Menu Available: Daily – 11am to 11pm
Course 1
HEIRLOOM TOMATO & TROUT (GF/NF/DF)
Heirloom tomatoes, house cured trout, salsa Verde, pickled red onion, pumpkin seeds, micro basil
Course 2
AAA AB Beef Rib eye tacos, onions, local peppers and AB mixed mushrooms
SIDE: lettuce, salsa, cream and chimichurri
Recommended Pairing: Trolley 5 Conductor Beltline Amber Lager – $8
Featured Producers:
- Mans Organics tomatoes
- Highwood Crossing cold pressed canola oil
- Galimax Trading onions, peppers
- Deepwater Farms lettuce
- Amiable Organics chives
- Black Apron Beef ribeye
Menu Available: Daily – 11am to 11pm
Friday, August 11 – 6:30am to 11:00pm
Saturday, August 12 – 7:00am to 11:00pm
Sunday, August 13 – 7:00am to 10:00pm
Monday, August 14 – 6:30am to 10:00pm
Tuesday, August 15 – 6:30am to 10:00pm
Wednesday, August 16 – 6:30am to 10:00pm
Thursday, August 17 – 6:30am to 10:00pm
Friday, August 18 – 6:30am to 11:00pm
Saturday, August 19 – 7:00am to 11:00pm
Sunday, August 20 – 7:00am to 10:00pm
Located in the Sheraton Suites Calgary Eau Claire Market Hotel, Flower & Wolf takes inspiration from the classic tavern – a place of good food, good drink, and good times – and adds a modern flair through rock & roll anthems and retro hip hop to create a lively and sociable place to dine. Everything we do at Flower & Wolf is sourced with ingredients in mind.
We work with local produce and dairy farmers throughout the seasons to continually use what is fresh and make absolutely everything from scratch because that’s the way to make food taste like it’s supposed to.
Chef Prakash Magar found his culinary passion at a very young age growing up in the foothills of the beautiful Himalayas. Raised by his father, he learned the value of hard work at a very young age. Some of his most beautiful childhood memories revolve around the kitchen. His father was an excellent cook in Nepalese Cuisine and loved cooking up some ethnic dishes for the family every weekend. Prakash was his little helper who would sit by the charcoal stove stirring the curry as it simmered.
He worked as an apprentice at Hotel Gangjong in Katmandu where he was given multiple opportunities to hone his skills. He spent the next few years travelling and working in various parts of Asia such as India, China and Singapore. After conquering the sub-continent, he decided to explore some modern cooking techniques in USA and England. Working at some of the most prestigious restaurants, he was able to master his craft.