DINNER
Aroma expresses our relationship with local farms and purveyors throughout our menu selections
shareables
AROMA TUNA TARTARE 21.5
Ocean Wise Ahi Tuna | Creamy Avocado | Toasted Sesame Seeds | Yuzu Ponzu Sauce | Extra Virgin Olive Oil | Served with Crispy Polenta & Quinoa Chips
BEER-BATTERED CAULIFLOWER BITES 16
Crispy Golden Florets with Smoke Ancho Chili | Chipotle-Lime Aioli & Fresh Corn-Avocado Salsa
PORK RIBS 18
Rice Flour Fried Pork Dry Ribs | Garlic Molasses Sauce | Sesame Scallion Dip
CHICKEN WINGS (1LB) 21
Served with Blue Cheese Dip or Smoky BBQ Sauce
SWEET POTATO & BRAISED BEEF CROQUETTES 17
Parmesan | Garlic | Cajun Remoulade | Pickled Red Onion
SMOKED SALT AND MALT VINEGAR CHIPS 9 .5
With Onion Herb Dip
BISON CHILI 25
Ground Bison Chili with Slow-Simmered Tomatoes | Beans & Classic Chili Spices | Served with Cheddar Cheese | Sour Cream & Warm Garlic Bread
NOTICE : Consuming raw or undercooked meats, poultry, and eggs, may increase your risk of foodborne illness.
soup and flavourful greens
CORN & CHORIZO SOUP 11
Silky Corn Soup with Spiced Chorizo | Finished with Popcorn Cream | Served with Crispy Crostini
FRENCH ONION SOUP 11
Classic Caramelized Onion in Rich Beef Broth | Topped with Toasted Baguette & Melted Swiss
CAESAR SALAD 18.5 TAPAS SIZE 10.5
Romaine | Toasted Pumpkin Seeds | Double Smoked Bacon | Garlic Croutons | House Garlic Buttermilk Dressing
SWEET BEET AND FIG SALAD 19.5 TAPAS SIZE 10.5
Roasted Sweet Beets | Red Wine Poached Figs | Artisan Greens | Toasted Almonds | Radish | Pickled Onion | Goat Cheese | Honey Balsamic Vinaigrette
SMOKED CHICKEN COBB SALAD 24
Mixed Baby Green Salad | Cold Smoked Chicken | Aged Cheddar | Free Range Soft Boiled Egg | Honey Balsamic or Green Goddess Dressing
Add to any salad: Citrus Thyme Roast Chicken Breast 9 | Roast Diefenbaker Lake Trout 10 | Shrimp 5 pieces 10
aroma pizza
Gluten free crust available upon request
MARGHERITA 20
Fire Roasted Tomato | Fior Di Latte | Fresh Basil | Mozzarella
PIG & FIG 24
Double Smoked Bacon | Sweet Figs | Caramelized Onion | Tomato Basil Sauce | Mozzarella
ROMANA 21
Oregano | Black Olives | Olive Oil | Tomato Sauce | Mozzarella
MEAT AND MUSHROOM 22
Pepperoni | Spiced Ham | Double Smoked Bacon | Mushrooms | Tomato Basil Sauce | Mozzarella
CAPICOLA AND PINEAPPLE 22
Capicola | Chili-Tossed Pineapple | Tomato Basil Sauce | Mozzarella
DIAVOLA 22
Pepperoni | Banana Pepper | Oregano | Tomato Sauce | Parmesan | Mozzarella
handhelds
All Sandwiches are served with your choice of Herb Fries, House Green Salad or Daily Soup
Upgrade to Garlic Fries, House Chips, or Caesar Salad | 2
HERB MARINATED STEAK BANNOCK SANDWICH 30.5
Rosemary & Thyme-Marinated Flank Steak | House-Made Bannock Bread | Aged Cheddar | Sauteed Wild Mushrooms | Fresh Arugula | Rich House-Natural Jus
NASHVILLE STYLE CHICKEN SANDWICH 25.5
Crispy Fried Chicken Thigh | Dill Pickle | Hot Butter Sauce | Sour Cream and Red Cabbage | House Butter Roll
BLACK ANGUS AND WAGYU BEEF BURGER 27.5
Hot & Sour SK Mustard Preserve | Shaved Lettuce | Tomato | Pickles | Smoked Tallow Pink Peppercorn Aioli
entrées
AAA RIB EYE STEAK 10 oz 66
Rich Red Wine Sauce and Cowboy Butter | Accompanied by Seasonal Vegetables | Choice of Creamy Yukon Gold Pommes Purée or Horseradish Parmesan Fingerling Potatoes.
BRAISED BRISKET TAGLIATELLE STROGANOFF 40
Red Wine-Braised Beef Brisket over Tagliatelle in a Saskatchewan Dijon Mustard Sauce | Finished with Sour Cream & Julienned Gherkins | Served with Crisp Garlic Toast
CHEF ROSE’S SLOW BRAISED PORK SIDE RIBS 36
Slow Braised Pork Side Ribs | Finished with a Rich BBQ Glaze & House Fries
HERB-ROASTED CHICKEN BREAST 42
Honey Soy Glaze | Gremolata Crusted Chicken Breast | Served with Season Vegetables | Your Choice of Creamy Yukon Gold Pommes Purée or Horseradish Parmesan Fingerling Potatoes
STONE OVEN BAKED MAPLE-CIDER-GLAZED LAKE DIEFENBAKER TROUT 42.5
Served with Asparagus & Barley Risotto | Finished with Beurre Blanc
ASIAN FIRE CHICKEN & CRISPY NOODLE BOWL 42
Char-Grilled Galbi-Glazed Chicken Breast | Garlic Rice | Wok-Charred Vegetables | Crispy Noodle | Soy-Cured Egg | Finished with Chili Garlic Aioli
TANTANMEN NOODLE BOWL 31
Mince Spicy Pork | Charcoal Grilled Beef Belly | Springy Ramen Noodle | Rich Umami-Packed Pork Broth | Roasted Sweet Corn | Green Onion | soft Cured Egg | Bold Aromatic Spices
TOFU AND WILD MUSHROOM RISOTTO 25.5
Wilted Spinach | SK Mushrooms | Tofu | Garlic Scape | Vegan Smoked Cheese
sweet endings
DARK CHOCOLATE RED WINE TART 13
Cocoa Paste Sucre Base | Valrhona Chocolate | Stewed Gooseberry | Orange & Passion Fruit Caramel
NO-BAKE HASKAP BERRY CHEESECAKE 13.5
Chilled Cheesecake Layered with Tart Saskatchewan-Grown Haskap Berries | Prairie Wild Berry Mousse
AROMA STONE OVER BAKED APPLE GALETTE 13.5
Vanilla Bean Ice Cream | Rum Caramel | Almond Oat Crumble
SASKATOON BERRY TIRAMISU 13.5
A Prairie Twist on the Italian Classic | Layers of Mascarpone cream and Honey Lavender-Soaked Sponge | Saskatoon Berries infused with Kahlua Liqueur | Sask Maple Whiskey Mousse
*Groups of 8 or more will have an automatic 20% gratuity added to their bill*
Our associates will be pleased to accommodate any special meal requirements.
NOTICE: Consuming raw or undercooked meats, poultry, and eggs, may increase your risk of foodborne illness.