Dinner Menu
Note: Menu changes daily
TABLE SNACKS - STARTERS
Warm Olives "Cerignola and Arbequina"   6  
Fennel pollen, lemon preserve      
       
Slow Roasted Heirloom Beets   9  
House-made soft goat cheese, mint, basil      
       
Arugula and Tuna Conserva   16  
Lemon-pickled new potatoes, shaved celery      
       
Hotchkiss Tomatoes   12  
Old West Ranch buffalo mozzarella, Lemon olive oil      
       
Kitchen Pickles with House Vinegar   6  
Baked rosemary grissini      
       
East Coast Oysters "BBQ or Chilled"   3.5 each  
House smoked tomato mignonette      
       
Warm Quebec Raclette Cheese   16  
Cast iron baked pan bread made to order      
       
Bone Marrow au Gratin   12  
Garlic brioche toast, parsley salad      
       
HOUSE-MADE SAUSAGE & CURED MEATS
Recommended as starters or shared as mains

CHARCUT Board 36
Pig Head Mortadella and Brassica Mustard
"hand-mixed pork, studded with pistachios and truffles"		   9  
       
Spicy Coppa Sausage "slow cooked pork shoulder flavoured with cayenne and paprika"   13  
       
Rabbit Terrine with Baked Apple Butter "slow cooked J & M farms rabbit flavoured with black pepper and sage"   16  
       
Share Burger CHARCUT Style "roasted garlic sausage patty, cheese curds, with a fried egg" (minimum 9 oz)   2.5 per oz  
       
Pork Croquettes and Ale Battered Walla Walla Onion Rings with Gremolata Aioli   14  
       
Italian Sausage with oven roasted Broxburn tomatoes "pork sausage skillet flavoured with fennel"   17  
       
CHARBROILED - WOOD SMOKED - ROTISSERIE
Spit Roasted Spring Creek Prime Rib (Minimum 6 oz)
Our beef is house-butchered and aged		   4.5 per oz  
       
Grilled Whole Fish   29  
Broxburn tomatoes, spinach, lemon olive oil      
       
6 oz Dry-Aged Butcher Steak   19  
Parmesan cheese, arugula, crispy capers      
       
Fire Grilled Ewe-Nique Farm's Lamb Leg
(served pink)		   29  
Shelling beans, pesto, olive oil      
       
Slow Roasted Heritage Chicken   Q.18  
BC fire morels, fiddle heads, Jay’s pea tendrils   H.26  
       
Oven Roasted Tomato Risotto   sm.19  
Basil, mascarpone cheese, Sky Hawk olive oil   lg.24  
       
Tables Sides
Duck fat fried poutine, cheese curds and truffle gravy   8  
       
Creamed Taber corn and butter fried BC chanterelles   9  
       
Charred Innisfail brussel sprouts, house cured bacon and lemon   9  
       
Country ham mac and cheese with aged Quebec cheddar   8  
       
Grilled broccolini, chilli, fresh lemon   8  
       
Elstar Apple and garlic sausage stuffing with sage pan gravy   8  
       
Grilled brioche with marrow butter and Maldon salt   4  
       
SWEETS
Local Heyer Apple and Chai Spiced Crème Brulée. Served with gingersnap cookies   8  
       
Preserved Huckleberries in a jar. Local huckleberries layered with cheese cake and graham crackers   8  
       
Caramelized Banana and Chocolate Torte. Peanut butter gelato and peanut caramel sauce   8  
       
Jungle Farm’s Raspberry Angel Food Cake. Upside-down angel food cake with candied almonds   8  
       
Cheese
Served with house preserves…...6 per oz
Fourme d´Ambert  
One of France´s oldest cheeses. This cow´s milk blue cheese is injected with sweet white wine during its aging process.  
   
Perron Quebec 2 Year Cheddar  
Characterized by rich, full flavour, a slightly crumbly texture and a pleasant sharpness developed through careful and natural aging.  
   
Silvan Star Grizzly Gouda  
Award winning local cow’s milk cheese. From the heart of Alberta, this gouda is aged 9-12 months.  
   
Double Cream Canadian Brie  
Creamy cow´s milk cheese with a bloomy rind. This cheese pairs well with honey and apples.  
   
  Natura water: the greenest water on the planet   Service charge of 18% for parties of 6 or more.  
101, 899 Centre Street SW | T: 403.984.2180 | Mon - Tues: 11am - 11pm | Wed - Fri: 11am - 1am | Sat: 5pm - 1am | Sun: 5pm - 10pm