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Canmore Dining

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Sage Bistro & Wine Lounge


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1712 Bow Valley Trail
  • Overview
  • Prices
  • Hours

Family owned and operated, Sage has been a popular fixture of Canmore’s Bow Valley Trail hotel district for almost 30 years. The restaurant offers bistro-inspired Canadian cuisine that showcases quality ingredients from local farms and ranches. Its huge wine list features interesting bottles from around the world.


This rustic Canadian log cabin features an inviting dining room with large windows and a secluded patio. The second floor wine lounge boasts an open kitchen, three separate decks with distinctive mountain views and a private room for small parties. Knowledgeable servers offer assistance with a smile.

Menu Samples

Brunch, served on weekends

  • Breakfast Bowls: Hippie Bowl: tomato, corn, warm quinoa, arugula, organic wild mushrooms, two sunny side eggs, citrus tahini; Wild Pig Bowl: potato wedges, wild boar bacon, tomatoes, roasted peppers, gouda, 2 sunny side eggs, smoky katsup; Caliente Bowl: grilled beef patty, red salsa, corn, crispy tortillas, red rice, Valentina hot sauce, two sunny side eggs , cilantro, peppers
  • Eggs Benedict: choose from Tomato Arugula, Valbella Back Bacon, Smoked Steelhead Trout, Beef Sirloin, Smoked Pulled Pork; comes with two poached eggs, buttermilk, chive biscuits, tarragon infused béarnaise sauce and red potato wedges
  • Banana Bread French Toast: cinnamon battered banana bread, maple butter, and vanilla yogurt
  • Yogurt and Fruit Martini: layered vanilla yogurt, fruit and berries with housemade maple nut granola 
  • Lunch: Soup and Salad; Burgers; Daily Quiche; Sandwiches: Sirloin Steak, Smoked Steelhead Trout, Pulled Pork; Duck Rillettes; Grilled Market Vegetables


  • Roasted Butternut Squash Risotto: green peas, cherry tomato, parmesan; add fennel sausage, wild boar, chicken or prawns
  • Appetizers: Cheese Board; Pan Seared Scallops and Wild Boar Bacon; PEI Mussels; Smoked Duck Winter Leaf Salad; Baked Onion Soup; Panko Calamari 
  • Lois Lake Steelhead Trout: herb and lemon buerre blanc, fingerling potatoes
  • Thai Red Curry Bowl: Atlantic cod and prawns, jasmine coconut rice, peppers, cauliflower, green peas, cilantro
  • Signature Rosemary-Port Braised Lamb Shank: roasted garlic-scallion Yukon mash, seasonal vegetables, lamb jus
  • Alberta Steak Frites: sautéed mushrooms and onions with cabernet demi glace or Béarnaise sauce, fries
  • Buttermilk Fried Chicken Thighs: amarillo spiced buttermilk batter, roasted garlic-scallion Yukon gold mash, corn bread
  • Daily Chef’s Pasta Creation: ask server for details
  • Desserts: Maple Vanilla Crème Brûlé; Lemon Rartelette; Fiasco Gelato
  • Wine Lounge: Charcuterie and Cheese selections; Truffle Cheddar Perogies; Cauliflower Poutine; Lobster Mac and Cheese: three cheese mornay sauce, broccoli, toasted panko

Mains$23 to $36; weekend brunch $10 to $20; lunch $16 to $25; lounge $8 to $27

Drinks: wines $33 to $650, 175 choices, $9 to $23 by the glass, 11 choices; wine flights (three wine samples, 3 oz each; prices and selection vary throughout the year; red, white and port options); international beer $8 to $9.50; rotating selection of local beers on tap; premium spirits, unique cocktails and specialty coffees

Bistro: 5 to 9 pm Monday to Thursday; Friday till 10 pm; Saturday 10 am to 10 pm; Sun 10 am to 9 pm breakfast 10 am to 2 pm

Lounge: 5 to 9 pm Monday to Thursday (11pm in Summer); Saturday & Friday 3 to 10 pm; closed Sunday
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