Strand’s specials offer sensory satisfaction at palatable price

One could be forgiven for thinking a three-course meal at Strand’s — the heritage home-based restaurant a block off the main street in downtown Invermere — would set you back more than a few bills. However, value-minded restaurant goers should take heart in the establishment’s nightly early bird specials.

Restaurant owner and chef de cuisine Tony Wood has created an early bird menu with the ability to satisfy more than the most discerning diner.

With a minimum of four entrées (usually more) and two desserts to select from, choice isn’t in short supply. Add warm buns, homemade soup and full table service, and a sitting at Strand’s is something to savour.

Wood noted the beef and kidney pie, one of the entrée options, as something people often call in advance to ask for. It’s also something indicative of the home-style cooking Wood is trying to dish up as part of the early bird menu. While it changes regularly, the options last week included a vegetable stir-fry, beef manicotti, curried chicken, chicken lasagna and linguine bolognese.

“We’re trying to do more home-cooked dinners,” said Wood, who is now back in the kitchen full time. Other regular features on the early bird menu include meat loaf and buffalo bratwursts.

With its home-cooked style, the early bird special comes with a home-cooked price too.

Available from 5 pm to 6 pm every night of the week, the meal, which includes a soup, entrée and dessert, costs $16.95.

“There’s a real value to it,” said Wood, who quipped, “Why bother cooking at home?”

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