This cozy, pine finished, wheelchair accessible second floor dining room offers Rocky Mountain ambiance; patrons are treated to Colin Range views from candle-lit, windowside tables. “We offer an unpretentious dining experience combined with food of exceptional quality,” notes owner John Riedler who works alongside his wife Darlene and chef Corey Cull. Alberta raised beef and wild game share the menu with fresh Canadian fish as available. Regulars and groups often call ahead and request ‘chef choice’ meals. The inspired cooking can also be enjoyed on the garden patio.

Menu Samples

• Soup: baked French onion and seafood chowder
• Earl Grey Smoked Candied Salmon
• Newfie-style Cod Cakes: with chipotle mayo drizzle
• Fresh PEI Mussels: in stilton cream sauce
• Shrimp, Lobster and Alaskan King Crab: drawn butter
• Wild Sockeye Salmon: smoked tomato vodka purée
• Seafood Pot: salmon, mahi mahi, halibut, mussels, scallops, prawns in tomato, saffron, fennel, coconut broth
• Phyllo Wrapped Arctic Char: with spinach and goat cheese; served with cucumber and sour cream relish
• Roasted Mushroom Ravioli: tossed with fire-roasted tomato salsa and nuts, and drizzled with lemon pesto
• Duck Breast: with smoked tomato chili chutney
• Vienna Schnitzel: pan fried in lemon caper butter
• Organic Bison Lasagna: with basil and chive aioli, fresh herbed ratatouille and cheddar mornay sauce
• Elk and Buffalo Meatloaf: with gooseberry demi glace
• Seared Elk Striploin: horseradish and dijon glace de vin
• Rosemary Infused Lamb Rack: with sour cherry glaze
• AAA NY Steak: rosemary and mushroom cream sauce
• Housemade Desserts: maple pecan cheesecake; Bailey’s ice cream pie; crème brûlée