Menu Available: Wednesday to Friday 11am to 4pm; Saturday to Sunday 10am to 4pm
*Vegetarian*
Course 1 (Vegetarian & Dairy Free)
Gull Valley Grilled Baby Cucumber, Heritage Harvest Toasted Red Fife, Sudo Farms Snow Peas, Garden Herb Vinaigrette
Course 2 (Vegan & Gluten-Free)
Mans Organic Roast Eggplant, Quinoa and Buckwheat Tebouleh, Deane Garden Lovage and parsley, Sudo Farms Kohlrabhi Puree
Course 3 (Vegetarian)
Sunrise Berry Farm Saskatoon and Rhubarb Galette, Vanilla Ice Cream
Recommended Pairings: Born Brewing Garden Party Lager – $13
Cab Calloway (2oz) Alberta Premium Rye Whiskey, Ginger Liqueur, Lemon, Local Honey – $13
Featured Producers:
- Gull Valley Greenhouses cucumber
- Heritage Harvest red fife wheat
- Sudo Farms snow peas and kohlrabi
- Mans Organics eggplant
- Sunrise Berry Farm saskatoon berries
- Deane House Garden herbs
Menu Available: Wednesday to Friday 11am to 4pm; Saturday to Sunday 10am to 4pm
Friday, August 11 – 11:30am to 3:00pm (closing early for private event)
Saturday, August 12 – 10:00am to 4:00pm; 5:00pm to 10:00pm
Sunday, August 13 – 10:00am to 4:00pm; 5:00pm to 9:00pm
Monday, August 14 – CLOSED
Tuesday, August 15 – CLOSED
Wednesday, August 16 – 11:30am to 4:00pm; 5:00pm to 10pm
Thursday, August 17 – 11:30am to 4:00pm; 5:00pm to 10pm
Friday, August 18 – 11:30am to 4:00pm; 5:00pm to 10pm
Saturday, August 19 – 10:00am to 4:00pm; 5:00pm to 10:00pm
Sunday, August 20 – 10:00am to 4:00pm; 5:00pm to 9:00pm
At the confluence of then and now, a seasonal regional culinary exploration – in the dining room, library, bar and gardens. Experience Lunch, dinner and a weekend brunch. An inspired restaurant and bar in a spectacular setting on the banks of two rivers in the heart of Calgary. Surrounded by beautiful greenery, Deane House is a series of gorgeously decorated rooms, each with its own distinct character. Proprietor Sal Howell, founder of the iconic River Café and long-time champion of seasonal, local, and sustainable food has carefully curated the details. Acclaimed Chef Jason Barton-Browne connects daily with local farmers and ranchers, and his menu features an ever-changing array of items from the on-site culinary garden; it is a thoroughly contemporary celebration of Canadian regional cuisine.