SMITH is all set to take over the Inn at the Forks in the space previously occupied by The Current Restaurant and Lounge.
A brand new rustic space inspired by local influences, owner Ben Sparrow, CEO of Sparrow Hotels says he wanted to create an iconic restaurant in the heart of Winnipeg’s most popular tourist destination
“The Forks is every Winnipegger’s backyard, and we want to offer a fine dining experience that feels just as comfortable.”
Chef Alexander Svenne, formerly of Bistro 7 1/4 which was recently sold to new owners who will also re-open the popular Osborne Village icon Basils, is leading SMITH’s menu development and kithchen team in to this new era.
“Its been a fun and exciting 8 years, but its time for new things,” said Svenne cryptically on his blog on the 7th of July this year.
Under the auspices of “fine fare, done right” Svenne says the SMITH menu will feature his signature style of simple luxurious food with “big flavours from the best local suppliers; food that makes you feel good. It is a celebration of honest crafted food created from the diversity of the land and waters of Canada.”
SMITH also looks to ride the resurgent interest in craft cocktails. Paying tribute to the cocktail culture of turn of the century America, cocktails from the SMITH cocktail bar will feature the finest liquors, house made syrups and infusions, and the highest quality ingredients.
Open for breakfast, lunch and dinner as well as late night dining, live music will also be offered every Friday and Saturday from 9:00 pm-12:00 am.
Weekends will feature an a la carte Saturday and Sunday brunch as well as a special Sunday Dinner.
SavourWinnipeg was able to acquire a sample menu which features:
Daily selection of fresh oysters. Enjoy them with mignonette, smith hot sauce, fresh horseradish, or just lemon.
stuffed fried olives / oxtail marmalade, toast / hot and sticky nuts/ devils on horseback / warm devilled eggs, garlic bread crumb/ curry wurst; bratwurst with curry ketchup / house pickles / mixed olives
8 oz canadian prime beef chopped to order with quail egg, toast points and the classic garnishes
Apps to share (or not)
pounded cheese, garlic chips, cider vinegar, chives, fried sour dough
veal sweetbreads, mushroom gravy, pickled beans
baked pork belly, pork shoulder, grits, tomato
boudin noir, kale, fried egg
potted country ribs, tomato, lemon
winnipeg goldeye, gurksalat, hard boiled egg, potato salad
spatchcocked quail, fried quail egg, pickled chantrelle
scallops, raisins, lemon, green olive, white beans
chicken livers, chorizo, tomato
Soup or Salad
baked beer and cheese soup
potage of white bean, potato and kale
wedge salad, bleu cheese, tomato, bacon, avocado
kale salad with lemon, walnuts, currants, fresh cheese
beet and endive salad, apple, smoked duck
bison flat iron, whisky glaze
20 oz canada prime rib steak, bone marrow butter
rack of berkshire pork, apple, fennel, raisin, cider
homemade kielbassa, our own saurkraut
grass fed beef brisket, beer mustard, onions
whole fried pickerel, scallions, ginger, lemon
heritage farms chicken thighs, tomato, sun-dried tomato
ny steak with chimichurri, [8/12/16 oz]
beast of the day
house cured ham cooked in hay, braising liquid
grilled lamb shoulder, shallot vinaigrette
catch of the Day
sausage mixed grill with peppers
roast rack of lamb, herbs de provence, lamb jus
Freshly ground Canada prime sirloin, grass fed brisket and kobe chuck.
Smith Steak Sauce, caramelized onions, maple smoked cheddar, crispy bacon
on a potato roll. Served with Smith black truffle fries and house made pickles.
Add a fried egg $2. Add a thick cut slice of foie gras $18.
baked cream corn / crispy brussel sprouts with mustard / garlic mushrooms
roasted cauliflower with currants / wild rice, wild mushroom gratin
sour cream and chive mashed potatoes / roast autumn squash, sage, brown butter
baked beans, smoked pork hock, buttered crumbs
smith fries, truffle salt, pecorino, thyme / leek and potato perogies
kale with bacon and onion, crispy kale / mac and cheese
Canadian cheese, [3/5 ppl]
artisanal charcuterie, [3/5 ppl]
smoked, cured and pickled fish, [3/5 ppl]