RauDZ© Regional Table is committed to working in partnership with regional farmers, ranchers and artisans. We are leaders in the use of organic, sustainable and naturally-raised ingredients, while concentrating on pure, simple flavours with a fun presentation.

A number of signature menu items from the popular Fresco menu are still available such as the crab cappuccino and the arctic char while Chef Butters also digs into another old  favourite with his BLT, grilled salmon, pancetta, fig anise and fries from his Shangri-la hotel days. All of Chef Butters signature dishes are designated with his rjb logo.

• We use seasonal, locally grown, organic produce whenever possible with 80% regional
• Our seafood is wild or sustainably harvested
We custom create our own jams, tartar sauces, mayonnaise, relishes and pickles.
• We use only free range eggs
• We make our own ice cream and sorbets
• The fries at RauDZ© have the distinction of not being cooked in oil but are prepared in a high tech environmentally friendly infared oven

A sampling of featured menu offerings include:

• Tuna Casserole, seared tuna, maccheroni pasta, smoked tuna and celeriac cream $16
• Hot Dog, Strasbourg-France inspired, merguez sausage, cabbage, fries $12
• Calamari, sundried olive stuffing, roasted cauliflower salad $11
• Bison Pot Roast (Olsen’s High Country Ranch), new potatoes & spring vegetables $23

All the kitchen staff at RauDZ© are active members of the Canadian Culinary Federation.
Under the name of RauDZ© you’ll find: “fresh, local, comfortable” because that’s what they want our guests to experience when they come into our restaurant … it’s a simple statement that, for us, means a lot.

As a business, we are committed to working in partnership with regional farmers, ranchers and artisans. Our philosophy is simple … support local, buy local, eat and drink local. We are committed to our community, our suppliers, our environment and to you, our friends and neighbours.