Papa George's Restaurant
Named for tourism business pioneer 'Papa' George Andrew, this casually elegant restaurant and wine bar has been a favourite for hearty Canadian meals since 1925. Features include a 1300 bottle open-to-view wine cellar, wine bar with 'small plates' and handsome granite counters, and European-style coffee café with baked treats to go or eat-in. The dining room with original rock fireplace and hardwood floors offers Chef Dale Nutt's seasonal creations that emphasize fresh fish, local produce, nutritious Alberta beef and wild game. Longtime manager/owner Patrice Fortin welcomes guests.
- Breakfast: sundae of homemade granola, yogurt and fruit; eggs Benedict; skillets; wraps (choose from 15 ingredients); bacon and eggs special ($7)
- Lunch Favourites: daily sandwich on home baked bread with soup, salad or fries ($8.50); buffalo, elk and venison burger; spicy coho salmon sandwich; chicken pot and shepherd's pies; fish and chips
- Starters: Seared scallops with shiitakes and garlic thyme cream reduction; house cured salmon gravlax; elk pot pie with rosemary red wine reduction
- Lighter Fare: jambalaya risotto with chorizo, smoked chicken and prawns; butternut squash ravioli with tarragon red pepper coulis; beef and greens penne
- Bison Tenderloin: merlot jus and charred baby carrots
- Seared BC Sockeye Salmon: with chardonnay and dill beurre blanc, mushroom ravioli and asparagus
- Rack of Lamb: garlic, rosemary and peppercorn rubbed; served with brandy and apricot pudding
- AAA Alberta 'Sterling Silver' Striploin Steak
- Brome Lake Duck: citrus jus, white bean cassoulet with figs and apricots, and forest mushroom ragout
- Desserts: 'New York' cheesecake; warm apple strudel with caramel sauce; flourless chocolate almond torte
