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
Soup of the Day
Ask your Server for today’s creation
Popular Bluff Organic Beets with Poached Pear, Toasted Pistachio and Watercress
House Smoked Trout
Horseradish Crème Fraiche, Tobiko Caviar, Pickled Mushrooms
Toasted Sesame, Garlic Chips, Black Garlic Puree, Green Onion, Soy Vinaigrette
B.C. Wild Mushroom Tart
Sherry Cream, Shaved Grano Padano in a Sour Cream Pastry
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
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 Chicken Supreme
Herbed Orzo, Oven Roast Tomato and Roasted Garlic Chicken Jus
Organic Agria Potato Gnocchi, Parsnip Puree, Roasted Cauliflower, Spinach, Chestnut Brown Butter, Ramp Salsa Verde
Add: Confit Chicken or Duck $5
Sungold Farms Lamb Rack
5OZ Rack, Grilled Beef Sausage, Crispy Lamb Shank Polenta, Red Pepper Puree, Provençale Zucchini
Ask your server about today’s creation
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
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