Canvas Dining

The food

Menus written the week of your dinner

These are sample menus. Yours will be built around the season, the room and anything your guests can't eat.

Cured lake trout
Farm vegetables
Aged beef course
Dessert course

Autumn

Late Harvest

Built around what the Alberta growing season gives up last: roots, brassicas, preserved summer fruit and slow-cooked things.

  1. 01Cured trout, buttermilk, dill oil
  2. 02Roasted squash, brown butter, hazelnut
  3. 03Koji-aged beef, fermented pepper, marrow
  4. 04Braised leek, aged cheddar, chive
  5. 05Saskatoon berry, cultured cream, oat

Spring

First Green

The lighter end of the year. Fast cooking, raw preparations, herbs used generously and very little on the plate that needs explaining.

  1. 01Asparagus, egg yolk, brown butter crumb
  2. 02Scallop crudo, green apple, sorrel
  3. 03Morel and spring onion tart
  4. 04Lamb, new potato, mint fermented in whey
  5. 05Rhubarb, elderflower, sheep's milk

Year-round

The Beijing Menu

A nod to Nils's years running the pass at Unico. French technique underneath, Asian fermentation and heat on top.

  1. 01Steamed bun, char siu duck, pickled cucumber
  2. 02Black garlic custard, dashi, crisp shallot
  3. 03Sea bass, fermented chilli, brown butter
  4. 04Short rib, soy caramel, charred allium
  5. 05Sesame ice cream, burnt honey, salt

Dietary needs are never an afterthought

Plan your menu