Citrus cured and maple smoked. Served with fresh kale, balsamic pickled onions, crispy capers and roasted garlic cream cheese
16 $
Smoked Duck Salad
House smoked duck breast on watercress with goat’s cheese, candied walnuts and roasted apples
15 $
Elk Carpaccio
Peppercorn rubbed elk tenderloin; topped with shaved parmesan, fresh lemon, herb salad and an apple brandy Dijon glaze
17 $
Caramelized Onion Tart
Sweet onions baked on buttery pastry and topped with blue cheese. With balsamic, marinated tomatoes and fresh herb salad
12 $
Game Meatballs
House made blend of bison, elk and boar; braised in rosemary port jus with grilled focaccia, caramelized onions and smoked Gouda
15 $
Mushroom Carpaccio
Red wine roasted and thinly sliced portobello served with a tomato, basil and gorgonzola pesto, avocado, Brussel sprout slaw and balsamic reduction
10 $
The Chef’s Dinner for 2
Charcuterie board with selected cured meats, international cheeses, focaccia, soft baked pretzel, maple mustard, olives, and pickled vegetables. Enjoy as a shared first course for two
28 $
Syrahs’ House Salad
Tuscan greens with herb oil and roasted tomato vinaigrette, toasted walnuts, bocconcini, avocados and garlic marinated tomatoes
11 $
Daily Soup Creation
Made with inspiration
8 $
MAIN COURSES
Fresh Catch
Chef Munn and his culinary team prepare tonight’s unique fresh catch offering which will be explained by your server
Smoked Bison Ragout
Brined, smoked and braised Alberta Bison brisket simmered in a roasted vegetable tomato sauce with handmade potato gnocchi and topped with shaved parmesan
25 $
Certified Angus Beef Striploin Steak
New York style cut grilled to your liking and served with boar bacon mac n’ cheese, roasted garlic, grilled asparagus, watercress salad, salsa verde and Syrah peppercorn demi-glace
35 $
The Gardener’s Pie
Lentils, caramelized onions and roasted tomatoes baked and topped with sweet potato mash. Served with grilled zucchini, watercress and garlicky wild mushrooms
24 $
Syrahs Elk Steak
Served rare atop braised lentils and roasted vegetables, with a fresh herb, tomato salad. Finished with a pear, grape and goats’ cheese sauté
45 $
North Pacific Halibut
Bacon wrapped and pan seared filet. Served with kale, tomato risotto and sautéed baby vegetables. Topped with vanilla peppercorn aioli and grilled avocado
33 $
Quebec Pheasant Breast
Pan roasted with a maple jus and served with buttermilk chive mashed potatoes, and bacon braised Brussel sprouts
32 $
DESSERT
Double Chocolate Brownie
Made from Belgian white and dark chocolate topped with Frangelico whipped cream and salted caramel sauce
11 $
White Chocolate Goat Cheesecake
Velvety and unique; made with goat’s cheese and white chocolate. Served with blackberry chocolate syrup
11 $
Mango Coconut Crème Brûlée
Made with coconut milk and mango with candied ginger and caramelized lime
9 $
Baked Apple Tart
Topped with white cheddar, cinnamon crème fraiche and vanilla ice cream
9 $
Affogato Martini
Vanilla Bean Ice cream topped with espresso, Bailey’s, Kahlua, whip cream and walnuts
11 $
Iced Berries
Topped with warm white chocolate sauce
7 $
Home Made Vanilla Bean Ice Cream
7 $
Cheese Board for 2
International cheeses, focaccia, fruit and crackers. Enjoy as a shared dessert for two
18 $
Nabati Strawberry Swirl
Creamy Strawberry and nut flavors on a graham style crust. Made by the Nabati Family exclusively for Syrahs to accommodate dietary restrictions. Gluten-Free | Vegan | Raw