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Three Mushroom Chowder
with Canada Goose wild rice, boar bacon and white truffle oil |
10 oz.
Sm. Cup |
$11.00
$9.00 |
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Roasted Carrot and Fennel Soup
with fresh cilantro twist |
10 oz.
Sm. Cup |
$11.00
$9.00 |
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Mixed Greens
with cumin toasted chick peas, oven roasted roma tomatoes, roast garlic, and organic flaxseed vinaigrette |
Large
Small |
$11.00
$9.00 |
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French Bean, Cherry Tomato, and Black Olive Salad
with crispy artichoke and grape seed vinaigrette |
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$13.00 |
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Traditional In-House Caesar Salad
A timeless classic garnished with locally produced hard parmesan |
Large
Small |
$12.00
$9.00 |
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Fried Green Tomato and Chèvre Napoleon
with warm bacon vinaigrette |
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$15.00 |
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Cuban Pork Sliders
with avocado and spiced gouda |
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$16.00 |
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Classic Steak Tartare
with brioche toast points |
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$18.00 |
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Our Very Own Maple-Glazed Cold Smoked Salmon
with quinoa and dried currant salad, salmon caviar and remoulade sauce |
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$17.00 |
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 Seafood Trio, Caraquet Oyster Escabeche, Jumbo Shrimp, and Seared Scallops
on ginger tomato syrup ice |
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$19.00 |
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Escargots Bourguignonne En Croute |
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$16.00 |
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A Daily Sampling of Cold and Hot Selections
From Our Kitchen (serves two) |
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$32.00 |
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$4.00 |
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$4.00 |
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10 oz. Alberta AAA Sterling Silver Classic Canadian Angus Prime Rib of Beef
with buttermilk mashed potatoes and seasonal vegetables on natural jus |
$35.00 |
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"Cherry Berry Farms" Rabbit Fricassee
with butter noodles |
$34.00 |
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Pembina Pork Rack
with spiced mustard, celery root buttermilk slaw,
and garlic smashed yams |
$33.00 |
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Brown Sugar and Spiced Broiled B.C. Sockeye Salmon
on organic corn grits, andouille sausage, and shallot cream |
$32.00 |
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Cast Iron-Grilled AAA Sterling Silver Alberta Angus Beef Tenderloin
with Bordelaise sauce and carmelized onion mash |
$40.00 |
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Roast Brome Lake Duck Breast
with bigarade sauce and roast baby potatoes |
$34.00 |
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Classic Veal Rossini
with parsnip potato rösti and creamed leeks
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$38.00 |
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Alberta Rack of Lamb
with “Brassica” cranberry mustard crust, tomato and rosemary infused black olive jus with buttermilk mashed potatoes |
$48.00 |
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“Hook and Line” Caught Hemp Nut Crusted Snapper Fillets
with citrus tartare on pine nut and raisin couscous |
$34.00 |
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Grilled 8 oz. AAA Sterling Silver Alberta Angus Striploin Steak and Frittes
with malt aioli |
$34.00 |
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Peace Hills Free Range Chicken
on pesto and mushroom gnocchi |
$32.00 |
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Pan Seared Jumbo Scallops with Crab and Spinach Stuffed Manicotti, Smoked Paprika and Sherry Velouté
topped with Local Kitscoty sheep’s milk pecorino |
$33.00 |
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La Ronde’s Traditional Chateaubriand
16 oz. centre cut of Alberta AAA Sterling Silver Canadian Angus classic beef tenderloin carved at your table, flambéed with Canadian whiskey and served with
bouquetière of vegetables and sauce bearnaise |
$83.00 |
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Add to any Entrée
Seafood Melange
scallops, shrimp and lobster meat |
$26.00 |
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Shrimp Skewer |
$8.00 |
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Executive Chef – Jasmin Kobajica
La Ronde Chef – Sachin Joshi
Pastry Chef – Scott Parker |
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$60.00 |
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OceanWise is a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood.
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To maintain the artful presentation of your meal, a split-plate charge is in effect.
For groups of eight or more 18% gratuity will be added to the bill
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