Patrons walk up a staircase into rustic elegance featuring massive Douglas fir beams and an open coppered kitchen where executive chef Salvatore Polizzi and his team prepare regionally inspired meals. With windows on three sides and a sun-drenched terrace (with roaring campfire in winter), The Bison is a choice location for outstanding Banff mountain views. Drop by in high heels or hiking boots. Try their downstairs Bear Street Tavern with courtyard patio for thin crust or cast iron deep-dish pizza.

Menu Samples

• Sunday Brunch: French toast; sausage and black bean frittata; corned bison and hash; tomato and spinach Benedict; AAA steak sandwich
• Appetizers: split roasted lobster (confit garlic, herb butter); open flame escargot; confit salmon tacos (lemon crème fraîche, pickled red onion, capers, cucumber, watercress); duck and mushroom pie; baked oysters florentine
• Ewe-nique Farms Lamb Rack: with pistachio and grainy mustard crust, red wine jus, Yukon gold and sweet potatoes, and vegetables
• Sage and Honey Chicken: with asparagus risotto, pine nuts and roasted garlic
• Bison Short Ribs: with roasted potatoes, pearl onions, mushrooms, double smoked bacon and grilled baguette
• Steelhead Trout: with caper and parsley gremolata, Yukon gold and sweet potato rösti and vegetables
• Grilled Stampede Steak & Frites: with shoestring potatoes and garlic mayo
• Forno Bison Cheeseburger & Frites: with Saskatoon berry chutney and wild flour brioche bun
• Signature Alberta AAA Bone-In Beef Tenderloin: with hollandaise sauce
• Noble Farms Crispy Duck Breast: with port jus
• Broek Acres Pork Chop "Double Cut": with bourbon fig jus
• Dessert: blue cheese and walnut truffles, 3 fall éclairs and caramelized banana cream pie