Dinner Menu

Our philosophy is based upon changing involved – and sometimes intimidating – culinary experiences into the comfortable and remarkable. We are committed to working with our many great suppliers to source the best and most flavourful ingredients possible. Many of these products are sustainable, local and organic. Our goal is to showcase the purity and uniqueness of flavour of individual ingredients, which are prepared with great care for our guests. We are honoured to cook for you.
Download menu in PDF (50K)
Dinner Appetizers

Young Organic Salad Greens	Tender Baby Lettuces with House Vinaigrette, Red Pear, Goat Cheese and Crispy Shallots	12

Alberta Prime Steak Tartare	Red Onion, Capers, Brandy, Dijon Mustard and Sous-Vide Egg Yolk	15

Big Eye Tuna Carpaccio	Ahi Tuna, Shaved Reggiano, Pickled Shallot Rings, Fennel Fronds, and Extra Virgin Canola Oil	18

Winter Mushroom Risotto	Pomegranate Seeds, Organic Mushrooms, Truffle Oil and Clipped Chives	15

Grilled Prawns	Crispy Pork Belly, Pineapple, Ponzu Syrup and Osaka Greens	16

Crispy Veal Sweetbreads	Cinnamon Cap Mushrooms, Grilled Green Apple and Soy Sauce Hollandaise	16

Sunchoke Velouté	Crispy Fried Cardoons, Snow Pea Chiffonade and Hazelnut Oil	12

Rabbit Charcuterie Plate	"Blackstrap Rabbit Ham", Pistachio & Bacon Terrine, Confit, Purple Mustard, Gherkins and Coffee Porter Biscuits	16
Dinner Main Courses

Grilled Pork Chop	Lardons, Pearl Onions, Button Mushrooms, Roasted Fingerlings and Micro Arugula	32

Thistle Springs Arctic Char	Salt Roasted Char, Silky Root Purée, Sautéed Pea Shoots, Shiitake Mushrooms, Swiss Chard and Meyer Lemon Vinaigrette	32

Tempura Soft Shell Crab	Caper Berries, Beluga Lentils, Spiced Almonds and Pineapple Sauce	31

Laurentian Free-Range Chicken	Chicken Confit Spätzle, Swiss Chard, Roasted Baby Fane Carrots and Honey Brandy Cream	30

Yukon Gold Potato Canneloni	Saffron-Butternut Risotto, Fresh Goat Cheese, Piperade and Tomatillo Salsa Verde	27

‘AAA’ Alberta Beef Trio	Striploin Tournedos, Roasted Bone Marrow, Shortrib Rösti, Mini King Eryngiis and Sauce Bordelaise	39

Miso Broiled Sablefish	Chinese Long Beans, Enoki Mushrooms, Sweet Potato, Sake Braised Snow Peas and Grapefruit Chip	36

Magret Duck Breast	Creamy Grits, Brussels Sprout Petals, Shiitake Mushrooms and Asian Black Pepper Sauce	37
The Tasting Menu A special Chef’s inspirational Tasting Menu navigated by Chef Michael Moffatt & Sommelier Pieter Van den Weghe Five Course Menu 79. Optional Wine Pairing 42. Optional Cheese Course 15. Thank you for understanding that we can only offer this experience for an entire table, due to the complex nature of its service.