Lunch Menu


Fresh Shucked Canadian Oysters:  3.95 each   

Fresh Canadian Oysters with Chef's Inspired Mignonette, Fresh Shaved Horseradish & Gin Lime Cocktail Sauce

Soup du Jour:  9
Chef 's Inspiration Soup of the Day

Belvedere Chopped Salad:  17
Julienne Soppressata, Butterleaf, Kalamata Olives, Cubed Provolone, Sundried Tomato, Garbanzo Beans,  Drizzled with Oregano Vinaigrette

Heart of Romaine:  14
Crisp Romaine & Fried Kale Brushed with Caper Studded Malbec Vinaigrette, Truffled Ciabatta Crostini & Preserved Lemon

Charcuterie:  18/26
Selection of Artisan Cured & Smoke Meats with House Made Pickles, Mustards & Savoury Compote

Beef Tartare: 17
Classical Beef Tartare with Shallot, Caper & Gherkin, Served with Crisp Polenta Chips, Quail Egg Yolk & Fennel Salad

Flatbreads: 15
Roasted Beet / Chevre Bruschetta & Truffled White Bean Puree, Served with a Variety of Crisp Flatbreads

Foie Gras: 18
Pan Seared Quebec Rougie Foie Gras with Citrus Shallot Marmalade, Buttery Wedge of Brioche

Oysters Rockefeller: 17
Fresh East Coast Oysters Baked with Pernod Seared Baby Spinach & Shallot, Gratineed with Hollandaise & Shaved Parmesan Reggiano



Steak Frites: 24
Grilled Banff Cut Top Sirloin, Topped with Foie Gras Butter & Served with House Cut Organic Agria Fries Dusted with Truffle Salt. Thyme , Vincotto Aioli

Beet Salad: 16
Duo of Roasted Gold & Red Beet Carpaccio with Snow Goat Cheese,Crushed Pistachio, Torn Basil & Champagne Emulsion

Sirloin Steak Tacos: 22
Chili Spiked Steak Strips, Tomatillo Salsa Verde, Avocado, Pickled Jalapeno & Diced Roma Tomatoes on Soft Tortillas with Ancho Infused Créme Fraiche

Frittata: 19
Grape Tomato, Kale, Chorizo & Asiago Cheese with Organic Free Range Eggs.Served with Tangled Ruby Reds Drizzled with Balsamic&  Acacia Honey Dressing

Steak Diane: 22
Tender Alberta AAA Tenderloin Tips Sauteed with Crimini Mushrooms & Scallions,Flambeed with Cognac, Served with Cous Cous Pilaf & Seasonal Vegetables

Bison Burger: 19

Black & Blue Burger - Cajus Seared Bison Patty with Cambazola Blue Cheese, Granny Smith Apple Chutney& Decadent Hollandaise,

Served on a Rustic Crusty Pretzel Bun

Bouillabase: 22
Fresh Seasonal Fish, Prawns, Clams & Mussels with Fennel & Provencal Rouille in a Saffron Tomato Broth

Risotto: 17
Crimini & Shimeji Mushroom, Sweet Pea & Squash Risotto,Tomato Provençale, Parsley Pesto

 20% Gratuity Added for Parties 6 or more

For the Table

Asparagus with Truffle Hollandaise Sauce: 9

White Wine Sautéed B.C. Wild Mushrooms: 9

Buttered Medley of Seasonal Canadian Harvested Vegetables: 8