The escargot was a phenomenal starter. The texture was not the rubbery mess some others pass off as exotic, but instead was only a little firmer than aspic, almost like a succulent scallop with an earthy flavour. As with the mussels the sauce was rich without being heavy, a mixture of tomatoes, garlic and onions rounding it out and rendering it completely savoury. The five-herb mixture on top -- oregano, rosemary, tarragon, basil, and thyme -- was an enigmatic component that transformed the taste brilliantly with every bite.

Though the menu is mostly lighter dishes, this is Alberta, and red-meat lovers are not neglected. Tempted though we were by coq au vin blanc and the daily special of a trio of salmon, halibut and prawns, for dinner my companion decided on the petit filet with Café de Paris butter. Flavoured mostly with parsley, but also with other herbs and spices, the butter added a dimension of flavour to the perfectly done and tender steak, as well as giving it a more attractive appearance than the average seared chop.

The sides were the same on both plates, a miscellany of steamed fall vegetables: corn, broccoli, squash, cauliflower, carrot, and zucchini. I felt they were all underseasoned, though given the character of the menu this may be a nod to health rather than a disregard for flavour. Also dressing the plate was a side of sliced and fried potatoes, akin to hashbrowns and recognizable from our breakfast visit. They were slightly soggy (likely from being cooked at too low of heat), but prepared as they were with some mildly hot peppers meant they weren't totally flavourless.

I had the lamb shank, deliciously slow-cooked on the bone to the point of almost melting off of it. The sauce was abundant, thick, and hearty, and had an intense meaty flavour from the braising liquid. It was accentuated by the faint taste of berries and had a slightly sweet and sour tang to it.

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