9420 91 Street Edmonton, Alberta

780-465-5727

Valentines Day 2017

Valentines Day 2017 

We will start taking reservations for February 14th, 2016 at 3:00 PM on January 17th.

Reservations are taken by phone only. (no web reservations) 780 465 5727

The menu is set (see below) and consists of five courses. There is a choice of two deserts. We kindly ask for no substitutions on this menu.

All courses are paired with matching wines.

Cost of dinner is $160.00 per person and includes all food, wine, gratuity and tax.

Please have a credit card available when you make your reservation.

Your credit card will be charged when you make the reservation to ensure your attendance on the 14th. We cannot guarantee a refund in the event of a cancellation.

There are two seatings on this night. The early seating is between 5:00 and 5:30 and the late seating is between 7:45 and 8:15.

Please be patient when calling as we only have one phone line and receive a large volume of calls.

 

MENU

 

First

 Tomato Soup with Basil and Creme Fraiche

Dog Point Sauvignon Blanc, Marlborough, NZ, 2015

 

Second

Scallop with Lemongrass Nage and Farro

Luca Chardonnay, Mendoza, Argentina, 2012

 

Third

Butternut and Chèvre Tortellini with Brown Butter and Sage

Joseph Drouin “Hospices de Belleville” Brouilly, France, 2014

 

Fourth

Beef Striploin with Beets, Bordelaise and Horseradish

Langmeil “Valley Floor” Shiraz Barossa, Australia, 2014

 

Finish

Chocolate Tart with Caramel and Hazelnut

Offley 20 Year Old Tawny

 

OR

 

Lemon Curd Donuts

Limoncello, Italy

 

 

Holiday Hours

We will be closed December 24, 25 and 26th, 2016.

Open December 27- 31.

We are closing for a staff break from January 1st- January 9th 2017.

Happy Holidays!

New Years 2016

New Years Eve Menu at the Ox 2016

 Reservations by phone only for New Years Eve (780 465 5727)

Set Menu ($85)

 

FIRST

Curried Acorn Squash Soup, Creme Fraiche, Pear 

SECOND

Pork Belly Porchetta, Sweet Corn Puree, Salsa Verde, Cabbage

THIRD

Grilled Striploin with Leek Bread Pudding, Roasted Beets, Bordelaise

DESERT

Chocolate, Caramel and Coffee Torte

 

Optional Wine Pairings ($40)

Paul Zinck Gewurztraminer , Alsace, France

Luca Chardonnay, Mendoza, Argentina

Langmeil “Valley Floor” Shiraz Barossa, Australia

Sandeman 30 yr Old Port

 

 

 

Prairie on a Plate at the Ox

The Red Ox Inn will host the third installment of Taste Alberta's Prairie on a Plate dining series Wednesday, August 31. Chef Sean O'Connor's four-course meal highlighting a variety of ingredients grown, raised, and produced in Alberta costs $60, with an optional $30 wine pairing, reservations available from 6 - 6:30 pm. 
There is only one seating for the dinner so space is limited. Call the restaurant at (780) 465-5727 to reserve. 

The Red Ox Inn's Prairie on a Plate Menu
Zucchini Fritters with green goddess aioli
Confit of Pork Jowl - soft polenta, pickled onions and salsa verde
Fried b Beef Brisket - salt roasted beets, black kale and horseradish creme
Sour Cherry Donuts

Valentines 2016

 

Valentines Day 2016 

We will start taking reservations for February 14th, 2016 at 3:00 PM on January 15th.

Reservations are taken by phone only. (no web reservations) 780 465 5727

 

The menu is set (see below) and consists of five courses. There is a choice of two deserts. We kindly ask for no substitutions on this menu.

 

All courses are paired with matching wines.

 

Cost of dinner is $160.00 per person and includes all food, wine, gratuity and tax.

Please have a credit card available when you make your reservation.

 

Your credit card will be charged when you make the reservation to ensure your attendance on the 14th. We cannot guarantee a refund in the event of a cancellation.

 

There are two seatings on this night. The early seating is between 5:00 and 5:30 and the late seating is between 7:45 and 8:15.

 

Please be patient when calling as we only have one phone line and receive a large volume of calls.

 

 

 

 

Valentines Menu 2016

 

First Course

 

Grilled Raddiccio, Mozzarella, Smoked Tomato

 

Bailly Lapierre Cremant Brut Reserve, Burgundy, France, NV

 

Second Course

 

Scallop, Sweet Potato, Pancetta, Apple

 

Luca Chardonnay, Mendoza, Argentina, 2012

 

Third Course

 

Roasted Mushrooms, Polenta, Truffle, Egg

 

Traviglini Gattinara Riserva Nebbiolo, Piedmont, Italy, 2009

 

Fourth Course

 

Ribeye, Bordelaise, Pomme Maxim, Cippolini

 

Keola Petite Syrah, California, 2013

 

Desert (Choose One)

 

Chocolate Peanut Torte

 

Offley 20 Year Old Tawny

 

or

 

Lemon Tart, Pinenut, Rosemary

 

Limoncello, Italy