Soup
(GF) (V) Asparagus and Leek $7
Chef's daily feature $7
Please ask your server
Small Plates
(V) Bread of Bienvenu $5
flavoured butter | please ask your server for today's flavours
(V) Artichoke Dip $7
spinach | lemon | basil | flatbread
Alberta steak tartare $18
Parmesan cheese | fried capers | flatbread
(GF) Salad Niçoise $12
seared Albacore tuna | haricot vert | potatoes | sliced eggs | tricoloured cherry tomatoes | white anchovies | red wine vinaigrette
(V) Garden Green Salad $8.50
assorted greens | pickled vegetables | herb vinaigrette
Pasta
Student feature | market price
please ask your server for today's feature
Wood-Fired Forno Pizza
(P) Calabrese $16
Calabrian chili | calabrese salami | red onion | arugula
(V) Funghi $16
wild mushrooms | ricotta
(V) Margherita $16
fior di latte mozzarella | basil
Large Plates
Pan Roasted Atlantic Salmon $27
buerre blanc | wild rice polenta | seasonal vegetables
(GF) Bistro Highwood Steak Frites $28
grilled striploin | mâitre d'hôtel butter | shoestring fries | Parmesan | truffle oil
(P) Pan Roasted Stuffed Chicken Supreme $26
mushroom | cured ham | Boursin | potato pavé | confit tomato | sauce Suprême | seasonal vegetables
Highwood Burger (served with Bistro Fries or Garden Green Salad) $17
ground Alberta striploin | pimento cheese | onion jam | burger sauce | lettuce | tomato | pickle | brioche bun
Shared Accompaniments
(V) Arancini $8
fresh tomato basil sauce | Parmigiano Reggiano
(GF)(V) Charred Seasonal Vegetables $6
sauce gribiche
(GF)(V) Bistro Fries $16
truffle oil | Parmesan cheese
GF = Gluten Friendly | N = Contains Nuts | P = Contains Pork | V = Vegetarian
Available from 4:30 pm
Charcuterie and Cheese Board $15
Fruit confiture | mustard | pickles
Pork Belly Bao (1) $4
kimchi | gochujang aioli | cilantro
(V) Cabbage Strudel $9
herbed crème fraiche
(N) Bison Meatballs
romesco sauce | Parmesan cheese | micro herbs
Wood-Fired Forno Pizza $16
(P) Calabrese
Calabrian chili | calabrese salami | red onion | arugula
(V) Funghi
wild mushrooms | ricotta
(V) Margherita
fior di latte mozzarella | basil
GF = Gluten Friendly | N = Contains Nuts | P = Contains Pork | V = VegetarianAvailable from 6 pm
Soup
(V) (GF) Asparagus and Leek $7.5
ricotta agnolotti
Chef's daily feature $7
please ask your server for today's feature
Shared Plates
(V) Bread of Bienvenu $5
flavoured butter | please ask your server for today's flavours
(V) Artichoke Dip $7
spinach | lemon | basil | flatbread
Charcuterie & cheese board $15
fruit confiture | mustard | pickles
Alberta steak tartare $19
Parmesan cheese | fried capers | flatbread
(GF) Salad Niçoise $12
seared Albacore tuna | haricot vert | potatoes | sliced eggs | tricoloured cherry tomatoes | white anchovies | red wine vinaigrette
(V) Garden Green Salad $8.50
assorted greens | pickled vegetables | herb vinaigrette
Pasta
Student feature | market price
please ask your server for today's feature
Wood-Fired Forno Pizza
(P) Calabrese $16
Calabrian chili | calabrese salami | red onion | arugula
(V) Funghi $16
wild mushrooms | ricotta
(V) Margherita $16
fior di latte mozzarella | basil
Large Plates
Pan Roasted Atlantic Salmon $27
buerre blanc | wild rice polenta | seasonal vegetables
Grilled Alberta Beef Striploin Surf & Turf $32
lobster fritter | bistro fries | bernaise sauce
(P) Pan Roasted Stuffed Chicken Supreme $26
mushroom | cured ham | Boursin | potato pavé | confit tomato | sauce Suprême | seasonal vegetables
Duck Two Ways $32
crispy duck leg confit | duck breast | burnt orange and fennel gastrique | butternut squash gnocchi | seasonal vegetables
Shared Accompaniments
(V) Arancini $8
fresh tomato basil sauce | Parmigiano Reggiano
(GF) (V) Charred Seasonal Vegetables $6
sauce gribiche
(GF) (V) Bistro fries $4
truffle oil | Parmesan cheese
GF = Gluten Friendly | N = Contains Nuts | P = Contains Pork | V = Vegetarian
After Lunch
Tiramisu $8
Mascarpone Mousse | Lady Fingers | Espresso | Kahlua
(N) Passionfruit Crème Brûlée $8
Passionfruit Custard | Almond Tuille
Raspberry Opera Slice $8
Almond Sponge Cake | Raspberry Buttercream | Chocolate Ganache | Mixed Berry Compote
(GF) (N) (P) Blueberry Cheesecake Jar $8
No-Bake Cheesecake | Blueberry Compote | Honey Streusel
Plant-based Offering $8
Weekly selection from our Baking & Pastry Arts students. Please ask your server for this week’s offering
After Dinner
Chocolate Trio $8
Chocolate Decadent Cake | Ruby Ganache | Amarena Cherries | Saffron Anglaise | Cocoa Nib Ice Cream
Tart Citron $8
Sable Breton | Citrus Curd | Vanilla Bean Chantilly Cream | Raspberry Compote
(GF) (N) White Chocolate Passion Fruit Mango Pave $8
White Chocolate Mango Passionfruit Mousse | Hazelnut & Milk Chocolate Crisp | Pistachio Ice Cream
(P) Apple Tart $8
Caramel | Elderflower Citrus Gelée | Rum Raisin Ice Cream
(GF) (P) Mango Pana Cotta $8
Coconut Sponge | Passionfruit Meringue | Blood Orange & Lime Sorbet
Plant-based Offering $8
Weekly selection from our Baking & Pastry Arts students. Please ask your server for this week’s offering.
Beverages
Dessert wine 1 oz.
Inniskillin Vidal ice wine (50 ml) $13
Port 2 oz.
Fonseca LBV port $6
Taylor Fladgate 10 YR Tawny $6
Cognacs & Brandy 1 oz.
Courvoisier VS $6
Hennessy VSOP $7
Remy Martin XO $15
Castarede Armagnac $7
Coffee & selection of tea $3
Espresso | cappuccino | macchiato | americano | latté | mocaccino $4
Specialty coffee and tea
Blueberry tea 1oz.
Grand Marnier | Amaretto | Early Gray tea $6
Spanish coffee 1 oz.
Kahlua | Brandy | coffee | whipped cream $6
Highwood coffee 1 oz.
Grand Marnier | Baileys | coffee | whipped cream $6
Monte Cristo 1 oz.
Kahlua | Grand Marnier | coffee | whipped cream $6