The Highwood

Menu

Make a reservation

Soup

(GF) (V) Asparagus and Leek $7

Chef's daily feature $7

Please ask your server

Small Plates

(V) Bread of Bienvenu $5

flavoured butter | please ask your server for today's flavours

(V) Artichoke Dip $7

spinach | lemon | basil | flatbread

Alberta steak tartare $18

Parmesan cheese | fried capers | flatbread

(GF) Salad Niçoise $12

seared Albacore tuna | haricot vert | potatoes | sliced eggs | tricoloured cherry tomatoes | white anchovies | red wine vinaigrette

(V) Garden Green Salad $8.50

assorted greens | pickled vegetables | herb vinaigrette

Pasta

Student feature | market price

please ask your server for today's feature

Wood-Fired Forno Pizza

(P) Calabrese $16

Calabrian chili | calabrese salami | red onion | arugula

(V) Funghi $16

wild mushrooms | ricotta

(V) Margherita $16

fior di latte mozzarella | basil

Large Plates

Pan Roasted Atlantic Salmon $27

buerre blanc | wild rice polenta | seasonal vegetables

(GF) Bistro Highwood Steak Frites $28

grilled striploin | mâitre d'hôtel butter | shoestring fries | Parmesan | truffle oil

(P) Pan Roasted Stuffed Chicken Supreme $26

mushroom | cured ham | Boursin | potato pavé | confit tomato | sauce Suprême | seasonal vegetables

Highwood Burger (served with Bistro Fries or Garden Green Salad) $17

ground Alberta striploin | pimento cheese | onion jam | burger sauce | lettuce | tomato | pickle | brioche bun

Shared Accompaniments

(V) Arancini $8

fresh tomato basil sauce | Parmigiano Reggiano

(GF)(V) Charred Seasonal Vegetables $6

sauce gribiche

(GF)(V) Bistro Fries $16

truffle oil | Parmesan cheese

GF = Gluten Friendly | N = Contains Nuts | P = Contains Pork | V = Vegetarian

Available from 4:30 pm

Charcuterie and Cheese Board $15

Fruit confiture | mustard | pickles

Pork Belly Bao (1) $4

kimchi | gochujang aioli | cilantro

(V) Cabbage Strudel $9

herbed crème fraiche

(N) Bison Meatballs

romesco sauce | Parmesan cheese | micro herbs

Wood-Fired Forno Pizza $16

(P) Calabrese

Calabrian chili | calabrese salami | red onion | arugula

(V) Funghi

wild mushrooms | ricotta

(V) Margherita

fior di latte mozzarella | basil

GF = Gluten Friendly | N = Contains Nuts | P = Contains Pork | V = Vegetarian

Available from 6 pm

Soup

(V) (GF) Asparagus and Leek $7.5

ricotta agnolotti

Chef's daily feature $7

please ask your server for today's feature

Shared Plates

(V) Bread of Bienvenu $5

flavoured butter | please ask your server for today's flavours

(V) Artichoke Dip $7

spinach | lemon | basil | flatbread

Charcuterie & cheese board $15

fruit confiture | mustard | pickles

Alberta steak tartare $19

Parmesan cheese | fried capers | flatbread

(GF) Salad Niçoise $12

seared Albacore tuna | haricot vert | potatoes | sliced eggs | tricoloured cherry tomatoes | white anchovies | red wine vinaigrette

(V) Garden Green Salad $8.50

assorted greens | pickled vegetables | herb vinaigrette

Pasta

Student feature | market price

please ask your server for today's feature

Wood-Fired Forno Pizza

(P) Calabrese $16

Calabrian chili | calabrese salami | red onion | arugula

(V) Funghi $16

wild mushrooms | ricotta

(V) Margherita $16

fior di latte mozzarella | basil

Large Plates

Pan Roasted Atlantic Salmon $27

buerre blanc | wild rice polenta | seasonal vegetables

Grilled Alberta Beef Striploin Surf & Turf $32

lobster fritter | bistro fries | bernaise sauce

(P) Pan Roasted Stuffed Chicken Supreme $26

mushroom | cured ham | Boursin | potato pavé | confit tomato | sauce Suprême | seasonal vegetables

Duck Two Ways $32

crispy duck leg confit | duck breast | burnt orange and fennel gastrique | butternut squash gnocchi | seasonal vegetables

Shared Accompaniments

(V) Arancini $8

fresh tomato basil sauce | Parmigiano Reggiano

(GF) (V) Charred Seasonal Vegetables $6

sauce gribiche

(GF) (V) Bistro fries $4

truffle oil | Parmesan cheese

GF = Gluten Friendly | N = Contains Nuts | P = Contains Pork | V = Vegetarian

After Lunch

Tiramisu $8

Mascarpone Mousse | Lady Fingers | Espresso | Kahlua

(N) Passionfruit Crème Brûlée $8

Passionfruit Custard | Almond Tuille

Raspberry Opera Slice $8

Almond Sponge Cake | Raspberry Buttercream | Chocolate Ganache | Mixed Berry Compote

(GF) (N) (P) Blueberry Cheesecake Jar $8

No-Bake Cheesecake | Blueberry Compote | Honey Streusel

Plant-based Offering $8

Weekly selection from our Baking & Pastry Arts students. Please ask your server for this week’s offering

GF = Gluten Friendly | N = Contains Nuts | P = Contains Pork | V = Vegetarian

After Dinner

Chocolate Trio $8

Chocolate Decadent Cake | Ruby Ganache | Amarena Cherries | Saffron Anglaise | Cocoa Nib Ice Cream

Tart Citron $8

Sable Breton | Citrus Curd | Vanilla Bean Chantilly Cream | Raspberry Compote

(GF) (N) White Chocolate Passion Fruit Mango Pave $8

White Chocolate Mango Passionfruit Mousse | Hazelnut & Milk Chocolate Crisp | Pistachio Ice Cream

(P) Apple Tart $8

Caramel | Elderflower Citrus Gelée | Rum Raisin Ice Cream

(GF) (P) Mango Pana Cotta $8

Coconut Sponge | Passionfruit Meringue | Blood Orange & Lime Sorbet

Plant-based Offering $8

Weekly selection from our Baking & Pastry Arts students. Please ask your server for this week’s offering.

Beverages

Dessert wine 1 oz.

Inniskillin Vidal ice wine (50 ml) $13

Port 2 oz.
Fonseca LBV port $6
Taylor Fladgate 10 YR Tawny $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

A single pork belly bao with pickled vegetables and cilantro Various charred seasonal vegetables assorted green lettuce, tomato and cucumber on a white plate a close up of calabrese pizza topped with red onions and arugula Highwood burger served on sesame bun with pepper jack cheese and a side of Highwood Bistro fries three fried arancini balls with marinara sauce, grated parmesan, and micro greens crispy pan-seared quarter chicken stuffed with mushroom, cured ham, and boursin cheese seared duck breast served with duck confit and roasted seasonal vegetables
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