Make your Reservation

Celebrate Spring

Join us for our delicious Easter Brunch on March 31st from 10am to 2pm and April 1st from 9 am to 2 pm. Please call 403.476.1310 for reservations.

Special menu made by Chef Jenny Kang.



Tomato Salad | 10

Bocconcini, fresh basil, cucumber, balsamic crema, focaccia crostini


Quinoa and Butter Leaf Salad | 10

With yogurt dressing and avocado


Belgian Sweet Waffle | 8

Greek yogurt, granola, fresh mixed berry compote


Bunny’s Rainbow Carrot Salad | 10

Wild arugula, goat feta cheese, pistachio, honey lemon vinaigrette


Charcuterie Board | 28

Cured and dried meats, locally-made sausages, homemade game terrines,

in-house freshly made condiments, marinated vegetables,

domestic and imported cheese, artisan breads




Pineapple Glaze Roasted Ham | 21

Apple cranberry chutney, grilled pineapple, wedge potato, poached eggs


Chicken and Turkey Pot Pie | 19

With side salad


Grilled Asparagus and Poached Eggs | 23

Prosciutto, hollandaise sauce, grilled sourdough bread, grana Padano


Honey Butter French Toast | 17

Banana foster, almonds, fresh berries, Chantilly


Grilled Chorizo Sausage | 23

Fried eggs, pepper, zucchini, onion, wedge potatoes


Vegetarian Frittata | 20

Pepper, spinach, ricotta cheese, onion,

grilled focaccia, side salad with honey lemon vinaigrette


Sparks Farms Eggs Benedict | 21

Traditional | Smoked Salmon | Tomato and Kale

Potato sarladaise, side bacon or sausage


Steak and Fried Eggs | 27

Certified Angus Beef AAA Striploin, Sparks Farms free range eggs,

wedge potato, veal jus, grilled mini pretzel bun




Easter Cupcake | 7

Vanilla or chocolate


Macaron lollipop | 7

Chocolate ganache, buttercream


Pavlova | 7

Lemon curd, mini eggs