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

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

TOMATO CONFIT  $14
Toasted chevre, mushroom tapenade, cured cucumbers, red onion powder, basil crunch, red pepper sauce

BC MUSSELS  $24
Craft beer, housemade chorizo, peas, garlic bread / Add frites  $6

BEEF CARPACCIO  $17
Eye of round, pickled mushrooms, radishes, horseradish aioli, parmesan and black pepper crostinis

POUTINE  $15
Chicken confit, cheese curds, chicken gravy

LITTLE QUALICUM BRIE  $26/200 gram wheel
SaltSpring Kitchen Co. raspberry habanero spread, nut & seed streusel, J$ snap bread

VEGETABLE & LENTIL ANTIPASTI  $15
Bonnie’s garden vegetables, lentil wafers

CHARCUTERIE BOARD  $29
Bison salami, Illichmann’s ham, housemade terrine, smoked salmon spread, roasted garlic & chive chevre, poached prawns, pickles, spiced nuts, crostinis, baguette

J$ FOCACCIA  $10
36 hour fermented dough, chickpea & hemp hummus, parsley & arugula pistou

OAT CRUSTED ARCTIC CHAR  $32
Spinach flan, potato and pancetta salad, browned maple butter

EGGPLANT & SUMMER SQUASH PAVE  $27
Chickpea & cauliflower salad, romesco silky tofu sauce

PEPPERCORN STEAK
Qualicum blue cheese, duck fat layered potatoes, vegetables, crackling
Choice of:  7 oz flatiron  $33 / 10 oz dry aged ribeye  $42

THE RJB  $39
Think steak sandwich or the ultimate burger!
Grilled beef tenderloin, foie gras butter, smoked dry cured bacon, onion jam, on a brioche bun, smoked paprika chips, crab aioli, roasted mushrooms, chicharrones

LAMB  $33
Lamb shoulder, tenderloin, pea barley risotto, minted pea pesto

PARMESAN GNOCCHI – MAIN  $26 / STARTER  $18
Housemade pan fried gnocchi, fire roasted tomato sauce, smoked Carmelis goat feta

SPAGHETTINI  $29
Gluten free spaghettini, duck and cherry bolognese, cinnamon smoked duck breast

RAVIOLI  $29
Prawn, scallop & nettle ravioli, pan seared smoked salmon, greens, celery juice, celery root cream

BUILD YOUR OWN BURGER
Tomato relish, mayo, Okanagan Grocery potato bun, baked fries with blackberry ketchup
House ground beef chuck & brisket $15
BBQ rubbed Sterling Springs chicken thigh $16
Mushroom, bean & vegetable $15
Crispy halibut cheeks $18

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

FRESH SHEET

In addition to our regular menu, Chef James Hanna and Manager Melanie Kronbauer suggest these seasonally inspired dishes and beverage pairings.

$50 FOR 3 COURSES/ $75 WITH SUGGESTED WINE PAIRINGS

TO START

COMPRESSED MELON AND TOMATO SALAD  $15
All of the Okanagan melons, basil and mint, pickled watermelon rind
SUGGESTED WINE PAIRING:  Dry Riesling 2016, Ex Nihilo Vineyards – Lake Country

or

SHAVED OKANAGAN HANDCUT & CURED SPECK  $15
Beet and half dried plum salad, arugula, charcuterie crumb, beet gastrique
SUGGESTED WINE PAIRING:  Rosé Pint Noir ‘Vaila’ 2019, Le Vieux Pin – Oliver

MAIN COURSE

INSPIRED FROM OUR FISHMONGERS AT CODFATHERS SEAFOOD
GRILLED HUMBOLDT SQUID AND PRAWNS  $33
Black rice arancini, calamari, eggplant caponata with octopus, fennel crisp
SUGGESTED WINE PAIRING:  Pinot Noir 2018, Quails’ Gate Estate Winery – West Kelowna

or

FROM THE BUTCHER BLOCK
ROASTED PEACE RIVER LAMB SIRLOIN WITH ROSEMARY  $34
Pommes Anna with apples, roasted carrots, apple and pear mostarda, caramelized apple jus
SUGGESTED WINE PAIRING:  Syrah Viognier 2017, Hester Creek Estate Winery – Oliver

or

FROM THE GARDEN
HARDSHELLED SQUASH STUFFED VEGETABLE ASH MARBLED AGNOLOTTI  $31
WTF mushroom ragout, pumpkin seed vegan pesto, house fermented black garlic, camelina oil, fried sage, squash chips
SUGGESTED WINE PAIRING:  Cabernet Franc 2016, Lakeside Cellars – Osoyoos

DESSERT

PASTRY CHEF JASON WHITFIELD’S INSPIRED DESSERT OFFERINGS

REFRESHING FROZEN FRUITS  $9
Apricot ginger sorbet, lemon balm granita, shaved pear
SUGGESTED WINE PAIRING:  Odyssey White Brut, Gray Monk Winery – Lake Country

or

SPICED FRUIT TRIFLE CAKE  $9
Strawberry cream, citrus genoise, mascarpone, stone fruit compote
SUGGESTED WINE PAIRING:  Rhubarb Sour – Okanagan Spirits Rhubarb Liqueur, Long Table Vodka, lemon, egg white

DESSERTS

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

LITTLE QUALICUM BRIE  $26/200 gram wheel
SaltSpring Kitchen Co. raspberry and habanero spread, nut & seed streusel, J$ herb snap bread

CHOCOLATE CARAMEL CRUNCH  8.5
Sponge toffee, salted caramel ice cream

YOGURT CHEESECAKE  $9
Blackberry compote, graham cracker crunch

CRAWFORD FARM HASKAP BERRY MOUSSE  $8.5
Apricot curd, toasted almond

TAPIOCA PUDDING. $7.5
Stewed rhubarb, browned butter crumble

OKANAGAN NOIR CHOCOLATE FUDGESICLE  $6
Crisp textures

 

ORGANIC TEAS FROM SILK ROAD TEA, VICTORIA, BC

Angelwater – a soothing herbal blend of spearmint, elder flowers,
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

MENAGE ET TROIS  $11
Courvoisier VS, Elephant Island Framboise, Crème de Cacao

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
MARROW VERMOUTH – Summerland  $9
ABSINTHE – Okanagan Spirits – Kelowna  $12
LIMONCELLO – Russo, Italy  $9