루스티카 스테이크하우스

park vodka, lime, fresh rosemary, grapefruit juice, ginger beer

park gin, muddled basil and cucumber, lime juice, simple syrup

park gin, lavender syrup, lemon juice, egg whites

park gin, soho, lemon juice, grapefruit juice, orange bitters, simple syrup

maker's mark bourbon, orange bitters, simple syrup

park maple rye, cinnamon syrup, lemon juice, apple, mint

park espresso vodka, kahlua, cream, simple syrup

park vodka, chambord, pineapple juice, raspberries

park espresso vodka, chai tea syrup, heavy cream

clamato, worcestershire, pickle juice, tobasco

Two eggs served with your choice of hickory smoked bacon, or maple pork sausages, and toast

Three eggs, aged cheddar cheese, green onion, and smoked country smoked ham, and toast

Two poached eggs on a bed of fingerling potatoes, sautéed kale, and tri-color quinoa topped with hollandaise sauce

Two poached eggs on an English muffin with hollandaise sauce, and your choice of: thick cut back bacon, sliced prosciutto and seasoned tomato, smoked salmon, pulled beef, vegetarian (tomato, avocado, spinach)

French baguette slices, soaked in egg, fresh orange juice and grilled, topped with caramelized orange, and whipped cream

A short stack of pancakes, two eggs and three slices of bacon

Toasted sourdough bread with smashed avocado and a fried egg

In-house made Belgium style waffle with fried bone-in chicken thigh and maple syrup served with a side of hot pepper flakes

In-house made 8oz beef burger with a fried egg, bacon, lettuce, and tomato

Arborio rice with wild forest mushrooms, vegetable broth, white wine, Parmesan cheese, finished with truffle oil

Walla Walla onions deglazed with burgundy red wine, topped with croutons and Gruyère cheese

Four Hokkaido scallops, butter-basted, served with roast pumpkin seeds, smoked celeriac puree and triple-smoked bacon lardons

Snow crab oven-roasted with fresh vegetables, topped with cream and brandy, served with cheese straws

Crisp romaine lettuce, served with original Caesar dressing, made famous in Tijuana, Mexico at Caesars Restaurant. Made in-house and topped with pancetta and herb croutons

Fresh Canadian oysters with mignonette, Worcestershire, hot sauce, horseradish, and lemon wedge

Staying true to his roots, Chef Horlacher’s classic Swiss fondue, marries Emmentaler, Appenzeller, and Gruyère cheeses in dry white wine with garlic and nutmeg, served alongside warm fingerling potatoes, zesty baby pickles, cubed fresh baguette, and an artisan salad.

Alberta raised elk, served with a lingonberry gastrique

35 days aged served with Glace de Viande

Served with Glace de Viande

Served with chipotle caper butter

A take on the classic butter chicken using eggplant and chickpeas, served with rice and naan bread

Served with Glace de Viande

35 days aged served in-house served with Glace de Viande

Served with risotto and French black peppercorn sauce

park vodka, lime, fresh rosemary, grapefruit juice, ginger beer

park gin, muddled basil and cucumber, lime juice, simple syrup

park gin, lavender syrup, lemon juice, egg whites

park gin, soho, lemon juice, grapefruit juice, orange bitters, simple syrup

maker's mark bourbon, orange bitters, simple syrup

park maple rye, cinnamon syrup, lemon juice, apple, mint

park espresso vodka, kahlua, cream, simple syrup

park vodka, chambord, pineapple juice, raspberries

park espresso vodka, chai tea syrup, heavy cream

clamato, worcestershire, pickle juice, tobasco

Two eggs served with your choice of hickory smoked bacon, or maple pork sausages, and toast

Three eggs, aged cheddar cheese, green onion, and smoked country smoked ham, and toast

Two poached eggs on a bed of fingerling potatoes, sautéed kale, and tri-color quinoa topped with hollandaise sauce

Two poached eggs on an English muffin with hollandaise sauce, and your choice of: thick cut back bacon, sliced prosciutto and seasoned tomato, smoked salmon, pulled beef, vegetarian (tomato, avocado, spinach)

French baguette slices, soaked in egg, fresh orange juice and grilled, topped with caramelized orange, and whipped cream

A short stack of pancakes, two eggs and three slices of bacon

Toasted sourdough bread with smashed avocado and a fried egg

In-house made Belgium style waffle with fried bone-in chicken thigh and maple syrup served with a side of hot pepper flakes

In-house made 8oz beef burger with a fried egg, bacon, lettuce, and tomato

Arborio rice with wild forest mushrooms, vegetable broth, white wine, Parmesan cheese, finished with truffle oil

Walla Walla onions deglazed with burgundy red wine, topped with croutons and Gruyère cheese

Four Hokkaido scallops, butter-basted, served with roast pumpkin seeds, smoked celeriac puree and triple-smoked bacon lardons

Snow crab oven-roasted with fresh vegetables, topped with cream and brandy, served with cheese straws

Crisp romaine lettuce, served with original Caesar dressing, made famous in Tijuana, Mexico at Caesars Restaurant. Made in-house and topped with pancetta and herb croutons

Fresh Canadian oysters with mignonette, Worcestershire, hot sauce, horseradish, and lemon wedge

Staying true to his roots, Chef Horlacher’s classic Swiss fondue, marries Emmentaler, Appenzeller, and Gruyère cheeses in dry white wine with garlic and nutmeg, served alongside warm fingerling potatoes, zesty baby pickles, cubed fresh baguette, and an artisan salad.

Alberta raised elk, served with a lingonberry gastrique

35 days aged served with Glace de Viande

Served with Glace de Viande

Served with chipotle caper butter

A take on the classic butter chicken using eggplant and chickpeas, served with rice and naan bread

Served with Glace de Viande

35 days aged served in-house served with Glace de Viande

Served with risotto and French black peppercorn sauce

park vodka, lime, fresh rosemary, grapefruit juice, ginger beer

park gin, muddled basil and cucumber, lime juice, simple syrup

park gin, lavender syrup, lemon juice, egg whites

park gin, soho, lemon juice, grapefruit juice, orange bitters, simple syrup

maker's mark bourbon, orange bitters, simple syrup

park maple rye, cinnamon syrup, lemon juice, apple, mint

park espresso vodka, kahlua, cream, simple syrup

park vodka, chambord, pineapple juice, raspberries

park espresso vodka, chai tea syrup, heavy cream

clamato, worcestershire, pickle juice, tobasco

Two eggs served with your choice of hickory smoked bacon, or maple pork sausages, and toast

Three eggs, aged cheddar cheese, green onion, and smoked country smoked ham, and toast

Two poached eggs on a bed of fingerling potatoes, sautéed kale, and tri-color quinoa topped with hollandaise sauce

Two poached eggs on an English muffin with hollandaise sauce, and your choice of: thick cut back bacon, sliced prosciutto and seasoned tomato, smoked salmon, pulled beef, vegetarian (tomato, avocado, spinach)

French baguette slices, soaked in egg, fresh orange juice and grilled, topped with caramelized orange, and whipped cream

A short stack of pancakes, two eggs and three slices of bacon

Toasted sourdough bread with smashed avocado and a fried egg

In-house made Belgium style waffle with fried bone-in chicken thigh and maple syrup served with a side of hot pepper flakes

In-house made 8oz beef burger with a fried egg, bacon, lettuce, and tomato

Arborio rice with wild forest mushrooms, vegetable broth, white wine, Parmesan cheese, finished with truffle oil

Walla Walla onions deglazed with burgundy red wine, topped with croutons and Gruyère cheese

Four Hokkaido scallops, butter-basted, served with roast pumpkin seeds, smoked celeriac puree and triple-smoked bacon lardons

Snow crab oven-roasted with fresh vegetables, topped with cream and brandy, served with cheese straws

Crisp romaine lettuce, served with original Caesar dressing, made famous in Tijuana, Mexico at Caesars Restaurant. Made in-house and topped with pancetta and herb croutons

Fresh Canadian oysters with mignonette, Worcestershire, hot sauce, horseradish, and lemon wedge

Staying true to his roots, Chef Horlacher’s classic Swiss fondue, marries Emmentaler, Appenzeller, and Gruyère cheeses in dry white wine with garlic and nutmeg, served alongside warm fingerling potatoes, zesty baby pickles, cubed fresh baguette, and an artisan salad.

Alberta raised elk, served with a lingonberry gastrique

35 days aged served with Glace de Viande

Served with Glace de Viande

Served with chipotle caper butter

A take on the classic butter chicken using eggplant and chickpeas, served with rice and naan bread

Served with Glace de Viande

35 days aged served in-house served with Glace de Viande

Served with risotto and French black peppercorn sauce

park vodka, lime, fresh rosemary, grapefruit juice, ginger beer

park gin, muddled basil and cucumber, lime juice, simple syrup

park gin, lavender syrup, lemon juice, egg whites

park gin, soho, lemon juice, grapefruit juice, orange bitters, simple syrup

maker's mark bourbon, orange bitters, simple syrup

park maple rye, cinnamon syrup, lemon juice, apple, mint

park espresso vodka, kahlua, cream, simple syrup

park vodka, chambord, pineapple juice, raspberries

park espresso vodka, chai tea syrup, heavy cream

clamato, worcestershire, pickle juice, tobasco

Two eggs served with your choice of hickory smoked bacon, or maple pork sausages, and toast

Three eggs, aged cheddar cheese, green onion, and smoked country smoked ham, and toast

Two poached eggs on a bed of fingerling potatoes, sautéed kale, and tri-color quinoa topped with hollandaise sauce

Two poached eggs on an English muffin with hollandaise sauce, and your choice of: thick cut back bacon, sliced prosciutto and seasoned tomato, smoked salmon, pulled beef, vegetarian (tomato, avocado, spinach)

French baguette slices, soaked in egg, fresh orange juice and grilled, topped with caramelized orange, and whipped cream

A short stack of pancakes, two eggs and three slices of bacon

Toasted sourdough bread with smashed avocado and a fried egg

In-house made Belgium style waffle with fried bone-in chicken thigh and maple syrup served with a side of hot pepper flakes

In-house made 8oz beef burger with a fried egg, bacon, lettuce, and tomato

Walla Walla onions deglazed with burgundy red wine, topped with croutons and Gruyère cheese

Four Hokkaido scallops, butter-basted, served with roast pumpkin seeds, smoked celeriac puree and triple-smoked bacon lardons

Snow crab oven-roasted with fresh vegetables, topped with cream and brandy, served with cheese straws

Crisp romaine lettuce, served with original Caesar dressing, made famous in Tijuana, Mexico at Caesars Restaurant. Made in-house and topped with pancetta and herb croutons

Fresh Canadian oysters with mignonette, Worcestershire, hot sauce, horseradish, and lemon wedge

Staying true to his roots, Chef Horlacher’s classic Swiss fondue, marries Emmentaler, Appenzeller, and Gruyère cheeses in dry white wine with garlic and nutmeg, served alongside warm fingerling potatoes, zesty baby pickles, cubed fresh baguette, and an artisan salad.

Alberta raised elk, served with a lingonberry gastrique

Served with Glace de Viande

Served with chipotle caper butter

A take on the classic butter chicken using eggplant and chickpeas, served with rice and naan bread

Served with Glace de Viande

35 days aged served in-house served with Glace de Viande

Served with risotto and French black peppercorn sauce

park vodka, lime, fresh rosemary, grapefruit juice, ginger beer

park gin, muddled basil and cucumber, lime juice, simple syrup

park gin, lavender syrup, lemon juice, egg whites

park gin, soho, lemon juice, grapefruit juice, orange bitters, simple syrup

maker's mark bourbon, orange bitters, simple syrup

park maple rye, cinnamon syrup, lemon juice, apple, mint

park espresso vodka, kahlua, cream, simple syrup

park vodka, chambord, pineapple juice, raspberries

park espresso vodka, chai tea syrup, heavy cream

clamato, worcestershire, pickle juice, tobasco

Two eggs served with your choice of hickory smoked bacon, or maple pork sausages, and toast

Three eggs, aged cheddar cheese, green onion, and smoked country smoked ham, and toast

Two poached eggs on a bed of fingerling potatoes, sautéed kale, and tri-color quinoa topped with hollandaise sauce

Two poached eggs on an English muffin with hollandaise sauce, and your choice of: thick cut back bacon, sliced prosciutto and seasoned tomato, smoked salmon, pulled beef, vegetarian (tomato, avocado, spinach)

French baguette slices, soaked in egg, fresh orange juice and grilled, topped with caramelized orange, and whipped cream

A short stack of pancakes, two eggs and three slices of bacon

Toasted sourdough bread with smashed avocado and a fried egg

In-house made Belgium style waffle with fried bone-in chicken thigh and maple syrup served with a side of hot pepper flakes

In-house made 8oz beef burger with a fried egg, bacon, lettuce, and tomato

Walla Walla onions deglazed with burgundy red wine, topped with croutons and Gruyère cheese

Four Hokkaido scallops, butter-basted, served with roast pumpkin seeds, smoked celeriac puree and triple-smoked bacon lardons

Snow crab oven-roasted with fresh vegetables, topped with cream and brandy, served with cheese straws

Crisp romaine lettuce, served with original Caesar dressing, made famous in Tijuana, Mexico at Caesars Restaurant. Made in-house and topped with pancetta and herb croutons

Fresh Canadian oysters with mignonette, Worcestershire, hot sauce, horseradish, and lemon wedge

Staying true to his roots, Chef Horlacher’s classic Swiss fondue, marries Emmentaler, Appenzeller, and Gruyère cheeses in dry white wine with garlic and nutmeg, served alongside warm fingerling potatoes, zesty baby pickles, cubed fresh baguette, and an artisan salad.

Alberta raised elk, served with a lingonberry gastrique

Served with Glace de Viande

Served with chipotle caper butter

A take on the classic butter chicken using eggplant and chickpeas, served with rice and naan bread

Served with Glace de Viande

35 days aged served in-house served with Glace de Viande

Served with risotto and French black peppercorn sauce

heirloom tomato, aged balsamic and cucumber water

Alberta honey vinaigrette, poppy seed and pink peppercorn

smoked bone marrow emulsion, pickled red onion and sunchoke

carrot top gremolata and lemongrass brodo

yellow shepherd pepper coulis, confit cherry tomato and pancetta

white beans, vegan bechamel and asparagus

radicchio and endive salad with rhubarb and goat cheese and walnuts

black garlic, purple bok choy, herb salad, wasabi dressing, coconut foam, purple fingerling and maitake mushroom

peas and mint, squashes, Amarosa fingerling potatoes and jus

broccolini, mash potatoes with chällerhocker, charred onions and marsala jus

with Canadian sheep pecorino

nettle purée, heirloom carrots, mashed parsley roots, blue potatoes and cippolini onions with vermouth beurre blanc