HALOUMI ZUCCHINI FRITTERS
With harissa yogurt dip.
TOMATO SHORTCAKE (SEASONAL)
Parmesan shortcakes topped with whipped goat’scheese, cherry tomato, lemon olive oil & basil
CRAB GOUGERE
A delicate gruyere puff filled with fresh Dungenesscrab, lemon cream cheese & chives.
ITALIAN BEEF CARPACCIO
Wagyu beef carpaccio, truffle aioli, shaved parmesan,micro basil on a crostini.
MINI TARTLETS
Caramelized Onion and Manchego.
ASIAN DUCK CREPE
Sesame and green onion crepe with seared 5 spiceduck breast, hoisin, enoki mushrooms & orange tied with a leek.
SEARED TUNA ON A WONTON CRISP
Crispy wontons and fresh seared Albacore tuna,topped with green onion, black sesame seeds and awasabi aioli.
RISOTTO BALLS
Mushroom & Brie with herbed crema
SUGAR CURED BEEF SKEWERS (GF/DF)
Tender slices of sugar-cured beef speared with mintleaves on carved bamboo sticks, served with alemongrass scented dip.
CHICKEN KARAAGE LOLLIPOPS
Crispy Japanese style boneless chicken thighs withsesame siracha sauce.
ARTISAN BREAD
With whipped butter
SALT ROASTED BEET SALAD
Wild arugula, toasted pumpkin seeds, shaved appleand candy cane beet, crumbled Okanagan goat cheese,sherry vinaigrette.
CLASSIC SPINACH SALAD
Baby spinach, seasonal berries
berries and local goatcheese with sherry vinaigrette.
CLASSIC CAESAR
Foccacia croutons & shaved Parmesan.
GRILLED BROCCOLINI
Roasted garlic olive oil.
CHARRED CARROTS
Honey lime glaze.
ROASTED SEASONAL VEGETABLES
Lemon, rosemary and sea salt.
SMASHED POTATOES
Yukon gold and red skin potatoes, sweet shallots, freshherbs, extra virgin olive oil.
BASMATI RICE PILAF
Roasted black peppercorns, toasted pistachios, parsley.
ROASTED SEASONAL VEGETABLES
Lemon, rosemary and sea salt.
AAA ALBERTA STRIPLOIN ROAST
Black peppercorn roasted, RW demi jus, horseradish,Dijon mustard.
SEARED WILD SALMON
Individual filets with fresh fruit salsa.
CRISPY SKIN ROASTED CHICKEN BREASTS
Garlic and herb marinated with salsa verde.
HALOUMI ZUCCHINI FRITTERS
With harissa yogurt dip.
TOMATO SHORTCAKE (SEASONAL)
Parmesan shortcakes topped with whipped goat’scheese, cherry tomato, lemon olive oil & basil
CRAB GOUGERE
A delicate gruyere puff filled with fresh Dungenesscrab, lemon cream cheese & chives.
ITALIAN BEEF CARPACCIO
Wagyu beef carpaccio, truffle aioli, shaved parmesan,micro basil on a crostini.
MINI TARTLETS
Caramelized Onion and Manchego.
ASIAN DUCK CREPE
Sesame and green onion crepe with seared 5 spiceduck breast, hoisin, enoki mushrooms & orange tied with a leek.
SEARED TUNA ON A WONTON CRISP
Crispy wontons and fresh seared Albacore tuna,topped with green onion, black sesame seeds and awasabi aioli.
RISOTTO BALLS
Mushroom & Brie with herbed crema
SUGAR CURED BEEF SKEWERS (GF/DF)
Tender slices of sugar-cured beef speared with mintleaves on carved bamboo sticks, served with alemongrass scented dip.
CHICKEN KARAAGE LOLLIPOPS
Crispy Japanese style boneless chicken thighs withsesame siracha sauce.
INDONESIAN CHICKEN SATAY (DF)
Fragrantly spiced and served with a spicy peanut dip.
ARTISAN BREAD
With whipped butter
SALT ROASTED BEET SALAD
Wild arugula, toasted pumpkin seeds, shaved appleand candy cane beet, crumbled Okanagan goat cheese,sherry vinaigrette.
CLASSIC SPINACH SALAD
Baby spinach, seasonal berries
berries and local goatcheese with sherry vinaigrette.
CLASSIC CAESAR
Foccacia croutons & shaved Parmesan.
BUTTER LETTUCE SALAD
Orange and grapefruit segments, feta cheese, citrushoney dressing
GRILLED BRASSICAS
Kale, chard, broccolini with roasted garlic olive oil, andlemon vinaigrette.
CHARRED CARROTS
Honey lime glaze.
ROASTED SEASONAL VEGETABLES
Lemon, rosemary and sea salt.
GREEN BEANS ALMONDINE
Shallots, garlic, lemon, toasted almonds.
ROASTED CAULIFLOWER
Pine nuts, tahini, sumac, sultanas.
PARISIENNE GNOCCHI
Tarragon, chervil, brown butter.
WILD MUSHROOM ORECCHIETTE
BC foraged mushrooms, sautéed arugula, mushroomstock, extra virgin olive oil.
PENNE ARRABIATA
Crushed tomatoes, garlic, chilies, extra-virgin olive oil,basil, fresh parmesan.
SMASHED POTATOES
Yukon gold and red skin potatoes, sweet shallots, freshherbs, extra virgin olive oil.
BASMATI RICE PILAF
Roasted black peppercorns, toasted pistachios, parsley.
WILD MUSHROOM RISOTTO
Caramelized shallots, Grana Padano cheese.
POTATO GRATIN
Layers of Yukon Gold potatoes, celeriac, cream, herbs,gruyere cheese.
GRILLED POLENTA
Asiago cheese gratin.
AAA ALBERTA STRIPLOIN ROAST
Black peppercorn roasted, RW demi jus, horseradish,Dijon mustard.
LINGCOD CAPONATA
Caponata- Line-caught Haida Gwai lingcod, saffron-scented vegetable ragout, raisins, pine nuts.
ROASTED CHICKEN SUPREME
Free-range, local BC chicken supreme, slow roastedwith caramelized cipollini onions, pan jus.
PAN-ROASTED ARCTIC CHAR
Crispy pancetta, tomato horseradish vinaigrette.
PORCHETTA
Garlic, rosemary and fennel stuffed, caper salsa verde.
HALOUMI ZUCCHINI FRITTERS
With harissa yogurt dip.
TOMATO SHORTCAKE (SEASONAL)
Parmesan shortcakes topped with whipped goat’scheese, cherry tomato, lemon olive oil & basil
CRAB GOUGERE
A delicate gruyere puff filled with fresh Dungenesscrab, lemon cream cheese & chives.
ITALIAN BEEF CARPACCIO
Wagyu beef carpaccio, truffle aioli, shaved parmesan,micro basil on a crostini.
MINI TARTLETS
Caramelized Onion and Manchego.
ASIAN DUCK CREPE
Sesame and green onion crepe with seared 5 spiceduck breast, hoisin, enoki mushrooms & orange tied with a leek.
SEARED TUNA ON A WONTON CRISP
Crispy wontons and fresh seared Albacore tuna,topped with green onion, black sesame seeds and awasabi aioli.
RISOTTO BALLS
Mushroom & Brie with herbed crema
DUNGENESS CRAB CAKES (DF)
With preserved lemon aioli.
ANCHO CHICKEN TOSTADA (GF/DF)
Grilled and marinated free-run chicken breast, avocadomousse, roast pepper relish, fresh cilantro.
“BLT” SCALLOP (GF/DF)
Seared jumbo scallop with bacon & tomato vinaigrette,butter lettuce presented on a ceramic spoon.
INDONESIAN CHICKEN SATAY (DF)
Fragrantly spiced and served with a spicy peanut dip.
ARTISAN BREAD
With whipped butter
SALT ROASTED BEET SALAD
Wild arugula, toasted pumpkin seeds, shaved appleand candy cane beet, crumbled Okanagan goat cheese,sherry vinaigrette.
CLASSIC SPINACH SALAD
Baby spinach, seasonal berries
berries and local goatcheese with sherry vinaigrette.
CLASSIC CAESAR
Foccacia croutons & shaved Parmesan.
BUTTER LETTUCE SALAD
Orange and grapefruit segments, feta cheese, citrushoney dressing
ORZO
English peas, green beans, edamame, arugula, grapetomatoes, feta cheese, preserved lemon vinaigrette.
CELERY ROOT SLAW
Shaved apple and fennel, rye croutons, creamytarragon dressing, parsley.
PANZANELLA SALAD
Grilled house made focaccia, arugula, bocconcini, grapetomato, white balsamic vinaigrette.
GRILLED BRASSICAS
Kale, chard, broccolini with roasted garlic olive oil, andlemon vinaigrette.
CHARRED CARROTS
Honey lime glaze.
ROASTED SEASONAL VEGETABLES
Lemon, rosemary and sea salt.
GREEN BEANS ALMONDINE
Shallots, garlic, lemon, toasted almonds.
ROASTED CAULIFLOWER
Pine nuts, tahini, sumac, sultanas.
GRILLED ASPARAGUS
With blistered cherry tomatoes olive oil and herbs.
PARISIENNE GNOCCHI
Tarragon, chervil, brown butter.
WILD MUSHROOM ORECCHIETTE
BC foraged mushrooms, sautéed arugula, mushroomstock, extra virgin olive oil.
PENNE ARRABIATA
Crushed tomatoes, garlic, chilies, extra-virgin olive oil,basil, fresh parmesan.
SMASHED POTATOES
Yukon gold and red skin potatoes, sweet shallots, freshherbs, extra virgin olive oil.
BASMATI RICE PILAF
Roasted black peppercorns, toasted pistachios, parsley.
WILD MUSHROOM RISOTTO
Caramelized shallots, Grana Padano cheese.
POTATO GRATIN
Layers of Yukon Gold potatoes, celeriac, cream, herbs,gruyere cheese.
GRILLED POLENTA
Asiago cheese gratin.
AAA ALBERTA STRIPLOIN ROAST
Black peppercorn roasted, RW demi jus, horseradish,Dijon mustard.
SEARED WILD SALMON
Individual filets with fresh fruit salsa.
GARLIC AND HERB CRUSTED LEG OF LAMB
with Rosemary Demi and traditional mint sauce.
STUFFED CHICKEN SUPREME
Local free-range chicken breast, leek and apricotstuffing.
PORCHETTA
Garlic, rosemary and fennel stuffed, caper salsa verde.
LINGCOD CAPONATA
Line-caught Haida Gwai lingcod, saffron-scentedvegetable ragout, raisins, pine nuts.
