Eagle's Nest Canadian Bistro

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Available from 5PM-10PM.






Winter Kale Salad • 18 • GF, VGA, DFA

Fresh kale and cabbage, roasted butternut squash, crisp apple, goat cheese and pumpkin seeds with balsamic vinaigrette

Add salt and pepper tofu 8, chicken 9 or prawns 12


Roasted Beet Salad • 18 • GF, V, DFA

Balsamic roasted beets, rocket, crumbled feta, candied walnuts and maple balsamic vinaigrette

Add salt and pepper tofu 8 or chicken 9


Dip Platter • 19 • V

Hummus, tzatziki and roast pepper pesto. Served with vegetable sticks, flatbread and crisps


Burrata • 31 • V

Soft un-ripened mozzarella with stone fruit compote, almonds, olive oil and torn sourdough loaf


Vegan Tartare • 23 • VG, GFA, DF

Tomato, avocado, red onion, meaux mustard, parsley and capers on crostini


Beef Tartare • 29• DF, GFA

Korean-style beef with garlic, green onion, soy sauce, egg yolk, sesame seed and bartlett pear with crostini


Prawn Cocktail • 27 • GF, DF

Chilled prawns with bloody Mary cocktail sauce and charred lemon


Crab Salad and Avocado • 27 • GF, DF

Lemon and herb crab salad, avocado half. Served with roast red pepper coulis, arugula, balsamic syrup and herb oil drizzle with micro greens


Charcuterie Board for Two • 59

Select cured meats and pâté with a selection of domestic cheese, pickled vegetables, dips and spreads. Served with an assortment of bread, crackers and crisps




Butcher’s Block

Grilled Alberta beef cuts served with Yukon gold mashed potatoes and seasonal vegetables

6 Oz. Alberta beef tenderloin 59

8 oz. Alberta angus striploin steak 53

10 oz. Alberta beef rib eye 65

Choice Of Sauce:

Madagascar green peppercorn / port wine demi / horseradish jus / bearnaise sauce / signature hotel butter

Add prawns 12


Double Cut Pork Chop • 48 • GF, DFA

Garlic and herb seasoned pork chop with roast shallot and port wine demi, mashed potato and sauteed spinach


Coq au Vin • 47 • GF, DFA

Bacon-wrapped boneless Alberta chicken leg and breast in a red wine and shallot sauce. Served with mashed potato, shimeji mushroom and garlic broccolini


Rack of Lamb • 69 • GFA, DFA

Rosemary and garlic marinated rack of lamb with butter poached fingerling potatoes, roast carrot and parsnip, orange lavender crust and citrus pan jus


Canadian Atlantic Salmon • 45 • GF, DFA

Crisp ocean wise salmon. Served with steamed quinoa pilaf, bacon sherry cream sauce and braised fennel ragout


Cauliflower Steak • 36 • GF, VG, DF

Grilled cauliflower steak with roasted beet hummus and quinoa. Served with lemon, walnut and caper salsa


Pappardelle Carbonara • 35

Pappardelle pasta in traditional house carbonara. Served with smoked bacon, black pepper and shaved grana Padano

Add chicken 9 or prawns 12


Butternut Squash Ravioli • 33 • V

Bi-color pasta stuffed with butternut squash, sage butter sauce with port wine reduction and shaved Padano cheese


Black Truffle and Parmesan Risotto • 39 • V, GF

Slow stewed arborio rice, wild mushroom, black truffle and shaved grana Padano



(DF) - Dairy Free Available   (VG) - Vegan Option Available   (GF) - Gluten Friendly Available   (V) - Vegetarian


Subject to availability.


Please inform your server of any dietary restrictions or allergies.