Eagle's Nest Canadian Bistro

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See Full Conditions

 

 

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Available from 5PM-10PM.

 

 

 

STARTERS

 

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

 

 

Entrees

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.