Reservations

Monday: Closed
Tues - Sun: From 5:30 PM

(780) 432 - 0480

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The Menu

Symbol List:
Standard (made this way)
Optional (can be made this way)

G = Gluten Free
N = Nut Free
O = Onion/Garlic Free
D = Dairy Free

A = Alcohol Free
F = Low Fat
SB = South Beach - Low Carb

View: All | Starters | Entrees | Desserts | Printable Menu

Starters

$19

Seared Scallop with Pernod Shrimp Salad

pan seared giant Canadian Scallop with smoked paprika pink rice pilaf, saffon roasted cauliflower puree, braised fennel, paprika oil

$19

Smoked Salmon and Yellow fin Tuna

slices of smoked salmon and citrus glazed tuna served with vine ripened tomato slices, crumbled goat feta, marinated artichokes, olives, sliced red onion and basil vinaigrette

$10

Gazpacho

our favourite summer soup - local vine ripened tomatoes, cucumber, garlic, bell pepper, cilantro, finished with sour cream

$16

Lemon Almond Chicken

almond flour dredged chicken medallions sauteed in a lemon reduction served with almond butter tossed oriental noodles, matchstick vegetable slaw, candied almonds

$17

Warmed Goat Cheese Round

Pistachio crusted warmed goat cheese, yellow and red beets, port soaked figs, truffle oil, tortilla chip

$10

Caesar Salad

Romaine, parmesan cheese, our own croutons, and Caesar dressing. Extra garlic, anchovies and/or lemon available on request.

#18

Seafood Bisque

a rich marsala fish veloute poured over black tiger shrimp, Canadian scallop, king crab topped with a puff pastry fleuron.

Entrees

$45

Filet of Beef Dianna

cut from Alberta Prime beef, swasoned with mustard, shallot, parsley, black pepper and brandy, served medium rare on a bed of sauteed crimini mushrooms and diced vine ripened local tomatoes with a mushroom red wine reduction, mashed potatoes, shoestrings, truffle oil

$45

unheardof seafood medley

lemon brown butter flavoured lobster tail, unheardof shrimp and scallop (chili based), creamy crab risotto, lemon chili sauce

$45

Sage Onion Bison Tenderloin - Bison Sausage

served with roasted root vegetables, house made blueberry wine bison sausage, horseradish mustard dip, wine stock reduction

$40

Halibut Fillet

pistachio pink peppercorn coated halibut, pan seared served with caper sauce and warm potato salad (contains bacon)

$40

Mustard Cinnamon Duck

boneless breast seasoned with grainy mustard and cinnamon, cream finished mustard game bird stock reduction, shitake walnut pie, wild rice

$45

Boneless Loin of Lamb

seared, granola coated, roasted medium rare (unless requested otherwise), served on house made barbeque sauce with barley compote

$35

The Vegetarian

cambazola and sundried tomato topped baked portabellini; green lentil stew; yam potato pancake, sweet and sour cabbage

Desserts

Cranberry Cherry Cheesecake

almond crust, cranberry cherry white chocolate baked cheesecake, sour cream topping, cherry jubilee sauce

Chilled Chocolate Soup

fresh seasonal fruit, fruit ice, Valrhona chocolate wafers, chilled milk chocolate ganache soup

Rhubarb Cherry Trifle Parfait

layered caramellized pitted bing cherries, rhubarb cherry puree, vanilla ice cream, cake, whipped cream

$12

The Cheese

Canadian and imported cheeses with a pear and ginger chutney, rosemary anglaise, specied walnuts, dried fruit, herbed bisquit

Créme Brulé

The flavour will change - ask your server

$12

Turtle Tart

Pecan filled phyllo topped with caramel and whipped cream, chocolate and caramel sauces.

Home
|
Menu
|
Feature Wines
|
Boardroom
|
Oakroom
|
Private Bookings
|
Ask The Chef
|
Location
|
Contact