CRAB CAPPUCCINO $14
Chef Rod Butters’ signature soup
Roasted dungeness crab soup, milk froth

CAESAR SALAD $13
Baby gem lettuce, parmesan snow, puff pastry cheese straw

FRISEE SALAD  $13
Shiitake mushroom jerky, poached hen’s egg, vegetable crackling, warm mustard dressing

BC MUSSELS  $24
Craft beer, bacon lardons, preserved tomatoes & corn, garlic bread / Add frites  $6

ANGUS BEEF CARPACCIO  $18
Eye of round, acidulated root vegetables, house cured black garlic aioli, black pepper crostinis

POUTINE  $15
Chicken confit, Village Cheese curds, chicken gravy

BAKED WHITE DROP BRIE  $27/200 gram wheel
Made from grass fed Jersey cow’s milk in Lumby, BC
Caramelized apples, nut & seed streusel, J$ herb snap bread & warm baguette

CHARCUTERIE BOARD  $29
Okanagan Handcut & Cured speck & pork liver paté, Illichmann’s smoked ham, housemade terrine, smoked salmon spread,
roasted garlic & chive chevre, poached prawns, pickles, maple spiced nuts, crostinis, baguette

J$ FOCACCIA  $10
36 hour fermented dough, tumeric chickpea & hemp hummus, pumpkin seed and kale pistou

OAT CRUSTED ARCTIC CHAR  $32
Baked spinach flan, potato and pancetta salad, vegetables, browned maple butter

STEAMED SAVOY CABBAGE WRAPPED LING COD  $31
Barley & multigrain risotto, calamari roasted pepper salad

PEPPERCORN STEAK
Qualicum blue cheese, bacon wrapped potato pavé, vegetables, brandied pink & green peppercorn sauce
Choice of:  7 oz flatiron  $33 / 10 oz New York striploin  $42 / 12 oz dry aged ribeye  $54

THE RJB  $39
Think steak sandwich or the ultimate burger!
Grilled beef tenderloin, crab aioli, smoked cured bacon, onion jam on a brioche bun
duck fat roasted potatoes, fois gras butter, roasted portobello mushrooms, pork chicharrons

LAMB  $35
Roasted lamb sirloin, merguez sausage croquette, buttery potato & turnip, fennel seed carrots, herb chutney, jus

PARMESAN GNOCCHI – MAIN  $27 / STARTER  $18
Pan fried handmade gnocchi, broccoli pesto, smoked cheddar sauce, charcuterie crumb

CAVATELLI PASTA  $32
Housemade pasta, slow poached prawns in aromatics
fire roasted tomato sauce, mushroom tapenade, toasted feta

SPAGHETTINI  $28
Gluten free spaghettini noodles, vegan bolognese sauce
Rocket greens, crumbled Pulse Kitchen vegan cheese

BUILD YOUR OWN BURGER
Tomato relish, mayo, Okanagan Grocery potato bun, baked fries with blackberry ketchup
Beef chuck & brisket patty  $16
Mushroom & lentil cutlet  $15

Add on:
Farmstead cheddar 3 / Qualicum blue cheese 4 / Smit & Co truffle gouda 4 / Sunny’s gypsy bacon 3 / portobello mushrooms 3 / butter basted fried egg  3 / chicken confit poutine 6 / Care Bakery gluten free bun 2

CELEBRATING 20 YEARS

In 2021 Chef Rod Butters and Audrey Surrao are celebrating 20 years of supporting local in our Okanagan community.  They along with Chef James Hanna and Restaurant Manager Melanie Kronbauer invite you to enjoy these classic dishes from our 20 year history that have been re-imagined for today. 

2011 – SPICED CHERRY HEMINGWAY COCKTAIL. $15
Appleton’s X/V rum, spiced cherry reduction, grapefruit juice, lime
This cocktail was created by our RauDZ bar manager and Liquid Chef Gerry Jobe for the Appleton Estate Bartender Challenge.  He took his expertise & Canadian flag to Jamaica to compete against mixologists from around the globe in the finals.

2001 – BLUE MOUNTAIN ESTATE CHARDONNAY 2019  6 oz $15 / 9 oz $22.50 / 750 ml bottle $62
One of the Okanagan’s iconic wineries!  Please join us in congratulating them on their 30 year anniversary.  We have been working with, and enjoying the Mavety family’s wines for over 25 of those 30 years.  In 2001, Fresco listed the 1998 vintage of the Reserve Chardonnay and Reserve Pinot Noir on our wine list.  We are proud to offer this elegant chardonnay as the perfect pairing for many dishes on this menu.

2006 – BACON WRAPPED HEIRLOOM PLUMS  $17
Blue cheese mousse, port reduction
An all time favourite dishes first served in 2006.  Every single ingredient in perfect harmony.  As featured in ‘The Okanagan Table: The Art of Everyday Home Cooking’

2001 – CRAB CAKE  $21
Celery root slaw, salsa verde
This dish originated while Chef/Owner Rod Butters was opening The Wickaninnish Inn, Tofino.  It quickly became one of the best selling and enjoyed dishes of our Fresco opening in 2001.  Unfortunately the price of crab over the years has skyrocketed so here it is for a limited time.  As featured in ‘The Okanagan Table: The Art of Everyday Home Cooking’

2009 – TUNA CASSEROLE  $32
Smoked tuna confit, gemelli noodles, cheese, seared Albacore tuna, basil, gremolata
A very popular dish on the very first RauDZ menu

2001 – BEEF TENDERLOIN & BRAISED SHORT RIB  $45
Crisp potatoes, vegetables, peppercorn mayonnaise, red wine gelee
This dish dates back to 2001 and the opening of Fresco.  Two amazing cuts of beef with time consuming preparation delivers the ultimate in taste

2020 – SHELLFISH RISOTTO  $33
Saffron & buttered leeks
As featured in ‘The Okanagan Table: The Art of Everyday Home Cooking’

2003 – OKANAGAN NOIR CHOCOLATE FUDGESICLE  $8
Crisp textures
This classic fudgesicle has appeared numerous times on the menu over the years since making its debut on the Fresco menu in 2003.
As featured in ‘The Okanagan Table: The Art of Everyday Home Cooking’

DESSERTS

RauDZ SIGNATURE DESSERT  $14
Double chocolate mashed potato almond brioche, raspberry sorbet, warm chocolate sauce, cocoa tuile

BAKED WHITE DROP BRIE  $27/200 gram wheel
Made from grass fed Jersey cow’s milk in Lumby, BC
Caramelized apples, nut & seed streusel
J$ herb snap bread & warm baguette

CHOCOLATE CARAMEL CRUNCH  10
Crunchy sponge toffee, salted caramel ice cream

STICKY APPLE DATE PUDDING  $9
Golden raisin purée, smoked bacon ice cream

ROASTED COFFEE CHEESECAKE  $9
Grilled pear compote, honey rhubarb sauce

BROWN BUTTER GLAZED ‘OLD FASHIONED’ DONUT  $8.5
Spiced quince jam, morello cherry ice cream

FIELD BERRY VACHERIN  $9
Crisp tea meringue, whipped white chocolate
 

ORGANIC TEAS FROM SILK ROAD TEA, VICTORIA, BC

Angelwater – a soothing herbal blend of spearmint, elderflowers,
lavender, rose petals and red clover

Sour Cherry – a green tea infused with cherries,
like dessert in a cup!  pairs very well with desserts

English Breakfast – a very smooth english breakfast that is
naturally sweet and flavourful

We are proud to serve organic coffee from local Kelowna roaster ‘Bean Scene Coffee Works’.

LIQUID DESSERTS

COCKTAIL

A COUPE OF COFFEE  $14
Buffalo Trace Bourbon, Amaro Montenegro
cold espresso, stout syrup, Malagasy chocolate bitters

HOT DRINKS

RAUDZ COFFEE  $11
Bailey’s, Frangelico, Crème de Cacao, Bean Scene coffee

LAVENDER LATTE $5.5
Silk Road Angelwater tea, lavender honey syrup, milk, lemon zest

DESSERT WINES

LATE HARVEST PINOT BLANC, Hester Creek – Oliver  $12
CABOOSE, Kettley Valley – Naramata  $12
FRAMBOISE 2015, Elephant Island – Naramata  $10

AMARO, VERMOUTH & DIGESTIVES

MIA AMATA AMARO – Odd Society – Vancouver  $7.5
BITTERSWEET VERMOUTH – Odd Society – Vancouver  $8
ABSINTHE – Okanagan Spirits – Kelowna  $12
LIMONCELLO – Russo, Italy  $9