top of page

Menus

Book your dinner

Reservations are available every Wednesday through Sunday (excluding Thanksgiving Sunday)

an easy to print version of the menus can be found here:

September 20-October 8

October 11-22

September 20-October 8

 

Select one dish from each course

First Course

Farm Salad

garden vegetables in an herbed vinaigrette

Farm Soup

seasonal soup featuring FortWhyte Farm’s harvest

Second course

Rack of Lamb

grilled and served with mint pesto

Trout

served in sauce verge

 

Risotto

with roasted pumpkin and sage

Course is served with:

courgette mix topped with sharp feta, tapenade, grilled lemon and gremolata

&

pearl couscous with fried capers, mint, and roasted red peppers

 

Third course

Scorn Cake

Manitoba sweet corn scone cake finished with caramelized honey butter, fresh berries and bee pollen

Sweet Grilled Polenta

topped with seasonal berries

October 11-22

Select one dish from each course

First Course

Farm Terrine

vegetable terrine topped with lavender foam and greens

Soup

white bean & sausage soup with chili oil and hickory sticks 

Second course

Moroccan chicken

oven roasted ½ chicken seasoned with Moroccan spices

Pork loin

seasoned with African spice blend and braised stone fruit

Risotto

morel & cremini mushrooms with saffron oil

Course is served with:

roasted beer mustard brussels sprouts served on a sweet potato puree topped with a walnut chili crisp

&

Fingerling potatoes confit in lemon-herb-garlic butter

Third course

 

Chocolate trio

*vegan alternative is available upon request

bottom of page