call us directly for pickup and receive 10% off

starter

flatbread (Vegetarian) 

pesto, cherry tomato, goats’ cheese, caramelized onion, lemon arugula

14 

halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio, greens

14

chickpea and vegetable fritters (vegan, gf) 

tomato chutney, pickles, citrus greens

13

crispy cauliflower nuggets (vegan, gf)

slaw, creamy cashew dill mayo, fresh salsa

13

mushroom and monterey jack filo pie (vegetarian)

fresh figs, organic greens, pomegranate vinaigrette

14

fish tacos (gf)

crusted lingcod, corn salsa, pickled cabbage, cardamom lime yogurt

14

tuna and gravlax 

7 spiced ahi tuna tataki, gravlax, avocado shrimp salad, micro greens, flatbread 

17

pasta and rice

tagliatelle and “meatballs” (vegan)

vegan koftas made with squash and kale, coconut tomato cream, crusted cashew, greens

18

okra and shrimp stew 

coconut cream base, cornmeal dumplings, kale, citrus greens

20

gnocchi (vegetarian)

fried gnocchi, mushroom ragout, brown butter, crispy kale, parmesan

can be vegan

20

scallops

pan seared scallops, south asian crab fried rice, citrus greens, smoked tomato coulis

24

Entrees

steak and frites (gf)

flat iron steak, hand cut kennebec fries, mushroom jus, seasonal vegetable

25

pork schnitzel

sakura pork loin, cheddar baked scallop potato, crispy brussel sprouts, cheese sauce

22

arctic char (gf)

risotto with calamari, preserved lemon and kale, oven roasted tomato, shaved fennel salad

23

wentzle duck (gf) – available for DINE in only

purple potato and brie pave, seasonal greens, kale salad, blue berry jus

24

lamb sirloin (gf)

spiced butternut squash, ginger brown sugar glazed roma tomato, brussel sprouts, cardamom yogurt

24

lingcod (gf)

herb roasted potato, grilled seasonal greens, shrimp with anchovie, capers and tomato in a lemon white wine butter sauce

24

moussaka (vegan, gf)

grilled eggplant, braised lentil and chickpea with walnuts, almond potato béchamel, tomato jus, greek salad

19

Desserts

sticky fig pudding (vegan)

with walnut whiskey toffee sauce

8

mango lime creme brûlée (gf) – available for dine in only

seasonal berries

6

wine

                                                               6 oz / 9 oz / bottle

reds

pentage hiatus (2013, BC)              11.5 / 17.5 / 46

a blend of cabernet sauvignon, cabernet franc, merlot and malbec with aromas of sweet plums and ripe cherries mingled with noted of herbs and spices

kettle valley shiraz (2012, bc)       10.5 / 16 / 42
aged for 21 months in french oak, full body, dark berries and subtle hints of spiciness, well developed

whites

orofino white bridge (2017, bc)       10.5 / 16 / 42

a blend of pinot gris, muscat and riesling with aromas of tree ripened orchard fruit and orange blossom

kettle valley pinot gris (2018, bc)     12 / 18 / 48

beautiful salmon colour, flavourful, aromatic, full bodied, spicy finish (staff favourite!)

rose

orofino pinot noir rose (2018, BC)      11.5 / 17 / 44

weighty mouthfeel with soft notes of summer berries and sour candy

bubbles

lamarca prosecco (italy)                11 / 42

beer and cider

on tap

Strange fellows talisman pale ale  –  7

brassneck umlaut german style wheat beer – 7

bottles and cans

Mayne island brewing brown ale  –  7

Alhambra lager  –  7

33 acres of sunshine french blanche – 7

lone tree ginger apple dry cider  –  7

cocktails

Edith – 13

gin, lemon, elderflower, pear juice, tonic water, rosemary

amy – 13

tequila, lime, grapefruit, jalapeno, salt rim