WE ARE PARTICIPATING IN THE BUSINESS RESTRICTION EXEMPTION PROGRAM
Chorizo seasoned crumbled tofu and cashew cheese baked on a corn tortillas. Topped with citrus jicama slaw and arugula pesto.
Buttermilk and ginger marinated calamari rings, breaded and deep fried and topped with jalapeño and red onion rings. Served with coronation curry sauce.
Juicy chicken wings marinated in warm red Spanish spices, baked with slivered onions, drizzled with honey and topped with fresh cilantro.
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.
Available 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 spicy white wine and harissa broth. Topped with housemade chorizo, kalamata olives & red peppers and served with toasted naan.
Gluten free bread available.
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.
Caramelized onions in a rich bison and elk broth, topped with housemade garlic croutons and melted Gruyure and Grana Padano.
Fresh baked pretzel, crispy Black Forrest Ham, roasted vegetables, smoked mushrooms, grilled asparagus, apple slices & pickled grapes. Served with a grainy Dijon & honey dipping sauce and your choice of EITHER a Classic Swiss Fondue of Greyure & Emmental simmered in dry white wine OR a Beer Cheddar Fondue of sharp & aged cheddar melted in Jasper Brewing Company’s Jasper the Bear Ale beer.
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 $7
Add Salmon $8
Butternut squash, fire roasted tomato and quinoa chili topped with jalepeno cilantro cashew cream, shredded purple cabbage, tortilla crisps and a grilled lime.
Gluten free & vegan
Kale, spinach & arugula warmed with roasted brussel sprouts, roasted baby potato, yams, brown rice and lentils in a Glory Bowl dressing. All topped with puffed quinoa, dried cranberries and toasted pumpkin seeds.
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.
Red lentil rotini tossed in a creamy roasted red pepper sauce topped with truffle scented lentil & walnut ‘meatballs’, smoked mushrooms and crumbled walnut parmesan.
Vegan & gluten free
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.
Pacific salmon steak baked with brown sugar, paired with cinnamon scented butternut squash and goat cheese risotto. Served with crispy brussel sprouts.
Toasted coconut & ground 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.
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.
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.
6 oz AAA Alberta beef tenderloin served with Argentine sauce, prawns cooked in garlic & white wine, roasted seasonal vegetables and truffle mashed potatoes.
Braised Alberta Elk glazed with Metaxa, smoked mushroom risotto, and fire roasted tomato ragout, all topped with crumbled Grana Padano.
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.
Beef tenderloin with harissa, schwarma seasoned pulled chickenn with garlic tahini, and lamb chevapcici with lemon tahini yogurt on a bed of jewelled orzo. Served with grilled naan.
Pecan crust filled with chocolate coconut grenache, topped with salted candied pecans, warm coffee caramel sauce, and raspberry coulis.
Vegan & gluten free.
Warm honey sponge cake topped with maple stewed pears, apples & cranberries, creme anglaise, honey comb toffee & nutty granola.
Orange, saffron and honey, baked and bruleed with Grand Marnier.
Churro batter cooked in a waffle iron, tossed in cinnamon and sugar, served with The Kracken Dark Rum dulce con leche and blackberry coulis.