Monday to Saturday Closed Sunday |
5 pm - 9 pm |
Executive Chef Kenton Leier brings enthusiasm, passion, and creativity to the kitchens at Canada’s National Arts Centre.
He is a second-generation chef, born and raised in Saskatoon, in the heart of the prairies. His culinary philosophy relies on the use of sustainable and locally-sourced ingredients of the highest quality, and letting their inherent qualities stand out in his dishes.
Chef Leier led teams in Ottawa’s finest hotel kitchens before moving to the NAC in 2017. He has cooked for celebrities, politicians and dignitaries, won numerous medals nationally and internationally, and taught young cooks at Ottawa’s Algonquin College.
He is committed promoting growth and excellence in his team at the NAC and leads them in their mission to represent the best in Canadian cuisine.
Le chef exécutif Kenton Leier apporte enthousiasme, passion et créativité aux cuisines du Centre national des Arts du Canada.
Il est un chef de deuxième génération, né et élevé à Saskatoon, au cœur des Prairies. Sa philosophie culinaire repose sur l’utilisation d’ingrédients durables et locaux de la plus haute qualité, et sur la mise en valeur de leurs qualités intrinsèques dans ses plats.
Le chef Leier a dirigé des équipes dans les meilleures cuisines d’hôtels d’Ottawa avant de s’installer au CNA en 2017. Il a cuisiné pour des célébrités, des politiciens et des dignitaires, a remporté de nombreuses médailles au niveau national et international et a enseigné à de jeunes cuisinières et cuisiniers au Collège Algonquin d’Ottawa.
Il s’engage à promouvoir la croissance et l’excellence au sein de son équipe au CNA et dirige habilement cette équipe dans sa mission de représenter le meilleur de la cuisine canadienne.
Chef Chris Commandant is Kanien’keha:ka of the Wahta Mohawks First Nations community, located outside of Bala Ontario. Dedicated to preserving Indigenous culinary traditions and teachings, he shares his knowledge with the community on topics like Indigenous food sovereignty, food security, and traditional ways of cooking. His classical training has allowed him to fuse the food of the Haudenosaunee with modern cooking techniques to create wonderful representations of some of his favourite memories of the Muskoka region.
A graduate of Le Cordon Bleu culinary program, he has 25 years of industry experience in some of Toronto and Ottawa’s most prestigious restaurants. Using his vast experience and rich culinary history, Chris has been an educator at the High School and College levels, creating and delivering education with an Indigenous focus, and inspiring a younger generation of cooks.
Chef Chris joined the National Arts Centre team and progressed through the ranks to his current role of Sous Chef. Bringing with him a love and passion for food, he enjoys sharing his continued learning of Indigenous food and its culture with a team of talented culinary professionals.
Le chef Chris Commandant est kanien’kehá:ka de la Première Nation mohawk de Wahta, située près de Bala, en Ontario. Fervent défenseur des enseignements et traditions culinaires autochtones, il partage son savoir avec la communauté, notamment tout ce qui a trait à la souveraineté alimentaire des peuples autochtones, à la sécurité alimentaire et à la cuisine traditionnelle. De formation classique, il se démarque par sa cuisine fusion qui allie la gastronomie moderne aux saveurs de la cuisine de la communauté Haudenosaunee, pour concocter de délicieux plats qui lui rappellent son enfance dans la région de Muskoka.
Diplômé du programme culinaire Le Cordon Bleu, le chef Commandant a travaillé pendant vingt-cinq ans dans les cuisines de certains des plus grands restaurants de Toronto et d’Ottawa. Dans un esprit de transmission, il met sa connaissance du milieu et son bagage d’expérience au profit des jeunes aux niveaux secondaire et collégial pour faire connaître son métier – avec un éclairage autochtone –, et inspirer la prochaine génération de cuisiniers et cuisinières.
Le chef Commandant s’est joint à l’équipe de restauration du Centre national des Arts au sein de laquelle il a gravi les échelons jusqu’à occuper le poste de sous-chef. Cet amoureux de la gastronomie fait profiter de sa passion pour la cuisine et la culture autochtones à la talentueuse brigade du 1 Elgin.
Homemade buns and bannock with seasonal butter
Ham hock floss, tamarack, and white pine oil, puffed wild rice
Romaine, radicchio, kale, maple double-smoked bacon, sourdough croutons
Roasted squash wedge, sweet corn, white beans, watercress, sage shortbread crumb, sumac and wild honey vinaigrette
Wild rice, sweet corn, sweet potato, cranberries, scallions, toasted pepitas, mesclun greens, Wahta maple dressing
Roasted wild mushrooms, roasted sweet corn puree simmered in a cedar and garlic broth, Nat’s Sourdough
Beet, cranberry, sumac cured salmon filet, pickled wild mushrooms, caramelized shallot soubise, sweet potato dust, micro kohlrabi
Juniper salt, maple sugar, shallot, sumac, pickled mustard seeds, sunflower oil, Dijon, rosemary and chive puree, cured duck egg
Selection of cured meats served with house pickles, mustards, chutneys, preserves, and toasted baguette
Please ask your server for today’s featured items
Add a featured cheese for $6
Crispy skin pickerel filet, herbed wild rice, wilted winter greens, toasted pumpkin seed puree, sweet potato chip, sunchoke velouté
Birch glazed pheasant leg, fingerling potatoes, baby heirloom carrots, thyme jus
Cider glazed duck breast, wild mushroom, white bean ragout, wheatberries, forest pesto
Venison striploin, parsnip and potato mash, seasonal vegetables, sage demi-glace, blackberry gel
Braised rabbit tortelli, caramelized oyster mushrooms, seaweed and mushroom dashi, sumac oil
Brown butter roasted turnips, fired scallions, wild rice, winter squash romesco, pepita
Hominy grits, pickled blueberries, roasted squash, wilted wild greens, tapioca crisp, forest powder
Sweet grass crème brûlée with maple sugar
Maple walnut ice cream
Cranberry custard, candied wild berries, sweet gale
blueberry powder
Vanilla crème anglaise, toasted seed praline
Selection of four premium Canadian cheeses, crostini, house-made crackers, candied nuts
Seasonal inspiration
If your requested reservation time is unavailable, please call us at
613 594-5127