Daily lunch specials made with fresh local ingredients on Main St., call or make reservations online with our simple form.
Great Food On Main
Thursday, November 15th, 2018 Canadian Rangeland Elk Flank – Portobello-dusted Lacombe, Alberta-raised elk flank steak, blackberry demi glace, wild mushrooms, caramelized Gala apples, pomegranate seeds, roasted butternut squash purée $25 Make your reservation online with the form on the right.
James Green, Head Chef
James has has worked in almost every aspect of the culinary field from being a personal chef to the celebrity and rich elite to owning his own catering company and consulting to dozens of restaurants and hotels all over North America.
Jeff Fischer, Sous Chef
Jeff has almost 30 years in the restaurant industry with a broad spectrum of experience from corporate kitchens like Earls to running his own restaurant. His passion for cooking shows in the fresh, innovative yet affordable plates from Locus.
Daniel Ring, Brunch Chef
Daniel has been in the industry since he was 17 years old. He has worked at Bacchus, in the Wedgewood Hotel and Tomato Fresh Food Café, where he found his passion for making brunch. He has taken Locus' brunch to new heights with eclectic flavours.