Courses 4  ||  Price $80  ||  Time(s) Available Dinner 
Dietary Identifier(s) N/A  ||  Allergen(s) Unknown  ||  Substitutions Available No

NOTE: Our menu is subject to change, as we explore what our on-site culinary garden has ready for us to harvest.

Course 1

Alberta Cheese and Charcuterie  |  Local Meats  |  Artisan Cheese  |  Classic Accoutrement

Course 2

Brassica and Beets  |  Mustard Flower Vinaigrette  |  Ricotta  |  Fermented Garlic Honey

Course 3

Grilled Alberta Beef Flatiron  |  Barley Risotto  |  Carrot  |  Cold Pressed Canola Oil  |  Mountain Jus

Course 4

Honeyberry Cheesecake  |  Brown Butter and Buckwheat Sable  |  Milk Crumb  |  Maple and Spruce Ice Cream

Recommended Pairings

Dandy Brewing Premium Lager – $11
Big Red, made with Clink Raspberry Limoncello Sparkler, Burwood Honey Liquor, Garden Mint – $15

Featured Producers

• Alberta Beef

Rouge Restaurant is a Calgary-based restaurant who partners with local food growers and utilizes their onsite garden and homegrown produce to prepare some seriously delicious dishes. Preparing these quality ingredients with respect and expertise gives their cuisine its regional flavour.

Rouge has been around for over 20 years and occupies Calgary’s historic A.E. Cross House that was built in 1891 along the Bow River. Paul Rogalski, the owner/chef, has been inspired by the culinary industry since he was young and his grandmother would cook amazing meals for the family with everything made from scratch from homegrown ingredients and be full of flavour. 

Rouge’s onsite garden lets their guests taste the freshest of foods. “It has always been my dream to have a culinary garden,” says Rogalski. “This farm-to-table movement has given us all deeper connections with our products and our landscape.”

Rouge has received many accolades over the years, and “the one that was least expected and most impactful was when were named one of the best 100 restaurants in the world on the San Pellegrino list,” says Rogalski.

If Rogalski could give any advice to those looking to get into the culinary world, it would be: “Follow your passions, remember its an industry of community and connections. One thing leads to another leads to another leads to another. Have faith that the story will unfold and celebrate who we are as individuals and collectively.”