Selection of roasted, chilled, and marinated vegetables

Arugula, pecorino pepato, shallots, lemon vinaigrette

Sliced cucumber with kalamata olive vinaigrette and French sheeps milk feta

A croque Madame on top of a Croque Monsieur. Named after Andre McGillvery of Corner Suite Bistro Deluxe

Chef's selection of cheeses, charcuterie and accompaniments

Duck terrine (no pork) served with cornichons, grainy Dijon mustard and caramelized onion jam

A dry cured, air dried beef from Canmore, Alberta. Popular style of beef traditionally served with fondue and raclette in Switzerland

Our Serrano ham is made by Redondo Iglesias. Aged at least 12 months, it comes from Spain and is made from Iberian Pigs. It is an award winning ham in Spain, and is highly regarded there. It is served slice paper thin.

In the dehesas, an indigenous forest of southwestern Spain, the Ibérico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Ibérico de Bellota feed exclusively on fallen acorns, known as bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained international notoriety.

Smoked sausage similar to polish or ukranian salami. We pan fry it in olive oil and recommend it as an accompaniment to fondue or raclette