A new, inventive soup created daily by our chef, showcasing seasonal ingredients and inspired flavors. / Always fresh, always original a daily reflection of the chef's creativity. /

Hungarian Salamis & Sausages, Prosciutto, Tomatoes, Bell Peppers, Pickled Onions, Manchego, Cheddar & Brie Cheeses, Herb Butter & Toasted Baguette / A generous, rustic-elegant board inspired by authentic Hungarian flavours. /

Hand-chopped beef tenderloin with pickles, Dijon mustard, shallots, capers, and quail egg yolk. Served with house-made potato chips, roasted bell pepper cream, and truffle mayo. / Elegant, balanced, and unmistakably Heartland. /

Pan-seared foie gras with crispy onions, warm plum chutney, and toasted buttered brioche. / Decadent, silky, and delicately sweet a true Heartland indulgence. /

Smoked, sous vide duck breast served with pavé potatoes, truffle aioli and pickles. / Rich, aromatic, and elegantly balanced a true taste of the season. /

Silky foie gras mousse with Tokaji Aszú wine reduction, apricots, roasted almonds, pomegranate pearls, fresh orange segments, and toasted brioche. / A delicate harmony of sweetness, smoke, and citrus inspired by Hungarian refinement. /

Creamy hummus of sweet potato, chickpeas, tahini, lime, and caraway, blended with fresh herbs and sesame. Served with warm Moroccan bread and fresh seasonal vegetables. (GF option available) / Vibrant, aromatic, and full of warmth a taste of North Africa with Heartland flair. /

Pan-seared sea scallops served over a velvety sweet-corn sauce, finished with crisp bacon crumble, corn taco chips, corn-shallot relish for balance and texture. / Simple elegance, ocean freshness, and modern balance. /

Lightly seared yellowfin tuna in a sesame crust, paired with carrots, zucchini, honey soy glaze, and chipotle mayo, root vegetable chips. / A modern classic clean lines, bold flavors, and a touch of heat. /

Grilled Alberta bison ribeye served with smoked potato pure, grilled broccoli, and wild mushroom-caramelized onion demi-glace. / A bold, refined expression of Alberta's terroir.

Grilled Alberta ribeye served with smoked potato pure, grilled broccoli, and wild mushroom-caramelized onion demi-glace. / A rich, robust classic showcasing Alberta beef at its finest.

Grilled beef tenderloin topped with seared foie gras, served with mashed potato, green pea purée, king oyster mushrooms, and roasted bell peppers. / A Hungarian heritage classic, reimagined with Heartland elegance.

Indulge in our exquisite 5-course Chef's Tasting Menu. Each dish is thoughtfully crafted to tantalize your taste buds and create an unforgettable dining experience. Please ask your server about the details. Perfect for date nights, celebrations, or simply treating yourself, this special offer is too good to miss.

Seared chicken fillet served with Hungarian spaetzle, finished in a creamy paprika sauce and topped with a light sour cream foam. / A modern take on a beloved Hungarian classic — comforting, rich, and full of character. /

Crispy duck leg with onion mashed potatoes, braised red cabbage finished with a touch of plum reduction. / A rich and soulful dish inspired by Hungarian tradition, perfected with Heartland finesse. /

Pan-seared salmon with brown-butter hollandaise, cauliflower textures, capers and broccoli, and roasted almonds. / Delicately rich and balanced — a modern coastal classic with Heartland warmth. /

Lamb shank served with a white kidney bean and barley Hungarian cassoulet, roasted carrots, shallots, pearl onions, and a smoked quail egg. / Rich, rustic, and deeply comforting — a Heartland homage to Hungarian tradition. /

Oven-roasted chicken breast with sweet potato purée, roasted wild mushrooms, Brussel sprouts, and toasted pecans, finished with an apple cider beurre blanc. / A Heartland favorite — warm, nutty, and beautifully balanced. /

Grilled pork tenderloin served with roasted sunchokes, beets, and green apple, finished with a smoky bacon, mushroom sauce. / A rustic yet elegant composition of sweet, earthy, and smoky flavors. /

Tender braised beef in a rich carrot-mustard velouté, served with onion and parsley bread dumplings and roasted carrots. / A cherished Hungarian classic — smooth, aromatic, and deeply comforting. /

Slow-cooked veal cheeks with root vegetables, wild mushrooms, and a red wine sauce, finished with rutabaga purée and roasted chestnuts. / Rich, velvety, and perfectly suited for the winter season. /

With red wine and orange essence, accompanied by oven-gratin cheese spätzle. / Deep, aromatic, and elegantly rustic — a true taste of the Heartland forest. /