Small Plates

Yeast of Your Concerns

Smoked garlic and thyme focaccia. 

Served with herb olive oil or hay smoked butter.


The Stock Exchange 

Chef’s market soup special

(Ask your server for details)



Hillside Swine

Pork and apple ravioli, wholegrain mustard cream sauce, shaved truffles, crispy potatoes.


Under the Eiffel 

Beef tartare, smoked Confit duck egg yolk, mustard aioli, capers, gherkins, fresh herbs, baguette toast

(available GF)


Happy Landings

  Spatchcock half cornish game hen, smoked tomato and chorizo ragu, spinach and herb oil



Ridge and Furrow

 Red leaf, zucchini, & walnut salad with parmesan oil, parmesan croutons, and fresh parsley 



Valley of the Kings

Eggplant & Walnut Dukka, lemon and spinach couscous, pomegranate seeds, fresh mint (VG GF)


Texan Triple Nine

 Cola and red wine braised cajun beef blade, 

oyster mushrooms, hand rolled pasta, fresh herbs  


Same Old Faces

Triple cooked fries, ketchup, rosemary sea salt 

(V) (GF) (VG)


Large Plates

Top of the Class

8 oz wagyu top sirloin, smoked onion, asparagus, 

chard, triple cooked fries, salad, mustard and 

truffle cream sauce. 



Coastal Siesta

 Cast iron baked seafood paella, pea shoots, parmesan crisps, basil 



International to Domestic

 Whole Cornish game hen, smoked tomato and chorizo ragu, spinach and herb oil, with salad and fries 



Honour Honir

A specially selected mixed board of cured meats, 

house cured salmon, award winning cheeses, 

homemade pickles and preserves, and a selection of crackers and bread

For 2 – 30

For 4 – 55

For 6 – 80

All Hands on Deck

Fresh Alberta beef patties, lettuce, tomato, onion, bacon coffee jam, confit garlic aioli, handmade brioche, triple cooked fries 



Backyard Refreshments

 Blackberry and mint semifreddo, honeycomb, chocolate wafers, vanilla yoghurt, wheatgrass 


Uneven Foundations

 White chocolate and raspberry brownie, caramelized white chocolate and miso ice cream, salted caramel sauce, cocoa 


Castles and Clock Towers

 Meringue nests, Chantilly cream, berry compote, mint (GF) 



Vecchio Amaro Del Capo 

mint, anise, licorice

Fernet Branca

peppermint, chamomile, licorice, citrus

Amaro Averna

orange, licorice, juniper, sage


Our Commitment 

At Occam’s Razor, we pledge to do our part to help reduce the amount of food that is wasted each year in Canada, and to source what ingredients we can from Alberta’s wealth of amazing local producers.

We carefully curate our recipes in order to ensure that the bar and kitchen programs can work together to utilize our ingredients in their entirety, a step in the right direction to help reduce our impact on the planet, while proudly supporting our local economy.

Thank you for supporting us in this mission.

Please notify a member of our staff if you have any questions, food allergies or intolerances.