First Tastes

Juniper Rubbed “Sous Vide” Bison with Mushroom Antipasto, Ricotta, Truffle Oil | 15-

Alberta Elk Tourtiere with Summer Savory, Natural Jus, Beet Paint | 15-

Crispy Spiny Lobster Roll with Tobiko, Sweet Chili, Chinese Mustard and Shoyu | 15-

Risotto Cakes with Truffle Peels, Cornichon, Enoki, Tomato/Vodka Sorbet | 14-

Canadian Scallops and Braised Pork Belly with Peanut Sambal, Cucumber Relish, Cauliflower Puree | 17-

“The Foie Gras” Torchon with Maple Syrup Pearls–Profiterole with Chevre, Truffle, and Bacon Jam–Seared on Fresh Mozzarella Poutine | 24-

Trio of Wild Salmon – Premises Smoked Sockeye with Horseradish Vodka Foam–Ponzu Marinated Pepper Crusted with Sweet Onion–Tempura Salmon and Pea Shoot Roll with Wasabi Lime Butter | 20-

Soups and Salads

Hutterite Chicken Noodle Soup with Foie Gras Mousse Tortellini, Smoked Chicken Consomme | 12-

Daily Soup – Using Natural Ingredients and Inspiration | 10-

Poached Pear Salad with Cambazola Cheese, Wild Greens, Chiogga Beet Foam, Walnut Dust | 14-

Alberta Broxburn Farm Tomato Salad with Bocconcini, Basil Caviar, Fleur De Sel | 14-

Farmers Market Salad – Local Ingredients, Quinoa, Fairwinds Farmed Goat Cheese | 12-


Free Range Chicken Rolled Over Prosciutto, Pear, and Smoked Gouda, Pistachio Risotto | 29-

Maple Grilled Brine Pork Chop with Warm Fingerling Potato Salad, Roquefort and Walnut | 28-

Alberta Beef Filet with Uptown “Scalloped” Potato, Natural Jus, Caramelized Onion | 42-

Arctic Char, Iron Seared on Wilted Spinach, Sweet Potato Pave, Sambal Parsnip Broth | 34-

“Bento Box” Tofu, Edamame Beans, Spring Leeks and Buckwheat Noodle | 26-

“Sous Vide” Venison Loin with Parsnip Puree, Cinnamon/Rosemary Smoke and Alberta Rose Hip Jus | 39-

Macadamia Crusted Lamb Rack with Crisp Truffle Mashed Potato | 42-

“The Duck” – 2 Preparations: Crisp Confit Duck Leg and Seared Muscovy Breast with BC Cherry | 35-

Canadian Seared Scallops with Chorizo, New Potato, Salsa Verde, Lemon “Froth” EVOO | 43-

-All menu items are subject to change without notice-

17% Gratuity will be added to parties of 8 or more

For the convenience of our overseas guests, a customary Canadian gratuity for
service will be included in the bill.

We make all of our food on premises including, smoking, curing, and baking. We get enormous support from local food purveyors including Broxburn Farms, Wild Game Consultants, Mount Robson Fresh Farm, Fraiche Fine Foods, Leffers Brothers Organics, Fairwind Farm, and Sudo Farms Ltd.

We have educated ourselves about celiac concerns through  

Tekarra Restaurant Supports Sustainable Seafood  

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