RED FIFE SOURDOUGH
baked with fontina cheese, herbs and roasted garlic
TRIO OF BEAN DIPS
with sorrel pesto and grilled chili flatbread
PLATTER OF LOCAL GAME MEATS
with house made relish and artisan crackers
CORN AND ROASTED JALAPENO FRITTERS
with tomatillo buckwheat honey dip
CORTEZ ISLAND MUSSELS
steamed with saffron, fennel, lime and white wine
ESCARGOT
and wild mushrooms with avocado garlic butter, crab corn bread and pinenuts
ROASTED TOMATO AND BELL PEPPER BISQUE
with smoked cheddar and basil caper crème fraiche
CRISPY CALAMARI
with citrus pistou and lemon caper aioli
BUFFALO BRESAOLA
with baked fontina, olive tapenade and crispy capers
CHILI RUBBED BABY BACK RIBS
with fireweed honey rosemary glaze
GRILLED RIBEYE TACOS
with tequila poblano salsa roja, avocado, arugula and truffle crema
ORGANIC FIELD GREENS
with crumbled bleu cheese, pickled BC apple and spiced pecans
ROMAINE AND RED KALE
with bulls blood sprouts, chipotle garlic dressing, corn bread croutons and parmesan
ORGANIC ROCKET AND LOCAL HEIRLOOM TOMATOES
with gold balsamic, white gold bocconcini and toasted squash seeds
ALBERTA LAMB SHANK
raised with chorizo, local ale, fresh thyme and grainy mustard Dijon. Served with hominy corn grits and cheddar biscuit
BISON SHORT RIBS
braised with ancho chili bbq sauce and Spanish onion. Served with hominy corn grits and cheddar biscuit
BISON ENCHILADA
with smoked sundried tomato, white cheddar and salsa verde
GRILLED BISON BURGER
with double smoked bacon, smoked paprika mayo and jalapeno jack
SERVED WITH MARKET VEGETABLES AND CHOICE OF WILD GRILL AND FISH SERVED WITH MARKET VEGETABLES AND CHOICE OF WILD RICE PILAF OR ROASTED POTATOES
ELK RIBEYE
with a roasted corn and cotija twice baked potato and red pepper jelly
JUNIPER CRUSTED BONE-IN RIBCHOP
with green peppercorn sage maple brown butter
BISON FLANK STEAK
with smoked Dijon, charred pobano salsa roja and crispy onion frites
APRICOT GLAZED WILD BOAR RACK
with wild mushroom stuffed pork belly and sweet potato hash
BEEF TENDERLOIN
on a wild mushroom pearl onion ragu with black truffle gravy
LOCAL DUCK BREAST
with braised apple, chanterelle mushrooms and hard cider glaze
FREE RANGE ORGANIC CHICKEN BREAST
with saskatoon bbq and smoky sage crème fraiche
BLACKENED STURGEON STEAK
with Rocky Mountain chimichurri sauce and Yukon Gold saratoga chips
PECAN ANCHO CHILI GLAZED ARCTIC CHAR
with crispy white cheddar polenta and silver beet leaves
24OZ BONE-IN ALBERTA BEEF PORTERHOUSE
with Rocky Mountain chimichurri
MAPLE BOURBON PECAN PIE
with house made praline ice cream
FREE FORM WHITE CHOCOLATE GOAT CHEESECAKE
with buckwheat honey gingersnaps and warm chocolate lavender sauce
FLOURLESS DARK CHOCOLATE GANACHE TORTE
with buckwheat honey gingersnaps and warm chocolate lavender sauce
CITRUS CREME BRULEE
with gluten free buckwheat honey blueberry biscotti
TRIO OF HOUSE MADE ICE CREAM OR SORBET
daily selection of flavors
Organic artisan baguette with rosemary butter
Sylvan Star gouda scallop potatoes
Asparagus with shaved manchego
Jalepeno jack mac & cheese
Yam frites with smoked paprika mayo
Roasted marrow bones with chimichurri
Two grilled jumbo prawns
Pepsi
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I walked in to eat and was treated like a bum off the street. I was told we have been closed for 4 hours. They were obviously drinking after they were closed. (It was only 10:45). One of the 2 persons actually pointed at the door for me to leave. Very unprofessional and could not even think about giving the a chance to give them my money.
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Open Range is not your typical steakhouse. While the Edmonton Trail restaurant is known for its signature 24-ounce, grass-fed Alberta beef porterhouse steak, the menu offers much more, from enchiladas and tacos to a goat cheesecake for dessert. For wild game fans, kick off the meal with a charcuterie platter or buffalo bresaola and enjoy an elk ribeye rather than the usual beef steak.
View this Smart ListFor a meaty Mother’s Day meal, cozy Open Range on Edmonton Trail Northeast is unbeatable. Chef Dwayne Ennest is a proponent of local and sustainable ingredients, and his à la carte brunch includes entree options such as eggs Benedict with crab, roast bison or veggies, as well as duck confit hash with wild mushrooms and truffled white-cheddar scramble. For the kids, there’s “egg breakfast” or French toast. Pair the meal with a selection of sparking drinks including a black cherry mimosa. Seatings: May 8, 9 am to 2 pm. The restaurant is also serving a special Mother’s Day dinner from 5 pm to 10 pm.
View this Smart ListOne of the best steak houses in the city, it’s no surprise homey and casual Open Range features a top-notch wine cellar. The Edmonton Trail Northeast establishment also offers diners their own wine-importation opportunity. Corkage is free and popular with regular patrons on Wednesdays, and the regular corkage fee is $20 per 750 ml bottle.
View this Smart List