Menu

With emphasis on freshness and the highest quality, chef Jaeger incorporates seasonal, local, organic and sustainable ingredients to create a year round menu.

Seasonal Table d’Hote

      • Butter Poached Kusshi Oysters with pickled Leeks
      •  Thiessen Farm Partridge Breast wrapped in cured Ham and served with Chanterelle Mushrooms, creamed Kale and Chestnuts
      • Your choice of Dessert

Appetizers

      • ‘Stoney Paradise Farm’ Tomato and Gin Soup with Chive whipped Cream
      • “Lobster Cappuccino” Lobster Bisque Foam with
        Dashi Custard and poached Lobster
      • Caesar Salad with Toasted Croutons and Shaved Grana Padano
      • Witloof Salad with Watercress, Okanagan Pear Dressing,
        Candied Walnuts and Aged Gouda
      • Orange Caramelized Scallops with Double Smoked Bacon Risotto

Main Course

      • Pan Roasted Lois Lake Steelhead served with
        Pomme Dauphine And Butternut Squash
      • Duck Breast with crispy Rice Confit and Citrus braised Endive
      • Braised Lamb Shank served with roasted Cauliflower, Beer battered Onion rings, and Pea Puree
      • Smoked Pork Belly with Canadian Lentils, Mushrooms and glazed Carrots
      • Chargrilled Beef Tenderloin with 36 hour braised Beef Cheek, King Oyster Mushrooms and roasted Parsley Root
      • (Vegetarian and Vegan options available)

Desserts

      • Vanilla Crème Brûlée with a crisp Brandy Snap
      • Fresh Lemon Tart with Lemon Sour Cream Sorbet
      • Chocolate Mousse with Hazelnut and Olive Oil Cake

Petit Fromage

      • Tête de moine with Fresh Pears and nut crisps
      • Stilton with candied Nuts and toasted Brioche

*Please note that the menu is subject to change. Prices for appetizers range from $15 to $20 and main courses range from $34 to $45.