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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!

Four hospitality students listen to an instructor inside The Highwood Kitchen and Bar on SAIT campus.

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 pm

Make a reservation

Highwood Kitchen + Bar Menus

Highwood Kitchen + Bar lunch menu

Soup

White onion velouté

Daily feature
Please ask your server

Small plates

Daily Garde Manger feature
Daily creation inspired by Garde Manger class

Albacore tuna crudo
Pickled vegetables

Tomato salad
Whipped ricotta, crispy shallot, olive oil

Main course

Thai green curry
Coconut rice, eggplant, squash
Add marinated and grilled tiger prawns

Grilled Atlantic salmon
Caraway crushed potatoes, glazed carrot, prosecco sauce

Duck confit
Duck leg, cassoulet, wilted greens

Ricotta gnocchi
Tomato sauce, bocconcini, basil

Beef bourguignon
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

Olive tapenade
Flatbread & garlic oil

Caramelized onion tart fine
Puff pastry with goat cheese, arugula vin cotto

House popcorn
Togorashi spice, tajine, butter & salt

Pork belly bao
Pickled vegetables, spiced ginger, gochujang aioli & cilantro

Chicharrons
Hot sauce, house pickles

Terrine of the moment
Featured by Chef Michael Dekker, served with crostini & selected condiments

Soup

Coconut, ginger & roasted pumpkin
Coriander foam

Daily feature
Please ask your server

Small plates

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

Main courses

BC salmon
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

Lunch desserts

Green tea opera
Soft ganache, coral tuile

Classic creme brulee
Fresh berries, almond financier

Tiramisu
Moist savoiardi

Dinner desserts

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 beverage

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.

 

The Highwood logo

What's new?

  • 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

Lunch

  • 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. 

Dinner

  • 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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