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Harvest Food & Drink
Harvest Food & Drink
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  • Lunch
  • Dinner
  • Happy Hour

available 5 - 9 pm

BOARDS

Harvest Signature

52

Chef's selection of three artisan cheeses and three cured meats served with chutney, house pickled vegetables, marinated olives, nuts & rustic baguette. 

*Sub GF bread $2

Charcuterie

28

Chef's selection of three cured meats served with chutney, marinated olives, nuts & rustic baguette. 

*Sub GF bread $2 

Artisan Cheeses

28

Chef's selection of three artisan cheeses served with chutney, marinated olives, nuts & rustic baguette. 

*Sub GF bread $2 

Fish Board

29

House smoked salmon rillettes + Yellowfin tuna + herb & garlic poached shrimp. Served with Crostini. 

*Sub GF bread $2

Bread Basket

8

Warm rustic baguette, chef's butter.


START & SHARE

Onion & Mushroom Tart

14

Caramelized onions and mushrooms baked on puff  pastry with roasted garlic, blue cheese, fresh arugula,  marinated tomatoes, balsamic.  

Beet Carpaccio

15

Thinly sliced beets topped with toasted pistachios,  orange-mustard vinaigrette, kale and tomato salad.  vegan*  AGF

Bison Keftedes

18

Bison Keftedes 18  Mediterranean spiced meatballs served with tzatziki,  toasted pita, and an olive salad. AGF

Scallops

22

Pan seared scallops glazed with maple butter and  served with a squash and apple puree. GF

Elk & Potato Bites

22

Grilled elk served on baby potatoes with melted brie  and scallion aioli. GF

Harvest Salad

13

Arugula, roasted beet hummus, fresh mozzarella,  marinated tomatoes, apple cider vinaigrette. GF 

Summer Salad

14

Mixed greens, seasonal fruit, candied pecans, goat  cheese crumble, raspberry vinaigrette. GF

Bison & Blue Cheese Flatbread

21

Ground bison, onion chutney, truffled mushrooms,  spiced maple drizzle and blue cheese. 

Tomato Basil Flatbread

18

 Tomato sauce, mozzarella, fresh tomato, basil.

Fig & Brie Flatbread

20

Caramelized onions, fig jam, brie, pecans, arugula, balsamic. 


MAINS

Duck Breast

46

Pan seared Quebec duck breast with a spiced  maple glaze, braised kale, roasted beets, and  fingerling potatoes. GF

Grilled Elk Loin

68

Grilled medium rare and drizzled with a saskatoon  port glaze, goat cheese crumble, roasted  carrots and butternut squash mashed potatoes. GF

Mushroom Risotto

34

Arborio rice simmered with walnuts, baby carrots  and spinach. Finished with cashew cream cheese,  and chickpea salad. vegan* GF

Sablefish

42

Flaky pacific white fish baked and served on a  white bean, tomato, and vegetable stew. Topped  with gremolata and toasted baguette. AGF

Bison Striploin

52

Alberta bison steak, grilled medium rare and  served with salsa verde, roasted garlic, seasonal vegetables, and boar bacon mac n’ cheese. AGF

Beef Short Rib

44

Slow braised Alberta beef finished with whiskey  molasses jus, accompanied by creamy mashed  potatoes, and roasted broccolini. 

HAPPY ENDINGS

Syrahs White Chocolate and Goat Cheesecake

18

A Jasper classic. Unbaked cheesecake on cookie crust with dark chocolate glazed berries.

Crème Brûlée

13

Ask your server about tonight’s selection. 

Warm Chocolate Lava Cake

14

Gluten free cake with a molten center. Served with fresh berries and whipped cream.

Affogato

16

Vanilla ice cream served with warm espresso, Frangelico and toasted walnuts. 

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