Eagle’s Eye Restaurant Golden

🍽️ Dinner Menu

A seasonal evening menu built around refined starters, hearty mains, and elegant desserts, highlighting seasonal ingredients and elevated comfort cooking.

🥨 Starters

Thoughtfully prepared small plates designed to open the meal with bold flavour and balance.

Roasted Butternut Squash Soup (Vegetarian)

Roasted squash blended with harissa oil and sage, finished with honey ricotta and served with toast.

Tuscan Panzanella Salad (Vegetarian)

Marinated tomatoes, cucumber, frisée, basil, toasted bread, and fior di latte tossed in a light house dressing.

Steak Tartare (Dairy-Free)

Hand-chopped beef tenderloin mixed with capers, shallots, and gherkins, served with house sauce, parmesan crisps, and ciabatta.

Prawn Arancini (Gluten-Friendly)

Flambéed tiger prawn with pea purée, confit cherry tomato, and crisp prawn-and-pea arancini finished with herb oil.

Classic Mussels

Steamed mussels in a white wine cream sauce with parsley, shallots, and lemon, served with toasted baguette.

🍴 Mains

Comfort-forward entrées crafted with premium proteins and rich, seasonal accompaniments.

Alberta Bison Tenderloin (Gluten-Friendly)

Bison tenderloin served with garlic-buttered potatoes, roasted peppers, kale, and sauce Foyot.

Confit Duck Leg (Gluten-Friendly)

Slow-cooked duck leg with potato purée, roasted root vegetables, braised red cabbage, and BC cherry sauce.

Braised Lamb Shank (Gluten-Friendly)

Twenty-four-hour braised lamb served with potato purée, seasonal vegetables, and mint-infused jus.

Seared Salmon

BC salmon finished with smoked salmon and clam cream sauce, garlic-buttered potatoes, kale, and fresh lemon.

Chicken Supreme (Gluten-Friendly)

Bacon-wrapped chicken breast with ricotta, sun-dried tomato, sautéed BC mushrooms, kale, and Dijon cream sauce.

Wild Mushroom Risotto (Gluten-Friendly, Vegetarian)

Creamy risotto with BC wild mushrooms, garlic, shallot, white wine, parmesan, and fresh herbs.

Vegetable Pappardelle (Vegan)

Wide pappardelle noodles tossed in roasted pepper tomato sauce with seasonal vegetables and fresh herbs.

🍰 Desserts

Classic and indulgent finishes to round out the meal.

Cheesecake

Skor cheesecake served with mixed berry compote.

Chocolate Decadence Cake (Vegan, Gluten-Friendly)

Rich vegan chocolate cake layered with chocolate sauce and fresh berries.

Chocolate Sundae

Vanilla ice cream topped with chocolate sauce, brownie bites, and strawberries.

Lemon Tart With Pistachio Ice Cream

Bright lemon curd tart paired with creamy pistachio ice cream.

🏔️ Eagle's Eye Lunch Menu

To access Eagle's Eye Restaurant for lunch or après you must have purchased a lift ticket or have a season's pass.

A midday menu at Eagle’s Eye Restaurant focused on hearty comfort dishes, fresh salads, and satisfying pub-style plates; ideal for refuelling during a day in Golden.

🥨 Bites

Comfort-driven starters and shareables that pair well with a relaxed lunch.

Classic Poutine (Veg)

Crispy fries topped with rich gravy and squeaky cheese curds.

Rocky Mountain Poutine

Fries layered with red wine peppercorn sauce, mushrooms, crispy chicken, green onions, and cheese curds.

Eagle’s Eye Truffle Fries (Veg)

Golden fries tossed with truffle oil, finished with Padano cheese and fresh chives.

🥗 Bowls

Fresh and filling bowls, soups, and salads that work well as lighter mains.

Kale Caesar Salad

Baby kale tossed with Caesar dressing, bacon, parmesan, and crunchy croutons.

Caprese Salad (Gluten-Friendly, Veg)

Roasted and fresh grape tomatoes with basil, curly lettuce, marinated bocconcini, and balsamic glaze.

Daily Soup

Chef-inspired soup of the day served with a warm bun.

Classic French Onion Soup

Caramelized onions in a rich Porto beef broth, topped with croutons, mozzarella, and cheddar.

🥪 Handhelds

Served with fries or mixed greens, with upgrade options available.

Classic Montreal Smoked Meat

Smoked beef brisket stacked with Swiss cheese, mustard, pickle, and coleslaw on toasted rye.

Mt. 7 Croque-Monsieur

Sourdough layered with smoked ham, confit garlic spread, grilled tomatoes, caramelized onion, and béchamel sauce.

Grilled Cheese of the Purcells and Soup

Cheddar, Swiss, and parmesan melted on sourdough, paired with the chef’s daily soup.

Eagle’s Eye Beef Burger

Beef patty topped with brie cheese, bacon, aioli, arugula, tomato, and pickled onion.

Crispy Chicken Burger

Crunchy breaded chicken breast with cheddar, iceberg lettuce, pickled onion, and house-made tomato cilantro hot sauce.

Haloumi Burger (Veg)

Grilled haloumi finished with maple glaze, arugula, tomato tapenade, pickles, and mushrooms.

🍴 Plates

Classic lunch plates built for bigger appetites.

Yoho Fish and Chips

Beer-battered blue cod served with house-made tartar sauce, lemon-spiced potato wedges, and coleslaw.

Yorkshire Pudding

Yorkshire pudding filled with sliced roast beef, red wine jus, mashed potatoes, and horseradish mayo.

Chicken Pot Pie

Chicken, peas, and onions in a creamy white wine sauce, topped with puff pastry and served with mashed potatoes.

Bowl Over Beef Chili

Hearty homemade beef chili finished with green onions, cheddar cheese, and garlic sticks.

Thai Bowl (Dairy-Free, Gluten-Friendly)

Rice noodles with stir-fried vegetables in Thai green curry, finished with shrimp flambé; vegan option available.

Steak Frites

Sirloin steak served with cipollini onions, peppercorn sauce, and fries.

Kicking Horse Nachos

Tortilla chips loaded with corn, onions, tomato, olives, jalapeños, peppers, and nacho cheese; add protein if desired.

🍰 Sweets

Classic desserts to finish your lunch on a sweet note.

Cheesecake

Skor cheesecake served with stewed strawberries.

Chocolate Decadence Cake (Veg, Gluten-Friendly)

Rich chocolate cake finished with chocolate sauce and fresh berries.

Sundae

Vanilla ice cream topped with chocolate sauce, brownie pieces, and strawberries.