The Big Taste 2018
The Guild
Three-Course Prix Fixe
We are thrilled to participate once again in The Big Taste foodie festival! From March 2 to March 16, join us for our three-course $28 lunch and $40 dinner. From House-smoked Salmon Chowder, to Maple-glazed Beretta Farms Brisket, Executive Chef Ryan O’Flynn is cooking up a mouth-watering menu that can’t be beat!
Win a $200 gift card!
Order The Big Taste prix fixe and receive a ballot to enter! Click here for full details.
Note: The Big Taste festival runs from March 2-11, but we will be extending our festival prix fixe menu until March 16.
Lunch
three-course prix fixe 28
choice of app, main & dessert
(excludes tax & gratuity)
—
Soup of the Day
seasonal garnishes
Smoky Deviled Eggs
paprika, chives, crunchy stuff
—
Merchant’s Sausage
smoky mash, mustard, mushroom fricassée, chicken gravy
Turkey Pastrami Sandwich
lettuce, tomato, onion , Dirty Bird mustard, Havarti, house-cut fries
Liver & Onions
split peas, bacon, caramelized red onions, whisky gravy
—
O&B Carrot Cake
cream cheese frosting, crispy carrots, walnut brittle, vanilla ice cream
Dinner
three-course prix fixe 40
choice of app, main & dessert
(excludes tax & gratuity)
—
Wood-grilled Acorn Squash Salad
charred onions, Parmesan crunch, sage ricotta, toasted walnuts, burnt honey and orange vinaigrette
House-smoked Salmon Chowder
Prairie-style
—
Maple-glazed Beretta Farms Brisket
braised black barley, Prairie corn, Saskatoon berries, pickled leeks
Pork & Beans
Spragg’s pork, Great Northern beans, thick-cut bacon, pulled hock, braised root vegetables
Wood-grilled Squid
braised Puy lentils, charcoal-roasted lemon, puttanesca sauce
—
Sticky Maple Pudding
maple sauce, apple conserve, vanilla ice cream
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
