Menu Available: Daily 5pm to close
Course 1
Tuscan-style Panzanella
Champagne kölsch vinaigrette, garlic croutons, Broxburn tomato, cucumber, feta, pickled onion, basil
Course 2
Lamb Sirloin
mushy minted peas, honey roasted carrots, mint jus
Course 3
Strawberry Rhubarb Tart
Greek yoghurt ice cream, honeycomb, meringue
Recommended Pairing: The Establishment My Best Friend’s Girl Kolsch – $9.50 / Hap-pea Days – Last Best Afterglow Gin, Field Notes Don’t Call Me Sweet Pea Amaro, peas, mint – $20
Featured Producers:
- Broxburn Farm Tomatoes, cucumbers
- Lambtastic Farms Lamb sirloin
- Micro Acres Microgreens
Menu Available: Daily 5pm to close
Friday, August 11 – 11:30am to 11:00pm
Saturday, August 12 – 1:00pm to 11:00pm
Sunday, August 13 – 1:00pm to 9:00pm
Monday, August 14 – 11:30am to 10:00pm
Tuesday, August 15 – 11:30am to 10:00pm
Wednesday, August 16 – 11:30am to 10:00pm
Thursday, August 17 – 11:30am to 11:00pm
Friday, August 18 – 11:30am to 11:00pm
Saturday, August 19 – 1:00pm to 11:00pm
Sunday, August 20 – 1:00pm to 9:00pm
The Guild Restaurant features the finest traditions of butchery, cookery and bar-keeping.
Located in the historic Hudson’s Bay building in downtown Calgary, The Guild is open seven days a week for all-day dining, drinks and private events. Spanning two floors and featuring one of Calgary’s largest patios, The Guild is a nod to the guildhalls of the past, which served as meeting places for artists and merchants.
Honouring local beef, game and fowl, and utilizing traditional cooking techniques over wood and coal, The Guild chefs are preparing a fitting homage to proud Canadian carnivores.
The Guild is part of Oliver & Bonacini Hospitality, who have built their reputation for high quality dining experiences through an extensive portfolio of unique concept restaurants, including iconic favourites Canoe, Jump and Auberge du Pommier. Partner and founder Michael Bonacini also appears as a judge on CTV’s MasterChef Canada.