Syrahs of Jasper

Syrahs' House Salad

Tuscan greens with herb oil and roasted tomato vinaigrette, toasted walnuts, bocconcini, avocados and garlic marinated tomatoes

Daily Soup Creation

Smoked Duck Salad

House smoked duck breast on watercress with goat's cheese, candied walnuts and roasted apples

Duo of Sockeye Salmon

Citrus cured and maple smoked. Served with fresh kale, balsamic pickled onions, crispy capers and roasted garlic cream cheese

Elk Carpaccio

Peppercorn rubbed elk tenderloin; topped with shaved parmesan, fresh lemon, herb salad and an apple brandy Dijon glaze

Caramelized Onion Tart

Sweet onions baked on buttery pastry and topped with blue cheese. With balsamic, marinated tomatoes and fresh herb salad

Duck Drummettes

Confit style duck wings tossed with sweet and spicy sauce with blue cheese crème fraiche, roasted carrots and celery

Game Meatballs

House made blend of bison, elk and boar; braised in rosemary, port peppercorn jus with focaccia, caramelized onions and smoked Gouda

Mushroom Carpaccio

Red wine roasted and thinly sliced portobello served with a tomato, basil and gorgonzola pesto, avocado, Brussel sprout slaw and balsamic reduction

The Chef's Dinner for 2

Charcuterie board with selected cured meats, international cheeses, focaccia, soft baked pretzel, maple mustard, olives, and pickled vegetables. Enjoy as a shared first course for two

Smoked Bison Ragout

Brined, smoked and braised Alberta Bison brisket simmered in a roasted vegetable tomato sauce with handmade potato gnocchi and topped with shaved parmesan

• 2 CoursesCAD 42.00
• 3 CoursesCAD 52.00
• 4 CoursesCAD 62.00
• 5 CoursesCAD 72.00

Fresh Catch

Chef Munn and his culinary team prepare tonight's unique fresh catch offering which will be explained by your server

• Market Price

Certified Angus Beef Striploin Steak

New York style cut grilled to your liking and served with boar bacon mac n' cheese, roasted garlic, grilled asparagus, watercress salad, salsa verde and Syrah peppercorn demi-glace

• 2 CoursesCAD 55.00
• 3 CoursesCAD 65.00
• 4 CoursesCAD 75.00
• 5 CoursesCAD 85.00

The Gardener's Pie

Lentils, caramelized onions and roasted tomatoes baked and topped with sweet potato mash. Served with grilled zucchini, watercress and garlicky wild mushrooms

• 2 CoursesCAD 39.00
• 3 CoursesCAD 49.00
• 4 CoursesCAD 59.00
• 5 CoursesCAD 69.00

Chef's Signature Alberta Elk Tenderloin

Served rare atop braised lentils and roasted vegetables, with a fresh herb, tomato salad. Finished with a pear, grape and goats' cheese sauté

• 2 CoursesCAD 75.00
• 3 CoursesCAD 85.00
• 4 CoursesCAD 95.00
• 5 CoursesCAD 105.00

North Pacific Halibut

Bacon wrapped and pan seared filet. Served with kale, tomato risotto and sautéed baby vegetables. Topped with vanilla peppercorn aioli and grilled avocado

• 2 CoursesCAD 48.00
• 3 CoursesCAD 58.00
• 4 CoursesCAD 68.00
• 5 CoursesCAD 78.00

Quebec Pheasant Breast

Lemon, chive brined and pan roasted with a maple jus and served with buttermilk chive mashed potatoes, and bacon braised Brussel sprouts

• 2 CoursesCAD 45.00
• 3 CoursesCAD 55.00
• 4 CoursesCAD 65.00
• 5 CoursesCAD 75.00

Double Chocolate Brownie

Made from Belgian white and dark chocolate topped with Frangelico whipped cream and salted caramel sauce. Add Vanilla Bean Ice Cream $2.50

White Chocolate Goat Cheesecake

Velvety and unique; made with goat's cheese and white chocolate. Served with blackberry chocolate syrup

Mango Coconut Crème Brûlée

Made with coconut milk and mango with candied ginger and caramelized lime

Baked Apple Tart

Topped with white cheddar, cinnamon crème fraiche and vanilla ice cream

Affogato

Vanilla Bean Ice cream topped with espresso, Bailey's, Kahlua, whip cream and walnuts

Iced Berries

Topped with warm white chocolate sauce

Home Made Vanilla Bean Ice Cream

Add Laura Secord Chocolate Liqueur; Add Sortilege - Maple Flavored Whiskey

Cheese Board for 2

International cheeses, focaccia, fruit and crackers. Enjoy as a shared dessert for two

Nabati Strawberry Swirl

Creamy Strawberry and nut flavors on a graham style crust. Made by the Nabati Family exclusively for Syrahs to accommodate dietary restrictions. Raw