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

OKANAGAN ORCHARD WOOD SMOKED SUNCHOKE SOUP  $14
Sunchoke crumb, maple flakes, spiced sunflower seeds, half dried Italian prune plums
SUGGESTED WINE PAIRING:  Pinot Blanc 2016, Evolve Cellars – Summerland

or

BRASSICA AND CHEESE ARANCINI  $16
Canadian cheddar cream, chilled broccoli salad, house fermented bean paste
SUGGESTED WINE PAIRING:  Odyssey White Brut, Gray Monk Winery – Lake Country

MAIN COURSE

INSPIRED FROM OUR FISHMONGERS AT CODFATHERS SEAFOOD
PAN ROASTED ALBACORE TUNA $33
Braised beet and sweet potato, roasted tomatillos with “Okanagan bagna cauda”, quince purée
SUGGESTED WINE PAIRING:  Pinot Noir 2018, Quails’ Gate Estate Winery – West Kelowna

or

FROM THE BUTCHER BLOCK
DUCK CONFIT  $32
Duck fat whipped potatoes, roasted cellared vegetables, caramelized onion & pear jus
SUGGESTED WINE PAIRING:  Meritage ‘Stones Throw’ 2016, River Stone Estate Winery – Oliver

or

FROM THE GARDEN
FORAGED MUSHROOM RAGOUT  $31
Vegan squash & sage gnudi, green tomato pistou, candied Gellatly Bay black walnuts
SUGGESTED WINE PAIRING:  Cabernet Franc 2016, Lakeside Cellars – Osoyoos

DESSERT

PASTRY CHEF JASON WHITFIELD’S INSPIRED DESSERT OFFERINGS

WARM ROASTED APPLE & QUINCE BREAD PUDDING  $9
Dulce de leche, cinnamon toast ice cream
SUGGESTED WINE PAIRING:  Late Harvest Pinot Blanc 2018, Hester Creek Estate Winery – Oliver

or

PUMPKIN MAPLE MOUSSE  $9
Rosemary granola, dark chocolate espelette pepper ganache
SUGGESTED COCKTAIL PAIRING:  ‘Squash-o-licious’ – Okanagan Spirits Family Reserve Vodka, Okanagan Spirits Canados, squash water, pumpkin spiced orgeat syrup, haskap bitters

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