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.


 

FIRST COURSE

Ricotta Gnocchi
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

Fish Tacos
Canadian Pickerel in house made corn tortillas, topped with chipotle a
oli, avocado, mango salsa, crispy fish skin chips

Arrancini
Fried Risotto filled with smoked cheddar cheese.  Served on a butternut squash puree with apple and smoked paprika


SECOND COURSE

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 aujus 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 potato. 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 


THIRD COURSE

Fritters
Fresh House made fritters with cinnamon sugar coating.  Served with house made 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, berries

Sponge cake
light and fluffy olive oil and lemon cake.  Served with house made earl grey ice cream, apricot coulis, and sponge toffee

 


 

Chef Gerard and our kitchen staff are happy to accomodate guests with dietary needs, allergies and preferences. Please contact us ahead of your visit if you would like to discuss our menu options or to book a dinner reservation. 

I can't wait to go back!

"I came here to take a break [from] a very big city and found what the doctor recommended. Being so isolated, I can't believe that I didn't have to think of any extras, everything I needed was in the hotel. Very cozy, family-like and personal service, I can't wait to go back!"

TaniaVL (Trip Advisor), Mexico City, MX
March 2016