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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

The Highwood Kitchen + Bar is opening Tuesday, October 4!

Tuesday - Friday
Lunch: 11:30 am - 1:30 pm (seating 11:30 am - 12:30 pm)
Happy Hour: starts @ 4:30
Dinner: 6 pm - 9 pm (seating 6 pm - 7:30 pm)

John Ware Building (east side entrance), SAIT Main Campus
1301-16 Avenue NW, Calgary

Make a reservation

Highwood Kitchen + Bar Menus

Highwood Kitchen + Bar lunch menu

Soup 

Roasted kabocha squash $7
pumpkin sage pistou

Chef's daily feature $8
Please ask your server 

Shared Plates

(V) Grilled sourdough bread $5
cultured butter

(V) Tuscan white bean dip $9
za'atar | flatbread

House made terrine $8
accoutrement

Alberta steak tartare $19
Parmesan cheese | fried capers | flatbread

(GF)(V) Belgian endive Waldorf salad $15
compressed green apples | pickled raisins | buttermilk goat cheese dressing | shaved Grizzly Gouda

(V) Whipped feta $15
blistered cherry tomatoes | arugula | basil vinaigrette | pine nuts

Pasta

Merguez lamb sausage $19
harissa spiced carrot purée | charred broccolini | rigatoni

(V) Asparagus and Belgian endive $19
butter emulsion | pine nuts | casarecce

Wood-fired forno pizza

Pepperoni and charred proccolini $16


Italian sausage and roasted red pepper $16
hot honey | arugula

Large Plates

(GF) Pan seared Atlantic salmon $30
potato leek emulsion | roasted cauliflower | green peas

(GF) Bistro HIghwood steak frites $25
grilled striploin | mâitre d'hôtel butter | shoestring fries | Parmesan | truffle oil

Ballotine of chicken $29
mushroom mousseline | asparagus succotash | sauce Suprême

Rhubarb glazed duck $32
cardamom roasted cauliflower purée | grape verjus

Chefs daily feature market price
please ask your server

Sides

(GF)(V) Crispy pommes paillasson $6
potato confit

(GF)(V) Charred broccolini $6
balsamic reduction

(GF)(V) Forno roasted carrots $6
hummus | pickled raisins | za'atar

(GF)(V) Bistro fries $4
truffle oil | Parmesan cheese

 

GF = Gluten Free

V = Vegetarian

Highwood Kitchen + Bar dinner menu

 

Snacks (available from 4:30 pm)

Charcuterie & cheese board $15
fruit confiture | mustard | pickles

Olive tapenade $6
garlic oil | flatbread

 

Pork belly bao (1) $4
Pickled vegetables | spiced ginger | gochujang aioli | cilantro

Forno Roasted Brussels Sprouts $9
Soy ginger glaze, green onion & sesame seeds

House made terrine $8
accoutrement

Wood-fired forno pizza $16
pepperoni | charred broccolini

Dinner (available from 6pm)

Soup

(V) Roasted Kabocha Squash $8
pumpkin sage pistou | ricotta ravioli

Chef's daily feature $8
please ask your server

Shared Plates

(V) Grilled sourdough bread $5
cultured butter

(V) Tuscan white bean dip $9
za'atar | flatbread

House made terrine $8
accoutrement

Alberta steak tartare $19
Parmesan cheese | fried capers | flatbread

(GF)(V) Belgian endive Waldorf salad $15
compressed green apples | pickled raisins | buttermilk goat cheese dressing | shaved Grizzly Gouda

(V) Whipped feta $15
blistered cherry tomatoes | arugula | basil vinaigrette | pine nuts

 

Pasta

(V) Asparagus and Belgian endive $19
butter emulsion | pine nuts | casarecce

Large Plates

(GF) Pan seared Atlantic salmon $30
potato leek emulsion | roasted cauliflower | green peas

(GF) Bistro HIghwood steak frites $25
grilled striploin | mâitre d'hôtel butter | shoestring fries | Parmesan | truffle oil

Ballotine of chicken $29
mushroom mousseline | asparagus succotash | sauce Suprême

Pan roasted lamb loin $33
harissa spiced carrot purée | charred shallot fig jus

Rhubarb glazed duck $32
cardamom roasted cauliflower purée | grape verjus

Chefs daily feature market price
please ask your server

Sides

(GF)(V) Crispy pommes paillasson $6
potato confit

(GF)(V) Charred broccolini $6
balsamic reduction

(GF)(V) Forno roasted carrots $6
hummus | pickled raisins | za'atar

(GF)(V) Bistro fries $4
truffle oil | Parmesan cheese

 

GF = Gluten Free

V = Vegetarian

Highwood Kitchen & Bar dessert menu

After Lunch

Green tea opera $8
Soft ganache, coral tuile

Classic creme brulee $8
Fresh berries, almond financier

Tiramisu $8
Moist savoiardi

After Dinner

Millenial's campfire smores $8
Cookie crumbs, charred marshmallow

Pear belle hellen $8
Poached pear compote, creme anglaise

Chocolate cherry tart $8
Chantilly cream, cotton candy tree

Fruit & sorbet $7
Fresh picks for the day served with your choice of raspberry, mango or lemon sorbet

Beverages

Dessert wine 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 | latté | mocaccino $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
  • Happy hour daily from 4:30 pm to 6 pm with ligh 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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