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
      • Chargrilled Wild Boar Chop with Roasted Sunchokes and a green Peppercorn Sauce
      • Your choice of Dessert


      • Split Pea Soup with Shallot Foam, smoked Ham Hock and Soda Crackers
      • “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 Alberta Lamb Shoulder served with curried Eggplant and Cauliflower Panisse 
      • Smoked Pork Belly with Canadian Lentils, Mushrooms and glazed Carrots
      • 36 hour braised Beef Cheek with Celeriac and King Oyster Mushrooms
      • (Vegetarian and Vegan options available)


      • Vanilla Crème Brûlée with a crisp Brandy Snap
      • Fresh Lemon Tart with Lemon Sour Cream Sorbet
      • Raspberry Chocolate Ganache with Dulce de Leche and toasted Oat Ice Cream

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 $19 and main courses range from $34 to $42.