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Entrees

  • Braised beef short ribs with a wild mushroom and red wine reduction
  • Beef tenderloin with blue cheese butter
  • Roasted beef tenderloin with a port and shallot reduction
  • Whole roasted prime rib of beef with horseradish cream and rich pan gravy
  • Pepper crusted striploin served with a fresh chimichurri sauce
  • Local bison inside round served with a Saskatoon berry chutney
  • Local marinated and grilled elk striploin
  • Herb crusted rack of lamb with a gremolata pesto
  • Slow roasted boneless leg of lamb with rosemary and roasted garlic
  • Seared pork tenderloin with fresh thyme and a raspberry chipotle sauce
  • Chicken breast supreme roasted with preserved lemons, roasted garlic and mixed olives
  • Roasted chicken breast supreme with an artichoke, lemon cream sauce
  • Crispy chicken breast supreme with fresh herbs served with a seasonal fresh fruit salsa
  • Chicken breast supreme with a wild mushroom and balsamic cream sauce
  • Sage and brown butter roasted turkey breast
  • Miso marinated black cod with scallions and black sesame seeds
  • Black cod with a caper beurre blanc sauce.
  • Wasabi pea crusted black cod
  • Wild salmon crusted with lemon, horseradish and fresh dill
  • Maple and dijon glazed wild salmon