Banff Dining

Upstairs at The Bison, chef Dave Cousineau and his team craft regional specialties with care. Dishes reflect foods of the Rocky Mountains, and the menu changes regularly to deliver fresh seasonal ingredients. Diners can watch the culinary action in the open-to-view copper kitchen with wood-fired oven. Dietary restrictions and allergies are happily accommodated.

Atmosphere

Walk up the stairs to rustic elegance. The Bison features massive Douglas fir beams, windows on three sides and a dress code from “high heels to hiking boots.” Enjoy stunning mountain views from the terrace, which benefits from full sun in the summer months and a roaring campfire in the winter.

Menu Samples

• Seasonal “farm to table” menus are posted on The Bison‘s website
• To Share: local meat and cheese board with crackers, mixed nuts, preserves
• Appetizers: pink peppercorn Caesar; bison carpaccio (pickled radishes, Manchego, chorizo aïoli); seared scallops (bacon, smoked bison chips, jus)
• Wood Fired Appetizers: escargot with bone marrow (bacon, garlic butter); gnocchi poutine with 24-hour braised elk (curds, truffled gravy)
• Bison: Carmen Creek bison ribeye (Lyonnaise potatoes, jus); bison burger (cheddar, bacon, tomato jam, poutine); braised short ribs
• Beef Tenderloin: wild mushrooms, potatoes, smoked onion purée, jus
• NY Beef Striploin: berbere lentil ragout, tarragon crème fraîche, jus
• BBQ Half Chicken: Peking glaze, potatoes, fennel jicama slaw, spiced cashews
• Confit Duck Leg: wild rice salad, apples, dried cranberries, green beans, duck jus
• Broek Pork Chop: creamed spinach, beer-battered onion ring, jus
• Venison Striploin: maple parsnip puree, asparagus, cipollini onions, jus
• Pappardelle Pasta: chorizo, tomatoes, black olives, spinach, Manchego
• Vegetarian and Gluten-Free Dish of the Day: ask your server

Mains: $25 to $53; brunch $14 to $20

Drinks: wines $43 to $320, 100+ choices, $13 to $17 by the glass