tabouli, radish cucumber salad, dill tzatziki and EITHER warm pita OR tortilla chips (GF option).
Double cream brie cheese baked with rhubarb date chutney, topped with maple candied pecans and pickled peaches. Served with toasted baguette.
1 lb of west coast mussels steamed in a yellow bell pepper, fresh ginger, curcuma & Folding Mountain Lager broth. Served with toasted naan.
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
Falafel, romaine lettuce, tomatoes, cucumbers, radishes and crispy pieces of sumac seasoned pita all mixed with a lemon and fresh herb dressing.
Available gluten free.
Za'atar spiced halloumi, quinoa, roasted sweet potato, fresh pico de gallo, pickled purple cabbage and tortilla crisps all atop mixed organic greens with a avocado based Green Goddess Dressing.
Gluten free.
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 spaghettoni simmered in a pumpkin seed pesto, topped with kalamata olives, tomatoes and toasted almonds.
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 topped with fresh lemon glaze. Served with avocado Green Goddess dressing, quinoa tabbouli salad and roasted 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.
Rack of Lamb oven roasted & glazed with Dijon & horseradish. Served braised beluga lentils, Grana Padano polenta, brocolini - green pea and mint melange and a game demi glaze.
Gluten free.
Pecan crust filled with chocolate coconut grenache, topped with salted candied pecans, warm coffee caramel sauce, and raspberry coulis.
Vegan & gluten free.
A layered semi-frozen dessert, starting with an almond sponge crust, prosecco infused passionfruit ice cream and a velvety white mousse.
Chambord liqueur & rose petals simmered, then baked and bruleed.
Gluten free.
Layers of phyllo pastry, pistachio and walnut crust with a honey drizzled cheesecake filling.