Fiddle River
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 Chef/owner John Riedler who works alongside his wife Darlene. Alberta raised beef and wild game share the menu with fresh Canadian fish (as available). Regulars and groups can call ahead and request 'chef choice' meals. New for summer 2011, John's inspired dishes can be enjoyed on the outdoor patio.
- Baked French onion soup and seafood chowder
- Scallops Canadiana: with bacon, mushrooms, onions
- Newfie-style Cod Cakes: with chipotle mayo drizzle
- Pumpkin Seed Trout: with lemon thyme butter
- Wild Salmon: with miso mayo wasabi pea crust
- Seafood Pot: in tomato saffron vegetable broth
- Phyllo Wrapped Arctic Char: with spinach and goat cheese; served with cucumber and sour cream relish
- Shrimp and Lobster; Alaskan King Crab
- SBrome Lake Duck: with port orange cumberland sauce
- Elk and Bison Meatloaf: with horseradish demi
- Organic Bison Lasagna: with basil and chive aioli, fresh herbed ratatouille and cheddar mornay sauce
- Elk Striploin: with cloudberry port demi sauce
- Rosemary Rack of Lamb: with sour cherry glaze
- Braised Venison Shank: with red wine bacon demi
- AAA Filet Mignon: topped with crab and Hollandaise
- AAA NY Steak: with peppercorn brandy cream sauce
- Vienna Schnitzel: panfried in lemon caper butter, with lingonberry sauce and warm potato salad
- Daily cheesecake; Bailey's ice cream pie; crème brûlée
