90 Gehring Road SE, Medicine Hat

Dubbed Medicine Hat’s most scenic restaurant, The Clubhouse at Paradise Valley is locally owned and supports local as much as possible. With four Red Seal chefs on their roster, the menu provides an excellent array of favourites combined with innovative new dishes.

General Manager Kim Bronson highlighted some of the local farmers and producers they work with such as Premium Sausage who they use year-round, Veggie Hub (seasonally), and they even grow some of their own herbs and rhubarb – Yum! As for local breweries and distilleries, they work closely with Medicine Hat Brewing Company and Grit City – which opened up in 2018 and has become a Medicine Hat hotspot. 

The restaurant has held its own as one of the top five restaurants in Medicine Hat of which they’re incredibly proud. 

“Being that it’s on the golf course, we love to participate in events like Savour The Southeast and Alberta On The Plate to get our name out there and remind people we aren’t just a golf course.” says Bronson. 

The Clubhouse at Paradise Valley hosts holiday brunches, live music and rumor has it they also serve the best fish and chips in town on Friday.

3-course Dinner @ $29

Course 1 vegetariangluten-free

Veggie Hut artisan tossed salad with dried cranberries, pecans, carrots, bell peppers, mixed greens & butter lettuce with homemade Italian dressing


Course 2

Pre Pak Meats 8oz. AAA New York steak, baked potato with butter, sour cream, green onions, bacon bits served with Taber corn on a cob


Course 3

Strawberry rhubarb crisp with homegrown rhubarb and vanilla bean gelato

Recommended Beverage Pairings
(not included in pricing)

Medicine Hat Brewing Company (Medicine Hat) – Blood Orange, Sin Bin, Hatfield Blond

Grit City Distillery (Medicine Hat) Caesar

Kids Menu – $10

Course 1 

Homemade tomato soup with Veggie Hut tomatoes

Course 2

Ultimate Grilled Cheese – Parmesan crusted Redcliff Bakery french bread filled with monterey jack & mozza blend, swiss & cheddar. Served with house cut fries.

Course 3

Strawberry rhubarb crisp with homegrown rhubarb and vanilla bean gelato