Open Monday to Friday
Global Hand Pies
Our best-seller, this take on the classic Quebecois meat pie is made with highly-seasoned local organic ground beef and pork, mixed with mashed potatoes, and baked inside our all-butter pâte brisée, for a flaky finish.
Chickpeas stewed in aromatic Indian spices, onion, ginger, and garlic, finished with clarified butter, inside our signature hot water crust.
Our take on the famed Cornish Pasty: Local, organic, beef, with herbs and root vegetables, stewed inside our signature all-butter hot water crust.
Our take on a Spanish tradition, we sauté spinach with onions and jalapeno peppers, and cook it with cheese seasoned black beans inside our signature all-butter hot water crust.
Like a big baked perogy: cheddar potatoes, sauerkraut, and garlic sausage are combined and baked inside our signature all-butter hot water crust.
We've taken the pot pie out of the pot, so you can hold it in your hand: Roasted free range Alberta turkey, potatoes, and vegetables, mixed with pan drippings, cooked inside our signature all-butter hot water crust.
BBQ Sauce and slow-cooked pulled apart pork roast, with caramelized onions, corn, and braised cabbage, inside our signature hot water crust.
A funny name for simple delicious ingredients: sauteed leeks and roasted chicken breast, simmered in a creamy sauce with other aromatics and vegetables, baked inside out signature hot water crust.
What is a calzone, if not an Italian hand pie? Our ham and mozzarella calzone is made with a sourdough style crust for extra flavour, filled with marinara sauce, loads of ham, and stringy cheese.
Our unique adaptation of the Finnish pastry known as piirakka. A thin rye crust holds bacon and eggs, baked under a dome of savoury dilly rice pudding. Not sure if it's for you? Ask for a sample first. You'll go home with a box of them, they're so good.
Sandwiches, Soup, and Salads
A sandwich so popular, people complained when they heard it might come off the menu: roasted chicken breast, brie cheese, and poached pear, on our house-made bun, with spicy mayo. Toasted, and topped with lettuce and tomato.
Sliced peameal bacon, onion marmalade, "chow chow relish" and yellow mustard make this homage to chef's home province, love of peasant French comfort food, and farmhouse pickling practices. Sandwiched in our homemade bun, and toasted.
Fine-cut vegetables lend a crunch to this egg salad sandwich, seasoned flavoured with relish and mustard, folded into a tortilla.
Our most-requested recipe, this take on the Eastern European beet soup is loaded with dill and garlic, and finished with cream.
Mildly spiced ground local organic beef and Alberta dried beans make this wildly popular chili.
Corn pasta mixed with creamy tuna salad.
Broccoli florets, crisp-cooked bacon, cheddar cheese, tossed with a creamy dressing made with local fruit vinegar, produced in-house.
Multi-coloured potatoes, yam, green onion, dill pickles, in a sour cream based dressing.
Dessert Pies By The Slice
Stewed rhubarb and strawberries, in an all-butter crust, with a streusel topping.
Vanilla custard pie in a graham cracker crust, topped with a toasted Italian meringue.
Saskatoon berries cooked in apple juice and spiced, in our all-butter pâte brisée crust.
Spiced apples cooked right inside our all-butter pie pastry, with a crumble topping.