Menus
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
Select one dish from each course
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First Course
Farm Salad
garden vegetables in an herbed vinaigrette
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Farm Soup
seasonal soup featuring FortWhyte Farm’s harvest
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Second course
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Rack of Lamb
grilled and served with mint pesto
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Trout
served in sauce verge
Risotto
with roasted pumpkin and sage
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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
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Sweet Grilled Polenta
topped with seasonal berries
October 11-22
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Select one dish from each course
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First Course
Farm Terrine
vegetable terrine topped with lavender foam and greens
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Soup
white bean & sausage soup with chili oil and hickory sticks
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Second course
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Moroccan chicken
oven roasted ½ chicken seasoned with Moroccan spices
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Pork loin
seasoned with African spice blend and braised stone fruit
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Risotto
morel & cremini mushrooms with saffron oil
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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
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Third course
Chocolate trio
*vegan alternative is available upon request