Please select one choice per section

 

The Soup Course

Spicy Ginger-Chicken-Vegetable Noodle Bowl with fresh Cilantro (V)

Or

Basil Caramelized Onion soup with a floating 3 cheese raft (V)

Or

Thai Curried Root n Squash Pureed Broth, topped with a hot n sour sesame seeded mint drizzle

Or

Potato-Corn Chowder with pan-fried double smoked bacon finished with a stilton Blue Cheese Cream, topped with garlic charred croutons (V)

 

The Salad Course

 

Chef’s seasonal mixed greens with thyme-peppered grilled carrots and red onions, accompanied by our balsamic-feta dressed bruschetta served on locally made focaccia (V)

Or

A Bear and Bison Inn’s spinach salad ~ wilted spinach salad with caramelized onions, roasted mixed nuts, marinated grapes, slivered garlic and prosciutto chips (V)

Or

Our take on the American classic “Shrimp Cocktail” ~ baby shrimp seasoned and tossed in fresh lime juice served on a ranch dressed iceberg base and detailed with a horseradish cocktail sauce

Or

Traditional classic caesar salad with crispy prosciutto bits, fresh grated parmesan, croutons and finished with grilled grape tomatoes

Upgrade ~ Crispy buttered garlic baguette $2.75 per person

 

*Note: the soups and salads are vegetable based and lactose and gluten free until we put in the garnish. So as long as we know in advance of your guest’s diet requirements these choices should be good for everyone.

 

Main Course

 

Chunky apple stuffed pork tenderloin rubbed in caraway, a hint of Dijon and drizzled with an apple butter jus.

Or

Grilled ginger and garlic marinated Atlantic salmon, glazed just before service with a soya-butter

Or

Pan fried spinach-wild mushroom stuffed chicken breast on roasted pan gravy

Or

Slow roasted Alberta rib roast served with a rosemary-bordelaise wine sauce

 

Vegetarian option

Blackened red pepper, stuffed with sautéed mushrooms, spinach, onions, leeks and goat cheese

 

Upgrades ~ add extra surcharge

Slow roasted Alberta beef filet mignon rubbed in foie gras and wrapped in prosciutto, served with a vintage port wine sauce ~ $10.00 per person

Slow roasted Alberta buffalo filet mignon rubbed in foie gras and wrapped in prosciutto, served with a vintage port wine sauce ~ $15.00 per person, subject to availability

 

Accompaniments

 

~ Choose 1 of the following:

 

Pan fried buttered new potatoes

Or

Creamy scalloped potatoes

Or

Baked potatoes with all the trimmings (V)

Or

Wild rice risotto with jalapeño havarti cheese

Or

Country style bacon stuffed potato (V)

Or

Garlic mashed new potatoes (V)

Or

Manitoba pearl barley risotto with oyster mushrooms (V)

           

Vegetables ~ We serve your vegetables in bowls & platters, family style down the center of the dining table. The chef will prepare 4 or 5 dishes from seasonal market fresh vegetables

 

Desserts

 

~ Choose 1 of the following:

Cheese tasting served on cedar board (1 per 6-7 people) with fresh and dried fruit, nuts, crackers, warm baguettes, bagel and rye croutons

Or

Whipped cream stacked coffee cake, detailed with warm caramel sauce and pecans

Or

Fresh raspberry mousse charlotte russe encased in lady fingers topped with assorted fresh berries

Or

Baked Three Sisters ~ our version of the classic baked Alaska, made with chocolate & mocha ice cream, to signify the mining heritage of Canmore and topped with 3 meringue peaks to echo the window view that every room enjoys of the Three Sister mountains

Or

Bear and Bison Chocolate Cake Classic ~ piped with a white chocolate mousse

 

Coffee and Tea service

Wedding Cake option (no additional charge) ~ We are happy to prepare one of our desserts as a “Wedding Cake” for ceremonial cutting and then taken into the kitchen to be plated for your group.

 

 

$68.75 per person Plus, GST and applicable service charge and gratuities

 

 

 

A Bear and Bison Inn
Plated Service Menu

Plated Service Menu Options

Bear and Bison

Plated Service

Dinner Party

Bear and Bison

Christmas Dinner

Dinner Party

2019 Turkey Dinner Menu
 

 


Caramelized Red Onion and Roasted Pumpkin Bisque
finished with Basil pesto and house browned Pumpkin seed Croutons (V)

 


Market Greens with a light Southern Date Vinaigrette (V)  
 


Platter served Canadian Turkey Dinner with Pan Gravy
Seasonal Kitchen Sink Stuffing (V)

 


Buttermilk Mashed Potatoes (V) Candied Yams (V)
Bacon-Buttered Brussel Sprouts (V)
Cinnamon Glazed Carrots (V) Cranberry Sauce (V)

 


Sticky Apple Pudding with Vanilla bean Ice cream and caramel sauce
served fresh from the oven (V)

 


Coffee & Tea and Chocolate Truffles by Le Chocolatier
 


During the Christmas season the Inn is decorated with traditional décor as well as a decorated Christmas tree.
 

Some options to consider might be having a mulled wine cocktail hour before dinner. Using the tree area for a gift exchange after dinner, and don’t forget to ask about downhill tubing, dog sledding and other winter activities.
 


$59.95 per person
plus gst and applicable Service charges and gratuities