Dining Room

Welcome Back to the rejuvenated Bears Den. We are proud to introduce Executive Chef Darnell Japp.

Growing up on the family farm in Saskatchewan, Japp knew he wanted to be a Chef the first day he walked into a restaurant kitchen at the age of 15. To pursue his career as a Chef, he moved to Calgary to attend SAIT for the Professional Cooking Program. After graduating on the Dean’s list in 2004, and completing his Red Seal designation in 2007, Chef Japp was ready to put his skills to the test in the Calgary dining scene.

Key positions held by Chef Japp were Executive Sous Chef at the well-known Rouge Restaurant when they received the prestigious San Pellegrino’s #60 Restaurant in the World; Sous Chef at Model Milk with Chef Justin Leboe; Sous Chef at Sky 360 with Chef Alain Chabot. He also had some valuable time in the kitchen with Chef Nick Nutting at the Wickininnish Inn, a Relais & Chateau property in Tofino.

After gaining valuable knowledge from some of Western Canada’s top chefs, Chef Japp decided it was time to head a kitchen brigade of his own. After being introduced to the owners of Avec Bistro and opening in 2012, Chef Japp and his team were awarded by Avenue Magazine as the Best New Restaurant of 2012. Most recently, Chef Japp was the Catering Chef for Meez catering, a high-end French catering company with an elite clientele.

Chef Japp’s culinary philosophy is to create menus that are seasonal; focused on flavours that are unique, where every dish is exciting.

Chef’s Table (ask Server for availability)

For the Epicurious – Let Chef Japp create for your whole table with this daily changing menu, inspired by his passion for cooking with the most sustainable, locally sourced ingredients.

$110 per person

Chef’s Table Wine Pairings

$70 per person

To Begin

Soup of the Day

Ask your Server for today’s creation


Alberta Heirloom Tomato Salad

Butter Lettuce, House Made Ricotta, Pickled Eggplant, Garlic Croutons, Garden Basil, Vinaigrette


Ahi Tuna Tataki

Sesame Crusted, Daikon, Tobiko, Garden Nasturtium, Soy Vinaigrette


AAA Beef Tenderloin Tartare

Dijon, Capers, Cornichon, Sous Vide Yolk, Crispy Shallots, Crostini


Hand Made Pasta

Mixed Mushrooms, Rabbit Confit, Sherry Cream, Sunflower Seed & Sage Pesto, Grana Padano


Crispy Confit Duck Wings

Spicy Peking Style with Hoisin and Orange


Selection of Cheese for Two

Three types of Cheese served with special garnishes and crostini


House Made Charcuterie Plate

Three Kinds of Meats, House Pickles, Mustards, Cornichons, Crostini



The Burger

House Ground Brisket. Served with Lettuce, Tomato, Onion, Pickles, House Aioli, Aged Cheddar, Truffle Fries and Salad


Add: House-Made Smoked Veal Bacon OR Mushrooms $3

Sunrise Farms Buttermilk Fried Chicken

Watermelon salad, garden mint, compressed cucumber, chicken gravy, Bears Den Honey


Vegetarian Gnocchi

Organic Agria Potato Gnocchi, Parsnip Puree, Roasted Cauliflower, Spinach, Chestnut Brown Butter, Ramp Salsa Verde


Add: Confit Duck $5

Sungold Farms Lamb Rack

5OZ Rack, Beef Sausage, Crispy Lamb Shank Polenta, Red Pepper Puree, Provençale Zucchini


Market Fish

Ask your server about today’s creation

Market Price

King Cole Duck Confit

Green Lentils, Beets, Sautéed Greens and Gástrique


Maple Smoked Pork Tenderloin

Fennel Sausage and Potato Fricassee, Crème Fraiche, Charred Green Onion Emulsion, Pistachio


Northridge Farms 12OZ Ribeye Steak

Roasted Shallots, Truffle Fries, Seasonal Vegetables, House Aioli


Add: Peppercorn Sauce OR Sautéed Mushrooms $4

Northridge Farms AAA 6OZ Beef Tenderloin

Chive Pomme Puree, Seasonal Vegetables, Madeira Jus



Truffle Fries with Aioli $7

Seasonal Vegetables $10

Green Salad $9

Veal Jus $4

Marinated Olives $7


Signature Cocktails & Martinis

Burnt Cadillac ( 2 oz. )@

Hendricks Gin & Hangar One Vodka. Burnt with Scotch. Garnished with olives.


Lychee Orange ( 2 oz. )

Orchid Lychee Liqueur, Stolichnaya Orange Vodka, Lychee juice. Garnished with Lychee Fruit


Maker’s Manhattan ( 2oz. )

Maker’s Mark Bourbon stirred with Sweet Vermouth, poured in a chilled Martini glass.

Garnished with a Maraschino cherry.


Raspberry Rain ( 2oz. )

Three Olives Raspberry Vodka, Chambord, Framboise and

cranberry juice. Shaken and Garnished with fresh raspberries


The Backhander ( 2oz. )

Hendricks Gin, St. Germaine Liqueur, Lime Juice, Simple Syrup. Garnished with Fresh Cucumber


Ginger Cosmopolitan ( 2oz. )

Beluga “Noble” Vodka, Domaine de Canton Ginger Liqueur, Triple Sec, Cranberry Juice.

Shaken and Garnished with Fresh Raspberries


The Albatross ( 2oz. )

Eau Claire Distillery Spring Equinox, St. Germaine Liqueur, Spirit Hills Dandelion Honey Wine, Lemon and Lime Juice, Simple Syrup. Garnished with Candied Grapefruit


Sherry ( 2oz. )

Harvey’s, Bristol Cream, Sherry, Spain


Lustau “Oloroso Don Nuno” Dry Sherry, Jerez, Spain