Courses 1  ||  Price $30 to $39  ||  Time(s) Available Lunch
Dietary Identifier(s) N/A  ||  Allergen(s) unknown  ||  Substitutions Available No

Course 1

Braised Alberta Bison Cheek Ragu  |  Parpadelle  |  Stewed Tomatoes  |  Grizzly Gouda  |  Garlic Bread

Recommended Pairings

Botanicus Draft  (brewed in Calgary) – $8.00

Featured Producers

• Noble Premium Bison (Alberta) bison cheek
• Galimax Trading (Nobleford) heirloom tomatoes
• Sylvan Star Cheese (Red Deer County) grizzly gouda

Courses 1  ||  Price $50 to $59  ||  Time(s) Available Dinner
Dietary Identifier(s) N/A  ||  Allergen(s) unknown  ||  Substitutions Available No

Course 1

Pressed Alberta Bison Cheek  |  Pomme Purée  |  Glazed Pearl Onions  |  Roasted Baby Carrots  |  Saskatoon Berry Jus

Featured Producers

• Noble Premium Bison (Alberta) bison cheek
• Galimax Trading (Nobleford) saskatoon berries

Open for breakfast, lunch and dinner, Botanicus Kitchen + Bar offers a full menu of healthy Canadian cuisine featuring the Westin Wellness menu. Relax over dinner and a drink at our hotel restaurant near the Calgary Airport.

Chef Dean Fast began his career as a culinary apprentice in Brandon, Manitoba. Attending classes at Winnipeg’s Red River College while working in a hotel, competing in local and international competitions provided the right environment to learn a vast range of skills which would help him develop as a professional. After moving to Calgary in 2009, he found himself staging at Q Haute Cuisine. Spending 10 years working his way through the ranks he left as the sous chef in 2019. Soon after he accepted his current role as Chef de Cuisine of Rouge Restaurant where his creativity has been focused not only on Alberta’s local product, but the bounty of Canada’s wild harvest as well. Chef Dean is now at the helm of The Westin Calgary Airport and Botanicus Kitchen & Bar.

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