Summer Starters
Chilled Alberta cucumber and dill soup · roasted beet carpaccio with whipped goat cheese · corn and smoked paprika fritters · heritage tomato bruschetta with basil oil. All sourced within 200 km of Edmonton.
Seasonal Menus
Menus That Change When The Seasons Do
Browse our current seasonal offerings — updated quarterly as Alberta's harvest shifts.
Talk To Us About Your Date
How Our Menu Approach Works
We don't publish a fixed menu PDF and call it done. Our menus are working documents, updated as what's growing in Alberta changes. In practical terms, this means we'll always propose dishes built around what will actually be at peak quality on your event date. That might be wild leek and potato soup in April, sweet corn fritters with herb crème fraîche in August, or roasted parsnip and apple salad in November. The menu you receive during your consultation will reflect the real Alberta larder for your season — not a generic “spring menu” that works equally well in any month of the year.
Current Seasonal Highlights
A sample of what's inspiring our kitchens this season — your menu will be composed fresh for your date.
Autumn Mains
Slow-braised beef short rib with wild mushroom and red wine jus · cedar-plank trout with roasted root vegetable medley · butternut squash and sage risotto · herb-roasted chicken with apple and thyme pan sauce.
Winter Warmers
Parsnip and pear bisque with crème fraîche · wild rice-stuffed portobello with roasted garlic · braised lamb shoulder with white bean ragout · dark chocolate and orange tart with honeyed cream.
Spring Renewal
Wild leek and potato velouté · asparagus and prosciutto with soft-boiled quail egg · spring pea and mint risotto · rhubarb and ginger crumble with vanilla custard. Fresh, lighter, and genuinely seasonal.
Dietary Requirements Aren't An Afterthought
Every menu we design includes options for guests who eat differently — whether that's a plant-based main that's as carefully composed as the centrepiece dish, a gluten-free dessert that doesn't feel like a compromise, or a halal-friendly protein prepared in a separately managed station. We ask for dietary data well ahead of your event and build it into the menu architecture, not bolted on at the end. The result is a table where every guest eats well, regardless of what they can or can't have.
Menu Questions We Hear Often
Can I request a dish that isn't in season?
We'll be honest with you: if something isn't at peak quality for your event date, we'll tell you and suggest what is. We'd rather serve you exceptional roasted carrots than mediocre asparagus. That said, if something is important to you culturally or personally, we'll find the best possible source and make it work.
How many courses can we include?
That depends on your event's pace and your guests' appetite. We typically design two-to-four-course seated menus, and larger canape-and-station formats for receptions. We'll guide you on what works best for your specific event type and duration.
Do you handle dessert as well?
Yes — dessert is fully integrated into our menus. We work with a local pastry partner for more elaborate wedding cakes and showpiece desserts, while simpler sweets like tarts, panna cotta, and fruit crumbles are made in our own kitchen.
What's the process if we want a custom menu?
All our menus are custom — that's the point. You tell us about your event and guests, we propose two or three seasonal directions, you choose and refine, and we confirm. Most clients finalize their menu two to three weeks before the event date.
Want To See What We'd Cook For Your Date?
Send us your event details and we'll come back with a seasonal menu proposal built specifically around your occasion.
Request A Seasonal Proposal