Menu Available: Sunday to Thursday – 5pm to 9pm; Friday to Saturday – 5pm to 10pm
Course 1
Barley Risotto with Crisp Pork Belly, Pea Shoots, Shaved Manchego, Chive Oil
Course 2
10oz New York Strip (Certified Angus Beef) with Truffle Parmesan Shoestring Fries, Baby Vegetables
Course 3
Saskatoon Berry Crumble with Honey, Oats, Vanilla Gelato, Fresh Mint
Recommended Pairing: Big Rock Brewery Traditional Ale – $8.50
Featured Producers:
- Cargill Certified Angus Beef striploin
- Rocky Mountain Game Meats pork belly
- Lethbridge potatoes
- Alberta Cheese Company parmesan, manchego
- Prairie Berry Inc saskatoon berries
Menu Available: Sunday to Thursday – 5pm to 9pm; Friday to Saturday – 5pm to 10pm
Friday, August 11 – 7:00am to 10:00pm
Saturday, August 12 – 7:00am to 10:00pm
Sunday, August 13 – 7:00am to 9:00pm
Monday, August 14 – 7:00am to 9:00pm
Tuesday, August 15 – 7:00am to 9:00pm
Wednesday, August 16 – 7:00am to 9:00pm
Thursday, August 17 – 7:00am to 9:00pm
Friday, August 18 – 7:00am to 10:00pm
Saturday, August 19 – 7:00am to 10:00pm
Sunday, August 20 – 7:00am to 9:00pm
The Mohave Grill Restaurant, one of several dining options located within the Deerfoot Inn & Casino, offers fresh Southwestern-style favorites including chicken, steak, ribs, and seafood. It’s perfect for business travelers and families who want the convenience of an on-site dining option with spicy grilled favorites.
Chef Adam Rees was born in Kingston, ON, but grew up in Calgary where he still is today with his wife and two beautiful daughters. Growing up in a small family who loved to cook, helping them in the kitchen, and using recipes handed down through the generations, really piqued his interest in cooking at a young age. Adam’s culinary career started as a young teenager dishwashing at a local pub, where he started to excel, get more hands on, and learn the basics of cooking. Which led him here to the Deerfoot Inn and Casino, where he started as a 3rd cook and quickly moved up the ranks. Eventually taking him to culinary school at S.A.I.T, where he achieved his Red Seal/Journeyman Certificate with high marks.