menu 

starter

warm roasted vegetable and goats cheese salad (Vegetarian, gf)

zucchini, red pepper, fennel, asparagus, squash, tomato, herbed goats cheese, artisan greens, candied walnuts

13

Caramelized onion puff pastry tartlet (vegetarian)

garlic confit, brie, fig chutney, balsamic reduction

12

halloumi french toast (vegetarian)

mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio

13

french onion soup (vegetarian) (not available for takeout)

baked with emmental and fresh mozzarella

12

smoked steelhead flatbread

herbed mascarpone, capers, roasted shallots, micro greens

14

pork belly (gf)

grilled romaine lettuce, slow braised pork belly, egg, caper aioli, cherry tomato, bacon, grana padano

13

entrees

mushroom papadelle (vegetarian)

braised mushroom ragout, brown butter, pine nuts, crispy kale

can be vegan at request

20

scallops

seared local scallops, south asian crab fried rice, sunny egg, tomato coulis, greens

26

8oz NY strip loin (gf)

Aged cheddar Yukon gold pave, peppercorn jus

29

venison schnitzel

rosemary potato, brussel sprouts, braised mushroom sauce

26

lamb shanks

slow braised, roasted butternut squash, warm couscous salad, goat’s cheese pan jus

28

arctic char fillet (gf)

black rice risotto with smoked trout, mango coconut sautéed tiger prawns    

26

duck duo (gf)

cinnamon dusted brome lake duck breast, duck leg confit, sweet potato gillette, pomegranate jus 

27

fried gnocchi (vegan)

kabocha squash, brussel sprouts, roasted red peppers, coconut tomato cream

20

Desserts

apple strudel 

with caramel and ice cream

8

creme brulee (gf) (not available for take-out)

please ask your server for today’s flavour

6

bourbon sticky toffee pudding (vegan, gf) 

with walnuts and banana

8

wine

                                                                            6 oz / 9 oz / bottle

reds

 pentage hiatus (2013, bc)                        11.5 / 17.5 / 48

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

great northern vineyards zinfandel (2016, BC)          10.5/16/42

aged for 21 months in french oak, medium body, notes of plum and sour cherry, hint of spice

great northern vineyards syrah (2016, bc)                   10.5 / 16 / 42

aged for 21 months in french oak, full body, notes of molasses, blended with Viognier

whites

orofino white bridge (2018, 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 (2019, bc)     12 / 18 / 48

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

astrolabe sauvignon blanc (2020, new zealand)     12 / 18 / 48

aromas of lemon grass & elderflower, succulent white peach, green tea & Citrus flavours

rose

 orofino cabernet franc rose (2019, BC)      11.5 / 17 / 44

versatile and aromatic with flavours of red fruits and a classic herbal edge

pentage rose (2020, bc)      12 / 18 / 48

Field blend with aromas of wild strawberry, rhubarb and cranberry

bubbles

lamarca prosecco (italy)           11 / 42

beer and cider

on tap

Strange fellows talisman pale ale  –  7

brassneck klutz kolsch – 7

bottles and cans

alhambra spanish lager  –  7

33 acres ipa – 7

mayne island damson plum forager – 7

lonetree ginger apple dry cider  –  7

cocktails

mary – 12

bourbon, campari, sweet vermouth, pear juice, asian pear

katherine – 12

vodka, chartreuse, lime juice, cucumber, mint

 dorothy – 12

tequila, lime juice, grapefruit juice, jalapeno

empress reviver – 13

empress gin, lillet blanc, cointreau, lemon juice, and a splash of absinthe

classic cocktails – 12

ask your server