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A Taste of the North at
Trader’s Grill

Dining at Trader's Grill is an unforgettable experience. Executive Chef Gregor Zundel specializes in elevated Northern Canadian cuisine, including Arctic Char, premium steaks (aged for at least 28 days) and seafood. You'll enjoy your meal while basking in the warmth of our large fire pit or enjoying the views of Yellowknife’s stunning wilderness.

Breakfast

Mon - Fri | 7:00 am - 11:00 am
Saturday | 8:00 am -11:00 am
Sunday | 8:00 am - 9:30 am 

Lunch

Mon-Sat | 11:00 am - 2:00 pm

Dinner

Mon- Sun | 5:00 pm - 9:00 pm

Brunch

Sunday | 9:30 am - 1:30 pm


Best Sunday Brunch in the North

On Sundays, head to Trader's Grill to enjoy the best brunch in the North. Whether you opt for simple fare, like scrambled eggs, or something more decadent, you'll see why our guests rave about our brunch being a must-have in Yellowknife.

Brunch Seating Times

  • 9:30am - 11:00am
  • 11:00am - 12:30pm
  • 12:30pm - 2:00pm

Reservations are highly recommended, call 867-873-3531 today.

sunday brunch

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EGGS BENEDICT

  • CLASSIC EGGS BENEDICT | 16

    Two poached eggs and ham on toasted English muffins topped with Hollandaise sauce

  • EGGS FROBISHER BAY | 18

    Two poached eggs with Iqaluit smoked Arctic char on a toasted English muffin topped with Hollandaise sauce

FROM THE GRIDDLE

  • BUTTERMILK PANCAKES | 14

    Your choice of whole wheat, strawberry, chocolate chip, blueberry or plain. Served with seasonal fruit

  • STUFFED FRENCH TOAST | 14

    French baguette stuffed with seasonal berries topped with citrus butter

  • BELGIAN WAFFLES | 14

    Served with mandarin maple syrup, seasonal fruit and butter

SIDE ORDERS

  • ROAST FINGERLING POTATOES | 4

  • ENGLISH MUFFIN | 4

  • CROISSANT | 4

  • TOAST | 4

  • BACON (3-pieces) | 4

  • SAUSAGE (2-links) | 4

  • HAM (2-slices) | 4

  • ASSORTED CEREALS | 4

BEVERAGES

  • FRESH BREWED COFFEE | 3

  • FINE TEAS | 3

  • FRUIT JUICE | 3

  • 2% MILK | 3

  • HOT CHOCOLATE | 3

  • BOTTLE WATER | 3

  • CAPPUCCINO | LATTE | ESPRESSO | 5

BUFFET

  • BREAKFAST BUFFET | 18.50

    Includes coffee, tea and juice

  • CONTINENTAL BUFFET | 13

    Includes coffee, tea and juice

EXPLORER CLASSICS

  • THE TRADITIONAL | 16

    Two eggs, any style with your choice of bacon, maple cured ham or country sausage, accompanied by roast fingerling potatoes and toast

  • EGG WHITE FRITTATA | 14

    Made with fresh herbs and served with roast fingerling potatoes, seasonal fruit and toast

  • POACHED EGGS | 17

    Served with olive bread, asparagus, black forest ham topped with smoked Gruyer

  • TRADER'S THREE EGG OMELETTE | 16

    Your choice of ham, pancetta, tomato, mushroom, onion, herbs, cheddar cheese, Swiss cheese, smoked gouda cheese, goat cheese and peppers. Served with roast fingerling potatoes and toast

  • LOX AND BAGEL | 17

    Bagel, smoked Arctic char, cream cheese, red onion and caper berries

  • TRADERS BAGEL | 15

    Toasted multigrain bagel topped with shaved ham, tomato, sharp white cheddar, fried egg and Hollandaise sauce

  • BREAKFAST QUESADILLA | 15

    Green onion, tomato, mixed cheese, sausage and bacon in a flour tortilla with ketchup-infused mayonnaise and side of salsa

  • GRANOLA YOGURT PARFAIT | 12

    A healthy combination of granola, fresh fruit and yogurt

  • FRESH FRUIT SMOOTHIE | 11

    Fresh yogurt blended with fresh fruit, honey and maple syrup

  • HOT OATMEAL | 9

    Served with brown sugar, granola, raisins and 2% milk

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SOUPS & SALADS

  • CAESAR SALAD | 13

    Crisp romaine lettuce tossed with creamy caesar dressing, croutons, bacon and parmesan cheese

  • SEAFOOD CHOWDER | 18

    Thick and creamy with arctic char, scallops, shrimp and crab

  • SOUP OF THE DAY | 7

    made fresh daily with seasonal ingredients

  • MIXED NORTHERN SALAD | 16

    Mixed northern greens with strawberries, raspberries, goat cheese, maple candied pecans & blueberry vinaigrette

  • TRADER'S GREEK SALAD | 16

    Peppers, onion, cucumber, kalamata olives and tomatoes tossed in a fresh herb vinaigrette topped with feta cheese

FOR THE EXPLORER

  • Daily Soup and Sandwich | 16

  • Trader's Steak Sandwich | 22

    7 oz New York striploin on a fresh baguette with rosemary aioli and topped with fried onions

  • Open Faced Hickory Smoked Turkey Sandwich | 19

    On house made potato bread, with caramelized onions, peppers, apples, baked with Township Abby Cheese

  • Bacon Mushroom Cheeseburger | 18

    Topped with crisp bacon, mushrooms and a cheddar mozzarella cheese blend

  • Quesadilla | 15

    Onions, peppers, cheese and guacamole served with salsa and sour cream

  • Bombay Lamb Burger | 19

    8 oz patty grilled to your liking, topped with spicy mango chutney, cucumber raita, lettuce and tomato

  • Arctic Char Gravlax on Challah | 21

    Chef's house cured arctic char, lettuce, tomatoes, red onion and cucumber with horse radish-dill sour cream on challah bread

  • Explorer Fish & Chips | 22

    Arctic char and Whitefish lightly beer battered served with tartar sauce

  • Smoked Wild Boar Belly BLT | 19

    House smoked boar belly with tomatoes and lettuce served on a rosemary ciabatta bun

  • TRADER'S CLUBHOUSE | 18

    Grilled chicken breast with bacon, lettuce, tomato and mayo on multi grain toast

  • Cherry BBQ Pulled Wild Boar | 19

    House made, on brioche bun with pickled cabbage, lettuce and tomatoes

  • Smoked Bison Brisket | 20

    House smoked brisket on brioche bun with pickled cabbage, chef's BBQ sauce, lettuce and tomato

  • Grilled Montreal Smoked Meat | 19

    Thinly shaved smoked meat on European rye with dijon mustard and swiss cheese

  • Eggplant Cigars | 16

    Grilled eggplant, stuffed with goat cheese, kalamata olives, onions and fresh herbs, breaded and pan fried, served on marinara sauce topped with arugula and parmesan cheese

  • Vegetarian Risotto | 20

    Arborio rice, exotic mushrooms, spinach, asparagus, freshly grated parmesan and gruyere cheese

  • Spaghetti Vongole | 19

    Clams sauteed in olive oil with garlic, onions, peppers and cherry tomatoes finished with a splash of cream and fresh basil

  • Penne Varese | 18

    Mixed mushrooms, asparagus, basil pesto tossed with penne pasta, topped with toasted pine nuts, arugula, parmesan cheese and cherry tomatoes

  • Spaghetti with House Smoked Salmon | 20

    Heirloom tomatoes, shallots and asparagus in a creamy dill sauce topped with baby kale

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OUR STEAKS

STEAKS

  • RIBEYE (12 oz) | 44

  • NEW YORK STRIPLOIN (8 oz) | 37

  • T-BONE (16 oz) | 48

  • BEEF TENDERLOIN (10 oz) | 48

STEAK ADDITIONS

  • LOBSTER TAIL (3 oz.) | 17

  • JUMBO PRAWNS (3) | 14

  • SAUTEED MUSHROOMS | 8

  • BABY CARROTS | 7

ENTREES

  • BISON MIXED GRILL | 45

    Bison rib eye, ale sausage and caramelized onion dijon sauce

  • PAUPIETTE OF CAMBRIDGE BAY WILD CHAR FILLET AND SCALLOP MOUSSE | 43

    With grilled romaine hearts and beurre blanc

  • MACADAMIA HERB CRUSTED HALIBUT FILET | 44

    With Polynesian curry sauce and steamed rice

  • JERKED WILD BOAR RACK | 45

    With pineapple, mango relish, corn bread and steamed rice

  • GRILLED GREAT SLAVE LAKE TROUT FILET | 39

    With apple bacon compote and grilled lemon

  • ROASTED QUAIL | 38

    With apple elk adrio and lingonberry jus

  • CHEF'S NORTHERN WELLINGTON | 43

    Grilled boar bacon wrapped elk medallion, topped with morel mushroom herb sauce and foie gras in a puff pastry shell

  • HOUSE CHERRY WOOD SMOKED BISON BACK RIBS | 39

    with cherry bbq sauce

  • DUCK TWO WAYS | 46

    Roasted duck breast and confit duck leg served with cherry sauce, herb polenta and vegetables

  • ROASTED LAMB RACK | 44

    Roasted cipollini onion sauce, herb polenta and grilled asparagus

  • UKHA FISH STEW | 35

    Char, lake trout, clams and shrimp with root vegetables, potatoes and parsley

PASTA

  • VEGETARIAN RISOTTO | 28

    Served with mushrooms, asparagus and spinach. Topped with arugula, cherry tomatoes and grated white cheddar

  • BUTTERNUT SQUASH RAVIOLI | 28

    In sage butter topped with parmesan cheese

  • HOUSE MADE POTATO GNOCCHI | 30

    With pancetta, mushrooms and cherry tomatoes in a basil cream sauce topped with gruyere cheese and arugula

Download menu for full wine list

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  • BACON WRAPPED SCALLOPS | 25

    Gently seared and topped with apple, celery and walnut vinaigrette

  • HERB AND GARLIC MARINATED LAMB LOLLIPOPS | 23

    On saffron risotto with pomegranate reduction

  • APPLE WOOD SMOKED BOAR BELLY | 20

    With apple bacon compote, gaufrette potatoes and honey drizzle

  • LOBSTER AND PRAWN CAKES | 23

    House made lobster and prawn cakes, tarragon-lemon aioli and vegetable salad

  • BISON MARROW CANOE BORDELAISE | 20

    Bison Marrow bones roasted with red wine shallot butter, pesto bread and pickled red onion

  • PIRI-PIRI MUSSELS | 23

    PEI mussels, boar bacon, tomatoes, onion, garlic and fresh herbs, piri-piri pepper, white wine and cream served with garlic bread

  • CHAR THREE WAYS | 22

    Smoked, house cured and terrine, vegetable salad, horseradish sauce and fresh challah bread

SOUP

  • FRENCH ONION SOUP | 12

    Au gratin with swiss cheese

  • ELK GOULASH SOUP | 16

    With root vegetables and potato, served with house made bread roll

  • EXPLORER SEAFOOD CHOWDER | 14

  • SOUP OF THE DAY | 9

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