EXECUTIVE CHEF RYAN BLACKWELLCHEF DE CUIS INE STUART LEDUC

GA - GLUTEN AWARE GF - GLUTEN FREE - O CEANW I S E V - VEGETAR I AN

SMAL L P LAT E S

Carpaccio Brant Lake Wagyu beef, truffled yuzu aioli, shallot, arugula, 13½ Grana Padano, mosto cotto GF add toasted bread 3¼

Arancini red Thai curry coconut cream, yuzu vinaigrette V 14¼

Hummus & Pita sun dried tomato tapenade, olives, naan bread, 15¾

fire roasted peppers V

Humboldt Squid tempura, harissa sweet & sour, spiced quick pickles, 15½ lemon dill yogurt

Tiger Prawn gochujang ebi mayo, crisp sushi rice, anise soy reduction, 17¼ scallion, sesame

PAS TA & P IZZA

Chorizo "Carbonara" mac & cheese, sweet peas, five cheese blend, 18¼ smoked paprika bread crumb

Pesto Tagliatelle pistachio, chillies, confit baby tomato, arugula, 18½

Pernod, Grana Padano V

Chicken Bianca ancho chilli mornay, baby tomato, roasted shallot, chilli honey, 21¼

aged cheddar, spiced quick pickles, Neopolitan dough

Burrata Rossa prosciutto, San Marzano, basil, Neopolitan dough 22¼

BUTTE R POAC HE D & WO O D F IR E F IN IS HE D ALL STEAKS SERVED WITH MUSHROOM RISOTTO, CARROT PURÉE, MARSALA JUS & SEASONAL VEGETABLES GF

C HOOS E YOUR OWN C UT

Top Sirloin 6oz 28¾

Flat Iron 8oz 33½

Striploin 12oz 42¼

ALL STEAK CUTS ARE BUTCHER BLOCK AAA ALBERTA BEEF

TR ADIT IO NAL BURG E RS BURGERS ARE WOOD FIRED BEEF PATTIES ON BRIOCHE WITH SMOKED ONION AIOLI, ICEBERG LETTUCE & PICKLES

Single Cheeseburger 15¾

Double Cheeseburger 18¾

CHOICE OF FR IES OR GREENS

L ARG E PL ATE S

Char Siu Sandwich sour dough, roast pork loin, spiced quick pickles, 17¼ miso mayonnaise, pickled chilli, fries or greens

Butter Chicken basmati, naan bread, mango chutney 24¾

Ling Cod truffled lentil & bean cassoulet, roasted carrot, 29¼ shaved vegetable salad GF

Tika Masala Salmon roasted Ōra King, raita, yellow curry couscous, 29¾

kachumber salad, papadum

Lamb Shank bourguignon braise, roasted carrots, garlic mashed potato, 38½

roast mushroom & pearl onion demi glaze GF

VEGE TA B LE S & SA L A D S

Brussels Sprouts crispy fried, serrano pepper crema, sharp cheddar, lemon V GA 12½

Roasted Cauliflower cashew romesco, yellow curry yogurt V GF 13¾

Winter Beet Salad acorn squash, arugula, rosemary chèvre, roasted pear, 17¼ pickled shallot, walnuts, truffle honey vinaigrette

Cobb "like" Salad chicken, artisan greens, arugula, ninja radish, hard boiled egg, tomato, 17¾ avocado, bacon, Noble Meadows feta, basil green goddess GF

TACOS EAST COAST ROLLS $14¾ YOUR C HOI C E OF ANY 3 $9½ YOUR CHOICE OF ANY 2

Butter Chicken Taco kachumber slaw

Achiote Beef Taco cabbage & corn slaw

Gochujang Prawn Taco kimchi slaw

G LUTEN FR EE O PT IO NS AVA ILAB LE FO R TACOS

IND ULGE

Truffle butter GF 3¼

Lobster Crust GF 5½

Gochujang Ebi Shrimp 9¼

IND ULGEFried Egg 2Smoked Bacon 3¼

Smoked Meat 4¼

Lobster Roll mustard tarragon aioli

Prawn Roll yuzu parsley emulsion

Scallop Roll smoked aioli

$ 3 . 2 5 I N D I V I D U A L TA C O S O N T U E S D AY S | $3 IN D IV IDUAL ROLLS ON TH URSDAYS

ELBOW ROOM DINNER EXPERIENCE

LAND & SEA $45 PER PERSON (MINIMUM OF 2 PEOPLE) GF

PLATTER ACCOMPANIED WITH SEASONAL VEGETABLES, CARROT PURÉE, MARSALA JUS & MENU ITEMS BELOW:

Flat Iron lobster crusted AAA Butcher Block Beef

Salmon roasted Ōra King, yuzu parsley emulsion

Tiger Prawn ancho chilli sauce

Mashed Potato roasted garlic, chive

MAMMA MIA (MINIMUM OF 2 PEOPLE)

PLATTER ACCOMPANIED WITH SEASONAL VEGETABLES, TOASTED FORNO BREAD & MENU ITEMS BELOW:

Arancini crushed San Marzano

Carbonara tagliatelle, sweet peas, smoked bacon, Grana Padano

Burrata prosciutto di parma, green olive tapenade

A N D YO U R C H O I C E O F :Lamb T-Bone pearl onion red wine jus $44¼ PER PERSON

OR

Ling Cod pistachio pesto crusted $40¾ PER PERSON

EXECUTIVE CHEF RYAN BLACKWELLCHEF DE CUIS INE STUART LEDUC

GF - G LUTEN FREE - OCEANWISE

AVA I L A B L E DA I LY 5P M – C LO S E

ELBOW ROOM LUNCH EXPERIENCE $22

C H O I C E O F V EG E TA B L E S , P ROT E I N , A N D S TA RC H F O R T H E F U L L L U N C H E X P E R I E N C E

VEGETABLES

Brussels Sprouts crispy fried, serrano pepper crema, sharp cheddar, lemon V GA

Roasted Cauliflower cashew romesco, yellow curry yogurt V GF

Cobb “like” Salad artisan greens, arugula, ninja radish, hard boiled egg, tomato, avocado, bacon, Noble Meadow feta, basil green goddess GF

PROTE IN

Tacos your choice from regular menu

Salmon roasted Ōra King, yuzu parsley emulsion GF

Tiger Prawn gochujang ebi mayo, anise soy reduction, scallion, sesame

STARCH

Chicken Bianca ancho chilli mornay, baby tomato, roasted shallot, chilli honey, aged cheddar, spiced quick pickles, Neopolitan dough

Margherita basil, San Marzano, fior di latte, Neopolitan dough

Char Siu Sandwich sour dough, roast pork loin, spiced quick pickles, miso mayonnaise, pickled chilli

ACCOMPANIED W IT H A BAG OF WA RM L IÈGE BE IGNET’S (ASK YOUR SERVER FOR DA ILY INSP IRAT ION)

GF - GLUTEN FREE - OCEANWISE V - VEGETARIAN GA - GLUTEN AWARE

EXECUTIVE CHEF RYAN BLACKWELLCHEF DE CUIS INE STUART LEDUC

AVA I L A B L E T U E S DAY – F R I DAY, 1 1 :30 A M – 2 :00P M

TO S IP

FORTIF IED WINE 2oz

10 Year Taylor Fladgate 10

Black Sage Pipe 10

Le Pineau d’Orignac 12

COGNAC 1oz

Pierre De Segonzac 11

Remy Martin VSOP 17

Hennessey XO 23

JOURNEY ACROSS SCOTLAND (3 x 0.5oz) 17

Spice Tree Blend, Glendronach Original 12, Lagavulin 18

DESSERT L IBATIONS

Butter Me Up brown butter bourbon, spiced burnt orange syrup, cardamon bitters 12

Añejo Old Fashioned tequila, agave, blood orange bitters 14

TO INDULG E

Lollipops peanut butter cheesecake, dark chocolate coating, 6 crushed sponge toffee GF OR raspberry cheesecake, white chocolate coating, pop rocks GF 6

Chocolate Pie Oreo crumble base, compressed strawberry, 11 strawberry syrup, mascarpone crème fraîche

Peach peach tatin, Liège waffle bread pudding, peach anglaise, 11 vanilla whip, sponge toffee

Bavarois passion fruit, baked meringue, rolled oat granola, mango coulis GF 11

GF - GLUT EN FREE

EXECUTIVE CHEF RYAN BLACKWELLCHEF DE CUIS INE STUART LEDUC

L IÈGE WAF F LE $3 ½ EACH R ICH, SWEET & CHEWY

Toppings salted caramel, orange marmalade, 1½ each white chocolate rose water, milk chocolate

BENNIES AVA ILABLE GLU T EN AWARE WIT H SU B ST IT IO N O F CR IS PY POTATO HAS H PATT IES

Smoked Bacon hard wood smoked bacon, cage free eggs, english muffin, 17¼

bacon relish, hollandaise, crispy potato hash

Lobster & Chive cage free eggs, english muffin, tarragon hollandaise, crispy potato hash 18½

Smoked Meat cage free eggs, english muffin, hollandaise, crispy potato hash 18½

EGG SAMMI E S

Bacon & Egger hardwood smoked bacon, cage free over medium egg, 10¾

ancho ketchup, gouda, crispy potato hash, brioche bun

Shrimp Po’ Boy cage free over medium egg, sauce gribiche, slaw, 11¾

brioche bun, crispy potato hash

STAPLES

Avocado Toast confit baby tomato, olive oil, lemon, pomegranate molasses, sourdough V 11

add poached egg 4

Bacon & Eggs 2 cage free eggs any style, sourdough toast, crispy potato hash, 14¼

bacon or sausage

Breakfast Bowl crispy potato hash, cheese curds, roasted shallot, hollandaise, 16½ cage free poached eggs, choice of chorizo or pulled chicken GA

Croque Madame roasted pork loin, fior di latte, white truffle honey, fontina mornay sauce, 16¾ sunny side egg, sourdough toast

TACO S EAST COAST ROLLS $14¾ YOUR C HOIC E OF ANY 3 $9½ YOUR CHOICE OF ANY 2

Butter Chicken Taco kachumber slaw

Achiote Beef Taco cabbage & corn slaw

Gochujang Prawn Taco kimchi slaw

GLUTEN FREE OPT IONS AVA ILABLE FOR TACOS

GA - GLUTEN AWARE GF - GLUTEN FREE - O CEANW I S E V - VEGETAR I AN

EXECUTIVE CHEF RYAN BLACKWELLCHEF DE CUIS INE STUART LEDUC

Lobster Roll mustard tarragon aioli

Prawn Roll yuzu parsley emulsion

Scallop Roll smoked aioli

LUNC H FAR E

Char Siu Sandwich sour dough, roast pork loin, spiced quick pickles, miso mayonnaise, 16¾ pickled chilies, fries or greens

Winter Beet Salad acorn squash, arugula, rosemary chèvre, roasted pear, pickled shallot, 17¼ walnuts, truffle honey vinaigrette

Cobb “Like” Salad chicken, artisan greens, arugula, ninja radish, hard boiled egg, 17¾ tomato, avocado, bacon, Noble Meadows feta, basil green goddess GF

Burrata Rossa Pizza prosciutto, San Marzano, basil, Neopolitan dough 22¼

$ 3 . 2 5 I N D I V I D U A L TA C O S O N T U E S D AY S | $3 IND IV IDUAL ROLLS ON THURSDAYS

TR ADIT IO NAL BURG E RS BURGERS ARE WOOD F IRED BEEF PATT IES ON BR IOC HE WITH SMOKED ON ION A IOL I , IC EBERG L ETTUC E & P IC KL ES

Single Cheeseburger 15¾

Double Cheeseburger 18¾

CHOICE OF FR IES OR GR EENS

IND ULGEFried Egg 2Smoked Bacon 3¼

Smoked Meat 4¼

EXECUTIVE CHEF RYAN BLACKWELLCHEF DE CUIS INE STUART LEDUC

TO REFRE SH

Common Crown Brown Ale bold, malt, caramel sweetness sleeve 5

Jasper Brewing Pilsner clean, fresh, crisp sleeve 5

Michelada lager, lime, worcestershire, spices sleeve 5

Red Wine we’ll pick, you sip 5oz 6

White Wine we’ll pick, you sip 5oz 6

Old Fashioned bourbon, smoked maple, bitters 2oz 8

Dark & Stormy rum, annex ales ginger beer, lime 2oz 8

Negroni gin, campari, sweet vermouth 2oz 8

TO GRAZ E

Fries gochujang mayo, truffle mayo, ketchup GA 5

Brussels Sprouts crispy fried, serrano pepper crema, 6 sharp cheddar, lemon GA V

Arancini red Thai curry coconut cream, yuzu vinaigrette V 8

Carpaccio Brant Lake Wagyu beef, truffled yuzu aioli, shallot, 8 arugula, Grana Padano, mosto cotto GF

Humboldt Squid tempura, harissa sweet & sour, spiced quick pickles, 8 lemon dill yogurt

Margherita Pizza basil, San Marzano, fior di latte, Neopolitan dough 8

Cobb “like” Salad chicken, artisan greens, arugula, ninja radish, 10 hard boiled egg, tomato, avocado, bacon, Noble Meadow feta, basil green goddess GF

Burrata Rossa Pizza prosciutto, San Marzano, basil, Neopolitan dough 12

Tiger Prawns gochujang ebi mayo, crisp sushi rice, anise soy reduction, 15 scallion, sesame

TO INDULG E

Lollipops peanut butter cheesecake, dark chocolate coating, 6 crushed sponge toffee GF OR raspberry cheesecake, white chocolate coating, pop rocks GF 6

HAPPY HOUR MENU 2 :00PM-5:00PM TUE-FRI

GA - GLUTEN AWA R E GF - G LU T EN F R EE - OCEANWISE V - VEGETAR IAN

B ITTER TO BR IGHT 2oz of liquor 13

Hibiscus Margarita tequila, lime, hibiscus syrup

Allora limoncello, prosecco, basil, cucumber

Apple Cider Mule vodka, apple cider, pumpkin spice falernum, ginger beer

TROP ICAL TO SOU R 2oz of liquor 14

Apricot Sour fino sherry, apricot brandy, amaretto, lemon

Paint it Black tequila, ancho pineapple syrup, lime, egg white, activated charcoal

Whiskey Ginger whiskey, falernum, ginger beer, lime

Bourbon Sour bourbon, cranberry, cinnamon syrup, egg white, nutmeg

ST IFF TO ST IFFER 2oz of liquor 15

L&L laphroaig, yellow chartreuse, green chartreuse, maraschino, lemon, peach bitters

Happy Camper bourbon, brandy, toasted marshmallow syrup, charred cedar bitters

D[ER]ty M[ER]tini plymouth gin, dolin extra dry vermouth, olive brine, celery bitters, olives

CASAMIGOS TEQUILA COCKTAILS A L L O U R T E Q U I L A C O C K T A I L S A R E $ 6 O N T U E S D AY S !

Verdita-rita Casamigos Blanco, pineapple, lime, jalapeño, 9½ cilantro, mint

Salted Rosemary Paloma Casamigos Blanco, grapefruit, lime, 9½

salted rosemary honey syrup

Ancho Problem Casamigos Blanco, aperol, ancho Reyes, 9½

coconut water, lime

LOOKING FOR A DELICIOUS UPGRADE? TRY CASAMIGOS REPOSADO FOR $2 EXTRA!

BEER ON TAP 18oz

Common Crown Coppersmith Brown Ale - 4.9% 9

Jasper Brewing Pilsner - 4.8% 9

Banded Peak Summit Seeker IPA - 6.5% 10

Born Colorado Golden Ale - 5.4% 10

Cold Garden East Calgary Lager - 5.2% 10

Annex Ales Forward Progress Pale Ale - 5.2% 11

$4 .75 SLEEVES OF COMMON CROWN BROWN ALE & J A S P E R B R E W I N G P I L S N E R O N T H U R S D AY S

BAR MANAGER STEPH JEWETT

BUBBLES

Prosecco - Rotating Bubble 10 14¾ 44

Lambrusco - Paltrinieri Piria, Modena, Italy 11¾ 18¾ 56

Champagne - Du Jour — — MP

ROSÉ

Blend - Château Soverain, North Coast, California 11 17¼ 52

Blend - Collefrisio, Abruzzo, Italy 14¼ 22¾ 68

WHITE

Chardonnay - Annie’s Lane, Clare Valley, Australia 10 14¾ 44

Viura - Cune, Rioja, Spain 11 17½ 52

Sauvignon Blanc - Le JaJa, Roussillon, France 11 17½ 52

Albia Bianco - Barone Ricasoli, Chianti, Italy 13½ — 64

Pinot Grigio - Mandrarossa, Sicily, Italy 14¼ — 68

Riesling - Pierre Sparr, Alsace, France 14¼ — 68

RED

Shiraz - Annie’s Lane, Clare Valley, Australia 10 14¾ 44

Cabernet Sauvignon - Estampa, Colchagua, Chile 11 17½ 52

Cabernet Sauvignon - William Hill, Central Coast, California 11¾ 18¾ 56

Malbec - Mi Terruño, Mendoza, Argentina 12½ 19¾ 59¾

Pinot Noir - Ballard Lane, Central Coast, California 12½ 19¾ 59¾

Rosso - Cantine Faliesi, Campania, Italy 12½ 19¾ 59¾

Tempranillo - Cune, Rioja, Spain 12½ 19¾ 59¾

Baco Noir - Henry Pelham, Niagara, Canada 13½ — 64

Merlot - Château Argendens, Bordeaux, France 15 — 72

Grenache - Domaine Clavel, Languedoc, France 16 — 76

Meritage - Lake Breeze, Okanagan, Canada — — 80

Pinot Noir - Buena Vista, North Coast, California — — 80

Bourdeaux Blend - Black Market, Okanagan, Canada — — 95

Tempranillo - Venta Las Vacas, Ribera del Duero, Spain — — 95

Cabernet Sauvignon - Cultivar, North Coast, California — — 95

Graciano/Tempranillo - Zarzamochuelo, Rioja, Spain — — 115

5oz 8oz btl

5 0 % O F F W I N E O N W E D N E S D AY S

6 0 % O F F W I N E O N S U N D AY S

1oz 2oz VODKA & G IN Ketel One - Netherlands 7 13

Belvedere - Poland 9 17

Glendalough Wild Botanical - Ireland 8 15

Bulldog - England 8 15

Hendricks - Scotland 9 17

Sheringham Seaside - Canada 10 19

RUM Bayou Spiced Rum - United States 7 12

Flor de Caña 4 Year Light - Nicaragua 7 12

Flor de Caña 5 Year Dark - Nicaragua 7 12

RYE/BOURBON Bulleit Rye - United States 7 13

Maker’s Mark - United States 9 17

Booker’s - United States 15 27

TEQUILA/MEZCAL Hornitos Reposado - Mexico 10 19

Casamigos Reposado - Mexico 10 19

Casamigos Mezcal - Mexico 11 21

Casamigos Añejo - Mexico 11 21

Nuestra Soledad Mezcal - Mexico 14 25

WHISKEY Glendalough Double Barrel - Ireland 7 13

Sortilège Maple Whiskey - Canada 8 15

Suntory Toki - Japan 9 17

SCOTCH Monkey Shoulder Blended Malt - Scotland 12 23

Glendronach 12 - Scotland 13 24

Jura Superstition - Scotland 14 26

Laphroaig Quarter Cask - Scotland 15 27

Lagavulin 16 - Scotland 15 27

Compass Box Spice Tree - Scotland 16 30

Oban 14 Year Single Malt - Scotland 17 32

CAN OR BOTTLE

Kronenburg 1664 Blanc - France, 5% 7

Corona - Mexico, 4.5% 7

Stiegl Radler - Austria, 2.5% 7

Erdinger Alkoholfrei - Germany, < 0.5% 8

Guinness - Ireland, 4.2% 10

Peroni - Italy, 4.7% 10

Sir Perry Cider - England, 6.0% GF 10

Erdinger Dunkel - Germany, 5.3% 12