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

      • BC Side Striped Prawns with Tomato and Puff Rice
      • Yarrow Valley’ Duck Confit  served with Pearl Barley, Golden Beets and roasted Parsley Root
      • Your choice of Dessert

Appetizers

      • Classic Flamed Gin and ‘Cascade’ 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
      • Slow cooked ‘Maple Hill’ Cornish Game Hen with Leg Confit and Sunchoke Puree
      • Braised Alberta Lamb Shank Stew served with Cauliflower Fritters and roasted Cauliflower
      • Twice Cooked ‘Berkshire’ Pork Belly and Cheek with Canadian Lentils and Sauerkraut puree
      • Chargrilled Organic ‘Blue Goose’ Beef Tenderloin with 36 hour braised Short Rib,  Potato Pave and Broccoli Puree
      • (Vegetarian and Vegan options available)

Desserts

      • Vanilla Crème Brûlée with a crisp Brandy Snap
      • Fresh Lemon Tart with Lemon Sour Cream Sorbet
      • Chocolate Panna Cotta with Hazelnuts and Pistachio

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 $18 and main courses range from $30 to $43.