The Juniper Bistro

West Coast fresh oysters, Wild Life Distillery Rundle Gin pearls with burnt lemon supreme. Available in servings of 3, 6 or 12.

A curated selection of seasonal vegan nibbles and dips.

A rotating selection of fine Canadian cheeses, handpicked weekly for variety and flavour. Served with house-made sourdough and seasonal fruit compote.

An elegant assortment of cured meats and artisan cheeses, featuring Canadian selections, served with seasonal accompaniments.

This week's seasonal vegetable creation, served with Wild Flour Artisan Bakery sourdough. Ask your server for today's flavour.

King oyster mushrooms with a cremini purée, porcini dust, black garlic oil, and toasted brioche.

Baked Québécois brie with hazelnuts, pecans and walnuts, topped with wild blueberries and caramel, served with Wild Flour Artisan Bakery sourdough.

Crispy campfire eggplant 'pine cones' with smoked paprika, chipotle aioli and pickled Fresno peppers.

Frisée and radicchio salad with crispy sunchoke chips, tossed in a zesty lime vinaigrette.

Roasted Alberta golden and red beets with black sesame purée, pickled grapes, wildflower syrup, chili crisp, and charcoal croutons.

A rustic skillet of tricolour Alberta potatoes and roasted sunchoke purée, seasoned with thyme and rosemary and smoked cheddar sauce on the side.

Tender carrots glazed with house-smoked honey, topped with pumpkin seeds and pea shoots.

Roasted delicata squash with a zesty lime dressing.

Rigatoni pasta tossed with morel, maitake, king oyster and crimini mushrooms with sautéed spinach in a rich cream sauce. Pair with Gray Monk, Gewürztraminer

Crispy fried corn sopes topped with kabocha purée, piri piri sauce, red cabbage, and parsley cream. Pair with a Burnt Lemon Cosmo

Miso-marinated Manitoba river pickerel with prosecco sauce, kale chip, and apricot gel. Pair with Haywire, Gamay

Free-range High River chicken marinated and fried, served with fermented honey, house-made kimchi and pickled Fresno peppers. Pair with a Haskap Honey Mule or Virgin Wild Mule

Braised bison short rib with barbecue rhubarb sauce, roasted parsnip, and seasoned greens. Pair with Hester Creek, Cabernet Franc Rosé

House-made Saskatoon sausage, 14oz ribeye, and smoked brisket with haskap demi-glace. Burrowing Owl, Syrah

See your server for details and pricing.

Crunchy-outside, melt-in-the-middle cauliflower croquettes with piri piri heat

Five mushroom varieties, each prepared differently to highlight unique flavours and textures, served with a silky cremini mousse and dusted with porcini powder, juniper berries and pine nuts

Potato pavé crisps, spicy aioli and Saskatoon dust – crunchy, bold, and rooted in the land

Grilled shishitos, white wine glaze, pine nut powder – smoky, nutty, with a hint of heat. One in ten brings hot spice

Braised bison short rib shredded on top of crispy fries, dressed with bison demi-glace and aioli

Marshmallow, dark chocolate & graham crackers for toasting

Aromatic red wine, steeped with seasonal spices, served hot

Wild Life Distillery Canadian Whisky-Rye (1.25 oz) with Douglas fir, spruce tip, and cardamom tea, lightly sweetened with agave and finished with coconut whipped cream

Hot coffee with Wild Life Distillery Vodka or Kraken Dark Rum (1.25 oz), finished with Baileys

Organic Wild Mountain chocolate, steamed oat milk, creamy coconut whip and cocoa nibs. A plant-based indulgence to warm you up fireside

Ask your server for today’s featured creation (1.25 oz).

Ask your server for today’s featured creation.

Lime, mint, raspberry, and Rocky Mountain Water mocktail 0%

A bright, alcohol-free wine spritzer with red and black fruit, hints of lavender and spice, and a lively, dry finish

Wild Life Distillery Gin with lime, orange, agave and Rocky Mountain Water 5%

Wild Life Distillery Gin with rhubarb, strawberry and Rocky Mountain Bubbly Water 5%

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

A tasting of three Wild Life Distillery whiskies from Canmore – from soft wheat to rich sherry cask and spicy rye, meant to sip slowly with the view.

West Coast fresh oysters, Wild Life Distillery Rundle Gin pearls with burnt lemon supreme. Available in servings of 3, 6 or 12.

A curated selection of seasonal vegan nibbles and dips.

A rotating selection of fine Canadian cheeses, handpicked weekly for variety and flavour. Served with house-made sourdough and seasonal fruit compote.

An elegant assortment of cured meats and artisan cheeses, featuring Canadian selections, served with seasonal accompaniments.

This week's seasonal vegetable creation, served with Wild Flour Artisan Bakery sourdough. Ask your server for today's flavour.

King oyster mushrooms with a cremini purée, porcini dust, black garlic oil, and toasted brioche.

Baked Québécois brie with hazelnuts, pecans and walnuts, topped with wild blueberries and caramel, served with Wild Flour Artisan Bakery sourdough.

Crispy campfire eggplant 'pine cones' with smoked paprika, chipotle aioli and pickled Fresno peppers.

Frisée and radicchio salad with crispy sunchoke chips, tossed in a zesty lime vinaigrette.

Roasted Alberta golden and red beets with black sesame purée, pickled grapes, wildflower syrup, chili crisp, and charcoal croutons.

A rustic skillet of tricolour Alberta potatoes and roasted sunchoke purée, seasoned with thyme and rosemary and smoked cheddar sauce on the side.

Tender carrots glazed with house-smoked honey, topped with pumpkin seeds and pea shoots.

Roasted delicata squash with a zesty lime dressing.

Rigatoni pasta tossed with morel, maitake, king oyster and crimini mushrooms with sautéed spinach in a rich cream sauce. Pair with Gray Monk, Gewürztraminer

Crispy fried corn sopes topped with kabocha purée, piri piri sauce, red cabbage, and parsley cream. Pair with a Burnt Lemon Cosmo

Miso-marinated Manitoba river pickerel with prosecco sauce, kale chip, and apricot gel. Pair with Haywire, Gamay

Free-range High River chicken marinated and fried, served with fermented honey, house-made kimchi and pickled Fresno peppers. Pair with a Haskap Honey Mule or Virgin Wild Mule

Braised bison short rib with barbecue rhubarb sauce, roasted parsnip, and seasoned greens. Pair with Hester Creek, Cabernet Franc Rosé

House-made Saskatoon sausage, 14oz ribeye, and smoked brisket with haskap demi-glace. Burrowing Owl, Syrah

See your server for details and pricing.

Crunchy-outside, melt-in-the-middle cauliflower croquettes with piri piri heat

Five mushroom varieties, each prepared differently to highlight unique flavours and textures, served with a silky cremini mousse and dusted with porcini powder, juniper berries and pine nuts

Potato pavé crisps, spicy aioli and Saskatoon dust – crunchy, bold, and rooted in the land

Grilled shishitos, white wine glaze, pine nut powder – smoky, nutty, with a hint of heat. One in ten brings hot spice

Braised bison short rib shredded on top of crispy fries, dressed with bison demi-glace and aioli

Marshmallow, dark chocolate & graham crackers for toasting

Aromatic red wine, steeped with seasonal spices, served hot

Wild Life Distillery Canadian Whisky-Rye (1.25 oz) with Douglas fir, spruce tip, and cardamom tea, lightly sweetened with agave and finished with coconut whipped cream

Hot coffee with Wild Life Distillery Vodka or Kraken Dark Rum (1.25 oz), finished with Baileys

Organic Wild Mountain chocolate, steamed oat milk, creamy coconut whip and cocoa nibs. A plant-based indulgence to warm you up fireside

Ask your server for today’s featured creation (1.25 oz).

Ask your server for today’s featured creation.

Lime, mint, raspberry, and Rocky Mountain Water mocktail 0%

A bright, alcohol-free wine spritzer with red and black fruit, hints of lavender and spice, and a lively, dry finish

Wild Life Distillery Gin with lime, orange, agave and Rocky Mountain Water 5%

Wild Life Distillery Gin with rhubarb, strawberry and Rocky Mountain Bubbly Water 5%

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

A tasting of three Wild Life Distillery whiskies from Canmore – from soft wheat to rich sherry cask and spicy rye, meant to sip slowly with the view.

Two free-range eggs any style, sausage or bacon, potato hash, tomato, seared mushroom, toast and house-made jam. Substitute for bison sausage

Two braised eggs simmered in spiced tomato sauce with green pepper, roasted bell pepper and onion. Served in a skillet with our house-made Turkish bread.

Stir-fry quesadillas, guajillo pepper sauce, two sunny-side eggs, smoked cheddar, black bean purée and pico de gallo. Served with potato hash, or salad.

Wild Flour Bakery brioche tossed in cinnamon sugar, served with burnt milk sauce and mascarpone and goat cheese foam.

Plant-based burrito featuring tofu scramble, black beans, and spiced mint sauce, wrapped in a spinach tortilla. Served with hash brown or green salad.

Kabocha squash, sautéed organic rainbow Swiss chard, white beans and a vinegar reduction, served with Wild Flour Bakery rye bread.

Served with Wild Flour Bakery bread. Ask your server for today's flavour.

Mix of greens with roasted beet medallions, toasted pistachios, and black miso vinaigrette.

Beet, parsnip, russet potato, carrot, and onion with spice rub and pickled red onions. Served with white beans.

House-smoked duck prosciutto with dinosaur kale, whipped cream cheese, wild blueberry compote and chive oil on Wild Flour Bakery brioche toast.

Flame-grilled Alberta brisket, sirloin, and rump beef patty, Swiss cheese, house pickles, heirloom tomato, butter lettuce, and chipotle aioli. Served with potato hash, fries or green salad.

Chickpea and beetroot falafel, mint sauce, house-pickled jalapeño, roasted red bell peppers, tomato, red onions, butter lettuce, and vegan chipotle aioli. Served with potato hash, fries or green salad.

Vegan nettle béchamel sauce

Signature hollandaise

Signature hollandaise

Signature hollandaise

Slow-braised bison with haskap demi-glace and signature house hollandaise on fry bread

Three bennies of your choice from the above list.

Ladyfingers soaked in Caramello Espresso Blend, layered with mascarpone cream and Saskatoon compote.

refill included

Orange, Apple, Cranberry

Cola, Root Beer, Saskatoon Berry Lemonade, Orange

Raspberry or Peach

A sparkling start to your day. Sparkling Wine and Your Choice of Orange, Pineapple, Grapefruit or Cranberry Juice

Sparkling Wine, Wild Life Distillery Blackberry Gin, Haskap Honey Syrup, Lemon

Wild Life Distillery Vodka, horseradish, Clamato juice and Worcestershire, Served over ice and garnished with a blistered shishito pepper and lime wheel

Wild Life Distillery Vodka, Double shot Caramello Blend Espresso, Kahlua, Grand Marnier

Wild Life Distillery Rye Whisky, Aperol, and sweet vermouth infused with maple

Gently steamed STOKE Fireside cider with Wild Life Distillery Barrel-Aged Gin, topped with coconut whip and cinnamon

Annex Ale Project (AB)

Canmore Brewing (AB)

Hoyne Brewing (BC)

Eighty-Eight Brewing (AB)

Notes of rhubarb, citrus rind, lemongrass and cinchona

Wild Life Distillery mule syrup, lemon and soda, served over ice with a lime wheel

Please ask your server for today's creation.

West Coast fresh oysters, Wild Life Distillery Rundle Gin pearls with burnt lemon supreme. Available in servings of 3, 6 or 12.

A curated selection of seasonal vegan nibbles and dips.

A rotating selection of fine Canadian cheeses, handpicked weekly for variety and flavour. Served with house-made sourdough and seasonal fruit compote.

An elegant assortment of cured meats and artisan cheeses, featuring Canadian selections, served with seasonal accompaniments.

This week's seasonal vegetable creation, served with Wild Flour Artisan Bakery sourdough. Ask your server for today's flavour.

King oyster mushrooms with a cremini purée, porcini dust, black garlic oil, and toasted brioche.

Baked Québécois brie with hazelnuts, pecans and walnuts, topped with wild blueberries and caramel, served with Wild Flour Artisan Bakery sourdough.

Crispy campfire eggplant 'pine cones' with smoked paprika, chipotle aioli and pickled Fresno peppers.

Frisée and radicchio salad with crispy sunchoke chips, tossed in a zesty lime vinaigrette.

Roasted Alberta golden and red beets with black sesame purée, pickled grapes, wildflower syrup, chili crisp, and charcoal croutons.

A rustic skillet of tricolour Alberta potatoes and roasted sunchoke purée, seasoned with thyme and rosemary and smoked cheddar sauce on the side.

Tender carrots glazed with house-smoked honey, topped with pumpkin seeds and pea shoots.

Roasted delicata squash with a zesty lime dressing.

Rigatoni pasta tossed with morel, maitake, king oyster and crimini mushrooms with sautéed spinach in a rich cream sauce. Pair with Gray Monk, Gewürztraminer

Crispy fried corn sopes topped with kabocha purée, piri piri sauce, red cabbage, and parsley cream. Pair with a Burnt Lemon Cosmo

Miso-marinated Manitoba river pickerel with prosecco sauce, kale chip, and apricot gel. Pair with Haywire, Gamay

Free-range High River chicken marinated and fried, served with fermented honey, house-made kimchi and pickled Fresno peppers. Pair with a Haskap Honey Mule or Virgin Wild Mule

Braised bison short rib with barbecue rhubarb sauce, roasted parsnip, and seasoned greens. Pair with Hester Creek, Cabernet Franc Rosé

House-made Saskatoon sausage, 14oz ribeye, and smoked brisket with haskap demi-glace. Burrowing Owl, Syrah

See your server for details and pricing.

Crunchy-outside, melt-in-the-middle cauliflower croquettes with piri piri heat

Five mushroom varieties, each prepared differently to highlight unique flavours and textures, served with a silky cremini mousse and dusted with porcini powder, juniper berries and pine nuts

Potato pavé crisps, spicy aioli and Saskatoon dust – crunchy, bold, and rooted in the land

Grilled shishitos, white wine glaze, pine nut powder – smoky, nutty, with a hint of heat. One in ten brings hot spice

Braised bison short rib shredded on top of crispy fries, dressed with bison demi-glace and aioli

Marshmallow, dark chocolate & graham crackers for toasting

Aromatic red wine, steeped with seasonal spices, served hot

Wild Life Distillery Canadian Whisky-Rye (1.25 oz) with Douglas fir, spruce tip, and cardamom tea, lightly sweetened with agave and finished with coconut whipped cream

Hot coffee with Wild Life Distillery Vodka or Kraken Dark Rum (1.25 oz), finished with Baileys

Organic Wild Mountain chocolate, steamed oat milk, creamy coconut whip and cocoa nibs. A plant-based indulgence to warm you up fireside

Ask your server for today’s featured creation (1.25 oz).

Ask your server for today’s featured creation.

Lime, mint, raspberry, and Rocky Mountain Water mocktail 0%

A bright, alcohol-free wine spritzer with red and black fruit, hints of lavender and spice, and a lively, dry finish

Wild Life Distillery Gin with lime, orange, agave and Rocky Mountain Water 5%

Wild Life Distillery Gin with rhubarb, strawberry and Rocky Mountain Bubbly Water 5%

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

A tasting of three Wild Life Distillery whiskies from Canmore – from soft wheat to rich sherry cask and spicy rye, meant to sip slowly with the view.

Two free-range eggs any style, sausage or bacon, potato hash, tomato, seared mushroom, toast and house-made jam. Substitute for bison sausage

Two braised eggs simmered in spiced tomato sauce with green pepper, roasted bell pepper and onion. Served in a skillet with our house-made Turkish bread.

Stir-fry quesadillas, guajillo pepper sauce, two sunny-side eggs, smoked cheddar, black bean purée and pico de gallo. Served with potato hash, or salad.

Wild Flour Bakery brioche tossed in cinnamon sugar, served with burnt milk sauce and mascarpone and goat cheese foam.

Plant-based burrito featuring tofu scramble, black beans, and spiced mint sauce, wrapped in a spinach tortilla. Served with hash brown or green salad.

Kabocha squash, sautéed organic rainbow Swiss chard, white beans and a vinegar reduction, served with Wild Flour Bakery rye bread.

Served with Wild Flour Bakery bread. Ask your server for today's flavour.

Mix of greens with roasted beet medallions, toasted pistachios, and black miso vinaigrette.

Beet, parsnip, russet potato, carrot, and onion with spice rub and pickled red onions. Served with white beans.

House-smoked duck prosciutto with dinosaur kale, whipped cream cheese, wild blueberry compote and chive oil on Wild Flour Bakery brioche toast.

Flame-grilled Alberta brisket, sirloin, and rump beef patty, Swiss cheese, house pickles, heirloom tomato, butter lettuce, and chipotle aioli. Served with potato hash, fries or green salad.

Chickpea and beetroot falafel, mint sauce, house-pickled jalapeño, roasted red bell peppers, tomato, red onions, butter lettuce, and vegan chipotle aioli. Served with potato hash, fries or green salad.

Vegan nettle béchamel sauce

Signature hollandaise

Signature hollandaise

Signature hollandaise

Slow-braised bison with haskap demi-glace and signature house hollandaise on fry bread

Three bennies of your choice from the above list.

Ladyfingers soaked in Caramello Espresso Blend, layered with mascarpone cream and Saskatoon compote.

refill included

Orange, Apple, Cranberry

Cola, Root Beer, Saskatoon Berry Lemonade, Orange

Raspberry or Peach

A sparkling start to your day. Sparkling Wine and Your Choice of Orange, Pineapple, Grapefruit or Cranberry Juice

Sparkling Wine, Wild Life Distillery Blackberry Gin, Haskap Honey Syrup, Lemon

Wild Life Distillery Vodka, horseradish, Clamato juice and Worcestershire, Served over ice and garnished with a blistered shishito pepper and lime wheel

Wild Life Distillery Vodka, Double shot Caramello Blend Espresso, Kahlua, Grand Marnier

Wild Life Distillery Rye Whisky, Aperol, and sweet vermouth infused with maple

Gently steamed STOKE Fireside cider with Wild Life Distillery Barrel-Aged Gin, topped with coconut whip and cinnamon

Annex Ale Project (AB)

Canmore Brewing (AB)

Hoyne Brewing (BC)

Eighty-Eight Brewing (AB)

Notes of rhubarb, citrus rind, lemongrass and cinchona

Wild Life Distillery mule syrup, lemon and soda, served over ice with a lime wheel

Please ask your server for today's creation.

Creamy oats soaked overnight, chia, Greek yogurt, Saskatoon compote, and seasonal fruit.

Two free-range eggs any style, sausage or bacon, potato hash, tomato, seared mushroom, toast and house-made jam. Substitute for bison sausage

Stir-fry quesadillas, guajillo pepper sauce, two sunny-side eggs, smoked cheddar, black bean purée and pico de gallo. Served with potato hash, or salad.

Crisp, delicate waffle with organic chèvre and mascarpone foam, topped with wild blueberry compote and maple syrup.

Mushrooms and kale in a crisp potato hash nest, topped with poached eggs and finished with a silky vegan béchamel and a sprinkle of toasted pumpkin seeds.

A popular high-protein dish featuring a thick crispy corn masa, bison chorizo, black bean purée, poblano pepper rajas, cherry tomato and a jalapeño sour-cream sauce.

Iceberg lettuce with tart cranberries, creamy gorgonzola, delicate microgreens, charred leek, and crispy sunchoke chips, finished with an emulsified jalapeño vinaigrette.

Mediterranean mezze bowl with silky hummus, chili crisp, charred eggplant, and cool tzatziki, finished with lemongrass–mint oil and served with warm pita.

Flame-grilled Alberta brisket, sirloin, and rump beef patty, Swiss cheese, house pickles, heirloom tomato, butter lettuce, and chipotle aioli. Served with potato hash, fries or green salad.

Chickpea and beetroot falafel, mint sauce, house-pickled jalapeño, roasted red bell peppers, tomato, red onions, butter lettuce, and vegan chipotle aioli. Served with potato hash, fries or green salad.

Duck prosciutto and duck rillette infused with juniper berries and black cardamom, paired with Quebec brie, sourdough, and sweet sautéed grapes.

Vegan nettle béchamel sauce

Signature hollandaise

Signature hollandaise

Signature hollandaise

Slow-braised bison with haskap demi-glace and signature house hollandaise on fry bread

Three bennies of your choice from the above list.

Silky crème brûlée infused with raspberry, cranberry, blueberry, gooseberry, Saskatoon berry, peach, and linden flower, finished with Saskatoon caramel, fresh fruit, and a Saskatoon pâte de fruit centre.

refill included

Orange, Apple, Cranberry

Cola, Root Beer, Saskatoon Berry Lemonade, Orange

Raspberry or Peach

A sparkling start to your day. Sparkling Wine and Your Choice of Orange, Pineapple, Grapefruit or Cranberry Juice

Sparkling Wine, Wild Life Distillery Blackberry Gin, Haskap Honey Syrup, Lemon

Wild Life Distillery Vodka, horseradish, Clamato juice and Worcestershire, Served over ice and garnished with a blistered shishito pepper and lime wheel

A refreshing twist on a mimosa using beer instead of sparkling wine.

A light, classic brunch staple.

Smooth, lightly sweet, and elegant.

Savory, spicy, and refreshing—perfect brunch beer cocktail.

Bright citrus with a botanical juniper twist inspired by the Rockies.

Fresh, crisp, and garden-forward.

Annex Ale Project (AB)

Canmore Brewing (AB)

Hoyne Brewing (BC)

Eighty-Eight Brewing (AB)

Bright citrus and gentle bubbles, crisp and refreshing.

Soft white peach with delicate florals and lively effervescence.

Savoury and spiced, with clamato, pickle brine, and a zesty finish.

Zesty grapefruit and lime with subtle juniper and a crisp finish.

Cooling cucumber and lime with a clean, refreshing lift.

Herbal and aromatic with notes of ginger, chamomile, and warm spice.

Bright berry notes, gentle acidity, and a refreshing, lightly sparkling finish

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

Bright berry notes, gentle acidity, and a refreshing, lightly sparkling finish

West Coast fresh oysters, Wild Life Distillery Rundle Gin pearls with burnt lemon supreme. Available in servings of 3, 6 or 12.

A curated selection of seasonal vegan nibbles and dips.

A rotating selection of fine Canadian cheeses, handpicked weekly for variety and flavour. Served with house-made sourdough and seasonal fruit compote.

An elegant assortment of cured meats and artisan cheeses, featuring Canadian selections, served with seasonal accompaniments.

This week's seasonal vegetable creation, served with Wild Flour Artisan Bakery sourdough. Ask your server for today's flavour.

King oyster mushrooms with a cremini purée, porcini dust, black garlic oil, and toasted brioche.

Baked Québécois brie with hazelnuts, pecans and walnuts, topped with wild blueberries and caramel, served with Wild Flour Artisan Bakery sourdough.

Crispy campfire eggplant 'pine cones' with smoked paprika, chipotle aioli and pickled Fresno peppers.

Frisée and radicchio salad with crispy sunchoke chips, tossed in a zesty lime vinaigrette.

Roasted Alberta golden and red beets with black sesame purée, pickled grapes, wildflower syrup, chili crisp, and charcoal croutons.

A rustic skillet of tricolour Alberta potatoes and roasted sunchoke purée, seasoned with thyme and rosemary and smoked cheddar sauce on the side.

Tender carrots glazed with house-smoked honey, topped with pumpkin seeds and pea shoots.

Roasted delicata squash with a zesty lime dressing.

Rigatoni pasta tossed with morel, maitake, king oyster and crimini mushrooms with sautéed spinach in a rich cream sauce. Pair with Gray Monk, Gewürztraminer

Crispy fried corn sopes topped with kabocha purée, piri piri sauce, red cabbage, and parsley cream. Pair with a Burnt Lemon Cosmo

Miso-marinated Manitoba river pickerel with prosecco sauce, kale chip, and apricot gel. Pair with Haywire, Gamay

Free-range High River chicken marinated and fried, served with fermented honey, house-made kimchi and pickled Fresno peppers. Pair with a Haskap Honey Mule or Virgin Wild Mule

Braised bison short rib with barbecue rhubarb sauce, roasted parsnip, and seasoned greens. Pair with Hester Creek, Cabernet Franc Rosé

House-made Saskatoon sausage, 14oz ribeye, and smoked brisket with haskap demi-glace. Burrowing Owl, Syrah

See your server for details and pricing.

Crunchy-outside, melt-in-the-middle cauliflower croquettes with piri piri heat

Five mushroom varieties, each prepared differently to highlight unique flavours and textures, served with a silky cremini mousse and dusted with porcini powder, juniper berries and pine nuts

Potato pavé crisps, spicy aioli and Saskatoon dust – crunchy, bold, and rooted in the land

Grilled shishitos, white wine glaze, pine nut powder – smoky, nutty, with a hint of heat. One in ten brings hot spice

Braised bison short rib shredded on top of crispy fries, dressed with bison demi-glace and aioli

Marshmallow, dark chocolate & graham crackers for toasting

Aromatic red wine, steeped with seasonal spices, served hot

Wild Life Distillery Canadian Whisky-Rye (1.25 oz) with Douglas fir, spruce tip, and cardamom tea, lightly sweetened with agave and finished with coconut whipped cream

Hot coffee with Wild Life Distillery Vodka or Kraken Dark Rum (1.25 oz), finished with Baileys

Organic Wild Mountain chocolate, steamed oat milk, creamy coconut whip and cocoa nibs. A plant-based indulgence to warm you up fireside

Ask your server for today’s featured creation (1.25 oz).

Ask your server for today’s featured creation.

Lime, mint, raspberry, and Rocky Mountain Water mocktail 0%

A bright, alcohol-free wine spritzer with red and black fruit, hints of lavender and spice, and a lively, dry finish

Wild Life Distillery Gin with lime, orange, agave and Rocky Mountain Water 5%

Wild Life Distillery Gin with rhubarb, strawberry and Rocky Mountain Bubbly Water 5%

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

A tasting of three Wild Life Distillery whiskies from Canmore – from soft wheat to rich sherry cask and spicy rye, meant to sip slowly with the view.

Two free-range eggs any style, sausage or bacon, potato hash, tomato, seared mushroom, toast and house-made jam. Substitute for bison sausage

Two braised eggs simmered in spiced tomato sauce with green pepper, roasted bell pepper and onion. Served in a skillet with our house-made Turkish bread.

Stir-fry quesadillas, guajillo pepper sauce, two sunny-side eggs, smoked cheddar, black bean purée and pico de gallo. Served with potato hash, or salad.

Wild Flour Bakery brioche tossed in cinnamon sugar, served with burnt milk sauce and mascarpone and goat cheese foam.

Plant-based burrito featuring tofu scramble, black beans, and spiced mint sauce, wrapped in a spinach tortilla. Served with hash brown or green salad.

Kabocha squash, sautéed organic rainbow Swiss chard, white beans and a vinegar reduction, served with Wild Flour Bakery rye bread.

Served with Wild Flour Bakery bread. Ask your server for today's flavour.

Mix of greens with roasted beet medallions, toasted pistachios, and black miso vinaigrette.

Beet, parsnip, russet potato, carrot, and onion with spice rub and pickled red onions. Served with white beans.

House-smoked duck prosciutto with dinosaur kale, whipped cream cheese, wild blueberry compote and chive oil on Wild Flour Bakery brioche toast.

Flame-grilled Alberta brisket, sirloin, and rump beef patty, Swiss cheese, house pickles, heirloom tomato, butter lettuce, and chipotle aioli. Served with potato hash, fries or green salad.

Chickpea and beetroot falafel, mint sauce, house-pickled jalapeño, roasted red bell peppers, tomato, red onions, butter lettuce, and vegan chipotle aioli. Served with potato hash, fries or green salad.

Vegan nettle béchamel sauce

Signature hollandaise

Signature hollandaise

Signature hollandaise

Slow-braised bison with haskap demi-glace and signature house hollandaise on fry bread

Three bennies of your choice from the above list.

Ladyfingers soaked in Caramello Espresso Blend, layered with mascarpone cream and Saskatoon compote.

refill included

Orange, Apple, Cranberry

Cola, Root Beer, Saskatoon Berry Lemonade, Orange

Raspberry or Peach

A sparkling start to your day. Sparkling Wine and Your Choice of Orange, Pineapple, Grapefruit or Cranberry Juice

Sparkling Wine, Wild Life Distillery Blackberry Gin, Haskap Honey Syrup, Lemon

Wild Life Distillery Vodka, horseradish, Clamato juice and Worcestershire, Served over ice and garnished with a blistered shishito pepper and lime wheel

Wild Life Distillery Vodka, Double shot Caramello Blend Espresso, Kahlua, Grand Marnier

Wild Life Distillery Rye Whisky, Aperol, and sweet vermouth infused with maple

Gently steamed STOKE Fireside cider with Wild Life Distillery Barrel-Aged Gin, topped with coconut whip and cinnamon

Annex Ale Project (AB)

Canmore Brewing (AB)

Hoyne Brewing (BC)

Eighty-Eight Brewing (AB)

Notes of rhubarb, citrus rind, lemongrass and cinchona

Wild Life Distillery mule syrup, lemon and soda, served over ice with a lime wheel

Please ask your server for today's creation.

Creamy oats soaked overnight, chia, Greek yogurt, Saskatoon compote, and seasonal fruit.

Two free-range eggs any style, sausage or bacon, potato hash, tomato, seared mushroom, toast and house-made jam. Substitute for bison sausage

Stir-fry quesadillas, guajillo pepper sauce, two sunny-side eggs, smoked cheddar, black bean purée and pico de gallo. Served with potato hash, or salad.

Crisp, delicate waffle with organic chèvre and mascarpone foam, topped with wild blueberry compote and maple syrup.

Mushrooms and kale in a crisp potato hash nest, topped with poached eggs and finished with a silky vegan béchamel and a sprinkle of toasted pumpkin seeds.

A popular high-protein dish featuring a thick crispy corn masa, bison chorizo, black bean purée, poblano pepper rajas, cherry tomato and a jalapeño sour-cream sauce.

Iceberg lettuce with tart cranberries, creamy gorgonzola, delicate microgreens, charred leek, and crispy sunchoke chips, finished with an emulsified jalapeño vinaigrette.

Mediterranean mezze bowl with silky hummus, chili crisp, charred eggplant, and cool tzatziki, finished with lemongrass–mint oil and served with warm pita.

Flame-grilled Alberta brisket, sirloin, and rump beef patty, Swiss cheese, house pickles, heirloom tomato, butter lettuce, and chipotle aioli. Served with potato hash, fries or green salad.

Chickpea and beetroot falafel, mint sauce, house-pickled jalapeño, roasted red bell peppers, tomato, red onions, butter lettuce, and vegan chipotle aioli. Served with potato hash, fries or green salad.

Duck prosciutto and duck rillette infused with juniper berries and black cardamom, paired with Quebec brie, sourdough, and sweet sautéed grapes.

Vegan nettle béchamel sauce

Signature hollandaise

Signature hollandaise

Signature hollandaise

Slow-braised bison with haskap demi-glace and signature house hollandaise on fry bread

Three bennies of your choice from the above list.

Silky crème brûlée infused with raspberry, cranberry, blueberry, gooseberry, Saskatoon berry, peach, and linden flower, finished with Saskatoon caramel, fresh fruit, and a Saskatoon pâte de fruit centre.

refill included

Orange, Apple, Cranberry

Cola, Root Beer, Saskatoon Berry Lemonade, Orange

Raspberry or Peach

A sparkling start to your day. Sparkling Wine and Your Choice of Orange, Pineapple, Grapefruit or Cranberry Juice

Sparkling Wine, Wild Life Distillery Blackberry Gin, Haskap Honey Syrup, Lemon

Wild Life Distillery Vodka, horseradish, Clamato juice and Worcestershire, Served over ice and garnished with a blistered shishito pepper and lime wheel

A refreshing twist on a mimosa using beer instead of sparkling wine.

A light, classic brunch staple.

Smooth, lightly sweet, and elegant.

Savory, spicy, and refreshing—perfect brunch beer cocktail.

Bright citrus with a botanical juniper twist inspired by the Rockies.

Fresh, crisp, and garden-forward.

Annex Ale Project (AB)

Canmore Brewing (AB)

Hoyne Brewing (BC)

Eighty-Eight Brewing (AB)

Bright citrus and gentle bubbles, crisp and refreshing.

Soft white peach with delicate florals and lively effervescence.

Savoury and spiced, with clamato, pickle brine, and a zesty finish.

Zesty grapefruit and lime with subtle juniper and a crisp finish.

Cooling cucumber and lime with a clean, refreshing lift.

Herbal and aromatic with notes of ginger, chamomile, and warm spice.

Bright berry notes, gentle acidity, and a refreshing, lightly sparkling finish

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

Bright berry notes, gentle acidity, and a refreshing, lightly sparkling finish

Warm Wild Flour sourdough served with house-made butter or infused olive oil featuring rotating seasonal flavours.

Rotating house-made dips, dehydrated seasonal vegetables, house pickles, and tortilla chips. A delicious selection of the region's current harvest.

An elegant assortment of cured meats and artisan cheeses, featuring Canadian selections, served with seasonal accompaniments.

Kale, iceberg, and red leaf lettuce tossed with crunchy breadcrumbs and finished with a sweet and savoury maple sesame dressing.

Iceberg layered with caramelised onion, elderberry vinaigrette, delicate dehydrated nori, and shards of crispy rice paper.

Crunchy-outside, melt-in-the-middle cauliflower croquettes with piri piri heat

Warm Québec brie baked with macerated chipotle peaches and served with Wild Flour Artisan Bakery Sourdough.

Thinly sliced pickerel served sashimi-style with a vibrant aji amarillo and sea buckthorn berry sauce, finished with white truffle oil for a mildly sweet heat and rich aromatic finish.

Delicate salmon tartare dressed with chipotle mayo, burnt lemon, and chef's house blend, topped with crispy salmon skin and served with soft miso milk buns.

House-made Alberta bison chorizo with crispy corn tortillas layered with melted Oaxaca cheese, house pickles, and fresh sprouts. Vegetarian option available with sautéed mushrooms.

Seared and glazed with black garlic miso, finished with a silky asparagus foam.

A vibrant mix of green beans, green peas, chili crisp, fresh sprouts, and green whipped mashed potato foam.

Charred and dressed with a maple-balsamic gremolata, bright lemon and fresh herbs.

Tender carrots glazed with our house-smoked honey, finished with pumpkin seeds and pea shoots.

Toasted orzo tossed with summer zucchini in a rich pistachio and juniper green sauce for a nutty, herbaceous finish.

Free-range Alberta chicken, open flame grilled, achiote and pasilla pepper marinade, apple cider and lemon.

Grilled Alberta steelhead trout brushed with a glossy birch teriyaki glaze, rested on a rich morel mushroom sauce with charred cipollini onions and a touch of wild oxalis.

Whole cauliflower smoked for six hours, finished with emulsified tuna aioli, dressed with truffle oil, and topped with shaved Grana Padano. Contains fish.

Twelve-hour braised bison short rib, lacquered with a rich wild blueberry glaze and a blend of peppercorn.

A feast for the table — house-made Saskatoon sausage, smoked brisket, and a perfectly grilled 14 oz ribeye, finished with a rich haskap berry demi-glace.

Ask your server for today's selection and pricing.

Silky crème brûlée infused with raspberry, cranberry, blueberry, gooseberry, Saskatoon berry, peach, and linden flower, finished with Saskatoon caramel, fresh fruit, and a Saskatoon pâte de fruit centre.

Layered rhubarb mousse with pistachio cake, rhubarb compote, dark chocolate quinoa crumble, and rhubarb air for a vibrant balance of tart and rich.

Tart apple with celery granita, green apple mousse and cucumber pearls, finished with Aleppo pepper for a bright, palate-cleansing blend of sweet, sour, and spice.

Vanilla ice cream topped with a shot of hot espresso. (Add a shot of your favourite liqueur for an extra charge)

Two scoops of refreshing sorbet made with seasonal fruit, prepared weekly.

West Coast fresh oysters, Wild Life Distillery Rundle Gin pearls with burnt lemon supreme. Available in servings of 3, 6 or 12.

A curated selection of seasonal vegan nibbles and dips.

A rotating selection of fine Canadian cheeses, handpicked weekly for variety and flavour. Served with house-made sourdough and seasonal fruit compote.

An elegant assortment of cured meats and artisan cheeses, featuring Canadian selections, served with seasonal accompaniments.

This week's seasonal vegetable creation, served with Wild Flour Artisan Bakery sourdough. Ask your server for today's flavour.

King oyster mushrooms with a cremini purée, porcini dust, black garlic oil, and toasted brioche.

Baked Québécois brie with hazelnuts, pecans and walnuts, topped with wild blueberries and caramel, served with Wild Flour Artisan Bakery sourdough.

Crispy campfire eggplant 'pine cones' with smoked paprika, chipotle aioli and pickled Fresno peppers.

Frisée and radicchio salad with crispy sunchoke chips, tossed in a zesty lime vinaigrette.

Roasted Alberta golden and red beets with black sesame purée, pickled grapes, wildflower syrup, chili crisp, and charcoal croutons.

A rustic skillet of tricolour Alberta potatoes and roasted sunchoke purée, seasoned with thyme and rosemary and smoked cheddar sauce on the side.

Tender carrots glazed with house-smoked honey, topped with pumpkin seeds and pea shoots.

Roasted delicata squash with a zesty lime dressing.

Rigatoni pasta tossed with morel, maitake, king oyster and crimini mushrooms with sautéed spinach in a rich cream sauce. Pair with Gray Monk, Gewürztraminer

Crispy fried corn sopes topped with kabocha purée, piri piri sauce, red cabbage, and parsley cream. Pair with a Burnt Lemon Cosmo

Miso-marinated Manitoba river pickerel with prosecco sauce, kale chip, and apricot gel. Pair with Haywire, Gamay

Free-range High River chicken marinated and fried, served with fermented honey, house-made kimchi and pickled Fresno peppers. Pair with a Haskap Honey Mule or Virgin Wild Mule

Braised bison short rib with barbecue rhubarb sauce, roasted parsnip, and seasoned greens. Pair with Hester Creek, Cabernet Franc Rosé

House-made Saskatoon sausage, 14oz ribeye, and smoked brisket with haskap demi-glace. Burrowing Owl, Syrah

See your server for details and pricing.

Crunchy-outside, melt-in-the-middle cauliflower croquettes with piri piri heat

Five mushroom varieties, each prepared differently to highlight unique flavours and textures, served with a silky cremini mousse and dusted with porcini powder, juniper berries and pine nuts

Potato pavé crisps, spicy aioli and Saskatoon dust – crunchy, bold, and rooted in the land

Grilled shishitos, white wine glaze, pine nut powder – smoky, nutty, with a hint of heat. One in ten brings hot spice

Braised bison short rib shredded on top of crispy fries, dressed with bison demi-glace and aioli

Marshmallow, dark chocolate & graham crackers for toasting

Aromatic red wine, steeped with seasonal spices, served hot

Wild Life Distillery Canadian Whisky-Rye (1.25 oz) with Douglas fir, spruce tip, and cardamom tea, lightly sweetened with agave and finished with coconut whipped cream

Hot coffee with Wild Life Distillery Vodka or Kraken Dark Rum (1.25 oz), finished with Baileys

Organic Wild Mountain chocolate, steamed oat milk, creamy coconut whip and cocoa nibs. A plant-based indulgence to warm you up fireside

Ask your server for today’s featured creation (1.25 oz).

Ask your server for today’s featured creation.

Lime, mint, raspberry, and Rocky Mountain Water mocktail 0%

A bright, alcohol-free wine spritzer with red and black fruit, hints of lavender and spice, and a lively, dry finish

Wild Life Distillery Gin with lime, orange, agave and Rocky Mountain Water 5%

Wild Life Distillery Gin with rhubarb, strawberry and Rocky Mountain Bubbly Water 5%

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

A tasting of three Wild Life Distillery whiskies from Canmore – from soft wheat to rich sherry cask and spicy rye, meant to sip slowly with the view.

Two free-range eggs any style, sausage or bacon, potato hash, tomato, seared mushroom, toast and house-made jam. Substitute for bison sausage

Two braised eggs simmered in spiced tomato sauce with green pepper, roasted bell pepper and onion. Served in a skillet with our house-made Turkish bread.

Stir-fry quesadillas, guajillo pepper sauce, two sunny-side eggs, smoked cheddar, black bean purée and pico de gallo. Served with potato hash, or salad.

Wild Flour Bakery brioche tossed in cinnamon sugar, served with burnt milk sauce and mascarpone and goat cheese foam.

Plant-based burrito featuring tofu scramble, black beans, and spiced mint sauce, wrapped in a spinach tortilla. Served with hash brown or green salad.

Kabocha squash, sautéed organic rainbow Swiss chard, white beans and a vinegar reduction, served with Wild Flour Bakery rye bread.

Served with Wild Flour Bakery bread. Ask your server for today's flavour.

Mix of greens with roasted beet medallions, toasted pistachios, and black miso vinaigrette.

Beet, parsnip, russet potato, carrot, and onion with spice rub and pickled red onions. Served with white beans.

House-smoked duck prosciutto with dinosaur kale, whipped cream cheese, wild blueberry compote and chive oil on Wild Flour Bakery brioche toast.

Flame-grilled Alberta brisket, sirloin, and rump beef patty, Swiss cheese, house pickles, heirloom tomato, butter lettuce, and chipotle aioli. Served with potato hash, fries or green salad.

Chickpea and beetroot falafel, mint sauce, house-pickled jalapeño, roasted red bell peppers, tomato, red onions, butter lettuce, and vegan chipotle aioli. Served with potato hash, fries or green salad.

Vegan nettle béchamel sauce

Signature hollandaise

Signature hollandaise

Signature hollandaise

Slow-braised bison with haskap demi-glace and signature house hollandaise on fry bread

Three bennies of your choice from the above list.

Ladyfingers soaked in Caramello Espresso Blend, layered with mascarpone cream and Saskatoon compote.

refill included

Orange, Apple, Cranberry

Cola, Root Beer, Saskatoon Berry Lemonade, Orange

Raspberry or Peach

A sparkling start to your day. Sparkling Wine and Your Choice of Orange, Pineapple, Grapefruit or Cranberry Juice

Sparkling Wine, Wild Life Distillery Blackberry Gin, Haskap Honey Syrup, Lemon

Wild Life Distillery Vodka, horseradish, Clamato juice and Worcestershire, Served over ice and garnished with a blistered shishito pepper and lime wheel

Wild Life Distillery Vodka, Double shot Caramello Blend Espresso, Kahlua, Grand Marnier

Wild Life Distillery Rye Whisky, Aperol, and sweet vermouth infused with maple

Gently steamed STOKE Fireside cider with Wild Life Distillery Barrel-Aged Gin, topped with coconut whip and cinnamon

Annex Ale Project (AB)

Canmore Brewing (AB)

Hoyne Brewing (BC)

Eighty-Eight Brewing (AB)

Notes of rhubarb, citrus rind, lemongrass and cinchona

Wild Life Distillery mule syrup, lemon and soda, served over ice with a lime wheel

Please ask your server for today's creation.

Creamy oats soaked overnight, chia, Greek yogurt, Saskatoon compote, and seasonal fruit.

Two free-range eggs any style, sausage or bacon, potato hash, tomato, seared mushroom, toast and house-made jam. Substitute for bison sausage

Stir-fry quesadillas, guajillo pepper sauce, two sunny-side eggs, smoked cheddar, black bean purée and pico de gallo. Served with potato hash, or salad.

Crisp, delicate waffle with organic chèvre and mascarpone foam, topped with wild blueberry compote and maple syrup.

Mushrooms and kale in a crisp potato hash nest, topped with poached eggs and finished with a silky vegan béchamel and a sprinkle of toasted pumpkin seeds.

A popular high-protein dish featuring a thick crispy corn masa, bison chorizo, black bean purée, poblano pepper rajas, cherry tomato and a jalapeño sour-cream sauce.

Iceberg lettuce with tart cranberries, creamy gorgonzola, delicate microgreens, charred leek, and crispy sunchoke chips, finished with an emulsified jalapeño vinaigrette.

Mediterranean mezze bowl with silky hummus, chili crisp, charred eggplant, and cool tzatziki, finished with lemongrass–mint oil and served with warm pita.

Flame-grilled Alberta brisket, sirloin, and rump beef patty, Swiss cheese, house pickles, heirloom tomato, butter lettuce, and chipotle aioli. Served with potato hash, fries or green salad.

Chickpea and beetroot falafel, mint sauce, house-pickled jalapeño, roasted red bell peppers, tomato, red onions, butter lettuce, and vegan chipotle aioli. Served with potato hash, fries or green salad.

Duck prosciutto and duck rillette infused with juniper berries and black cardamom, paired with Quebec brie, sourdough, and sweet sautéed grapes.

Vegan nettle béchamel sauce

Signature hollandaise

Signature hollandaise

Signature hollandaise

Slow-braised bison with haskap demi-glace and signature house hollandaise on fry bread

Three bennies of your choice from the above list.

Silky crème brûlée infused with raspberry, cranberry, blueberry, gooseberry, Saskatoon berry, peach, and linden flower, finished with Saskatoon caramel, fresh fruit, and a Saskatoon pâte de fruit centre.

refill included

Orange, Apple, Cranberry

Cola, Root Beer, Saskatoon Berry Lemonade, Orange

Raspberry or Peach

A sparkling start to your day. Sparkling Wine and Your Choice of Orange, Pineapple, Grapefruit or Cranberry Juice

Sparkling Wine, Wild Life Distillery Blackberry Gin, Haskap Honey Syrup, Lemon

Wild Life Distillery Vodka, horseradish, Clamato juice and Worcestershire, Served over ice and garnished with a blistered shishito pepper and lime wheel

A refreshing twist on a mimosa using beer instead of sparkling wine.

A light, classic brunch staple.

Smooth, lightly sweet, and elegant.

Savory, spicy, and refreshing—perfect brunch beer cocktail.

Bright citrus with a botanical juniper twist inspired by the Rockies.

Fresh, crisp, and garden-forward.

Annex Ale Project (AB)

Canmore Brewing (AB)

Hoyne Brewing (BC)

Eighty-Eight Brewing (AB)

Bright citrus and gentle bubbles, crisp and refreshing.

Soft white peach with delicate florals and lively effervescence.

Savoury and spiced, with clamato, pickle brine, and a zesty finish.

Zesty grapefruit and lime with subtle juniper and a crisp finish.

Cooling cucumber and lime with a clean, refreshing lift.

Herbal and aromatic with notes of ginger, chamomile, and warm spice.

Bright berry notes, gentle acidity, and a refreshing, lightly sparkling finish

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

Bright berry notes, gentle acidity, and a refreshing, lightly sparkling finish

Warm Wild Flour sourdough served with house-made butter or infused olive oil featuring rotating seasonal flavours.

Rotating house-made dips, dehydrated seasonal vegetables, house pickles, and tortilla chips. A delicious selection of the region's current harvest.

An elegant assortment of cured meats and artisan cheeses, featuring Canadian selections, served with seasonal accompaniments.

Kale, iceberg, and red leaf lettuce tossed with crunchy breadcrumbs and finished with a sweet and savoury maple sesame dressing.

Iceberg layered with caramelised onion, elderberry vinaigrette, delicate dehydrated nori, and shards of crispy rice paper.

Crunchy-outside, melt-in-the-middle cauliflower croquettes with piri piri heat

Warm Québec brie baked with macerated chipotle peaches and served with Wild Flour Artisan Bakery Sourdough.

Thinly sliced pickerel served sashimi-style with a vibrant aji amarillo and sea buckthorn berry sauce, finished with white truffle oil for a mildly sweet heat and rich aromatic finish.

Delicate salmon tartare dressed with chipotle mayo, burnt lemon, and chef's house blend, topped with crispy salmon skin and served with soft miso milk buns.

House-made Alberta bison chorizo with crispy corn tortillas layered with melted Oaxaca cheese, house pickles, and fresh sprouts. Vegetarian option available with sautéed mushrooms.

Seared and glazed with black garlic miso, finished with a silky asparagus foam.

A vibrant mix of green beans, green peas, chili crisp, fresh sprouts, and green whipped mashed potato foam.

Charred and dressed with a maple-balsamic gremolata, bright lemon and fresh herbs.

Tender carrots glazed with our house-smoked honey, finished with pumpkin seeds and pea shoots.

Toasted orzo tossed with summer zucchini in a rich pistachio and juniper green sauce for a nutty, herbaceous finish.

Free-range Alberta chicken, open flame grilled, achiote and pasilla pepper marinade, apple cider and lemon.

Grilled Alberta steelhead trout brushed with a glossy birch teriyaki glaze, rested on a rich morel mushroom sauce with charred cipollini onions and a touch of wild oxalis.

Whole cauliflower smoked for six hours, finished with emulsified tuna aioli, dressed with truffle oil, and topped with shaved Grana Padano. Contains fish.

Twelve-hour braised bison short rib, lacquered with a rich wild blueberry glaze and a blend of peppercorn.

A feast for the table — house-made Saskatoon sausage, smoked brisket, and a perfectly grilled 14 oz ribeye, finished with a rich haskap berry demi-glace.

Ask your server for today's selection and pricing.

Silky crème brûlée infused with raspberry, cranberry, blueberry, gooseberry, Saskatoon berry, peach, and linden flower, finished with Saskatoon caramel, fresh fruit, and a Saskatoon pâte de fruit centre.

Layered rhubarb mousse with pistachio cake, rhubarb compote, dark chocolate quinoa crumble, and rhubarb air for a vibrant balance of tart and rich.

Tart apple with celery granita, green apple mousse and cucumber pearls, finished with Aleppo pepper for a bright, palate-cleansing blend of sweet, sour, and spice.

Vanilla ice cream topped with a shot of hot espresso. (Add a shot of your favourite liqueur for an extra charge)

Two scoops of refreshing sorbet made with seasonal fruit, prepared weekly.

Creamy oats soaked overnight, chia, Greek yogurt, Saskatoon compote, and seasonal fruit.

Two free-range eggs any style, sausage or bacon, potato hash, tomato, seared mushroom, toast and house-made jam. Substitute for bison sausage

Stir-fry quesadillas, guajillo pepper sauce, two sunny-side eggs, smoked cheddar, black bean purée and pico de gallo. Served with potato hash, or salad.

Crisp, delicate waffle with organic chèvre and mascarpone foam, topped with wild blueberry compote and maple syrup.

Mushrooms and kale in a crisp potato hash nest, topped with poached eggs and finished with a silky vegan béchamel and a sprinkle of toasted pumpkin seeds.

A popular high-protein dish featuring a thick crispy corn masa, bison chorizo, black bean purée, poblano pepper rajas, cherry tomato and a jalapeño sour-cream sauce.

Iceberg lettuce with tart cranberries, creamy gorgonzola, delicate microgreens, charred leek, and crispy sunchoke chips, finished with an emulsified jalapeño vinaigrette.

Mediterranean mezze bowl with silky hummus, chili crisp, charred eggplant, and cool tzatziki, finished with lemongrass–mint oil and served with warm pita.

Flame-grilled Alberta brisket, sirloin, and rump beef patty, Swiss cheese, house pickles, heirloom tomato, butter lettuce, and chipotle aioli. Served with potato hash, fries or green salad.

Chickpea and beetroot falafel, mint sauce, house-pickled jalapeño, roasted red bell peppers, tomato, red onions, butter lettuce, and vegan chipotle aioli. Served with potato hash, fries or green salad.

Duck prosciutto and duck rillette infused with juniper berries and black cardamom, paired with Quebec brie, sourdough, and sweet sautéed grapes.

Vegan nettle béchamel sauce

Signature hollandaise

Signature hollandaise

Signature hollandaise

Slow-braised bison with haskap demi-glace and signature house hollandaise on fry bread

Three bennies of your choice from the above list.

Silky crème brûlée infused with raspberry, cranberry, blueberry, gooseberry, Saskatoon berry, peach, and linden flower, finished with Saskatoon caramel, fresh fruit, and a Saskatoon pâte de fruit centre.

refill included

Orange, Apple, Cranberry

Cola, Root Beer, Saskatoon Berry Lemonade, Orange

Raspberry or Peach

A sparkling start to your day. Sparkling Wine and Your Choice of Orange, Pineapple, Grapefruit or Cranberry Juice

Sparkling Wine, Wild Life Distillery Blackberry Gin, Haskap Honey Syrup, Lemon

Wild Life Distillery Vodka, horseradish, Clamato juice and Worcestershire, Served over ice and garnished with a blistered shishito pepper and lime wheel

A refreshing twist on a mimosa using beer instead of sparkling wine.

A light, classic brunch staple.

Smooth, lightly sweet, and elegant.

Savory, spicy, and refreshing—perfect brunch beer cocktail.

Bright citrus with a botanical juniper twist inspired by the Rockies.

Fresh, crisp, and garden-forward.

Annex Ale Project (AB)

Canmore Brewing (AB)

Hoyne Brewing (BC)

Eighty-Eight Brewing (AB)

Bright citrus and gentle bubbles, crisp and refreshing.

Soft white peach with delicate florals and lively effervescence.

Savoury and spiced, with clamato, pickle brine, and a zesty finish.

Zesty grapefruit and lime with subtle juniper and a crisp finish.

Cooling cucumber and lime with a clean, refreshing lift.

Herbal and aromatic with notes of ginger, chamomile, and warm spice.

Bright berry notes, gentle acidity, and a refreshing, lightly sparkling finish

Wild Life Distillery Vodka, mule syrup, warming ginger and lime 5%

Bright berry notes, gentle acidity, and a refreshing, lightly sparkling finish

Warm Wild Flour sourdough served with house-made butter or infused olive oil featuring rotating seasonal flavours.

Rotating house-made dips, dehydrated seasonal vegetables, house pickles, and tortilla chips. A snapshot of what's growing close to home right now.

Fresh oysters from the coast of British Columbia, topped with chili pearls and served with a burnt lemon wedge.

Roasted and salt-cured red and golden beets with pickled gooseberries, carrot-top pesto, beet gel and an earthy acidic vinaigrette.

A trio of crisp green bouquets, brushed with a fermented fennel sauce and made to be eaten by hand.

Warm Québec double-cream brie with cajeta (a Mexican burnt-milk caramel) infused with saskatoon berry purée, topped with caramelised pasilla-spiced hazelnuts and a maple tuile, served with Wild Flour sourdough.

Mushroom and kombu consommé with morel, shiitake, oyster and cremini mushrooms, parsnip, sunchokes and white truffle, baked under a dome of vegan puff pastry in the style of Paul Bocuse.

Finely layered crispy potato with roasted pumpkin and spinach sauce, chipotle mayo, Saskatchewan haskap berries and a dusting of smoked paprika.

Crispy Brussels sprouts glazed with birch syrup and a sherry vinegar reduction, finished with pomegranate and toasted almonds.

Tender carrots glazed with our house-smoked honey, finished with pumpkin seeds and pea shoots.

Spice-rubbed roasted butternut squash with tahini, a malt vinegar reduction, toasted pistachios, basil dust and pink peppercorns.

Pan-seared Manitoba pickerel with house-made béarnaise, tarragon oil and Canadian fish roe.

House-made bison chorizo tossed with short, twisted casarecce pasta, confit tomatoes, cream and pecorino.

Alberta pork belly with maple mustard, charred shallots, burnt apple, birch syrup and crispy pork crackling.

Buttermilk-brined half chicken in a crisp potato starch crust, with pickled sweet peppers and a yuzu glaze.

A feast for the table – house-made Saskatoon bison sausage, smoked and cured bison brisket, and a grilled 14 oz ribeye, finished with a rich, haskap berry demi-glace.

Please see your server for details and pricing.

Creamy house mac & cheese.

Grilled chicken breast served with meadow mash or fries.

Crispy chicken fingers, meadow mash or fries.

Two Scoops of refreshing sorbet made weekly with seasonal fruit.

Vegan triple chocolate ice cream with dark chocolate crispy quinoa, carrot sponge, purple carrot and ginger gel and purple carrot dust.

A Red Fife flour churro with wild rose meringue and caramelised white chocolate sauce.

Creamy mascarpone and lime cheesecake with rhubarb compote, matcha crumble and Saskatoon berry gel.

Vanilla ice cream topped with a shot of hot espresso.

Two scoops of refreshing sorbet made weekly with seasonal fruit.

The classic, made just the way you like it.

Espresso and dark chocolate, warmed with honeyed spice and brightened with orange, finished with a touch of salted caramel.

Glazed with birch teriyaki and served with a cremini mushroom mousse.

Roasted and served with basil oil powder, malt vinegar reduction, toasted pistachios, and tahini sauce.

Served with pomme purée, haskap jus, and roasted parsnips.

Served with crispy chocolate quinoa, carrot sponge, and topped with purple carrot gel.