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 as fresh as they get and an adorable petting zoo keeps diners amused while waiting for a table. Brunch is popular here, with favourites like the lemon ricotta pancakes and giant sticky cinnamon buns dominating Instagram feeds across the city. Try perogies stuffed with wild mushrooms for dinner as a regionally inspired treat. Make sure to pay a visit to the farmers’ market in the summer.
PINERIDGE HOLLOW
Restaurant Review
Pineridge Hollow Review
PINERIDGE HOLLOW Neighbourhood: Oakbank Address: 67086 Heatherdale Rd Phone: 204-777-3881 Entrees: $17 - $47 For more than 20 years Pineridge Hollow’s dedication to producing Manitoba regional cuisine has been unwavering.…
Recipes from this restaurant
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,…
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…
Chocolate Tree Cupcakes
Clayton Hadaller Pineridge Hollow Ingredients 1 egg 1/2 cup cocoa, sifted 1/2 cup margarine 1 1/2 cups flour 1 tsp baking powder 1/2 cup buttermilk or sour milk (add 1…
Stuffed Blade Steak with Blue Cheese, Mushrooms and Cashews
Clayton Hadaller Pineridge Hollow Ingredients Steak 2 lbs boneless blade steak Marinade 1 large onion, minced 1 tsp garlic 1/2 tsp black pepper 1/4 cup balsamic vinegar 1/4 cup red…
Venison Brochettes with Pomegranate and Sour Cherry
Chef Angela Baschuk, Pineridge Hollow Venison is a wonderfully lean and tender meat with fewer calories, cholesterol and fat than most cuts of beef, pork or lamb. Farm‑raised venison doesn’t…
Frozen Saskatoon & Lemon Meringue Torte
Chef Angela Baschuk, Pineridge Hollow This light and icy torte is an ideal dessert for the hot prairie summers. The sweet, locally foraged saskatoons balance the tang of the lemon…
Manitoba Pork with Apricot Chutney
Chef Michael Neil, Pineridge Hollow A vibrant apricot topping dresses up this Manitoba staple, bringing a candied nuance to the meat. Chef Michael recommends using local pork that is still…
Wild Mushroom Ragoût on a Manitoba Wild Rice Latke
Chef Michael Neil, Pineridge Hollow This elegant starter riffs off the classic meat and potato dish, with tender mushrooms echoing the texture of beef. Ingredients Ragoût 2 cups chopped wild…
