Soup & Salad
Asparagus and Leek VeloutéC$ 7,00
Chef's Daily Feature SoupC$ 7,00
Salad NiçoiseC$ 12,00
seared Albacore tuna | haricot vert | potatoes | sliced eggs | tricoloured cherry tomatoes | white anchovies | red wine vinaigrette
Garden Green SaladC$ 8,50
assorted greens | pickled vegetables | herb vinaigrette
Small Plates
Bread BienvenueC$ 5,00
flavoured butter, daily flavour
Artichoke DipC$ 7,00
four cheese blend | spinach | lemon | basil | flatbread
Alberta Steak TartareC$ 18,00
parmesan cheese | fried capers | anchovy | dijon | flatbread
AranciniC$ 8,00
fresh tomato basil sauce | Parmigiano Reggiano
Charred Seasonal VegetablesC$ 6,00
sauce gribiche
Bistro FriesC$ 4,00
truffle oil | Parmesan cheese
Pasta
Student Feature
daily pasta dish created by our Culinary Students
Wood Stone Pizza
CalabreseC$ 16,00
chili flakes | Calabrese Salami | red onion | arugula
FunghiC$ 16,00
San Marzano tomato sauce | wild mushrooms | ricotta
MargheritaC$ 16,00
Fior di latte mozzarella | basil
Large Plates
Pan Roasted Atlantic SalmonC$ 27,00
beurre blanc | wild rice polenta | seasonal vegetables | citrus & fennel salad
Bistro Highwood Steak FritesC$ 28,00
7 oz grilled striploin | maÎtre d'hôtel butter | shoestring fries | Parmesan | truffle oil
Pan Roasted Stuffed Chicken SuprêmeC$ 26,00
mushroom & Boursin mousseline | potato pavé | confit tomato | sauce Suprême | seasonal vegetables
Highwood BurgerC$ 17,00
ground Alberta striploin | pimento cheese | onion jam | burger sauce | lettuce | tomato | pickle | sesame brioche bun | Served with Bistro fries or Garden Green Salad
Chef's Daily Feature
please ask your server
- Market Price