Although we strongly recommend you joining us for dinner, we offer our full menu for take-out to enjoy in the comfort of your home.
Peruse the take out menu below. Place an order for pick up by calling the restaurant at 403-392-3046. Or email us at firstname.lastname@example.org in advance of dinner service. By phone, we’ll help you with your order.
You may make your payment when you pick up by credit or debit. We accept Amex, Mastercard, Visa, and small unmarked singles.
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Casa Silva – Chile, Carmenere
Masi – Italy, Rosso Verona
Manos Negras – Argentina, Pinot Noir
Wente – California, Sauvignon Blanc
Dreaming Tree – California, Chardonnay
Tin Horn Creek – British Columbia, Pinot Gris
local craft beer
Blindman River Session Ale $8.50
Blindman Long Shadows IPA $8.50
Blindman Kettle Sour #13 $8.00
Troubled Monk Golden Gaetz $7
Troubled Monk Open Road $7
Siding 14 Honey Cream Ale $8.50
Siding 14 Light Rail Pale Lager $8.50
Russell Oatmeal Stout $8.50
Hell’s Basement Fruitbat Raspberry Ale $7.50
Tamarack Jacks Buzz Saw Mead $9.50
Towne Square Beet Kettle Sour $9.50
Red Hart English Mild $9.50
Holland Heineken $7.50
Mexico Pacific Clara $8.00
Ireland Guinness $8.50
China Lucky Buddha $8.50
France 1664 Blanc $8.50
France Fruit Rouges $8.50
England Strongbow Apple Cider $8.00
chef’s big board
a diverse collection of meats, cheeses, and other edible delights from the minds of the chefs. Serves 2-4
spread and bread
the ultimate spinach dip or hummus served with classic Persian nan barbari seasoned with za’atar spice
little max charcuterie
a smaller version of the
chef’s big board.
arugula with lemon ginger dressing topped with beet infused dill pickled onions
eat your rocket, stuffed portobello
baked portabello stuffed with cream cheese, and herbs, topped with Japanese bread crumbs on a bed of arugula with lemon ginger dressing.
tomato, goat cheese,
nuts, kalamata olives,
lime, cilantro, red onion.
add prosciutto $3
lemon devilled eggs
chicken eggs with whirled yokes, dill, capers, and lemon. topped with thick tarragon cream cheese, shaved asiago on a bed of herbs with lemon ginger dressing
shrimp and crab mac & cheese
panko-crusted cheesy cavatappi with shrimp, crab, and lemon, a side of arugula salad topped with beet-pickled onion, served with Tribe ciabatta
steamed mussels in spicy white wine sauce, served on a bed of wilted spinach. fresh bread on the side.
korean-style chicken, fresh greens with kimchi slawce, lime coconut rice and pickled daikon
rustic Alberta beef stew in a traditional Quebec style, beef cooked with red wine until it’s fall-apart tender, root vegetables, garlic, and
thyme, with Tribe ciabatta
brussel sprouts, caramelized onion, goat cheese, drizzle of rich balsamic vinegar
moroccan-spiced chicken, roasted garlic, turmeric yogurt, caramelized onion, goat cheese, olive medley, candied lemon, light honey drizzle
prosciutto, goat cheese, salty nuts, pickled dill onions and fig jam
east coast mac
shrimp and crab mac and cheese topped with even more cheese
caramelized onion, Tapenade, capers, mozzarella.
add prosciutto $3
spicy Italian sausage, green pepper, mushroom, onion, mozzarella, tomato basil sauce
fungi and fromagi
cremini and portobello mushrooms, smoked cheese and asiago
thinly sliced potato, smoked cheese, and prosciutto
Roasted chicken, shreaded kimchi, mozzarella, with savory Korean-inspried gochujang sauce
mozzarella, arugula &
basil, tomato basil sauce
mashed potato chocolate cake with
seriously, a rich chocolate cake, with walnuts, and a
brown sugar fudge icing.
cheddar shortbread with spiced apple
very traditional Scottish shortbread right off the Canada corn starch box with a very Tribe cheddar twist. Served with spiced