Arctic Char Pita
Arctic char pita loaded with bold-flavoured baba ganoush is smartly spiced. Mild ‘n fatty northern lake fish takes a seriously sexy turn topped with Manitoba’s own caviar. Quinlan Cook Smith…
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Pounded Cheese
Pounded cheese turns a brick of fromage on its ear. Each velvety dollop of whipped white cheddar with apple gastrique is easily scooped onto grilled ciabatta or garden fresh crudités.…
Mushroom Perogies
Mushroom perogies take a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour cream push our palates to appreciate the unexpected. Chef Colin Dick Pineridge Hollow Ingredients…
Beet Chips
Beet chips are a sweeter take on the salty snack, made by replacing potatoes with beets. Chef Colin Dick Pineridge Hollow Ingredients Goat Cheese Ranch Dip 1 cup goat cheese,…
Golden Caviar with Wild Sockeye Salmon Tartare
Chef Terry Gereta Fusion Grill While it sounds very highbrow, tartare just means any dish featuring a raw ingredient. Chef Terry uses wild sockeye salmon because of its firm flesh…
VELVET GLOVE RESTAURANT
The elegant dining room is wrapped in the original warm wood paneling, tables are dressed in white linen, and the service is impeccable. Chef wows with unique applications of local…
SMITH
Plays on plaid and nostalgic Canadiana touches offer a backdrop to scratch-made regional cuisine at this sleek restaurant inside Inn at the Forks. Hearty meals with a connection to the…
PINERIDGE HOLLOW
Located on the outskirts of Birds Hill Park, this secluded country cottage restaurant is committed to celebrating the food and people of Manitoba. An on-site garden provides vegetables and herbs…
GATES ON ROBLIN
Gorgeous restaurant set in an elegant country estate, complete with expansive grounds and picturesque gambrel roofs. Several rooms with a charming atmosphere that is perfectly matched by the pan‑Canadian menu,…
FUSION GRILL
This is one of the finest dining experiences in the city, having virtually created the upscale regional cuisine category. Chef Lorna Murdoch is a talented star who uses fresh products…
Elk Saltimbocca
Chef Alexander Svenne Pineridge Hollow Saltimbocca is an Italian appetizer traditionally made with veal scallops. Chef Alex has given it a Manitoba twist using elk and wild turkey. Note: You…