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ENTRÈE

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 Add $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
    Garlic Shrimp Add $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/N) 44
    Orange Braised Endive, Pea Puree, Grilled Corn & Summer Squash Succotash
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