jalapeño aioli, shredded lettuce, tomato jam

FISH SANDWICH

K / H BUTTER TART

cheese stuffed fingerling potatoes, soy garlic mushrooms, seasonal vegetables, shallot jus

10 oz CHÂTEAUBRIAND (good for two, enough for one)

meringue coconut shell, mint semi sweet chocolate

MINT CHOCOLATE SANDWICH COOKIES

onion toast, house preserves, crispy leeks

CRUSTED BOURSIN CHEESE

saffron rice, lemon pepper vegetables, slow cooked tomato relish

ROAST CHICKEN BREAST

tomato jam, red pepper relish, spinach + onion

TOAST 3 WAYS

CHILI BUTTER SHRIMP

RAVIOLI

CANDIED PORK BELLY

jalapeño + apple polenta cake, honey yogurt carrots, roast garlic reduction

CHARRED PORK TENDERLOIN

DOUGHNUTS

ROAST CHICKEN SANDWICH

This Calgary flagship cocktail captures bold and savoury ingredients with house K / H clam and celery broth.

K / H CAESAR

A homage to Richard Hennessy’s Irish roots inspires the vanilla stout brown butter wash in this cocktail.

DARK SIDE OF THE BOO

belgian endive, pickled red onion, candied walnuts, marinated goat cheese

ROASTED BEET + PEAR SALAD

caramelized onion aioli, pickled mustard seed, sweet bell peppers, poached egg

K / H POTATO SALAD

pickled mustard + spinach spaetzle, sauerkraut

MAPLE SMOKED CHICKEN THIGH

Tanqueray Gin, Chambord Liqueur, Maidenii Dry Vermouth, honey syrup, fresh lemon juice emulsified with fresh meringue.

CLOVER CLUB

grated egg, seared mushrooms, green onion, bacon crumble, honey dijon dressing

SPINACH SALAD

This cocktail combines Tanqueray Gin, fresh lemon juice, a hint of honey and a healthy pour of Lamarca Prosecco.

FRENCH 75

GARDEN SOUP

Appleton White and V/X Rum harmonize with Cointreau, fresh citrus and house almond orgeat.

MAI TAI

SHALLOT + GARLIC CHICKEN THIGHS

In a blender, combine mayonnaise, jalapeño, garlic, lemon juice, and salt. Blend until smooth. Adjust salt to taste. Set aside.

Prepare the Jalapeño Aioli

In a bowl, whisk together flour, cornmeal, salt, and pepper. In another bowl, beat the egg with milk. Dip each fish fillet into the egg mixture, then dredge in the flour mixture until thoroughly coated.

Prepare the Fish

Heat vegetable oil in a large skillet over medium heat. Once hot, add fish fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Toast the sandwich buns lightly. Spread a generous amount of jalapeño aioli on the bottom half of each bun. Place the fried fish fillet on top, followed by shredded lettuce and a spoonful of tomato jam. Top with the other half of the bun and serve immediately.

Assemble the Sandwich

white fish fillets (e.g., cod or tilapia)

all-purpose flour

cornmeal

milk

salt

black pepper

vegetable oil

sandwich buns

shredded lettuce

tomato jam

mayonnaise

jalapeño pepper

garlic clove

lemon juice

In a mixing bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Gradually mix in ice water until dough forms. Chill for 30 minutes, then roll out and fit into a pie pan.

Make the Pie Crust

In a saucepan, melt butter over medium heat. Remove from heat, and stir in brown sugar and corn syrup until dissolved. Beat in eggs, vanilla, and salt. Fold in candied walnuts.

Prepare the Filling

Preheat oven to 350°F (175°C). Pour the filling into the prepared pie crust. Bake for 45-50 minutes or until the filling is set. Let cool before serving.

Combine and Bake

In a bowl, whisk together cream, milk, sugar, vanilla, and salt. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Freeze until firm.

Prepare the Ice Cream

unsalted butter

brown sugar

corn syrup

large eggs

vanilla extract

candied walnuts

granulated sugar

ice water

heavy cream

whole milk

Preheat oven to 400°F (200°C). Boil fingerling potatoes until fork-tender, about 15 minutes. Drain and let cool slightly, then cut them in half lengthwise and scoop out a bit of flesh. Mix cream cheese, cheddar cheese, chives, salt, and pepper. Stuff the potato halves with the cheese mixture and place them on a baking sheet. Bake for 20 minutes until golden and bubbly.

Prepare the Potatoes

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add mushrooms and soy sauce, cooking until mushrooms are browned and tender, about 8-10 minutes. Set aside.

Cook the Mushrooms

In another skillet, heat olive oil over medium heat. Add asparagus and carrots, season with salt and pepper, and sauté until tender, about 5-7 minutes. Set aside.

Sauté the Vegetables

In a saucepan, melt butter over medium heat. Add minced shallots and cook until soft, about 3 minutes. Pour in beef broth and red wine, bringing to a boil. Reduce heat and simmer until the sauce reduces by half. Season with salt and pepper to taste.

Prepare the Shallot Jus

Season the Chateaubriand with salt and pepper. In a hot skillet, sear the beef on all sides until browned, about 2-3 minutes per side. Transfer to a preheated oven at 400°F (200°C) and roast for about 20-25 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

Sear and Roast the Beef

On a plate, place slices of Chateaubriand, surround with cheese stuffed fingerling potatoes, sautéed mushrooms, and seasonal vegetables. Drizzle with shallot jus for added flavor.

Serve

Chateaubriand beef tenderloin

Fingerling potatoes

Cream cheese

Shredded cheddar cheese

Chives, chopped

Salt

Pepper

Mushrooms (button or cremini)

Soy sauce

Garlic, minced

Olive oil

Asparagus

Carrots, sliced

Shallots, minced

Beef broth

Red wine

Butter

Preheat your oven to 225°F (110°C). In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.

Prepare the Meringue

Gently fold in the powdered sugar, coconut flakes, and vanilla extract until just combined.

Mix in the Coconut

Spoon the meringue mixture into a piping bag and pipe small circles onto a baking sheet lined with parchment paper.

Pipe the Cookies

Bake in the preheated oven for 1.5 to 2 hours until the shells are dry and crisp. Turn off the oven and let the cookies cool completely inside.

Bake the Cookies

In a microwave-safe bowl, combine the mint semi-sweet chocolate chips and butter. Heat in the microwave in 30-second intervals, stirring until melted and smooth.

Melt the Chocolate

Stir in the heavy cream and mint extract until fully incorporated. Let the mixture cool slightly until it thickens.

Add Cream and Mint Extract

Spread a dollop of chocolate filling on the flat side of one cookie shell and press another shell on top to form a sandwich. Repeat with remaining cookies.

Assemble the Cookies

Egg whites

Granulated sugar

Powdered sugar

Unsweetened coconut flakes

Vanilla extract

Mint semi-sweet chocolate chips

Heavy cream

Mint extract

Preheat the oven to 375°F (190°C). In a bowl, mix together the panko breadcrumbs, grated Parmesan cheese, parsley, garlic powder, salt, and black pepper. Form the Boursin cheese into a round or oval shape and coat it in the breadcrumb mixture. Place it on a baking sheet and bake for 15-20 minutes until golden brown.

Crust the Boursin

In a skillet, heat the olive oil and butter over medium heat. Add the thinly sliced onion and cook until caramelized, about 15 minutes, stirring occasionally. Toast the sourdough slices until golden brown.

Cook the Onions

In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 10-15 minutes until the berries break down and the mixture thickens. Let it cool before serving.

Make the Berry Preserves

Dredge the thinly sliced leeks in flour, shaking off the excess. Heat vegetable oil in a deep pan over medium-high heat. Fry the leeks in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.

Make Crispy Leeks

On a plate, arrange the toasted sourdough, top with caramelized onions, a slice of the crusted Boursin cheese, a dollop of house preserves, and garnish with crispy leeks.

Assemble the Dish

Boursin cheese

Panko breadcrumbs

Parmesan cheese, grated

Fresh parsley, chopped

Garlic powder

Black pepper

Sourdough bread, sliced

Onion, thinly sliced

Mixed berries (strawberries, blueberries, raspberries)

Sugar

Lemon juice

Leeks, thinly sliced

Flour

Vegetable oil (for frying)

Preheat the oven to 375°F (190°C). In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Coat the chicken breasts with this mixture.

Prepare Chicken

Place the chicken breasts on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

Roast Chicken

In a saucepan, melt butter over medium heat. Add the rice and saffron, stirring for about 2 minutes. Add chicken broth and salt, bringing it to a boil.

Prepare Rice

Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is fluffy and the liquid is absorbed.

Cook Rice

In a large skillet, heat olive oil over medium heat. Add mixed vegetables and sauté for 5-7 minutes until tender.

Sauté Vegetables

Stir in lemon juice and lemon pepper seasoning, cooking for an additional 2 minutes. Remove from heat.

Season Vegetables

In a saucepan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft. Add canned tomatoes, balsamic vinegar, salt, pepper, and sugar.

Cook Relish

Reduce heat to low and simmer for 20-30 minutes, stirring occasionally until thickened.

Simmer Relish

chicken breasts

olive oil

garlic powder

paprika

long-grain rice

saffron threads

chicken broth

butter

mixed vegetables (e.g., bell peppers, zucchini, carrots)

lemon pepper seasoning

canned diced tomatoes

onion, finely chopped

garlic, minced

balsamic vinegar

sugar

In a large saucepan, combine diced tomatoes, sugar, apple cider vinegar, chopped onion, salt, and black pepper. Bring to a boil over medium heat, then reduce to a simmer. Cook until thickened (about 30-40 minutes), stirring occasionally. Stir in fresh basil before removing from heat.

Make the Tomato Jam

In a skillet, combine diced red bell peppers, minced garlic, sugar, apple cider vinegar, and salt. Cook over medium heat until the peppers are soft and the mixture has thickened (about 15-20 minutes). Allow to cool.

Make the Red Pepper Relish

In a skillet, heat olive oil over medium heat. Add sliced onion and sauté until translucent (about 5 minutes). Add fresh spinach and cook until wilted. Season with salt and black pepper to taste.

Sauté Spinach and Onion

Toast the sourdough bread slices until golden brown. Top each slice with the prepared tomato jam, red pepper relish, or sautéed spinach and onion. Serve immediately.

Fish Sandwich

K / H Butter Tart

10 Oz Châteaubriand (good For Two, Enough For One)

Mint Chocolate Sandwich Cookies

Crusted Boursin Cheese

Roast Chicken Breast

Toast 3 Ways

Chili Butter Shrimp

Ravioli

Candied Pork Belly

Charred Pork Tenderloin

Doughnuts

Roast Chicken Sandwich

K / H Caesar

Dark Side Of The Boo

Roasted Beet + Pear Salad

K / H Potato Salad

Maple Smoked Chicken Thigh

Clover Club

Spinach Salad

French 75

Garden Soup

Mai Tai

Shallot + Garlic Chicken Thighs