Alberta Beef Kofta
Alberta Beef | Fairwinds Farms chevre crema | Tomato salad | House sourdough | Red onion | Cold pressed canola oil | Dill & mint sauce
Broek Farms Berkshire Pork Chop with Warm Potato Salad
Boneless pork chop | Haskap berry gastrique | Warm German potato salad | Buttermilk corn fritter | Honey
White Chocolate Namelaka
Haskap berries | Red fife & brown butter crumble
Rockyview Brewing Blonde – $8
“Cochrane Club” – Krang Spirits Gin, Krang Raspberry Liquor, fresh lemon, egg white – $14
Featured Alberta Farms & Producers:
- Fairwinds Farm (Goat cheese)
- Van Garderen Ranch (flour)
- Blue Vista Orchard (Haskap berries)
- Mountainview Farming (Cold pressed canola oil)
- Broek Pork Acres (Pork chop)
- Phoenix Farms (Potatoes)
- Greidanus Honey Mill (Honey)
- Alberta Beef
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.