Bread (GFP) — 8A selection of handmade breads in house and our cultured butter
Vegetarian Charcuterie — 36Local organic shaved truffle honey, assorted plays on vegetables & artisan cheeses with appropriate garnishes, serves 2-3 people
Salad — 14Shaved spring radishes, brunoise chamomile infused beet, pine & honey vinaigrette, local greens, garlic foam
Scallops (GF) — 22Barley arancini with carrot soubise & brown butter
Pork Belly (GF) — 17Sous vide and brûléed with salted caramel, sour cherry, grilled and puréed kabocha squash
Charcuterie (GFP) — 36With truffled local organic shaved truffle honey, assorted meats & artisan cheeses with appropriate garnishes, serves 2-3 people
Rabbit Tortelli — 22Heirloom carrots; shaved, purée and tops, aerated caramelized yeast, wildgrass seasoning
Seasonally Influenced Soup (GFP) — 12French service, with appropriate garnishes
THE HIKE — 7 courses for $85Please join us for our Tasting Menu, We will take you on a sensory experience.
All dishes below are served with seasonal wild & local vegetables.
Elderflower Infused Pork Tomahawk (GF) — 4916 oz, sous-vide & then cast iron seared. With smoked pork hock reduction, new potato - Midwell suggested – The Bear & Flower Farm.
Brined & Rendered Brome Lake Duck Breast (GF) — 425 oz, with sunchoke soubise & BBQ sunchoke chips, rhubarb mostarda
Wild Line Caught Alaskan Halibut (GF) — 425 oz, with seared tomatoes, fennel, and a saffron cured lemon emulsion
Sous Vide Lamb Shoulder (GF) — 296 oz, with mint pesto, black olive salt
Alberta Wagyu Striploin (GF) — 486 oz, Brant lake – house dry aged & whiskey brushed served with a veal demi-glace & confit potato - Medium recommended
Rose Crusted Beef Tenderloin — 455-6 oz with pine flour gnocchi, sauce Périgueux
½ Forest Spice Seasoned Roasted Chicken (GF) — 29Hints of pine, juniper, wildgrass with garlic, paprika, & potato puree. Pairs well with truffle honey or smoked pork hock reduction, for a supplementary $2
Vegetarian Entrée — 32Hints of pine, juniper, wildgrass with garlic, paprika, & potato puree. Pairs well with truffle honey or smoked pork hock reduction, for a supplementary $2
Trust Me — 3 courses for $45Surprise 3-Course meal
Rhubarb Cheesecake — 14Baked cheesecake with poached rhubarb, caramelized yoghurt, granola, elderflower and buttermilk sorbet (garnish with lemon balm or elderflowers)
Flourless Chocolate Cake — 14 Spruce aerated dark chocolate, milk jam, cultured milk icecream, smoked cherry gel
Cold Pressed Canola Madeleines — 14Strawberry sorbet, blond chocolate, macerated strawberries, canola seed struesel
Birch Creme Brulee — 14Pecan biscuit, honeycomb
Warm and comforting meals made from locally foraged ingredients.
Elevated fine dining in the heart of Canmore
Please join us for a uniquely Canmore experience.
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The Sensory Restaurant | Wit Wine & Cocktail Bar
Contact Usinfo@thesensory.ca101-300 Old Canmore Rd, Canmore, AB T1W 2X2
Contact Us101-300 Old Canmore Rd, Canmore, AB T1W 2X2