Courses 3 || Price $52 || Time(s) Available Dinner
Dietary Identifier(s) N/A || Allergen(s) unknown || Substitutions Available No
Course 1
Course 1Roasted Alberta Beet Salad | Goat Cheese | Baby Arugula | Candied Pumpkin Seeds | Pickled Shallots | Honey-herb Vinaigrette
Course 2
Slow-Braised Noble Premium Bison Brisket | Braised with Red Wine, Rosemary & Garlic | Root Vegetables | Yukon Gold Mashed Potatoes | Roasted Seasonal Vegetables | Rich Bison Jus
Course 3
Saskatoon Berry Cheesecake | Berry Compote | Oat Crumble
Recommended Pairings
Tool Shed Brewing Flower & Wolf 255 Lager – $9.00
Featured Producers
- Noble Premium Bison (Alberta) brisket
- Fairwinds Farm (Brooks) chèvre
- Mountainview Farming (Keoma) canola oil
- The Saskatoon Farm (Foothills County) saskatoon berries
- Sudo Farms (Diamond City) baby golden and red beets
Flower & Wolf takes the classic gastro-concept to the next level, providing a familiar yet refreshing experience and an entirely made-from-scratch menu.
We’re passionate about satisfying cravings for food, bespoke cocktails, and good times. At Flower & Wolf we thoughtfully select every single ingredient, always working with local produce and dairy farmers to source what’s fresh and in season.
We’re food-forward and make absolutely everything from scratch. We are committed to handcrafting delicious meals of the highest quality that will keep you coming back for more.
Chef Prakash Magar found his culinary passion at a very young age growing up in the foothills of the beautiful Himalayas. Raised by his father, he learned the value of hard work at a very young age. Some of his most beautiful childhood memories revolve around the kitchen. His father was an excellent cook in Nepalese Cuisine and loved cooking up some ethnic dishes for the family every weekend. Prakash was his little helper who would sit by the charcoal stove stirring the curry as it simmered.
He worked as an apprentice at Hotel Gangjong in Katmandu where he was given multiple opportunities to hone his skills. He spent the next few years travelling and working in various parts of Asia such as India, China and Singapore. After conquering the sub-continent, he decided to explore some modern cooking techniques in USA and England. Working at some of the most prestigious restaurants, he was able to master his craft.