Bernadette’s | Wow Services

Bernadette's

Bernadette’s is dedicated to our grandmothers, specifically Kokom Bernadette. Chef driven Indigenous sharing plates - seasonal, traditional, and political dishes that evoke memories and comfort. Curated wine list highlighting small natural wine producers. Creative & personal cocktails / zero proof menu. The intimate and elegant space is adorned by a striking hand-painted mural by bb.iskwew.

Our menus

Our menus change often, based on local and wild produce seasonality, Chefs’ inspirations and stories.

HAPPY HOUR

Example of Happy Hour Menu

Takwakin Salad

It is a modern interpretation of the “Three Sisters”—the Indigenous agricultural trio of squash, beans, and corn—and typically features the following ingredients:

Base: A mix of kale and white kidney beans.
Hearty Additions: Roasted butternut squash and corn.
Texture: Topped with puffed wild rice and pumpkin seeds for a signature crunch.
Dressing: Finished with a maple lemon vinaigrette.

Raw Elk

designed as a seasonal sharing plate. While the menu rotates frequently based on local and wild produce availability, the raw elk remains a staple due to its popularity.

Preparation: It is often served as thin, paper-like slices (carpaccio style) or finely cubed (tartare style).
Accompaniments: The dish is regularly garnished with fried capers, shallots, and blueberries (or other seasonal berries).

Fried Ocheshishak

Ocheshishak is the Omushkegowin (Cree) word for rice.
The dish typically appears as a “rotating ocheshishak” on the menu, meaning the preparation changes based on the chef’s inspiration and seasonal availability.
One version of the “Fried Ocheshishak” has been described as fried risotto balls made with creamy butternut squash.

Rotating Ice Cream

While the specific flavor changes based on local and wild produce seasonality, notable variations served include:

Sweetgrass Gelato: A popular house-made option often served with their desserts.
Wild Blueberry Compote: Often paired with rotating ice cream or served as a topping.
A-Go-Go (Boozy Option): Their rotating ice cream can also be ordered as an Affogato, which guests have the option to “make boozy”.

Bannock Wedge & Butter

Unlike deep-fried versions, this bannock is typically baked or charred, resulting in a texture often described by diners as a cross between a scone and a roll. It is served as a warm wedge accompanied by butter. Some diners have noted it served with oil for added moisture or an optional honey drizzle.

Saskatoon Berry Tart

a celebrated dessert featuring local, seasonal, and wild produce within a contemporary Indigenous cuisine menu. Known for its delicious, rustic, and tender crust, this dessert highlights the unique, sweet-tart flavor of prairie saskatoon berries.

Saskatoon Berry Brisket on Bannock

The brisket is prepared as a “sweet and saucy” halal beef dish. It is cooked with Saskatoon berries and caramelized onions, resulting in a pull-apart tender texture with a savoury-sweet finish. It is served on fresh, warm bannock.

Our menus change often, based on local and wild produce seasonality, Chefs’ inspirations and stories.

Example of Dinner Menu

Bison Steak With farmer’s market delights

The “Bison Steak” is listed on the menu with the description “With farmer’s market delights”, indicating the accompaniments change based on the seasonal availability of local produce. This aligns with the restaurant’s philosophy of highlighting local and wild ingredients.

Rotating Dumplings

At Bernadette’s in downtown Edmonton, the “Rotating Dumplings” are a staple of their seasonal, Indigenous-inspired menu. Rather than referring to a physical revolving mechanism, the “rotating” nature describes how the specific variety of dumpling changes frequently based on local ingredients and the chef’s inspiration.

Bison Cheek Braised in red wine, sun chokes, fried parsley

The bison cheek is slow-braised in red wine until it reaches a melt-in-your-mouth, fork-tender texture. It is served with sunchokes and garnished with fried parsley.

Rotating Ocheshishak

At Bernadette’s in Edmonton, Ocheshishak is a rotational dish that reimagines the “instant rice” historically rationed to Indigenous communities as a modern, storytelling culinary experience.

Grilled Rapini Lemon, chili, strawberries

Grilled Rapini with lemon, chili, and strawberries is a modern, vibrant side dish that pairs the naturally bitter, nutty, and peppery taste of grilled broccoli rabe (rapini) with bright acid (lemon), heat (chili), and subtle sweetness (strawberries) to balance the flavors.

Jingle Dress Salad Seasonal greens, berries and rotating vinaigrette

features a combination of seasonal greens, fresh berries, and a rotating vinaigrette. It is designed as part of a menu that highlights local and wild produce, often drawing inspiration from Indigenous cuisine and seasonal availability.

Raw Elk Fried capers, shallots & blueberries

It is noted for a “perfect marriage of flavours”. Reviewers highlight the delicious combination of the sweet berries with the salty capers and the rich, velvety meat. A squeeze of lemon is often advised to enhance the flavour profile.

Spicy, Sweet & Sour Squash

Bernadette’s in Edmonton serves a signature Spicy, Sweet & Sour Squash as part of their, intimate, sharing-focused, and seasonal Indigenous menu. The dish is characterized by its vibrant flavor profile and is often featured alongside other small, creative plates.

Oysters With seasonal mignonettes

Seasonal mignonettes elevate fresh oysters by pairing their briny profile with the best produce of each season. While a classic mignonette uses red wine vinegar, shallots, and cracked black pepper, these seasonal variations introduce fruits, herbs, and unique acids to the half-shell.