2 FOR 1 LUNCHES ON NOW!
2 FOR 1 LUNCHES ON NOW!
Monday to Friday, dine in only, with purchase of a beverage.
On until February 29th.
House made falafels stuffed with feta cheese, accompanied by pickled purple cabbage, radish cucumber salad, dukkah, hummus and za'atar spiced corn chips.
Gluen free, available 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.
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 our 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 .
House cut Kennebec fries, braised elk brisket and bocconcini cheese smothered in wild game gravy and topped with sauteed red peppers and onions. Winner of Jasper's Poutine Showdown 2024. Boom.
Mixed greens, grated beet, oranges, crumbled feta, toasted pumpkin seeds and crispy chickpeas all tossed in a honey curry vinaigrette.
Gluten free, available vegan
Start $12 | Meal $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.
Pear pico, black beans, quinoa and roasted sweet potatoes atop mixed organic greens tossed in tomatillo salsa verde dressing. Topped with crispy shoestring potatoes.
Vegan and gluten free.
Served with your choice of The Raven Salad, chef’s daily soup creation, yam fries with curry aioli or house made fries with malt vinegar aioli. Upgrade to a warm potato & bacon salad for $2 or a We Got Game Poutine for $8 or French Onion Soup for $8.
Buttermilk fried chicken tossed in hot sauce served with bacon, blue cheese aioli and celery slaw on a pretzel bun.
Black Forest Ham, double cream brie cheese and rhubarb date chutney all toasted on baguette bread.
Alberta bison and beef burger, cheddar & pickle spread, cajun candied bacon, garlic aioli, house pickled jalapenos, shoe string potatoes, lettuce & tomato all on a toasted brioche bun. The Greatest Of All Time.
Elk brisket slow cooked in Folding Mountain Lager, pineapple juice and cajun spices. Served on toasted sourdough with confit garlic aioli, Gruyure & pickled purple cabbage.
Pork loin breaded with sesame seeds, lemon zest and ground puffed rice, deep fried and accompanied by rhubarb date chutney.
House made chickpea & beet patty with pesto aioli, caramelized onions, pea shoots & garlic tahini spread on a pretzel bun.
Shawarma seasoned pulled chicken, hummus, tzatziki, tomato cucumber salad, pickled purple cabbage, kalamata olives and organic greens with grilled naan.
Halibut, salmon, cod, prawns, scallops and mussels simmered in a white wine, saffron and tomato broth. Served with coconut jasmine rice, zucchini and peppers.
Cumin roasted yams, chickpeas, kale, coconut jasmine rice, dried apricots, fresh herbs and toasted spices wrapped in phyllo pastry and baked. Topped with sliced almonds & arugula, all on a bed of warm tomato chilli chutney and drizzled with cashew cream.
A creamy sundried tomato & pulled elk sauce on tagliatelle topped with truffle oil and crumbled Grana Padano.
Almond crusted halibut, pan seared & topped with citrus jicama slaw. Served with coconut rice with harissa cream, pomegranate molasses and pea microgreens.
Braised Alberta Bison, glazed with orange & bourbon and topped with black cherry & Angostura Bitters gravy atop truffle mashed potatoes and grilled asparagus.
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.