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Noche Mexicana

January 31st, 2017

 

 

After a very long hiatus, the Bistro has decided to bring back their Mexican night. On Sunday February 26, join us for a 5 course Mexican dinner for $55 per person…since we can’t always get away somewhere warm in the winter, we’ve decided to bring that warm weather vibe to you. For more details, and to reserve your seat, phone the Bistro at (306)652-1250 with a credit card number to guarantee your spot. There will only be one seating! So don’t be a slow poke and miss out on this fun night of food, friends and tequila! Check out the menu below:

Comida
~55~

Salsa
salsa fresca
aguacate cremoso
chile chipotle
piña picante
served with corn tortillas

Sopa Mexicana

Ensalada
spring greens, jicama, corn, and bell pepper, combined with a chile and lime vinaigrette

Plato Principal
a mixed plate of tacos de cerdo, tamales vegetarianos, and pollo moles, served with frijoles refritos

Postre
a creamy Mexican vanilla custard with a decadent caramel sauce

**gluten free and vegetarian options available upon request**

Bebidas
~9~
Lime Margarita
Tequila
Mexican Cerveza
Café Mexicano
Chocolate Caliente Mexicano

Valentine’s Day 2017

January 22nd, 2017

The Bistro will be  open on Tuesday, February 14,  to celebrate Valentine’s Day!

Jason and Shelbe have worked hard to put together two special 4 course prix fixe menus, one for carnivores and one for vegetarians. There will be an early seating at 5, or 5:30pm, and a late seating at 8, or 8:30pm. To make a reservation please phone (306)652-1250, with a credit card number to secure your spot.  Check out the menus listed below!

 

Four Course Prix Fixe Menu  ~75~

Charcuterie Plate
A selection of cheese, cured meat, olives and pickles

St Tropez Salad
Baby organic greens, sliced apple, toasted almonds, combined with our own raspberry balsamic vinaigrette, and finished with a Danish Bleu cheese

Entree

~Your choice of entree is served with seasonal vegetable and potato~

Beef Tenderloin
Canadian AAA beef tenderloin prepared to a medium rare temperature, then finished with a Saskatchewan grown wild Chokecherry reduction

Cashew Crusted Salmon
Cashew crusted salmon filet baked in the oven, then finished with a creamy whole grain Dijon mustard sauce

Mediterranean Chicken
A boneless chicken breast served with a mediterranean inspired sauce of tomato, olive, basil, artichoke, and red bell pepper, then finished with crumbled Feta Cheese

Dessert
Choice of Triple Chocolate Mousse Pie, or Creme Caramel
~An 18% gratuity will be added to the final bill~
**Gluten free options available upon request**

 

Four Course Vegetarian Prix Fixe Menu  ~65~
Beet Carpaccio
Thinly sliced red beets, served with our house made whole grain Dijon mustard, capers and finished with a light drizzle of olive oil

St Tropez Salad
Baby organic greens, sliced apple, and toasted almonds are combined with our own raspberry balsamic vinaigrette, and finished with a Danish Bleu cheese

Entree

Thai Coconut Curry Tofu
Firm tofu is braised in a sauce of coconut milk, lemon grass, ginger, lime and a mild blend of curry spices, served with seasonal vegetables and caramelized onion mashed potato

Dessert
Raspberry Sorbet
~An 18% gratuity will be added to the final bill~
**Vegan and Gluten free options available upon request**

Getting set up to grow micro greens

January 20th, 2017

We save our own seeds from our rooftop garden every fall. In the photo below we are separating Thai basil seeds from their husks.

Stay tuned as we experiment with starting an indoor garden this winter. Jason just couldn’t wait until summer to start growing stuff for the restaurant…and, if all goes well we will have micro greens and fresh herbs to use in the coming months. He has even has planted a few tomatoes!

Bring In 2017 With Us

December 8th, 2016

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The Bistro will be serving a prix fix 3 course dinner on Friday, December 30, and a prix fix 4 course dinner on Saturday, December 31. The menus are as outlined below.

Friday, December 30

Three Course Prix Fixe Menu
~60~

Charcuterie Plate
A selection of cheese, meat, olives and pickles

Entree

~Your choice of entree is served with seasonal vegetable and potato~

Beef Tenderloin
Canadian AAA beef tenderloin prepared to a medium rare temperature, then finished with a Saskatchewan grown wild Chokecherry reduction

Moroccan Braised Lamb Shank
This bone in cut of Lamb has been slow cooked in a sauce that blends tomato, onion, garlic, and dried apricot together with a Moroccan blend of spices

Lemongrass Citrus Salmon
A salmon filet that is first poached in garlic butter, then finished with a lemongrass and citrus cream sauce

Lemon Basil Feta Chicken
A boneless chicken breast poached with white wine and lemon juice, then finished with our rooftop garden basil puree, and crumbled Feta Cheese

Dessert
Choice of Triple Chocolate Mousse Pie, or Creme Caramel

Saturday, December 31

Four Course Prix Fixe Menu
~75~

Charcuterie Plate
A selection of cheese, meat, olives and pickles

St Tropez Salad

Entree

~Your choice of entree is served with seasonal vegetable and potato~

Beef Tenderloin
Canadian AAA beef tenderloin prepared to a medium rare temperature, then finished with a Saskatchewan grown wild Chokecherry reduction

Moroccan Braised Lamb Shank
This bone in cut of Lamb has been slow cooked in a sauce that blends tomato, onion, garlic, and dried apricot together with a Moroccan blend of spices

Lemongrass Citrus Salmon
A salmon filet that is first poached in garlic butter, then finished with a lemongrass and citrus cream sauce

Lemon Basil Feta Chicken
A boneless chicken breast poached with white wine and lemon juice, then finished with our rooftop garden basil puree, and crumbled Feta Cheese

Dessert
Choice of Triple Chocolate Mousse Pie, or Creme Caramel

~An 18% gratuity will be added to the final bill~
**Vegetarian & Gluten free options available upon request**

On the NYE Saturday, there will be an early seating of 5, or 5:30pm and a late seating of 8, or 8:30pm available. To reserve that evening please phone 306-652-1250 with a credit card number to guarantee your spot. We look forward to ringing in the new year with you!

Jerk Chicken 

December 3rd, 2016

This weekends dinner feature…Grilled Jerk Chicken with an Apple & Fig Chutney. Just the right amount of spice for these chilly winter nights!

Spinach Balls

November 6th, 2016

Spinach Balls are available now, until Christmas, for pick up to cook at home. 

Perfect to have during this busy time of year when entertaining guests at home, or to take to parties. 

Just bake for 15-20 minutes at 450′

30 Spinach Balls for $15

Add an 8oz jar of our sweet hot mustard or, creamy dill sauce for just $5 more.  

KWV Wine Makers Dinner

September 2nd, 2016

image imageThe Bistro will be hosting a KWV Wine Makers Dinner on Sunday September 18. We will be serving a 5 course dinner with wine pairing for $120 per person (tax + gratuity included). Space will be limited! To reserve phone or drop by the Bistro to purchase for your spot. We look forward to seeing you there!

Labour Day Long Weekend

August 30th, 2016

image
The Bistro will be closed this Sunday Septemeber 4 for the Labour Day long weekend. We will be back to work on Wednesday September 7. Have a great weekend!

Sunday August 21

August 20th, 2016

We will be closed this Sunday August 21st for the show & shine car show. 

We will be at our farm harvesting some more fresh vegetables to serve you next week, when we resume our regular hours at 5pm on Wednesday August 24th. 

New farm potatoes 

August 4th, 2016

We are now using potatoes from our own farm.