Local ingredients, global inspiration. Carefully crafted cocktails and curated wines.

In hospitality and agriculture, we tend to celebrate the harvest. We name restaurants after it and gather in community halls after the crops are off the field to celebrate.

Growing up in a small town, I remember the time after the harsh winter months. It was in the garden with my parents and grandparents, tilling and meticulously planting the garden. Farmers were in the fields getting the crop in for the spring. It was a time of renewed optimism. A time to celebrate and embrace the work that had to be put in to ensure we could endure the following winter.

That time was May.

Please join us in celebrating the food grown here and the story of infusing our culture and heritage into those ingredients, which makes what we like to call “Canadian Food.”

Friday, August 9: 11:30am to 10pm
Saturday, August 10: 10am to 10pm
Sunday, August 11: 10am to 8pm
Monday, August 12: CLOSED
Tuesday, August 13: 3pm to 10pm
Wednesday, August 14: 11:30am to 10pm
Thursday, August 15: 11:30am to 10pm
Friday, August 16: 11:30am to 10pm
Saturday, August 17: 10am to 10pm
Sunday, August 18: 10am to 8pm

Course 1

Grilled Albertan Veal Flank Steak | Chorizo Mash Potatoes | Black Garlic Oil | Crispy Shallots | Chimichurri | Haskap Gastrique

Course 2

Strathcona Spirits Velvet Cream Crème Brulée | Jaya Chai Liqueur Sugar | Token Cherry Bitters Whip | Haskap Gastrique

Recommended Beverage Pairings:

Beer: Blindman Brewing Triphammer Porter – $10
Cocktail: ‘Purple Rain‘ – Fort Distillery Don’t Call Me Sweet Pea, local Amaro, Haskaps – $17

Featuring Local Producers:

• Fuge Sausage chorizo verde
• Fifth Gen Gardens black garlic
• Reclaim Farms microgreens
• Strathcona Spirits velvet cream
• Token Bitters ritchie cherry aromatic bitters