New Forks resto rolls out as SMITH with Svenne

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Chef Alexander Svenne stands mid-reno in what will become SMITH, the new restaurant at Inn at the Forks

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:

Oysters

Daily selection of fresh oysters. Enjoy them with mignonette, smith hot sauce, fresh horseradish, or just lemon.

Snacks

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

Steak Tartare

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

 

Smith Craft

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

Burger

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.

Sides

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

Boards

Canadian cheese, [3/5 ppl]

artisanal charcuterie, [3/5 ppl]

smoked, cured and pickled fish, [3/5 ppl]

 

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