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ENTREE

All entrees accompanied by locally grown, seasonal vegetables.

 Pork Tenderloin  47
Butternut Squash Puree, Savory Stuffing Crumble, Stone Ground Mustard Jus, Crushed Rutabaga
(upgrade to Pork Loin Tomahawk or Wild Boar Chop +7)

Salmon & Shrimp (GF) 46
Horseradish Beluga Lentils, Seared Shrimp, Courvoisier Lobster Cream

 12 Hour Braised Alberta Beef Short Rib (GF) 54
Horseradish Whipped Potatoes, Seasonal Mushrooms, Blasted Church Braising Jus

BC Chicken Supreme (GF) 39
Maple Glazed, Carrot Puree, Smoked Gouda Rosti, Herbed Jus

High River Boneless Osso Bucco (GF/NF) 58
Celery Root, Brown Butter & Citrus

Ancient Grain Risotto (V/DF) 35
Spelt, Faro, Scarlet Quinoa, Arborio Rice, Shaved Fennel, Purple Kale & Charred Carrot

Sous Vide Bison Tenderloin (GF/DF) 76
Sweet Potato Purée, Wild Mushrooms, Black Garlic Jus

Sterling Silver Beef Tenderloin (GF) 68
Creamy Yukon Gold Potato Purée, Maple Glazed Carrots, Red Wine Jus
(add Garlic Shrimp + 14)

Dukkah Crusted Grilled Cauliflower Steak (V/GF/DF Contains Nuts) 39
Pistachio, Pea Puree, Charred Orange Vinaigrette, Summer Squash Succotash

Dukkah Crusted Chicken (GF/Contains Nuts) 44
Orange Braised Endive, Pea Puree, Grilled Corn & Summer Squash Succotash

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