Workshop Eatery in Edmonton Menu

DINNER DINNER
  • ●Bar Snacks
  • Duck liver pate
    • Saskatoon Berry Compote, crackers
  • Devilled eggs
    • Four Whistle Farms fresh eggs, pickled mustard seed
  • Workshop pickle jar
    • An assortment of our garden preserves
  • Chips & dip
    • Kettle chips, five onion dip
  • Crispy brussel sprouts
    • For those who know, you know! Sriracha sour cream
  • ●Small Plates & Shares
  • Tomato & watermelon salad
    • Doef’s Greenhouse tomatoes, compressed watermelon, white balsamic & watermelon fluid gel, feta, pickled red onion, basil, fleur de sel
  • Arancini
    • Creamy risotto balls, lightly breaded, crispy – ask your server for today’s creation
  • Halibut crudo
    • Thinly sliced BC Halibut, radish, jalapeno, nasturtium, grapefruit vinaigrette
  • Tomato ‘gazpacho’
    • Baby tomatoes, dill pickle compressed cucumbers, pickled red onions, balsamic sea salt, wild yeast crouton, basil, tomato water
  • Workshop garden box
    • Hand picked greens, fresh garden vegetables, toasted pumpkin seeds, herb & citrus vinaigrette
  • Albacore tuna poke
    • BC Coast Albacore, sesame, soy, lime, jalapeno, avocado, baby tomato, crispy tortillas
  • Carpaccio
    • Jeff Nonay Holstein beef, pickled chanterelle mushrooms, crispy capers, shaved pecorino, flat leaf parsley, anchovy vinaigrette, crispy cracker
  • Salmon & chick pea
    • Olive oil poached Chinook salmon, coarsely mashed chick peas, cucumbers, peppers, baby tomatoes, artichoke hearts, pickled red onions, lemon herb vinaigrette
  • Pantry board
    • Selection of shaved meats and charcuterie, prepared in house, pickles & preserves, Bon Ton Bakery wild yeast crackers-ideal for sharing
  • ●Large Plates
  • Chinook salmon
    • Fennel & orange peel dusted, pan seared, roasted carrot puree, buttered green peas, parmesan risotto
  • Potato & goat cheese perogies
    • Sautéed chanterelle mushrooms, asparagus, chive sour cream
  • Duck
    • Four Whistle Farms breast, duck & blueberry sausage, creamy gruyere polenta, wilted rainbow chard, jus
  • Token steak dish
    • Baseball cut Heritage Angus Beef sirloin, skillet seared, herb & garlic butter, sriracha sour cream, crispy brussel sprouts, chorizo cheddar tater tots
  • Bc halibut
    • Prosciutto wrapped, dill creamed rainbow chard, lemon confit baby potatoes, tomato jam
  • Chicken supreme
    • Free run Morinville Colony breast, thyme & stone ground mustard veloute, asparagus, chanterelle mushroom & bacon, crispy potato gnocchi
  • Lentil stew
    • Coconut & red curry stewed Gold Forest Grains red lentils, roasted butternut squash, slivered almond, fresh cilantro
  • Alberta rainbow trout
    • Cornmeal crusted, red quinoa tabbouleh, fresh herbs, lemon marmalade
  • The ‘nonay’ cut
    • Daily creation, featuring select cuts from Jeff Nonay Farms, duck confit roasted potatoes, summer vegetable ratatouille
  • ●Happy Endings
  • Panna cotta
    • Honey yoghurt custard, pickled sour cherries, candied pecans
  • Strawberry shortcake
    • Compressed strawberries, strawberry broth, toasted pistachios, shortcake crumb, mascarpone ice cream
  • Flourless chocolate ‘cake’
    • Espresso ganache, Pinocchio’s sesame ice cream, raspberry jam
  • Cherry & rhubarb crisp
    • Tender fruit, coconut & almond streusel topping, coconut ice cream
LUNCH LUNCH
  • ●Small Plates & Shares
  • Tomato & watermelon salad
    • Doef’s Greenhouse tomatoes, compressed watermelon, white balsamic & watermelon fluid gel, feta, pickled red onion, basil, fleur de sel
  • Arancini
    • Creamy risotto balls, lightly breaded, crispy – ask your server for today’s creation
  • Chipotle chicken salad
    • Shredded spicy confit chicken, chopped romaine, pico de gallo, smoked cheddar, crispy tortillas, tomato ranch dressing
  • Carpaccio
    • Jeff Nonay Holstein beef, pickled chanterelle mushrooms, crispy capers, shaved pecorino, flat leaf parsley, anchovy vinaigrette, crispy cracker
  • Salmon & chick pea
    • Olive oil poached Chinook salmon, coarsely mashed chickpeas, cucumbers, peppers, baby tomatoes, artichoke hearts, pickled red onions, lemon herb vinaigrette
  • Lettuce wraps
    • Korean BBQ Pork, crispy rice vermicelli, fresh vegetables, toasted peanuts, butter lettuce, basil-lime yoghurt
  • Scratch soup
    • The kitchen’s creation, prepared fresh every morning
  • Workshop garden box
    • Hand picked garden greens, fresh garden vegetables, toasted pumpkin seeds, herb & citrus vinaigrette
  • ●Large Plates
  • Lentil stew
    • Coconut & red curry stewed Gold Forest Grains red lentils, roasted butternut squash, slivered almond, coconut milk
  • Token steak dish
    • Baseball cut Heritage Angus Beef sirloin, skillet seared, herb & garlic butter, sriracha sour cream, crispy brussel sprouts, chorizo cheddar tater tots
  • ●Between The Bread
  • Fresh ground burger
    • Heritage Angus Beef sirloin, no filler, Irvings Farm Fresh bacon, red wine braised onions, tomato jam, Workshop pickles, arugula, Bon Ton Bakery bun / add aged white cheddar
  • Eggplant parmesan
    • Lightly breaded eggplant, melted provolone, tomato jam, fresh spinach, basil aioli, crusty French loaf
  • Fried chicken sandwich
    • Buttermilk fried chicken, shredded lettuce, tangy coleslaw, dill pickles, sriracha aioli, Bon Ton Bakery bun
  • Salmon club
    • Olive oil poached Chinook, Irvings Farm Fresh bacon, fresh arugula, vine ripened tomatoes, creamy avocado mayo, Bon Ton Bakery sesame egg bread
  • The reuben
    • Workshop 10 day pastrami, kraut, sliced Sylvan Star gruyere, pickles, hot mustard, thousand island, Bon Ton Bakery light rye
  • Vegetable melt
    • Workshop tomato jam, roasted Mona mushroom blend, creamy herb goat cheese, fresh arugula, Bon Ton Bakery country sourdough
  • ●Happy Endings
  • Panna cotta
    • Honey yoghurt custard, pickled sour cherries, candied pecans
  • Strawberry shortcake
    • Compressed strawberries, strawberry broth, toasted pistachios, shortcake crumb, mascarpone ice cream
  • Flourless chocolate ‘cake’
    • Espresso ganache, Pinocchio’s sesame ice cream, raspberry jam
  • Cherry & rhubarb crisp
    • Tender fruit, coconut & almond streusel topping, coconut ice cream
BRUNCH BRUNCH
  • ●Brunch Fare
  • Classic eggs benedict
    • Two poached Four Whistle Farm fresh eggs, Valbella’s back bacon, housemade English muffin, hollandaise, potato hash
  • Huevos benedicto
    • Two poached Four Whistle Farms fresh eggs, jalapeño cheddar cornbread, black beans, pico de gallo, ancho hollandaise, potato hash
  • Wakey wakey eggs n’ bakey!
    • Two Four Whistle Farms fresh eggs done your way, Gammon ham, Irvings Farm Fresh bacon & English breakfast sausage, potato hash, toast
  • Fried chicken waffle
    • Buttermilk fried chicken leg, soft poached eggs, crispy waffle, hollandaise, hot sauce, Quebec maple syrup
  • Ham & chedda’ omelette
    • Four Whistles Farms fresh eggs, Gammon ham, house smoked white cheddar, spicy tomato jam, potato hash, toast
  • Lox & eggs
    • House cured Alberta rainbow trout, sliced thin, soft poached Four Whistle Farms fresh eggs, hollandaise, potato blinis, chive crème fraiche, pickled red onion
  • Pastrami hash
    • Two poached Four Whistle Farms fresh eggs, shaved Workshop pastrami, potato hash, ancho hollandaise, toast
  • Berries & cream belgian waffle
    • Crispy waffle, macerated summer berries, wildflower honey mascarpone, slivered almondS
  • ●Greens
  • Workshop garden box
    • Hand picked garden greens, fresh garden vegetables, toasted pumpkin seeds, herb & citrus vinaigrette
  • Chipotle chicken salad
    • Shredded spicy confit chicken, chopped romaine, pico de gallo, smoked cheddar, crispy tortillas, tomato ranch dressing
  • Salmon & chick pea
    • Olive oil poached organic Chinook salmon, cucumber, coarsely mashed chickpeas, baby tomatoes, pepper, artichoke hearts, pickled red onions, lemon herb vinaigrette
  • ●Between The Bread
  • Salmon club
    • Olive oil poached Chinook salmon, fresh arugula, Irvings Farm Fresh bacon, vine ripened tomatoes, creamy avocado mayo, toasted Bon Ton Bakery sesame egg bread
  • Vegetable melt
    • Roasted Mona Mushroom blend, fresh arugula, creamy herb goat cheese, Workshop tomato jam, Bon Ton Bakery heritage sourdough
  • Fresh ground burger
    • Heritage Angus beef sirloin, no filler, Irvings Farm Fresh bacon, red wine braised onions, tomato jam, Workshop pickles, fresh arugula, Bon Ton Bakery bun
  • -add aged white cheddar 1
  • -add sunny side up egg 2
  • Eggplant parmesan
    • Lightly breaded eggplant, melted provolone, tomato jam, fresh spinach, basil aioli, crusty French loaf
  • ●Happy Endings
  • Panna cotta
    • Honey yoghurt custard, pickled sour cherries, candied pecans
  • Strawberry shortcake
    • Compressed strawberries, strawberry broth, toasted pistachios, shortcake crumb, mascarpone ice cream
  • Flourless chocolate ‘cake’
    • Espresso ganache, Pinocchio’s sesame ice cream, raspberry jam
  • Cherry & rhubarb crisp
    • Tender fruit, coconut & almond streusel topping, coconut ice cream

Nearby Sample Menus

  • Teriyaki
    • classic soy glaze, udon
  • Breaded crispy chicken
    • tempura batter, choice of glaze: lemon, orange, sweet & sour
  • Kung pao
    • soy chili pepper, chow mein
  • Wonton
    • chicken dumplings in asian broth
  • 1 fountain drink & 2 spring rolls $2.99
  • Kids menu for ages 12 & under
  • -Add a side of kimchi for $0.99
  • Noodle box your choice of: chicken, beef, tofu, veggies or substitute shrimp for $1 substitute rice for no extra charge garnish: bean sprouts, cilantro, lime, green onions fresh veggies include carrots, bok choy, napa cabbage, onions, broccoli, peppers
  • Add grilled chicken breast $3.00
  • 10 pc joey's famous $33.00
  • Breaded jalapeno shrimp $7.00
  • -large $5.00
  • -Small $4.00
  • -small $1.50
  • -one taco n chips $6.00
  • -Medium $4.00
  • -Lamb
  • -Veggie
  • -Lamb
  • Baklava
    • Dozens of super-thin, flaky layers of pastry with a crunchy-sweet filling of honey, almond and walnut. Our authentic baklava is delicious delight of a dessert, and a perfectly sweet finish to any opa! Meal.
  • -Pork
  • -Pork
  • -Veggie
  • -Caesar
  • 10´´ $12.99
  • 14´´ $17.99
  • Donair
    • Marinated beef slice slowly cooked and rapped in pita bread with a choice of fresh salad and sauces.
  • 16´´ $20.99
  • -6 peice chicken box $13.49
  • -Delux $8.49
  • -10 peice chicken box $19.99
  • Chicken or Beef Donair Platter $14.99
    • Your choice of donair or chicken served on a bed of rice with salad, hummus, and pita bread
  • Chipotle Chicken Club $15.25
    • A grilled chicken breast, bacon, cheddar cheese, pizza mozzarella, tomatoes, lettuce and chipotle Caesar sauce piled between two pieces of Boston’s Pizza Bread.
  • GlutenWise fusilli $11.73
    • Like fusilli, don't like gluten? We just found your new best friend.
  • -Double Order $21.99
  • ●Soups
  • ●Veggie
  • Side Two Shrimp Skewers $5.00
  • Boston's Smoky Mountain Spaghetti and Meatballs $11.99
    • A mountainous serving of spaghetti smothered in our beefy Bolognese sauce, with hearty homestyle meatballs and cheddar.
  • Baked Seven Cheese Ravioli $11.99
    • Ravioli stuffed with Parmesan, Emmental, ricotta, fontina and Romano with your choice of our beefy Bolognese or signature marinara sauce, finished with pizza mozzarella and cheddar, then baked to perfection.
Workshop Eatery

Workshop Eatery

location

Address

2003 91 St SW, #102, The Mosaic Centre, Edmonton, Alberta T6X 0W8, Canada

phone

Phone

07807052205

clock

Opened hours

Monday: 11:00 AM – 10:00 PM, Tuesday: 11:00 AM – 10:00 PM, Wednesday: 11:00 AM – 10:00 PM, Thursday: 11:00 AM – 10:00 PM, Friday: 11:00 AM – 11:00 PM, Saturday: 10:00 AM – 3:00 PM, 5:00 – 11:00 PM, Sunday: 10:00 AM – 3:00 PM, 5:00 – 9:00 PM
price range

Price

$10 - $20

type

Type

Restaurant

service level

Service

Table Service

cuisine

Cuisine

Canadian , Gluten Free , Vegan , Vegetarian

features

Features

Mastercard ,  Visa ,  Wheelchair accessible ,  Business meetings ,  Reservations ,  Waitstaff ,  Groups ,  American Express ,  Seating ,  Street Parking ,  Free Off-Street Parking ,  Free Wifi ,  Local cuisine ,  Special Occasion Dining ,  Serves Alcohol ,  Child-friendly ,  Full Bar

Location
2003 91 St SW, #102, The Mosaic Centre, Edmonton, Alberta T6X 0W8, Canada