1-877-542-2633
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.