onion toast, house preserves, crispy leeks

CRUSTED BOURSIN CHEESE

saffron rice, lemon pepper vegetables, slow cooked tomato relish

ROAST CHICKEN BREAST

meringue coconut shell, mint semi sweet chocolate

MINT CHOCOLATE SANDWICH COOKIES

K / H BUTTER TART

RAVIOLI

This Calgary flagship cocktail captures bold and savoury ingredients with house K / H clam and celery broth.

K / H CAESAR

cheese stuffed fingerling potatoes, soy garlic mushrooms, seasonal vegetables, shallot jus

10 oz CHÂTEAUBRIAND (good for two, enough for one)

A homage to Richard Hennessy’s Irish roots inspires the vanilla stout brown butter wash in this cocktail.

DARK SIDE OF THE BOO

CANDIED PORK BELLY

jalapeño + apple polenta cake, honey yogurt carrots, roast garlic reduction

CHARRED PORK TENDERLOIN

DOUGHNUTS

jalapeño aioli, shredded lettuce, tomato jam

FISH SANDWICH

belgian endive, pickled red onion, candied walnuts, marinated goat cheese

ROASTED BEET + PEAR SALAD

CHILI BUTTER SHRIMP

tomato jam, red pepper relish, spinach + onion

TOAST 3 WAYS

house seared frites, garlic soy garlic mushrooms, tarragon butter sauce

8 oz BLACK ANGUS STRIPLOIN

ROAST CHICKEN SANDWICH

TRIPLE CHOCOLATE TERRINE

rhubarb preserve, brown butter graham crumb

FROZEN CHEESECAKE MOUSSE

Blends Espolõn Blanco Tequila, fresh lime juice, crème de cassis and is lengthened with ginger beer.

EL DIABLO COCKTAIL

Forty Creek Whisky softened with notes of orange from Grand Marnier Cordon Rouge.

MARNIER MILKSHAKE

GINGER SHAVED PORK SIRLOIN

shredded duck leg stuffed rosti, wilted spinach, honey braised carrot

DUCK BREAST

PARMESAN CRUST GRILLED CHEESE

Preheat the oven to 375°F (190°C). In a bowl, mix together the panko breadcrumbs, grated Parmesan cheese, parsley, garlic powder, salt, and black pepper. Form the Boursin cheese into a round or oval shape and coat it in the breadcrumb mixture. Place it on a baking sheet and bake for 15-20 minutes until golden brown.

Crust the Boursin

In a skillet, heat the olive oil and butter over medium heat. Add the thinly sliced onion and cook until caramelized, about 15 minutes, stirring occasionally. Toast the sourdough slices until golden brown.

Cook the Onions

In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 10-15 minutes until the berries break down and the mixture thickens. Let it cool before serving.

Make the Berry Preserves

Dredge the thinly sliced leeks in flour, shaking off the excess. Heat vegetable oil in a deep pan over medium-high heat. Fry the leeks in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.

Make Crispy Leeks

On a plate, arrange the toasted sourdough, top with caramelized onions, a slice of the crusted Boursin cheese, a dollop of house preserves, and garnish with crispy leeks.

Assemble the Dish

Boursin cheese

Panko breadcrumbs

Parmesan cheese, grated

Fresh parsley, chopped

Garlic powder

Salt

Black pepper

Sourdough bread, sliced

Olive oil

Onion, thinly sliced

Butter

Mixed berries (strawberries, blueberries, raspberries)

Sugar

Lemon juice

Leeks, thinly sliced

Flour

Vegetable oil (for frying)

Preheat the oven to 375°F (190°C). In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Coat the chicken breasts with this mixture.

Prepare Chicken

Place the chicken breasts on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

Roast Chicken

In a saucepan, melt butter over medium heat. Add the rice and saffron, stirring for about 2 minutes. Add chicken broth and salt, bringing it to a boil.

Prepare Rice

Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is fluffy and the liquid is absorbed.

Cook Rice

In a large skillet, heat olive oil over medium heat. Add mixed vegetables and sauté for 5-7 minutes until tender.

Sauté Vegetables

Stir in lemon juice and lemon pepper seasoning, cooking for an additional 2 minutes. Remove from heat.

Season Vegetables

In a saucepan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft. Add canned tomatoes, balsamic vinegar, salt, pepper, and sugar.

Cook Relish

Reduce heat to low and simmer for 20-30 minutes, stirring occasionally until thickened.

Simmer Relish

chicken breasts

olive oil

salt

black pepper

garlic powder

paprika

long-grain rice

saffron threads

chicken broth

butter

mixed vegetables (e.g., bell peppers, zucchini, carrots)

lemon juice

lemon pepper seasoning

canned diced tomatoes

onion, finely chopped

garlic, minced

balsamic vinegar

sugar

Preheat your oven to 225°F (110°C). In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.

Prepare the Meringue

Gently fold in the powdered sugar, coconut flakes, and vanilla extract until just combined.

Mix in the Coconut

Spoon the meringue mixture into a piping bag and pipe small circles onto a baking sheet lined with parchment paper.

Pipe the Cookies

Bake in the preheated oven for 1.5 to 2 hours until the shells are dry and crisp. Turn off the oven and let the cookies cool completely inside.

Bake the Cookies

In a microwave-safe bowl, combine the mint semi-sweet chocolate chips and butter. Heat in the microwave in 30-second intervals, stirring until melted and smooth.

Melt the Chocolate

Stir in the heavy cream and mint extract until fully incorporated. Let the mixture cool slightly until it thickens.

Add Cream and Mint Extract

Spread a dollop of chocolate filling on the flat side of one cookie shell and press another shell on top to form a sandwich. Repeat with remaining cookies.

Assemble the Cookies

Egg whites

Granulated sugar

Powdered sugar

Unsweetened coconut flakes

Vanilla extract

Mint semi-sweet chocolate chips

Heavy cream

Mint extract

In a mixing bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Gradually mix in ice water until dough forms. Chill for 30 minutes, then roll out and fit into a pie pan.

Make the Pie Crust

In a saucepan, melt butter over medium heat. Remove from heat, and stir in brown sugar and corn syrup until dissolved. Beat in eggs, vanilla, and salt. Fold in candied walnuts.

Prepare the Filling

Preheat oven to 350°F (175°C). Pour the filling into the prepared pie crust. Bake for 45-50 minutes or until the filling is set. Let cool before serving.

Combine and Bake

In a bowl, whisk together cream, milk, sugar, vanilla, and salt. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Freeze until firm.

Prepare the Ice Cream

unsalted butter

brown sugar

corn syrup

large eggs

vanilla extract

candied walnuts

all-purpose flour

granulated sugar

ice water

heavy cream

whole milk

In a large bowl, combine the flour and salt. Make a well in the center, add the eggs and olive oil, and mix until a dough starts to form.

Mix the Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Knead the Dough

In a bowl, combine ricotta cheese, cooked spinach, grated Parmesan, nutmeg, salt, and black pepper. Mix thoroughly until well combined.

Mix the Filling Ingredients

Divide the dough into four pieces. Roll out each piece to about 1/16 inch thick using a pasta machine or rolling pin.

Roll Out the Dough

Cut out circles or squares from the rolled dough. Place a teaspoon of filling in the center of each piece. Moisten the edges with water and fold over to seal.

Fill the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Boil the Ravioli

In a pan, melt the butter and add the sage leaves. Cook until the butter is golden and fragrant. Toss the cooked ravioli in the sauce.

Make the Sage Butter Sauce

Serve the ravioli warm, topped with additional Parmesan cheese if desired.

Plate and Garnish

All-purpose flour

Eggs

Ricotta cheese

Fresh spinach (cooked and chopped)

Parmesan cheese (grated)

Nutmeg

Fresh sage leaves

Parmesan cheese (for serving)

In a shaker, combine the clam juice, celery juice, vodka, Worcestershire sauce, hot sauce, lemon juice, celery salt, and black pepper. Fill the shaker with ice.

Mix the Cocktail Base

Shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into a chilled cocktail glass.

Strain into Glass

Garnish with a celery stalk, pickled green beans, and a lemon wedge.

Garnish

Clam juice

Celery juice

Vodka

Worcestershire sauce

Hot sauce

Celery salt

Celery stalk

Pickled green beans

Lemon wedge

Preheat oven to 400°F (200°C). Boil fingerling potatoes until fork-tender, about 15 minutes. Drain and let cool slightly, then cut them in half lengthwise and scoop out a bit of flesh. Mix cream cheese, cheddar cheese, chives, salt, and pepper. Stuff the potato halves with the cheese mixture and place them on a baking sheet. Bake for 20 minutes until golden and bubbly.

Prepare the Potatoes

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add mushrooms and soy sauce, cooking until mushrooms are browned and tender, about 8-10 minutes. Set aside.

Cook the Mushrooms

In another skillet, heat olive oil over medium heat. Add asparagus and carrots, season with salt and pepper, and sauté until tender, about 5-7 minutes. Set aside.

Sauté the Vegetables

In a saucepan, melt butter over medium heat. Add minced shallots and cook until soft, about 3 minutes. Pour in beef broth and red wine, bringing to a boil. Reduce heat and simmer until the sauce reduces by half. Season with salt and pepper to taste.

Prepare the Shallot Jus

Season the Chateaubriand with salt and pepper. In a hot skillet, sear the beef on all sides until browned, about 2-3 minutes per side. Transfer to a preheated oven at 400°F (200°C) and roast for about 20-25 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Sear and Roast the Beef

On a plate, place slices of Chateaubriand, surround with cheese stuffed fingerling potatoes, sautéed mushrooms, and seasonal vegetables. Drizzle with shallot jus for added flavor.

Crusted Boursin Cheese

Roast Chicken Breast

Mint Chocolate Sandwich Cookies

K / H Butter Tart

Ravioli

K / H Caesar

10 Oz Châteaubriand (good For Two, Enough For One)

Dark Side Of The Boo

Candied Pork Belly

Charred Pork Tenderloin

Doughnuts

Fish Sandwich

Roasted Beet + Pear Salad

Chili Butter Shrimp

Toast 3 Ways

8 Oz Black Angus Striploin

Roast Chicken Sandwich

Triple Chocolate Terrine

Frozen Cheesecake Mousse

El Diablo Cocktail

Marnier Milkshake

Ginger Shaved Pork Sirloin

Duck Breast

Parmesan Crust Grilled Cheese