TO START

ENTREES

​1888 Seasonal Soup 20

Inspired by seasonal and local produce 

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

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

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​Beet Salad 24

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

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Scallops & Pork 34

Chicharrones, Pepper, Sweet Potato, XO Sauce 

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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 

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

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

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 Harvest Pavé 50

Seasonal Legumes, Beets, Carrots, Squash, Goat Cheese

Bison Loin 82

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

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Braised Beef Cheeks 68

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

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Handmade Gnudi 48

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

Icelandic Cod 65

Tarragon, Leek, Oyster Cream, Acadian Caviar, Mussels

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

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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 

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Quebec Bleu Cheese 9

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Forty Creek Bourbon Onions 7

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Canadian Buttered Lobster 27

Seared Quebec Foie Gras 25

Forty Creek Peppercorn Cream Sauce 6

Chive Bearnaise 6

1888 Steakhouse Sauce 6

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See our Kids Menu here.

Seasonal Foraged Mushrooms 15

Sherry, Garlic, Thyme 

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Brussel Sprouts 15

Double Smoked Boar Bacon, Thyme and Garlic Butter

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Creamy Mashed Potatoes 13

Cultured Butter, Chive 

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Mac and Cheese 14

Canadian Cheeses, Brioche Crumble, Chives

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Creamed Spinach 13

Mornay Sauce, Nostrala Cheese 

 

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