Bow Valley Ranche Restaurant

Heirloom tomato, speck, tomato confit, Fior di Latte, basil powder.

Misty Mountain wild mushroom mix, truffle oil, veal jus, parmesan, in-house baked sourdough

A combination of cured and dried meats, locally-made sausages, wild game terrines, in-house made seasonal condiments, grilled vegetables, cheeses and crusty artisan breads

Roasted potatoes, peppercorn jus, seasonal vegetables.

Wasabi aioli, watercress, tomato, olives and artichokes, in-house made bun.

Flute baguette, horseradish aioli, arugula, pickled red onion, grainy mustard.

Served with house salad and honey lemon vinaigrette.

Cucumber, goat feta, mint foam, snow crab, yuzu vinaigrette.

Oysters on the half shell, grated

A combination of cured and dried meats, locally-made sausages, homemade game terrines, in-house made fresh condiments, grilled vegetables, domestic and imported cheese, selection of artisan breads

Endives, orange,‏ wild boar bacon, granny smith apple.

Fig jam, in-house made brioche

Our Chef’s daily inspiration

With in-house made squid ink tagliatelle, tomatoes, artichoke, arugula, chili flakes

Saffron pomme purée, mushroom fricassée, arugula.

Potato yam‏ mille-feuille, rainbow carrots, red cabbage marmalade, fig bacon jus

Seared polenta, fava beans, pea purée, asparagus, rosemary jus.

Breakfast pastries, jams, seasonal berries

Heirloom tomato, speck, tomato confit, Fior di Latte, basil powder

Bananas, almonds, chocolate sauce.

Local and international cheeses, fresh-baked baguette, gourmet crackers

Northridge Farms‏ AAA striploin, Sparks Farms free range eggs, potatoes Lyonnaise, peppercorn jus, pretzel bun.

Maple sausage, tomato, pepper, onion, aged white cheddar, pretzel bun.

Misty Mountain wild mushroom mix, poached eggs, veal jus, in-house baked sourdough.

Rocky’s country smoked ham, house salad with honey lemon dressing.