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. 

2018 – MAN AROUND TOWN  $16
Lemon Hart rum, Campari, Tio Pepe sherry, Cinzano Rossi
Barrel aged 4+ weeks in American oak.  This award-winning cocktail was created by our talented bartender Ben Hefford and featured as a ‘Negroni not-to-be missed’ in Westjet magazine in 2018

2001 – KETTLE VALLEY PINOT GRIS 2019  6 oz $12 / 9 oz $18 / 750 ml bottle $50
KETTLE VALLEY HAYMAN VINEYARD PINOT NOIR 2017  6 oz $17 / 9 oz $25.5 / 750 ml bottle $70
KETTLE VALLY OLD MAIN RED 2001 Exclusive! Please ask your server for details

Kettle Valley Winery has been making wine on the Naramata Bench for 30 years!  Please join us in congratulating Bob & Colleen
To celebrate, they dipped into their library and are sharing the 2001 vintage of Old Main Red with us. Enjoy!

STARTERS

2001 – GRILLED CALAMARI TUBES, TOMATO STUFFING  $18
Roasted cauliflower salad
An all time favourite dish first served in 2001.  Every single ingredient in perfect harmony.  As featured in ‘The Okanagan Table: The Art of Everyday Home Cooking’

2003 – DUCK TRIO  $20
House made duck prosciutto, scotch quail egg with duck farce, duck leg confit terrine, cherry relish
All of these delicious components have showed up in menus over the years.  Quack, quack

MAIN COURSE

2005 – SPRING SALMON, SOYA BRINE  $34
Candied salmon perogy, wilted greens, lobster & bell pepper sauce
Chef James’ amazing perogy paired with brined salmon and add on RJB’s favourite sauce, voila!

2002 – RACK OF LAMB  $46
Mushroom bread pudding, grilled onion chutney, zucchini noodles, grainy mustard jus
One of the most popular dishes ever at Fresco.  Open the red wine and enjoy!

DESSERT

2007 – PROFITEROLES  $8
Apricot & Okanagan Spirits Whisky mousse, warm hazelnut chocolate sauce
An all time classic that Pastry Chef Jason has revamped. This debuted on the Fresco dessert menu in 2007

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