5021 – 50 Street, Lacombe

1927 – 50 Avenue,
Red Deer

Menu Available: Open Hours

*Individually priced*

Course 1 – Beet & Gouda Salad – $17.50

Roasted Summit Hills Farm beets on a bed of spring mix, with apricot vinaigrette, shredded Sylvan Star gouda, fresh leaf rainbow sprouts, and a garlic focaccia

Course 2 – Lamb Chop & Potato – $38

cilantro and chive lamb chop





Pistachio-crusted Lambtastic Farms lamb chops, Scholing’s mashed potatoes with Blindman Brewing Triphammer gravy and Summit Hills Farm roasted carrots

Course 3 – Berry Tart – $9.80

cilantro and chive berry tart





Mo-Na Foods haskap berries and cream tart with fresh strawberries and haskap berries

Recommended Pairings: TBD


Featured Producers:

Menu Available: Open Hours

Friday, August 11 – 11:00am to 11:00pm
Saturday, August 12 – 10:00am to 11:00pm
Sunday, August 13 – 10:00am to 10:00pm
Monday, August 14 – 11:00am to 10:00pm
Tuesday, August 15 – 11:00am to 10:00pm
Wednesday, August 16 – 11:00am to 10:00pm
Thursday, August 17 – 11:00am to 11:00pm
Friday, August 18 – 11:00am to 11:00pm
Saturday, August 19 – 10:00am to 11:00pm
Sunday, August 20 – 10:00am to 10:00pm

Cilantro and Chive originally opened in 2012 in Ponoka, relocating to Lacombe after moving into an old historic building downtown, renovating it and opening their doors in 2015 and opening a second location in Red Deer in 2021. 

“From the moment we opened in Ponoka we knew that supporting local businesses and farmers was big for us, as well as the craft beer scene,” says Owner Rieley Kay. When they first opened they were working with three craft breweries, they now have over 100 beers and ciders, as well as a lengthy menu with non-alcoholic drink options.

“Our biggest thing with local producers, farmers and suppliers is that they are the people that sit on our school boards, our tourism boards – they’re involved in our community. Those are the people who are making and promoting our community, and that is who we want to support. They are small businesses just like us and they understand working in the trenches and we love being able to highlight them,” says Kay.

With a talented culinary team, the restaurant has been humbled by the support they’ve received. They’ve been recognized by Culinaire Magazine for their work with local farmers and breweries, the Alberta Small Brewers Association has voted them best pub/restaurant and more.