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

CELEBRATION MENU
Celebrating 20 years of supporting local in our Okanagan community

-COCKTAIL-
2017
PISTACHIO ROSE GIMLET $16
Long Table Gin, pistachio and rose infused syrup, fresh lime juice
Danielle Jeckel was a creative force of our Liquid Chefs team for over three years. She represented us at Big White Absolut Elyx, Okanagan Spirits Winetenders and Cleavers & Cocktails competitions. She took the prize with this delicious and refreshing take on the gimlet.

-WINE-
2001
BURROWING OWL 2018 CHARDONNAY 6oz $15.5 | 9oz $23.5 | 750ml bottle $65
BURROWING OWL 2018 MERLOT 6oz $17 | 9oz $25.5 | 750ml bottle $70
BURROWING OWL 2018 SYRAH 6oz 750ml bottle $83
Burrowing Owl Estate Winery has been producing wine since 1997 and the 2000 Syrah was featured on the Fresco opening wine list in 2001. Proprietors Jim & Midge Wyse have championed the return of the burrowing owl which was declared on the brink of extinction in 1980. Our commitment to supporting local, and healthy farming practices matches their philosophies and we continue to be strong supporters of their amazing wines. The 2018 Syrah is as vibrant and intense as the 2000 was then. Enjoy!

-STARTER-
2005
ROASTED MUSHROOM & TARRAGON SOUP $15
Porcini mushroom tortellinis, parsley cream
Slow roasted mushrooms with a hint of tarragon add complexity to this ‘not so simple’ mushroom soup

-MAIN COURSES-
2009
GRILLED SOCKEYE SALMON BLT $25
Fig anise toast, pancetta, fennel fries
A favourite on the RauDZ opening menu but this dish dates back even further to 1993 when RJB was the Executive Chef of Shangri La’s Pacific Palisades hotel. As featured in the award-winning The Wickaninnish Inn cookbook.

2002
FIRST OF THE SEASON HAIDA GWAII HALIBUT $37
Asparagus velouté, parmesan arancini, asparagus tips, brown butter rhubarb
We wait all year for the start of halibut season so enjoy. Halibut + asparagus + rhubarb + crisp arancini. Say no more.

2012
GRILLED BISON BAVETTE $39
Leek braised new potatoes, chive crunch
Truffle roasted radishes, grilled broccolini, preserved plum sauce
A delicious cut of the Rocky Mountain foothills bison with flavours to get you in the mood for the upcoming grilling season.

-DESSERT-
2004
CARAMEL WHITE DROP YOGURT PARFAIT $10
Rhubarb ginger compote, chocolate almond biscotti, Okanagan Spirits Framboise
Pastry Chef Jason’s nod to the beginning of spring with delicious fresh yogurt from local producer White Drop in Lumby.

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

RHUBARB STAR ANISE CRISP  $9
Oat crumble, rose & hibiscus ice cream

SOURCREAM CHEESECAKE  $10
Strawberry compote, frozen milk foam

MORELLO CHERRY ICE CREAM SANDWICH  $9
Chocolate sponge, dulce de leche

HONEY BUTTERMILK PANNA COTTA  $9
Blackberry compote, yogurt meringue
 

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