Highwood Kitchen + Bar
Welcome to The Highwood by SAIT
We believe there is no better way to learn than to do. Our School of Hospitality and Tourism takes that mantra to heart. The Highwood Kitchen + Bar was created more than 45 years ago to provide our students with a truly immersive and real-world learning experience. What better way to prepare them for the industry!
This restaurant, our very first live classroom, is an extraordinary intersection of students and programs that come together to deliver an incredible dining experience for you. Many of our Hospitality and Tourism Management students develop their guest service and beverage skills in the Highwood. Our culinary students – from cooking to baking to butchery – showcase and develop their skills as they prepare every part of your meal. Still, other students may use the Highwood to learn about events, or as a case study for their courses to understand operations, marketing and business.
None of this would be possible without you – our guest. You are helping bring excellence in hospitality and culinary education to life!
Hours + Location
Tuesday - Friday
Lunch: 11:30 am - 1 pm
Dinner: 5 pm - 9 pm
John Ware Building (east side entrance), SAIT Main Campus
1301-16 Avenue NW, Calgary
Reservation seating at 6 pm, 6:30 pm and 7:30 pmMake a reservation
Highwood Kitchen + Bar Menus
Highwood Kitchen + Bar lunch menu
White onion velouté
Please ask your server
Daily Garde Manger feature
Daily creation inspired by Garde Manger class
Albacore tuna crudo
Whipped ricotta, crispy shallot, olive oil
Thai green curry
Coconut rice, eggplant, squash
Add marinated and grilled tiger prawns
Grilled Atlantic salmon
Caraway crushed potatoes, glazed carrot, prosecco sauce
Duck leg, cassoulet, wilted greens
Tomato sauce, bocconcini, basil
Roasted garlic mashed potatoes, croutons
Chicken pot pie
Poached chicken, tarragon, puff pastry
Chefs daily feature
Ask your server
Highwood Kitchen + Bar dinner menu
Cocktail hour | 5 - 6 pm
Assorted charcuterie & cheese board
Crackers, crostini, dried fruit, preserves & pickles
Flatbread & garlic oil
Caramelized onion tart fine
Puff pastry with goat cheese, arugula vin cotto
Togorashi spice, tajine, butter & salt
Pork belly bao
Pickled vegetables, spiced ginger, gochujang aioli & cilantro
Hot sauce, house pickles
Terrine of the moment
Featured by Chef Michael Dekker, served with crostini & selected condiments
Coconut, ginger & roasted pumpkin
Please ask your server
Warm asparagus & mushroom salad
Pickled baby tomatoes, sherry tarragon vinaigrette
Togarashi spiced albacore tuna nicoise
Roasted fingerling potatoes, crispy capers
Peppercorn crusted seared rare beef
Anchovy & parsley chimichurri, arugula, roasted peppers, shaved manchego
Cured (or smoked) salmon plate
Pickled beets, radishes, sea asparagus, blinis & horseradish creme fraiche
Grapefruit & tarragon butter, yukon potato fondant, almond & fennel puree, market vegetables
Grilled lamb chops
Mushroom ragout, tomato & coriander chutney, apple cider glazed winter vegetables
Roasted duck breast
Black currant glaze, rosemary confit new potatoes, market vegetables
Grilled Alberta beef striploin
Beurre maitre d' hotel, potato gratin, market vegetables
Chicken & asparagus risotto
Poached egg, shaved manchego, chicken skin wafer
Highwood Kitchen & Bar dessert menu
Green tea opera
Soft ganache, coral tuile
Classic creme brulee
Fresh berries, almond financier
Millenial's campfire smores
Cookie crumbs, charred marshmallow
Pear belle hellen
Poached pear compote, creme anglaise
Chocolate cherry tart
Chantilly cream, cotton candy tree
Fruit & sorbet
Fresh picks for the day served with your choice of raspberry, mango or lemon sorbet
Dessert wines 1 oz.
Inniskillin Vidal ice wine (50 ml) $13
Port 2 oz.
Fonseca LBV port $6
Taylor Fladgate 10 YR Tawney $6
Cognacs & Brandy 1 oz.
Courvoisier VS $6
Hennessy VSOP $7
Remy Martin XO $15
Castarede Armagnac $7
Coffee & selection of tea $3
Espresso, cappuccino, macchiato, americano, lattee, mochachino $4
Specialty coffee and tea
Blueberry tea 1oz.
Grand Marnier, Amaretto, Early Gray tea $6
Spanish coffee 1 oz.
Kahlua, Brandy, coffee, whipped cream $6
Highwood coffee 1 oz.
Grand Marnier, Baileys, coffee, whipped cream $6
Monte Cristo 1 oz.
Kahlua, Grand Marnier, coffee, whipped cream $6
Please know that you are by no means required or expected to leave a gratuity. We are simply grateful for your support by dining with us. If you do choose to leave a gratuity, your generosity will truly make a difference. All gratuities are deposited into our School of Hospitality and Tourism Student Success Fund, of which 100% goes to support our students. This fund plays a vital role in supporting our students, particularly in those important experiences that shape their learning and lives outside of the classroom such as study tours, skills and competition events. These experiences are often life-changing, and your generosity helps make them more affordable for more students.
- Now open Fridays
- New a la carte dinner menu
- Cocktail hour daily from 5 pm to 6 pm with light snacks and cocktail menu
Parking for Highwood patrons
- P8: Pay for parking in P8 to the Highwood receptionist for $7 (cash only.) You will need to provide your plate number to the receptionist upon arrival in the lobby. Failure to do so may result in a parking ticket.
- P5: Purchase parking from one of the pay stations located in the lot. Enter your license plate and payment by coins or credit card. This lot is time-sensitive, be sure to purchase enough time for the duration of your stay.
- P6*: Park on level 1 or 3 of the parkade. Purchase an exit ticket from The Highwood receptionist for $7 (cash only) and use it upon exiting.
- Complimentary parking in P8 and P9: free parking is only for dinner guests. Do not pay using the machine outside. Once parked, please provide your plate number to the Highwood receptionist as soon as you enter the lobby. Failure to provide your plate number may result in a parking ticket.
- P5: Purchase parking in the lot for a flat rate of $7 after 4:30 pm. Pay machines will ask for a license plate and payment can be made by coins or credit card.
- P6*: Park on level 1 or 3 and bring your parking ticket to the Highwood. Purchase an exit ticket from the receptionist for $7 (cash only.)
*If you use your credit card upon entry to P6, you must use your credit card upon exit. You may also use the pay station in the parkade but it may cost more than $7 if parking before 4:30 pm.
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