Soup & Salad
Asparagus and Leek VeloutéCAD 7.00
Chef's Daily Feature SoupCAD 7.00
Salad NiçoiseCAD 12.00
seared Albacore tuna | haricot vert | potatoes | sliced eggs | tricoloured cherry tomatoes | white anchovies | red wine vinaigrette
Garden Green SaladCAD 8.50
assorted greens | pickled vegetables | herb vinaigrette
Small Plates
Bread BienvenueCAD 5.00
flavoured butter, daily flavour
Artichoke DipCAD 7.00
four cheese blend | spinach | lemon | basil | flatbread
Alberta Steak TartareCAD 18.00
parmesan cheese | fried capers | anchovy | dijon | flatbread
AranciniCAD 8.00
fresh tomato basil sauce | Parmigiano Reggiano
Charred Seasonal VegetablesCAD 6.00
sauce gribiche
Bistro FriesCAD 4.00
truffle oil | Parmesan cheese
Pasta
Student Feature
daily pasta dish created by our Culinary Students
Wood Stone Pizza
CalabreseCAD 16.00
chili flakes | Calabrese Salami | red onion | arugula
FunghiCAD 16.00
San Marzano tomato sauce | wild mushrooms | ricotta
MargheritaCAD 16.00
Fior di latte mozzarella | basil
Large Plates
Pan Roasted Atlantic SalmonCAD 27.00
beurre blanc | wild rice polenta | seasonal vegetables | citrus & fennel salad
Bistro Highwood Steak FritesCAD 28.00
7 oz grilled striploin | maÎtre d'hôtel butter | shoestring fries | Parmesan | truffle oil
Pan Roasted Stuffed Chicken SuprêmeCAD 26.00
mushroom & Boursin mousseline | potato pavé | confit tomato | sauce Suprême | seasonal vegetables
Highwood BurgerCAD 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