Feature Menu

Premium espresso, macadamia nut and white chocolate syrup, housemade caramel, steamed milk. 7

Giffard alcohol free pineapple, lime juice, cranberry juice, peach syrup, soda. 9¾ Add aperol liqueur 3

Housemade baked French onion soup, Swiss cheese, crouton. 7¾

Housemade bison and pork cabbage rolls, tomato sauce. Buttered mashed potatoes. 13¼

Crispy Korean chicken breast, pickled vegetables, cucumber, kimchi aioli, lettuce, brioche bun. Steakhouse fries. 21¾

Slow-roasted pulled pork, ham, Swiss cheese, mustard, pickles, chipotle aioli, grilled baguette. Shoestring fries. 19¾

Slow-braised root beer shredded pork, mild green enchilada sauce, zesty cheese blend, sour cream, salsa fresca. Basmati rice. 24½

A fusion dish of Chinese and Indian flavors, shrimp, chicken, onions, ginger, apricot, sundried cherries, wok vegetables, plum wine, red curry sauce, toasted coconut, basmati rice. 23¾

Crispy orange ginger chicken, stir fry vegetables, oranges, cashews, green onion, basmati rice. 20¾

Grilled Mediterranean chicken breast, spinach, white balsamic glaze, chickpeas, kale, red onion, sweety drop peppers, figs, sriracha goat cheese, sour cherry balsamic sauce. 27¾

Sautéed prawns, Roma tomato, basil, parsley, Sambuca cream sauce, fettuccine. Garlic toast wedge. 24½

Alberta Gold filet of sirloin steak, bordelaise demi-glacé, sautéed button mushrooms. Buttered mashed potatoes, seasonal vegetables. 29¾

Forno baked. Housemade cobbler cake, peaches, mango. Vanilla ice cream. 10¾ (Please allow 15-20 minutes for the preparation of this forno baked dessert)

Fudge cake, chocolate truffle cream, white chocolate cheesecake, fudge icing. 10¾

Created by Head Chef Barton Branch and Head Baker Jose Mendoza exclusively for Firestone Restaurant and Br’s 15th Anniversary.

Housemade. Baker’s dozen. 9¾