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ENTREES

​1888 Seasonal Soup 20

Inspired by seasonal and local produce 

​Bread and Butter 17
House Made Brioche, Cultured Butter and Seasonal Compote, Foie Mousse

​Apple and Cabbage 18
Kale, Hazelnut, Dried Blueberry, Hollyhock Dressing

​Beet Salad 24

Orange, Textures of Beet, Beet Gastrique, Feta Mousse, Pickled Shallot Dressing

Scallops & Pork 34

Chicharrones, Pepper, Sweet Potato, XO Sauce 

Seared Foie Gras 35

Seasonal Compote, Brioche, Cherry Cordial Reduction, Savory Granola 
 

Warm Mushroom and Goat Cheese Tart 24

Red Fox Mushroom Medley, Pearl Onion, Spring Pea, Mushroom Velouté 

Acadian Caviar Tasting 50g - 350 / 10g - 80

Brioche, Free-range Hard Boiled Eggs, Chives, Crème Fraiche  

 Harvest Pavé 50

Seasonal Legumes, Beets, Carrots, Squash, Goat Cheese

 

Venison Loin 82

Red Current and Dark Chocolate Jus, Savory Oats, Celeriac and Cauliflower Purée, Spring Peas

Braised Beef Cheeks 68

Roasted Root Vegetables, Parsnip Purée, Almond, Dill, Mustard Jus 

Handmade Gnudi 48

Zucchini Cream, Onion Ash, Pistachio Gremolata, Fairwinds Goat Cheese


Icelandic Cod 65

Tarragon, Leek, Oyster Cream, Acadian Caviar, Mussels

PRIME CUTS

ENHANCEMENTS

8oz Filet Mignon 70 
14oz New York Striploin 75

 

Brant Lake Farm, High River, Alberta 
7oz Gold Standard Wagyu Filet Mignon 97
12oz Gold Standard Wagyu New York Striploin 105

Bone-In Ribeye 150

35oz 
 

A5 Gunma Joshu Japanese Wagyu

Tenderloin or Striploin 50/oz (minimum 4oz) 
Served with baby pepper relish and 1888 steak sauce 

Quebec Bleu Cheese 9

Forty Creek Bourbon Onions 7

Canadian Buttered Lobster 27

 

Seared Quebec Foie Gras 25

Forty Creek Peppercorn Cream Sauce 6

Chive Bearnaise 6

1888 Steakhouse Sauce 6


 

SIGNATURE SIDES

Seasonal Foraged Mushrooms 15

Sherry, Garlic, Thyme 

Brussel Sprouts 15

Double Smoked Boar Bacon, Thyme and Garlic Butter

Creamy Mashed Potatoes 13

Cultured Butter, Chive 

Mac and Cheese 14

Canadian Cheeses, Brioche Crumble, Chives

Creamed Spinach 13

Mornay Sauce, Nostrala Cheese