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When The Manor Casual Bistro's owner and executive chef Cyrilles Koppert hung his shingle on the redeveloped home in the High Street area back in 1989 (originally under the name Emery's until it was changed in 1992), the restaurant scene was nowhere near as eclectic as it is now. Back then, most Edmontonians probably hadn't heard of fusion cuisine, or maybe they were too busy chowing down on steaks from Alberta bovines, which were all the rage.
"When I started, the choices were not so great," says Cyrilles. "It used to be very limited."
How times have changed. A more ethnically diverse population, a drive for healthier eating and greater demand for local ingredients have generated a more competitive hospitality industry. In turn, restaurants have relied on their chef's ingenuity to come up with dishes that satisfy these changing tastes and create menu items that distance themselves from the rest of the pack. While Cyrilles has embraced the changes, he remembers the adjustment wasn't easy.
"You have more restaurants now and the changes are for the better," he says, adding that steaks aren't consumed in his establishment as much as they used to be. "It was hard for us to grow with it and stay on top of things with all these new restaurants opening up."
Olives
Rosemary, coriander, roasted garlic
Pommes Frites
Chili ketchup, sundried tomato roasted garlic aioli
Baked Goat Cheese
Almond pistachio crust, cranberry compote
House Made Charcuterie
Served with cheese and in-house picked veggies
Beet & Quinoa
Roasted beets, quinoa, spinach, pickled red onions, white balsamic vinaigrette
Spinach
Pancetta, leeks, mushrooms, goat cheese, hard-boiled egg, warm honey mustard dressing
Pear Pecan
Vanilla poached pear, greens, sundried cranberries, candied pecans, blue cheese, sherry shallot vinaigrette
add garlic shrimp, lemon pepper salmon, or cajun chicken 7
Chicken
Wrap, cajun chicken, bacon, spinach, cranberry mayonnaise
Beef
Wrap, rosemary-braised short rib, wild mushroom pesto, horseradish aioli
Big Burger
AAA beef, roasted garlic aioli, lettuce, tomato, pickle
Schnitzel
Sandwich, breaded pork tenderloin, Dijon, tomato, lettuce, Swiss cheese
Salmon
Sandwich, pickled onion, lettuce, tomato, beet-barley relish
Pasta
Penne, sautéed chicken, pancetta, spinach, goat cheese, sundried tomatoes, leeks, tomato basil cream
Nasi Goreng
Soy marinated chicken, prawns, curry infused rice, fried egg, kroepoek cracker, seroendeng
Beef
AAA 6oz striploin, peppercorn demi, fritz, garlic bread
Beef Bourguignon
Pommes frites
Mac & Cheese
Maple bacon, mushroom, cheddar
Olives
rosemary, coriander, roasted garlic
Pommes Frites
Chili ketchup, sundried tomato roasted garlic aioli,
Baked Goat Cheese
Almond pistachio crust, cranberry compote
House Made Charcuterie
Served with cheese and in-house picked veggies
Warm Artichoke-Fennel Dip
gruyere, crostinis
Steak Tartare
Dijon, shallots, egg yolk, beet-barley relish
Mac & Cheese
Maple bacon, mushroom, cheddar
Escargots
traditional, in the shell, red wine herb butter
q
Beet & Quinoa
Roasted beets, quinoa, spinach, pickled red onions, white balsamic vinaigrette
Spinach
Pancetta, leeks, mushrooms, goat cheese, hard-boiled egg, warm honey mustard dressing
Pear Pecan
Vanilla poached pear, greens, sundried cranberries, candied pecans, blue cheese, sherry shallot vinaigrette
Pasta
Penne, sautéed chicken, pancetta, wilted spinach, goat cheese, sundried tomatoes, leeks, tomato basil, cream
Beef
AAA grade striploin, peppercorn demi, market veg, today's potato
Duck Leg Confit
Red cabbage, today's potato, pear-apple stroop
Schnitzel
Breaded pork tenderloin, brown butter, lemon, market veg, today's potato
Nasi Goreng
Sweet soy marinated chicken, prawns, curry rice, fried egg, kroepoek cracker, seroendeng
Big Burger
AAA beef, sundried tomato roasted garlic aioli, lettuce, tomato, pickle
Beef Bourguignon
Pommes frites
Pork
Roasted tenderloin, wild mushroom-pesto barley risotto, apple dijon maple jus
Complimentary fresh fruit to begin
Banana Bread
Pecan maple butter
House Granola &Berriest
Maple-almond oat granola, yoghurt, freshberriest
Spinach Salad
pancetta, leeks, mushrooms, goat cheese, hard- boiled egg, warm honey mustard dressing
Omelette
ask your server for today’s choice ** can be prepared with egg whites
Crepe
Ask your server for today's choice
Huevos
Poached eggs, baked bean cassoulet, cheddar, pico de gallo, tortilla, sour cream
Salmon Benedict
smoked salmon, two poached eggs, artichoke/spinach spread, toasted english muffin, hollandaise
Traditional Benedict
Toasted English muffin, thick cut back bacon, poached eggs, hollandaise
Braised Beef Short Rib Benedict
braised beef, two poached eggs, sauerkraut, toasted english muffin, cheddar mornay
Heart Stop
Striploin burger, cheddar, maple strip bacon, fried egg, roasted garlic aioli, lettuce, tomato
French Toast
French bread, poppy seed vanilla wash, poached pear, candied pecans, caramel, whipped cream
Steak & Eggs
French bread, poppy seed vanilla wash, poached pear, candied pecans, caramel, whipped cream
EXTRA EGG
TOASTED FRENCH BREAD
MAPLE STRIP BACON
BACK BACON
FIRST Salad
Organic greens, cherry tomatoes, cucumber, white balsamic vinaigrette
SECOND Soup
Chef's choice
THIRD Sorbet
Sparkling wine drizzle
FOURTH (CHOOSE ONE) Chicken
Grilled breast, roasted tomato herb reduction
FOURTH Beef
Grilled New York striploin, peppercorn demi
FOURTH Salmon
Baked, white wine herb cream
FIFTH Dessert
Chef's choice
FIRST Greens
greens, candied pecans, sundried cranberries, blue cheese, sherry shallot vinaigrette
SECOND Soup
Chef's choice
THIRD Sorbet
Sparkling wine drizzle
FOURTH (CHOOSE ONE) Chicken Supreme
Roasted, mushroom duxelles, rosemary jus
Beef
Grilled New York striploin , cabernet demi
Salmon
Baked, white wine herb cream
FIFTH Dessert
Chef's choice
FIRST Spinach Salad
Crispy pancetta, leeks, mushrooms, goat cheese, warm honey mustard dressing
SECOND Crepe
Smoked salmon, Asian blue crab, bell pepper gastrique
THIRD Sorbet
Sparkling wine drizzle
FOURTH (CHOOSE ONE) Chicken Supreme
Stuffed, feta, sundried tomato, spinach, pesto cream
Filet Mignon
Wrapped in maple bacon, mushroom duxelles, port demi
Catch
Chef’s choice
FIFTH Dessert
Chef's choice
Drinks
COCKTAILS, GRAPES. WHITES, ROSE, GRAINS,
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Each brunch at this historic mansion-turned restaurant starts with complimentary fresh fruit. Then, guests can dive into the extensive brunch menu, which includes everything from decadent banana bread with pecan maple butter and fresh crepes to a hearty spinach salad with pancetta, leeks, mushrooms, goat cheese, hard-boiled egg and warm honey mustard dressing. If you’re feeling particularly hungry, try the Heart Stop. It’s a striploin burger with maple bacon, a fried egg, roasted garlic aioli, lettuce and tomato.
View this Smart ListI love this place – we always have the same friendly server, I always order the same steak with salad and it is always, always excellent. Basically, it is consistently great and I am never disappointed with what I find here. If it ever changed too much – the menu, the chalkboard with the specials written on it above the fireplace, the tray of dessert prototypes to show you exactly what your cheesecake will look like – I would likely die of a broken heart.
View this Smart ListThere’s a private room adjacent to the main floor of the dining room. It seats six people, so it’s ideal for small but sensitive meetings. The menu is also an incentive – it changes seasonally but the schnitzel sandwich, steak frites and nasi goring seem to be mainstays (and are super tasty).
View this Smart List