Dark and Stormy Float - house made cinnamon ice cream, dark rum, lime juice & ginger beer 😋 matching your drink to the weather forecast is fun! 😉

Victoria Day is the trifecta of Mondays! Stat holiday ✅ Brunch 11 - 2 ✅ Buy 1 get 1 free oysters, even during brunch ✅

This week’s feature entrée - 8 oz New York with 3 oz lobster tail, rosemary dijon mustard cream, jack cheese croquette potatoes & market veg 🦞

This week’s feature entrée - pan roasted Atlantic salmon, dill cream hollandaise, bacon and sour cream mashed potatoes & market veg.

This week’s feature appetizer - blue crab, baby shrimp and cabbage tossed in a chive vinaigrette, served on a crispy corn tortilla. 🦀

This week’s feature salad - 3 oz beef tenderloin sliced over baby romaine with cherry 🍅, 🥒, micro radish sprouts & Dijon vinaigrette.

Feature cocktail - pineapple jalapeño margarita, pairs especially well with our fish tacos. 🐠 🌮 🍍

Calamari + 🍷 Calamari + 🍺 Either way is a great way to start your long weekend!

Good morning, friends. This weekend we’re offering you 3 brunchertunities, and Monday’s brunch service will include Oyster Monday. To answer your question: no, eating brunch 3 days in a row is never a bad idea. 🍳 🥓 🍊

Cheers to the weekend! 🍸 Porterhouse, rib chop, wild boar chop, lamb shank, elk ribeye - we have it all! Click here to book your table now: open-range.ca

Hey Brunch Bunch, The sun’s out, and we’re setting up for this morning’s brunch service. See you soon!

Getting every last bit of sauce on those bison short ribs. 😋 Served with hominy grits & market veg.

Brunch Eggstraordinaire from 11 - 2 today! Brunch menu + Oyster Monday; enjoy buy 1 premium oyster get 1 free all day, including during brunch service.

In case you were wondering what to have for dessert tonight - flourless dark chocolate ganache torte with hazelnut, raspberry, and house made dark chocolate ice cream. 🍫

This feature entrée won’t be around for long! Mixed grill - elk sirloin with creamy BBQ mushroom sauce, bison chorizo, baby back ribs, jumbo prawns, potato croquettes & market veg.

This week’s feature entrée - crispy fried whole Alberta ruby trout with a Sardinian sausage cream, mango sundried salsa, market veg & choice of saffron rice or herb roasted potatoes.

This week’s feature cocktail - Gin Campari Sour - Campari, gin, lemon, simple syrup & egg white shaken over ice. 🍹

7 oz elk ribeye with red pepper jelly & roasted corn poblano, feta stuffed bakes potato 🥔

Red miso glazed Atlantic cod - bok choy, sweet peppers and ginger rice is nice.

Hard at work.