Lunch

Hand-rolled falafels topped with nutty dukkha, over bright herbed hummus, with a crisp Mediterranean salad, crumbled feta and choice of za'atar spiced chips or warm pita.

Prawns sautéed in garlic butter and white wine, tomato sauce, aged white cheddar, arugula, marinated bocconcini and topped with truffle oil.

Juicy chicken wings, marinated in a rich Spanish spice blend, baked with slivered onions, fresh cilantro and topped with honey.

Locally sourced cured game meats, fresh marinated bocconcini, halloumi, briny stuffed olives and fresh cherry tomatoes. Served with pumpkin seed pesto, apricot olivada and spicy walnuts and baguette crostini.

Spicy marinated sushi grade ahi tuna, avocado purée, cucumber, red onion, radish, seaweed crisps and micro greens on a crispy corn tostada. Served with salsa macha.

Oven roasted portobello mushroom caps filled with a savoury blend of crumbled tofu, spinach and fresh herbs, topped with cashew crumble. Served with marinara sauce and pumpkin pesto.

Chipotle spiced bison and black bean chili, house made tortilla chips, avocado salsa verde, fresh pico de gallo, pickled jalapeños, with white cheddar and sour cream.

A midday combination of soup, salad and fresh bread.

The only thing that comes out of our kitchen off recipe, this is where our culinary team can demonstrate their spontaneity and artistry. No batch can ever be exactly replicated.

Mixed greens, grated beet, oranges, crumbled feta, toasted pumpkin seeds and crispy chickpeas all tossed in a honey curry vinaigrette.

Za'atar spiced halloumi, quinoa, roasted sweet potato, fresh pico de gallo, black beans, pickled purple cabbage and tortilla crisps atop mixed organic greens with mango ginger dressing.

Moroccan spice-rubbed salmon, tangy mango quinoa couscous, avocado paste, cucumber ribbons, romaine lettuce and spicy walnuts, finished with a tahini-citrus vinaigrette.

Elk brisket slow cooked in Folding Mountain Lager, pineapple juice and cajun spices. Served on toasted sourdough with confit garlic aioli, Gruyère and pickled purple cabbage.

Grilled halloumi layered with green goddess spread, avocado, pea shoots, lettuce, cucumber and radishes in a warm rosemary focaccia.

Crispy herb-breaded chicken breast, layered with San Marzano tomato sauce and melted mozzarella, topped with shaved Grana Padano and balsamic glaze.

Alberta bison and beef burger, cheddar and pickle spread, cajun candied bacon, garlic aioli, house pickled jalapeños, crispy fried onions, lettuce and tomato on a toasted brioche bun.

Lemon-herb grilled chicken, smoky bacon, apricot olivada, romaine, tomato, cucumber, pickled onions and tzatziki on warm pita bread.

Rice based penne, herb marinated tofu, fresh seasonal vegetables, tossed in our creamy cashew and pumpkin pesto sauce, topped with microgreens and crunchy shoestring potatoes.

Salmon, halibut, cod, prawns and mussels simmered in our famous almond coconut-harissa broth, served with aromatic lime jasmine rice, assorted vegetables and drizzled with fresh herb oil.

Cumin-roasted yams, chickpeas, kale and apricots with coconut jasmine rice, wrapped in phyllo and baked. Served with tomato chili chutney, toasted almonds, arugula and cashew cream.

A creamy sundried tomato and pulled elk sauce on tagliatelle topped with truffle oil and crumbled Grana Padano. Served with garlic toast.

Braised Alberta bison, glazed with orange and bourbon and topped with black cherry and Angostura bitters gravy atop truffle mashed potatoes and grilled broccolini.