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

      • White Wine poached BC Mussels with Squash Agnolotti and Mussel and Fennel Foam
      • Muscovy Duck Breast with Potato Rosti, Duck Leg Sausage and Quince Jus
      • Your choice of Dessert


      • Classic Flamed Gin and Tomato 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
      • Cornish Game Hen en croute with King Oyster Mushrooms
      • Braised Alberta Lamb Shank Stew served with Cauliflower Fritters and roasted Cauliflower
      • Twice Cooked ‘Berkshire’ Pork Belly and Cheek with Canadian Lentils and glazed Carrots
      • 36 hour braised Beef Short Rib with roasted Sunchoke
      • (Vegetarian and Vegan options available)


      • Vanilla Crème Brûlée with a crisp Brandy Snap
      • Fresh Lemon Tart with Lemon Sour Cream Sorbet
      • Deconstructed Chocolate Pudding with Malt Crumble, Hazelnuts, Caramel and 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 $12 to $19 and main courses range from $32 to $43.