Summer Squash “Ratatouille” – Squash, Heirloom Tomatoes, Grilled Pepper, Birch (GF, DF)
Fairwinds Farm Goat Cheese Mezzelune – Swiss Chard, Boar Bacon, Beet “Soubise”, Sour Cherries (GF)
Sous-Vide Carmen Creek Elk Leg – Parsnip Puree, Smoked Heirloom Carrots, Wild Mushrooms, Saskatoon Gastrique (GF)
Rainbow Trout – Alberta Fingerling Potato, Charred Cabbage, Corn Velouté, Sorrel, Compressed Rhubarb
Craft Beer: Jasper Brewing Jasper the Bear Ale – $5
Cocktail: “Joachim Juniper Lime G&T” – Pursuit Gin, lime, juniper – $10
Our menus feature Canadian-inspired dishes with nuances of Indigenous cuisine. Our creative chefs are renowned for their à la carte and buffet creations using Alberta’s finest quality cuts of meat and local produce. For dinner, head to the Hearthstone Lounge for classic burgers, Alberta brisket, creative soups, fresh salads and more. Don’t miss our dessert menus and selection of post-dinner drinks as well!
Chef Michael Baudais was born and raised in Alberta, growing up in Calgary and spending all of his summers on a farm near Radway. On the farm, he was introduced to all sorts of fresh fruits and vegetables, wild fruits, herbs and mushrooms as well as an understanding of how to use them.
He started his career in 2004 working in some of the top fine dining restaurants in Calgary including Teatro, the Belvedere and Rouge. During this time, he was introduced to the classic brigade system, French techniques and just about every type of ingredient; local to imported and cheap to luxurious. Later he branched out to many upstart restaurants in Calgary as both a cook and manager, including several highly awarded ones. Keep reading…