Menu Available: Open Hours
*Gluten-free Available*
Course 1
Alberta Trout Gravlax & Vital Green Goats Milk Panna Cotta
Braised Rhubarb | Burnt Rosemary & Lovage | Basil Ranch Micro Greens
Course 2
Lambtastic Farms Roulade
Braised Lamb Shank | Confit Shoulder & Belly | Hakurai Turnips | Garlic Scapes | Caramelized Cauilni Puree | Cranberry Jus
Course 3
Greidanus Honey Cheesecake
Strawberry Tuile | Raspberry Gel | Honeycomb
Recommended Pairing: Last Best Dirty Bird Black Lager
Featured Producers:
- Alberta Trout Farm
- Vital Green goats milk
- Basil Ranch microgreens
- Lambtastic Farms lamb
- Greidanus Honey Mill
Menu Available: Open Hours
Friday, August 11 – 4:00pm to close
Saturday, August 12 – 9:00am to 2:00pm; 4:00pm to close
Sunday, August 13 – 9:00am to 2:00pm; 4:00pm to close
Monday, August 14 – CLOSED
Tuesday, August 15 – CLOSED
Wednesday, August 16 – 4:00pm to close
Thursday, August 17 – 4:00pm to close
Friday, August 18 – 4:00pm to close
Saturday, August 19 – 9:00am to 2:00pm; 4:00pm to close
Sunday, August 20 – 9:00am to 2:00pm; 4:00pm to close
Located inside Hotel Arts, Yellow Door Bistro has continued to surprise and delight guests since it opened its yellow door in 2013. Whimsical touches abound, the award-winning restaurant features bistro-style cuisine with contemporary and seasonal twists. Serving breakfast, weekend brunch, lunch and dinner, Yellow Door elevates simple dishes with quality and local ingredients. Come for the culinary splendour. Stay for the unconventional charm.
Chef Quinn Staple cut his teeth at Canmore’s renowned Crazyweed Café. He then joined the Raw Bar team at Hotel Arts for a refreshing Asian-inspired change in style before conducting a stage at the distinguished Alinea, Grant Achatz’s modernist three-Michelin star restaurant in Chicago.
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Chef Redekopp was raised in Saskatoon and developed his love for cooking when he travelled to Italy when he was sixteen. A simple 3-ingredient pizza in Capri with fresh burrata instilled an abundant respect for ingredients and peak seasonality of produce. A few years later while backpacking in Australia, Scott started working at an Italian restaurant and learned how to prepare sauces, stocks, risotto and other staples of Italian cuisine.
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