The Menu — The Calgary Grille

Starters

All starters served à la table
Recommended for sharing

Pacific Oysters

Market

Half dozen, sourced daily from British Columbia's Fanny Bay. Served over crushed black ice with classic mignonette, fresh lemon, and a single drop of our house smoked vinegar.

Daily Selection Smoked Mignonette Citrus

Roasted Bone Marrow

Halved canoe marrow bones roasted over open flame until trembling. Served with maldon salt, herb salsa verde, and thick-cut toasted brioche. A ritual as much as a dish.

Open Flame Maldon Brioche

Steak Tartare 42

Hand-cut Alberta tenderloin, capers, cornichon, shallot, Dijon, and quail egg. Served with grilled sourdough soldiers and house-pickled mustard seeds.

Chilled Beet Salad 24

Heritage beets — golden, chioggia, and cardinal — with 36-month aged goat cheese, candied walnut, pomegranate molasses, and bitter watercress.

Mains

All steaks rested 15 min
Served à la carte

Bone-In Tomahawk

210

A masterpiece of butchery. Forty-five day dry-aged Alberta prime, kissed by white oak smoke and finished with a wild mushroom demi-glace and compound truffle butter. Carved table-side by your server.

45-Day Dry Aged White Oak Chanterelle Table-Side

Alberta Striploin

14oz from Brant Lake Wagyu. Intense marbling yields an exceptionally rich, buttery texture. Charred over intense binchotan charcoal for a sharp, brittle crust that shatters on first contact.

Wagyu Cross Binchotan Compound Butter

Ember-Roasted Venison 78

Saddle of wild venison, pan-roasted with juniper and pine. Served alongside preserved summer chanterelles and a reduction of black garlic.

Grilled Atlantic Halibut 68

Thick loin fillet, grilled over hardwood to a golden crust. Resting in preserved lemon caper beurre blanc, fennel confit, and sea herbs.

Dry-Aged Duck Breast 62

21-day dry-aged Muscovy duck, scored and rendered over hardwood. Wild cherry and port reduction, pommes sarladaises, wilted winter greens.

Whole Roasted Cauliflower 44

Coal-roasted whole head, dressed in smoked almond cream, golden raisins, and herb oil. A slow process and a genuinely extraordinary result. Vegetarian.

Sides

Recommended: two per table

Coal-Baked Roots 24

Beets and parsnips buried directly in hearth ash overnight. Peeled and dressed in aged sherry vinegar and toasted hazelnut oil.

Duck Fat Fries 16

Double-cooked in rendered duck fat. Maldon salt, cracked black pepper. House aioli and a smoked bone marrow dipping sauce alongside.

Grilled White Asparagus 18

Thick spears, grilled over open embers. Dressed in brown butter, sea salt, toasted sourdough breadcrumbs, and a soft-boiled hen's egg.

Creamed Alberta Corn 14

Summer-sweet corn, slow-creamed with thyme, shallot, and aged white cheddar. A simple preparation that asks nothing of you but your full attention.

Desserts

Pastry Chef: Helena Cross

Dark Chocolate Tart

Valrhona 72% dark chocolate ganache in a pressed bitter cocoa shell. Served with salted caramel, hazelnut praline, and a quenelle of house-churned vanilla bean ice cream.

Valrhona Salted Caramel Hazelnut

Crème Brûlée 18

Classic Madagascar vanilla custard baked low and slow. Finished with a caramelized crust and fresh seasonal berries. Timeless for a reason.

Canadian Cheese Selection 32

Three rotating artisan cheeses from Canadian producers. Accompanied by fruit compote, house-baked seed crackers, and raw walnut honey.