Lunch
11:30am ~ 2:00pm
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To Begin
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Daily Soup
Your Server will Describe Today’s Selection
14
Alberta Steak Tartare
Sous Vide Egg Yolk, House Pickle, Crostini
18
Charcuteurie & Cheese (to Share)
Hand-Made Cured Meats, Canadian Cheeses, Foie Gras & Accompaniments
36
Smoked Salmon
Preserved Lemon, Herbed Mascarpone, Pickled Shallot, Seed Crisps, Mustard Greens
18
Beet Salad
Goat Cheese Fritters, Nasturtium Dressing, Grilled Peaches
17
Main Course
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Daily Vegetarian Creation
Your Server will Describe Today’s Selection
19
Moules et Frites
Mussles in Wine Broth, House Fries24
Duck Confit
Lentils, Blistered Cherry Tomato,
Crab Apple Gastrique
24
Brisket Cheese Burger
Smoked Cheddar, House Pickle, Garlic Aioli
Choice of Salad or Fries
19
House-Made Sausage
Garlic Pomme Purée, Caramelized Onion Jus, Roasted Fennel
20
Dinner
For the Table
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Chef’s Epicurean Experience
Full Table Participation Requested110
Charcuterie & Cheese
Hand-Made Cured Meats, Canadian Cheeses, Foie Gras, Accompaniments 36
Appetizers, Salad, Soup
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Pine Smoked Beef Carpaccio
Pickled Mushrooms | Black Garlic Aioli 17
Seafood Chowder
Mussels | Clams | Halibut Stock | Dill Crème Fraîche15
Foie Gras Custard
Brioche Toast | Quince Preserve | Pickled Apple | Port Veil 20
Duck Two Ways with Coniferous Flavours
Spruce Cured Breast | Duck Confit | Cedar Mustard | Saskatoon Berry Jam18
Beet & Squash
Pickled Beets | Lacto Fermented Squash Puree | Goat Feta | Semolina Puffs 17
Main Course
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Bouillabaisse
Fogo Island Crab | Clams | Mussels | Shrimp | Halibut | Tomato & Saffron Broth | Roullie
44
Beef Tenderloin & Shank Ravioli
Sautéed Mushrooms & Greens | Black Trumpet Puree45
Duck Confit
Lentils | Sautéed Greens | Pin Cherry Gastrique 36
Handmade Pasta
Ratatouille | Roasted Garlic & Goat Cheese Nage 29
Lamb Rack Cassoulet
House Cured Pork Sausage, House Cured Bacon, Cabbage & White Beans 45
Beef Cheeks & Veal Sweetbreads
Potato Croquette | Red Cabbage Puree | Fresh Black Truffle Jus 45
After Dinner
Dessert
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Canadian Cheese Tasting
Artisan Cheese & Seasonal Accompaniments.
16
Framboise
White Chocolate & Cedar Ganache | Pink Peppercorn Sable Alberta Grown Raspberries – Mouse, Coulis, Meringue 12
Seasonally-Inspired Crème Brulée
Your server will describe this week’s selection & suggested pairing
12
Dark Chocolate Terrine
Saskatoon Berries | Caramel Powder
Meringue
12
Boozy Coffee 2oz
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French Coffee
Umbria Dark Roast Drip Coffee topped with Crème Chantilly. Grand Marnier, Crème de Cassis.14
Nutella Coffee
Umbria Dark Roast Drip Coffee topped with Crème Chantilly. Frangelico, Crème de Cacao.14
Digestifs 1oz
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The Balvenie “Doublewood”
12 Year, Scotch Whiskey.13
Bablair 1983
Highland, Scotch Whiskey.60
Chateau Pellehaut 20 Ans
Armagnac, France13
Torres “Jaime” 30 Year
Brandy, Spain.19
Altesino
Grappa di Brunello di Montalcino.15
Berta “Dianise”
Sambuca, Italy.7
Grand Marnier "Cuvee Du Centenaire"
Orange Brandy.20
Sweet Wines 2oz
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2004 Hetszolo, Tokaji Aszu, 3 Puttonyos
Hungary.19
2003 Messias Colheita
Douro, Portugal.15
Domaie Pouderoux "Hors d’Age 15 Ans"
France.18
2005 Isole E Olena Vin Santo del Chianti Classico
Italy.28
Valdespino Moscatel "Promesa"
Jerez, Spain.15
Alvear 1830 Solera Pedro Ximenz
Jerez, Spain.55
2015 Huber Riesling Auslese
Traisental, Austria.18