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

      • Kusshi Oysters with Lemon and Watercress Foam
      • Pan roasted Pickerel with Artichoke barigoule, grilled Pepper and Green Olive Gnocchi
      • Your choice of Dessert

Appetizers

      • 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
      • Cornish Game Hen en croute with King Oyster Mushrooms
      • Braised Alberta Lamb Shoulder served with curried Eggplant and Cauliflower Pannisse
      • Smoked Pork Belly  with Canadian Lentils, Mushrooms and glazed Carrots
      • 30 hour braised Beef Cheek with crisp Potato Roulade, Swiss Chard and fresh Radish
      • (Vegetarian and Vegan options available)

Desserts

      • 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 $32 to $43.