Syrah's of Jasper
This intimate 45-seat restaurant, a Jasper favourite with a loyal clientele, is evolving under new ownership into Syrah's of Jasper. But patrons continue to be treated to the market fresh and flavourful Canadian cuisine (with European influences) of longtime Andy's chef Jason Meister. Complementing the eclectic wine cellar theme decor is new access to the 1400 label wine selection at all prices (plus 300 international beers) from the shop next door. The candlelit tables (some with street view), counter seats at the bar, and professional and friendly service remain unchanged.
- Soup of Yesterday: soup tastes better the second day
- Spinach and Seafood Salad: organic greens, mango, scallops, crab claws and citrus yogurt dressing
- Bistro Antipasto: proscuitto ham wrapped pickled beans, chili olives, bocconcini and smoked Northern Lake trout; garnished with fennel cucumber salad
- Elk and Venison Sausage Strudel: with phyllo, figs, cambozola cheese and sun-dried tomato basil coulis
- Chili Prawns: sautéed with green onions and chili-cinnamon butter; with spinach and saffron polenta
- Miso Marinated Salmon: pan-seared fillet on sesame-ginger noodles with vegetables julienne
- Seared Alaskan Sablefish: with caper and smoked tomato ragout, and spinach and saffron polenta
- Roasted Chicken Supreme: with wildberry, port wine and vanilla bean demi; served with spaetzli
- Forest Mushroom and Pine Nut Crusted Lamb Loin: with Frangelico jus and chef's potato
- Venison Chop: with sun-dried cherry and green peppercorn reduction, and chef's potato
- Grilled AAA Alberta Filet Mignon: beef tenderloin over pesto, topped with goat cheese and balsamico
- Chef's House Made Desserts
