Menu Available: Dinner only
Red Fife Pierogies stuffed with Columba potatoes & cheese, topped with house cured house cured pastrami, brown butter sour cream & chili crisp
Juniper, red wine and rosemary marinated bison ribeye, blueberry & gin compound butter, roasted garlic & thyme fondant potatoes, fresh fennel and cherry tomato salad
Chevre cheesecake cloud with haskap sorbet, haskap compote, graham tuile
Menu Available: Dinner only
Friday, August 11 – 11:30am to 9:00pm (last seating)
Saturday, August 12 – 10:00am to 3:00pm; 5:00pm to 9:00pm (last seating)
Sunday, August 13 – 10:00am to 3:00pm; 5:00pm to 8:00pm (last seating)
Monday, August 14 – 11:30am to 8:00pm (last seating)
Tuesday, August 15 – :30am to 8:00pm (last seating)
Wednesday, August 16 – 11:30am to 8:00pm (last seating)
Thursday, August 17 – 11:30am to 8:00pm (last seating)
Friday, August 18 – 11:30am to 9:00pm (last seating)
Saturday, August 19 – 10:00am to 3:00pm; 5:00pm to 9:00pm (last seating)
Sunday, August 20 – 10:00am to 3:00pm; 5:00pm to 8:00pm (last seating)
Chef Chris Hartman is excited to bring to Cochrane a unique dining experience that will impress you with its quality and approachability.
We aim to shine a spotlight on what is produced locally and allow the food products to speak for themselves. With a true respect for the products we purchase and food we create, we seek to serve them in a simple yet sophisticated manner with the focus on appreciating the amazing bounty of our province and country. This honouring extends not solely to those people involved, but to the greater environment and life of the planet as a whole. We aim to create flavours and dishes that are familiar to Canadians, but are elevated and refined.
The main objective for our wine and beverage list is to offer an inspired selection of beverages that, first and foremost, compliment the food menu. Our carefully curated beer and wine menu will have offerings that are approachable and adhering to the same philosophy as the kitchen. That is, from small producers, quality focused, constantly evolving and above all, delicious. We will guide guests through our world of wine and beer in an informed and easy manner.
Chris Hartman knew from an early age of that he wanted to be a Chef. He got an early start in kitchens at the age of 14. He went to school at the Cordon Bleu in Ottawa for both cooking and baking. From there he was given an opportunity to work in France which he jumped on, and for the next 7 years he worked in hotels and Michelin starred restaurants all over the world.
Returning to Calgary, he took up the position of Chef at the Bears Den. It was here where Chris started to work with local products and producers. This passion brought him to Farm restaurant, where he continued this work. After Farm closed, he opened his own restaurant in Cochrane in 2017.