Dungeness crab, buffalo mozzarella, seared steelhead trout, cinnamon infused black Thai rice, melon and celery salad, onion marmalade, sautéed heirloom spinach, wild mushrooms, Banff Centre grown Mizuna, garlic Brava sauce… My mouth waters reading the menu in our Three Ravens restaurant; visions of delicious dishes brought to life by the creative mix of ingredients, inventive pairings, and visual images our server crafts in my mind. A few of us got to taste some of the new summer menu items recently, and I can tell you each dish exceeds the expectations conjured up by words on a page.
We began with bread and butter, which I only mention to set the mood: this is not your ordinary butter. On the table our server places four different shaped, uniquely flavoured butters: salted, mango-sambal, sundried tomato-basil, and orange-chive. I love the sundried tomato-basil and I can’t get enough. ‘Remember Monique, you still have a whole meal ahead,’ I try to remind myself.