‘BAKED’ FISH & CHIPS (BC INSIDE PASSAGE)

CHICKPEA BATTER, CUCUMBER TARTAR SAUCE

FENNEL SPICED FRIES

CHEESE BURGER (NORTH OKANAGAN)

GRASS FED BEEF, ‘REAL’ RELISH, POTATO  BUN, FRIES, QUALICUM BLUE OR GORT’S GOUDA OR FARMSTEAD LIBRARY CHEDDAR

GRILLED SALMON ‘BLT’ (FRASER RIVER)

CRISP PANCETTA, BLACK FIG & ANISE TOAST

FRIES                  

WILD BOAR RIGATONI (ENDERBY)

MEATBALL, RIGATONI PASTA, CURED HAM, PEAS

ROASTED GARLIC CREAM

VEAL PASTA (CHILLIWACK)

BRAISED VEAL CHEEKS, HERB PASTA SHEET

TOMATO & VEGETABLE COMPOTE

RISOTTO (ITALY & BC)

AGED ‘SUPER FINO’ RISOTTO, WILD MUSHROOMS

add free run chicken breast $8 

add grilled prawns $10

ARCTIC CHAR (YUKON)

OAT CRUSTED, MAPLE BUTTER

POTATO, BACON & SPINACH SAUTÉ

LING COD (QUEEN CHARLOTTES)

PAELLA BROTH, PRAWN, MUSSELS

CHEESE & RICE CROQUETTE

SALMON (JOHNSTON STRAIT)

PRESERVED LEMON BARLEY RISOTTO

WINTER GREENS, BLACKBERRY RELISH BUTTER

STEAK (ALBERTA)

GRILLED NEW YORK, ‘ALL DRESSED’ RED JACKET POTATOES, ARTISAN BLUE CHEESE & PEPPERCORN SAUCE

BEEF (ALBERTA & BC)

GRILLED TENDERLOIN, HORSERADISH MAYONNAISE, BRAISED ‘BONESLESS’ SHORT RIB, POTATO TORTE

LAMB (OKANAGAN)

TENDERLOINS & MUSHROOM DUXELLE ‘EN CREPINETTE’

ROASTED POTATO & VEGETABLE, SQUASH

TERRACE MOUNTAIN MORELS, JUS

DUCK (FRASER VALLEY)

BBQ BREAST, LEG CONFIT

SCALLOPED POTATOES, DRIED CHERRY JUS

Wine & Dine

(January 19 - February 6)

$25

(not including taxes, gratuities or beverages)

First Course

‘chef’ salad

shrimp, cured pork, bocconcini, egg

grilled iceberg lettuce, tomato dressing

Suggested wine Pairing

sumac ridge estate winery ‘tribute’ sparkling

$9.50/glass

main course

smoked tuna casserole

celery root cream sauce, parmesan gratin

suggested wine pairing

la Frenz winery, 2009 chardonnay

$10.50/glass

dessert course

choice of one dessert tasting item from our

a la carte dessert menu

$35

(not including taxes, gratuities or beverages)

first course

roasted winter squash soup

apple beignet

suggested wine pairing

see ya later ranch, 2009 riesling

$9/glass

MAIN COURSE

GRILLED LAMB SIRLOIN STEAK

WHIPPED POTATOES, CRIMINI MUSHROOM RAGOUT

MINT PESTO VEGETABLE SALAD

SUGGESTED WINE PAIRING

TINHORN CREEK, 2008 MERLOT

$10/GLASS

DESSERT COURSE

CHOICE OF ONE DESSERT TASTING ITEM FROM OUR

A LA CARTE DESSERT MENU

COLD PLATE (BRITISH COLUMBIA)

POTTED SALMON, CURED MEAT

CHEESE, DRIED FRUITS

FLAXSEED MELBA

CHEESE (BRITISH COLUMBIA)

ARTISANAL SELECTION

DRIED FRUITS, BAGUETTE CROUTONS

CRAB CAPPUCCINO

(VANCOUVER ISLAND)

ROASTED DUNGENESS CRAB SOUP

MILK FROTH

RAUDZ POUTINE (SALMON ARM)

CHICKEN CONFIT

KEBEK SQUEAKY CHEESE, PAN GRAVY

FOCACCIA (KELOWNA & VICTORIA)

SMOKED SALMON, FRIED CAPERS PICKLED ONIONS, ARUGULA, SOUR CREAM

ARTISAN BAGUETTE

(KELOWNA)

OLIVE OIL BUTTER

WHITE BEAN HUMMUS

‘ULTIMATE’ GREENS (OKANAGAN)

CHEVRE´ TERRINE, WALNUTS, BEETS

VINEGAR WORKS PLUM VINAIGRETTE

CAESAR SALAD (KELOWNA)

BACON LARDONS, SUNDRIED OLIVES HERB BREAD STICK

GNOCCHI (FINTRY)

ARUGULA PESTO, PARMESAN

MUSSELS (QUADRA ISLAND)

EXCLUSIVE BC HONEY MUSSELS

CHILI PRAWN BROTH, CREAM

BAGUETTE

WITH FRITES ADD $4

CALAMARI (PACIFIC OCEAN)

GRILLED TUBES WITH TOMATO OLIVE STUFFING, CRISP TENTACLES

ROASTED CAULIFLOWER

CRAB CAKE (TOFINO)

SALSA VERDE´

CABBAGE & RADISH SLAW