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Long weekend hours 

June 29th, 2016

We will be closed Friday July 1st – Wednesday July 6th. 

We will resume our regular hours on Thursday July 7th at 5pm.

Rooftop garden

June 23rd, 2016

We have over 100 pots growing heirloom tomatoes, green beans, herbs, and hot peppers this year. 

Apple wood smoked bbq pork chop

June 4th, 2016

For our dinner feature this week,

We have Apple wood cold smoked  double cut pork chops, grilled with our chipotle bbq sauce, 

Served with roasted vegetables and caramelized onion mashed potato.  $25 


May 21st, 2016

Planting root vegetables at the bistro farm

May 19th, 2016

Slow smoked ribs 

May 13th, 2016

We have slow smoked some pork back ribs with, hickory,maple , Apple & cherry wood in our cook shack smoker. 

Available this this Friday & Saturday, come down and give them a try. 

Getting ready to plant some seeds, for the bistro farm

April 24th, 2016

Easter weekend hours 

March 23rd, 2016

Easter Weekend Hours.
We will be closed March 25 for good Friday


Open on Saturday March 26 from 5-9pm
Closed on Sunday March 27
We will resume our regular hours on Wednesday March 30th at 5pm

Moroccan braised lamb shank

March 3rd, 2016

Dinner feature for Friday March 4th is a lamb shank slow cooked with tomatoes, red wine , apricots and a special blend of spices.  


Valentine’s menu 

January 27th, 2016

Valentine’s Day is just around the corner, and the Bistro will be celebrating on both Saturday Feb. 13th, and Sunday Feb. 14th. We will be serving a 4 course, limited menu, for $69 per person. There will be a choice of an earlier seating at 5 and 5:30pm, and a later seating at 8 and 8:30pm. To make a reservation please call, or email us with a credit card number, to guarantee your spot. Check out our menu below!
Four Course Prix Fixe Menu

Charcuterie Plate

A selection of cheese, meat, olives and pickles

Still to be decided

~Your choice of entree is served with seasonal vegetable and potato~
Beef Bourguignon~A classic French beef stew, that is slow cooked, with red wine, tomato, celery, carrot, onions and Herbs de Provence

Braised Lamb Shank~This bone in cut of Lamb, has been slow cooked until tender, in a special blend of herbs

Lemon Feta Salmon~A salmon filet that is poached in white wine, lemon and oregano, finished with crumbled feta cheese

Coconut Ginger Lime Chicken~A chicken breast baked with Coconut Milk, fresh Ginger, Lime, Garlic and a mild blend of spices.

Chocolate Mousse Pie~a rich chocolate mousse, layered over a decadent, dark chocolate brownie crust, served with Raspberry, and Saskatoon berry sauces
~An 18% gratuity will be added to the final bill~

**Vegetarian & Gluten free options available upon request**