Confit Potato Pave with House Made Toum
Potatoes | Butter | Thyme | Garlic | Lemon | Egg White | Canola Oil
Summer Pea Pasta
Hand Rolled Whole Wheat Tagliatelle | House Made Ricotta | Snap Peas | Dill Oil | Shallot Sourdough Bread Crumb | Black Peruvian Mint
Rhubarb & Custard
Poached Rhubarb | Vanilla Custard | Shortbread Crumble
3-course Beverage Pairings – $22
Course 1 – Bridgeland Distillery Limoncello
Course 2 – “West Side” – Confluence Distilling Detour Gin, lime juice, cucumber, simple syrup, mint
Course 3 – Burwood Distillery Honey Medica Liqueur
Featured Alberta Farms & Producers:
- Phoenix Farms (Potatoes)
- Vital Green (Butter; milk)
- Van Garderen Ranch (Flour)
- Mans Organic (Rhubarb; eggs)
- Busy Bea’s Market Garden (Dill)
- Micro yyc (Black Peruvian mint)
A neighbourhood joint in the Beltline community that blends their love of wine and cocktails with fresh, delicious food.
Donna Mac’s bright and modern room is mellowed by casual share plates and a small, eclectic wine, beer and cocktail list. With an all-day menu that’s fresh and definitely delicious, Donna Mac is the neighbourhood restaurant serving everything you want to eat, over and over again.
Donna Mac Chef Kayla Woods is a graduate of the Baking and Pastry program at SAIT and has called Calgary home for more than 17 years. Working her way up the ranks, she has transformed the Donna Mac food philosophy, by embracing local ingredients, producers, and Alberta growers whenever possible. Her strong relationships with local suppliers adds to the integrity of the ingredients she works with, translating into Donna Mac’s fresh, fun and inventive menu with a homemade, family style approach. Kayla nurtures an inclusive kitchen environment with a keen attention to teaching, networking and a love of cooking.