APPETIZERS

Arancini  14
Mozzarella stuffed risotto, charred tomato broth, Grana Padano, basil.

Escargot & Short Rib 16
Garlic butter, mixed cheese, pickled onion.

Cajun Crusted Calamari 15
Tossed with red onion and parsley, served with lemon and tzatziki.

Mussels  19
Chorizo sausage, charred tomato broth, basil, garlic focaccia.

Charred Brussel Sprouts  13
Garlic butter white wine reduction, sauteed onions and bacon, roast garlic aiolo, Grana Padano.
Curried Cauliflower  13
Croutons, goat cheese, crispy chick peas, curry yogurt.

Lobster Bake Bread Bowl  17
Three cheese blend, lobster. Served in a bread bowl.

Hummus Platter  14
Bruschetta, hummus and tzatziki served with a toasted pita.

Charcuterie Board  22
Fine selection of local cured meats and cheeses.

SOUPS

Soup Of The Day  10
Chef's daily creation, served with garlic focaccia.

Alberta Beef Chili  12
Topped with mixed cheese, Pico de Gallo, green onion. Served with garlic focaccia.

FROM THE GARDEN

Garden Salad  12
Mixed greens, cherry tomato, cucumber, strawberry, feta, fig balsamic vinaigrette.

Butterleaf Caesar Salad  14
Grana Padano, parmesan crisps, chunky bacon, fried capers, crostini.

Warm Swiss Card & Roasted Beet  14
Charred brussel sprout, cherry tomato, candied pecan, goat cheese, citrus orange glaze.

Add Chicken 6
Add Prawns 6

NOODLES & GRAINS

Seoul Bowl  18
Marinated steak, brown rice, bok choy, spicy cabbage, cucumber, carrot, red pepper, teriyaki pineapple glaze, sesame.

Prawn Curry Bowl  18
Carrot, celery, onion mix, jasmine rice, tomato coconut curry, finished with cucumber cream, basil and toasted naan.

Thai Chicken Noodle Bowl  18
Carrot, onion, celery, red pepper, mushroom, Thai curry sauce. Garnished with cilantro, green onion, peanut sauce, and sesame.
Lobster Bacon Penne  18
Three cheese blend, panko crusted and baked.

Seafood Linguine  20
Salmon, mussels, prawns, red onion, arugula, lemon cream, Grana Padano.

ENTRÉES

Braised Short Rib  28
Red wine garlic braise, garlic mash potato, winter vegetables, fennel edamame slaw, peppercorn jus.

Apple Pork Tenderloin  26
Oven roasted with apple, mushroom, garlic, and sage. Served over garlic mash potato, and winter vegetables.

Piri Piri Chicken  26
Portuguese spiced supreme breast, roasted potatoes, mango chutney, cucumber cream, Pico de Gallo.

Blackened Salmon  32
Cajun crusted, roast potato, fennel edamame slaw, cucumber cream, wilted chard.

Halibut  34
Oven roasted in a garlic white wine reduction, served with garlic roasted potatoes, cauliflower and mixed greens.

A CUT ABOVE

All steaks are Certified Angus Beef. Served with winter vegetables and your choice of eithe garlic mashed potatoes, roasted potatoes, or crispy mashed potatoes.
NY Striploin
8 oz  28  10oz  34

 Beef Tenderloin
6 oz  36

 A LITTLE EXTRA
Garlic Prawns 6
Blue Cheese Crust 3
Caramelized Onions 3
Sautéed Mushrooms 3
Peppercorn Cream Sauce 3

KIDS MENU

Chicken Fingers  11
Breaded chicken strips, french fries, plum sauce.

Grilled Cheese & Fries  11
Whole wheat bread, cheddar cheese, french fries.

Cheese Flatbread  11
Tomato sauce, mozzarella cheese.
Noodles and Cheese  10
Two cheese cream sauce, tossed through penne noodles.

Steak & Fries  13
5oz steak, french fries, seasonal vegetables.

Grilled Chicken & Rice  13
Chicken breast, brown rice pilaf, seasonal vegetables.

DESSERTS

Toblerone Mousse  10
Lightly whipped Toblerone mousse, ice cream.

Chocolate Brownie  10
Chocolate fudge brownie, vanilla bean ice cream.
Berry Custard Cobbler  10
Mixed berries, vanilla custard, baked oats and granola.

Invermere Bakery Feature  10
From Invermere's local artisan bakery.