Roasted Beet and Parsnip Insalata

17
Dancing Goats Farm Whipped Chevre, Black Garlic, Verjus, Fried Sage, Lavash

Kale Insalata

16
Sprouted Grains, Puffed Wild Rice, Poached Egg, Traditional Caesar Dressing

Daily Soup

10
Please Ask Your Server

Beef Tenderloin Carpaccio

18
Red Pepper Gastrique, Coriander Salt, Chive, Shoe String Potatoes, Asian Pear, Camelina Oil

Butcher, Baker, and the Preserve Maker

32
A Collection of Salami, Preserves and Condiments Made In-House and By Special Friends. Served With Gnocco Fritto and Grilled Flatbread (For 2 Guests to Share)


Starter size or as a main


Lasagna Bolognese

30
Herbed Bechamel, Oven Dried Cherry Tomatoes, Fresh Arugula

Gnocchi

17/32
Dungeness Crab, Roasted Pumpkin Puree, Gremolata, Apple Crisps

Braised Rabbit Agnolotti

15/28
Braised Guanciale and Cabbage, Poultry Demi, Brown Butter Carrot Puree, Pea Shoots

Spaghetti

15/28
Spiced Lamb Ragu, Rosemary, 2-Step Goat’s Cheese, Charred Eggplant

Sprouted Quinoa Tagliatelle

14/26
Mushroom Ragu, Basil, Flax Oil, Shaved Alpindon Cheese



Your Local Ranch (Airdrie, AB) Beef Sirloin

42
Potato Pave, Celery Root Puree, Braised Endive, Marinated Brassicas, Red Wine Jus

Your Local Ranch (Airdrie, AB) Butter Poached Bavette Steak

35
Roasted Carrots and Sunchokes, Grilled Cabbage, Arugula Pistou, Mustard and ‘Nduja Sausage Jus, Apple Butter

Bear and the Flower Pork Loin (Irricana, AB)

36
House Made Cotechino Sausage, Rutabaga and Carrots, Caramelized Mushroom Puree, Brovada, Sour Cherry Agrodolce

Heart Rock Ranch (Carstairs, AB) Buttermilk Fried 1/2 Chicken

34
Crushed Potatoes, Radish and Pepper Salad, Brown Butter Chicken Jus

Heart Rock Ranch (Carstairs, AB) Confit Duck Leg

40
Ham~White Bean~Leek Ragu, Braising Greens, Celery Root Puree, Red Wine Jus



PEI Mussels

24
Fennel Sausage, Homemade Sauerkraut, Apple, and Grilled Bread

Seared Alberta Rainbow Trout

30
Butternut Squash Savoury Oats, Red Cabbage, Slow Roasted Radishes and Dill Creme Fraiche



Experience Hayloft’s flavours, textures and colours in our Chef’s Menu. Full table participation required.