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Chilled albacore tuna and tomato consommé
Olive oil infused tomatoes and gin compressed cucumbers. Gaufrette potato, melon and Canadian caviar.
Organic beet and goat cheese terrine
Grapefruit, radish, toasted walnuts and fennel chips.
Spragg farms smoked ham hock croquettes
Sweet red pepper jam and apple cider aioli.
Mint and ricotta agnolotti
Driview Farms fig and fennel lamb sausage. Carrot puree and herb coulis.
Charcuterie board
A variety of local and house made pâtés, terrines and cured meats. Served with a selection of Canadian cheese crisps and confiture.
Arugula and spinach salad
A petit salad with cherry tomatoes, pickled red onion and chickpeas. Green goddess dressing and gruyère cheese chips.
Roasted organic vegetable salad
Carrot curls, marinated cauliflower and fried capers. Soft boiled egg and cold pressed canola oil.
House smoked spring salmon and quinoa salad
Preserved lemon and organic honey vinaigrette. Toasted pecans, green beans and roasted corn.
Dill and rye crusted organic spring salmon
Glazed baby carrots and asparagus. Fingerling potatoes, herb coulis and hollandaise sauce.
Pan seared lingcod “chowder”
Mussels, clams and bacon lardons. Fondant potato and mirepoix.
Grilled bison striploin
Farro succotash, chimichurri and Big Rock wheat ale jus.
Pan roasted duck breast
Forest mushrooms with garden vegetables. Manitoba wild rice, duck confit, toasted sunflower seeds and Alberta berry emulsion.
8 oz marinated beef flank steak
Wasabi and kohlrabi puree and charred scallion potato rosti. Warm spinach gomae and tomato ginger compote.
Driview Farms lamb duo
Roasted rack with fig and fennel sausage roll. Caramelized squash, slow roasted cipollini onions, vine ripened tomato and cardamom carrot jus.
Sous vide Sunworks free-range chicken roulade
Veal sweet bread and mushroom fricassee.Pea and basil emulsion.
Grilled 20oz AAA Alberta beef ribeye for 2
Roasted garden vegetables, spiced pommes pont neuf. Pipérade, grilled lemon and arugula.
White chocolate and Greek yogurt verrine
Fresh berries and home made granola.
Espresso semi freddo
Lemon poppy seed cake and chocolate curd.
S’mores
Graham crackers, house made marshmallow and milk chocolate.
Alberta berry galette
Brown butter ice cream and oat crumble.
Sour cherry sorbet
Buttermilk ice cream and cherry snow.
Canadian cheese board
A selection of Canadian cheese and house made garnishes.
Chilled albacore tuna and tomato consommé
Olive oil infused tomatoes and gin compressed cucumbers. Gaufrette potato, melon and Canadian caviar.
Fresh bannock and butter
Made to order. Served with Chef’s flavoured butter.
Organic beet and goat cheese terrine
Grapefruit, radish, toasted walnuts and fennel chips.
Spragg Farms smoked ham hock croquettes
Sweet red pepper jam and apple cider aioli.
Atlantic lobster and pork belly poutine
Mornay sauce, cheese curds and fresh tarragon.
Charcuterie board
A variety of local and house made pâtés, terrines and cured meats. Served with a selection of Canadian cheese crisps and confiture.
Arugula and spinach salad
A petit salad with cherry tomatoes, pickled red onion and chickpeas. Green goddess dressing and gruyère cheese chips.
Roasted organic vegetable salad
Carrot curls, marinated cauliflower and fried capers. Soft boiled egg and cold pressed canola oil.
House smoked spring salmon and quinoa salad
Preserved lemon and organic honey vinaigrette.Toasted pecans, green beans and roasted corn.
Selkirk Alberta beef burger
Ground in house. Iceberg lettuce, heirloom tomato, house made mayonnaise, tomato jam and Brassica mustard. Topped with smoked Sylvan Star gouda. Sea salted fries or petit Selkirk salad.
Atlantic lobster sourdough sandwich
Alberta Bakery sourdough bread, tarragon mayonnaise, celery and pickled red onion. Butter lettuce and heirloom tomato. Sea salted fries or petit Selkirk salad.
Wild mushroom and herb frittata
Topped with an arugula, heirloom tomato and goats cheese salad. Crispy onions, roasted shallot and balsamic dressing.
Pan seared duck leg confit
Petit vegetable rissole and forest mushrooms. Puff pastry fleuron’s and Alberta berry emulsion.
6 oz marinated Alberta beef flank steak
Charred scallion, potato rosti and warm spinach gomae. Miso butter, radish and pea shoot salad.
Seafood tagliatelle
Grilled zucchini, tomatoes, preserved lemon and bacon. Prawns, mussels and clams tossed with olive oil, hardneck garlic and parmesan.
Root beer braised pork belly “BLT”
Pickled fennel, dijon mayonnaise and crisp iceberg lettuce. House made ciabatta filone. Sea salted fries or petit Selkirk salad.
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