Dining: The Menu
At Mount Engadine Lodge, our menu changes daily.
Inspired by the sights and sounds of the Canadian Rockies and seasonal ingredients sourced from local farms and suppliers, we hope to wow you with new takes on traditional dishes and deliver a complete backcountry experience like you've never imagined. Here is just a taste of what you might find on the dinner menu during your next visit to the Lodge. If you're an overnight guest, your dinner, alongside breakfast, afternoon tea, and a packed lunch are included in the room rate. If you're just looking to pop-in, visiting guests can book Dinner for $55 per person or enjoy our weekly Sunday Brunch or daily Afternoon Tea.
House-made Gnocchi spike with curry, served on tangy broccoli & lemon puree, with sauteed
Oyster Mushrooms, crispy fried sage, brown butter
White Bean & Bourbon Soup
Smooth dairy-free navy bean soup, spike with lots of bourbon, vanilla, and licorice. Garnished with
popped sorghum, fresh basil, pickled figs
Canadian Pickerel in house-made corn tortillas, topped with chipotle aoli, avocado, mango salsa, crispy fish skin chips
Fried Risotto filled with smoked cheddar cheese. Served with a butternut squash puree with apple and smoked paprika
Pan Seared Duck Breast
Soy brined, on a bed of sticky rice served w. fennel puree and topped with apple ginger and chili salsa.
Sides: maple caramelized carrots + blanched broccolini w. Sesame
Roasted Canadian Lamb Loin
smoky dry rub, served w. Cumin au jus and crispy onion on a bed of Indian spiced green lentils
Sides: Cauliflower confit, dressed green beans, and tahini yogurt
BC Steelhead Trout
Slow roasted, served on top of crispy potatos. Topped with beet dashi, and smoked leek puree
Sides: sweet roasted rainbow beets, kale sauteed w. vinegar
Braised Bison Short Ribs
slow cooked all day in wintergreen and vanilla liquid. Served on a bed of savory Farro, topped with onion caramel and butternut squash puree.
Sides: caramelized Brussels sprouts, roasted celery root
Fresh, house-made fritters with a cinnamon sugar coating. Served with apple pie ice cream, oat crumble, and red wine poached apples.
Sticky Date Pudding
Covered in warm miso toffee, served with house-made tonka bean ice cream and candied nuts and berries
Light and fluffy olive oil and lemon cake. Served with house made earl grey ice cream, apricot coulis, and sponge toffee