At our restaurant, dinner is served with the intention that meals are meant to be shared; side plates are provided and dishes arrive at each table one at a time. Our dishes are globally inspired and locally sourced as often as climate, season and region will allow. Consequently, the dinner menu at Three Boars changes frequently, almost daily.more...See more text
The menu here changes daily but it always features locally-sourced ingredients “as often as climate, season and region will allow,” as they say. This can mean braised lamb shanks from Four Whistle Farms, aged pecorino cheese made in Alberta or veggies grown in the ground right here. The restaurant prepares a mixture of bar snacks and small plates, so there is always plenty of variety and lots of opportunities for fresh, locally-sourced ingredients in their creative, sometimes crazy dishes.
This hip spot has an ever-evolving menu that changes almost daily. But you can always rely on finding dishes full of protein you might not find anywhere else. Past menus have included a beef heart Bolognese and a whole smoked quail.
This popular spot retains an intimate feeling by having three small seating areas instead of one huge dining room. When you walk in, you’ll find the main floor bar, which seats about 10 people. People come here to sip craft cocktails, like the Dan Harvey Wallbanger. Upstairs is the main dining room, which has a mere 26 spots for guests to sample small plates from a menu that utilizes local ingredients and changes almost daily. In summer, there’s a small patio that will accommodate about 15 guests, perfect for enjoying one of the local draughts from the extensive beer list.