Coyotes Southwestern Grill
Steps from Banff's main street is a charming little eatery with a solid local following that promises "great tasting food that is good for you." The menu reflects owners Trudy Allan and Kathy Johnson's healthy mountain lifestyle—Southwestern and Mediterranean influenced dishes incorporate fresh fruits, vegetables and pasta as well as regionally sourced fish and meat, and chilies from hot to mild. This Banff restaurant has a cozy warm feel with terra cotta tile and wood furnishings. Take a seat at the counter overlooking the open kitchen for the best view of Chef Lucas Johnson and his culinary team in action. Enjoy a freshly squeezed juice, espresso bar beverage or New World wine. Weekly by-the-glass wine choices pair nicely with the season and current menu features.
- Breakfast: huevos rancheros, breakfast burrito, wildberry buttermilk pancakes, back bacon and Swiss cheese stuffed French toast, smoked salmon scrambled eggs, warm nine grain cereal, honey baked granola, and frittatas (Mediterranean, chorizo, southwestern and vegetarian)
- Lunch: salads, deli sandwiches, black bean chili, smoked chicken burrito, warm shrimp and goat cheese wrap, burgers, quesadilla, pastas and corn crusted pizzas
- Soups: corn tortilla and chicken soup and sweet potato corn chowder
- Salads: warmed goat cheese with mixed field greens and Coyotes Caesar
- Pastas: smoked chicken penne, wild mushroom and pancetta tagliatelle, Mediterranean and sheep's milk feta linguini
- Pizzas: include smoked chicken and Mediterranean shrimp
- Calzone Rustica: with mushrooms, caramelized onions, spinach sundried tomato pesto, mozzarella and goat cheese (add smoked chicken or chorizo sausage)
- Flatbreads: include apple gorgonzola with pecans and spinach, and BBQ chorizo
- Asian Marinated BBQ Flank Steak: with roasted corn and tomato salsa
- AAA Alberta Beef Tenderloin: with green chile Béarnaise
- Spring Salmon: with chimayo honey glaze
- Achiote Marinated Free Range Chicken: with roasted tomatillo salsa
- Blue Corn Chicken Enchilada: with red chile mole sauce
- Southwestern Polenta with Ratatouille: grilled sweet potato cornmeal pudding with roasted garlic and goat cheese on vegetable stew
