Table d'Hôte

Enjoy a chef-inspired three course meal with optional wine pairings to compliment and enhance the flavour of each dish. Menus are seasonal and change regularly throughout the year.

$45 per person (plus GST)

$60 per person with Flight of Wine (plus GST)

First Course

Select one of the following options

Seared Scallop & Butter Poached Lobster
chimichurri | pancetta | mango salsa | fruit gel

Beet Tartare
chèvre | walnuts | fresh dill | beet chips

Thai Butternut Squash Purée
blue crab griddle cake | lemongrass sour cream 

Heirloom Tomato & Burrata
micro greens | fresh basil | 12 year old balsamic extra virgin olive oil  

Wines

Select one of the following options

Kettle Valley Chardonnay 2017
Naramata, British Columbia (3oz)   

Ken Forrester Petit Chenin Blanc 2018
South Africa (3oz)

Henry of Pelham Riesling 2017
Niagara Peninsula, Ontario (3oz)   

Second Course

Select one of the following options

Châteaubriand Bouquetière
sauce béarnaise | marchand de vin sauce
presented tableside (serves 2 minimum)

Sous Vide Pheasant Breast
braised leek whipped potato | carrot purée | roasted brussels sprouts | blackberry gastrique

Atlantic Salmon Roulade
smoked salmon pesto mousse | grilled polenta | baby squash | roasted pepper-tomato coulis | crispy parsnip & fried basil

Baked House-made Feta  & Ratatouille
cannellini beans | kalamata olives | extra virgin olive oil | fresh oregano | artisanal bread

Wines

Select one of the following options

Château Ste. Michelle Merlot 2015
Columbia Valley, Washington (3oz)  

Ken Forrester Petite Pinotage 2017
South Africa (3oz)   

Paul Jaboulet Parallèle 45 Rosé 2017
France (3oz)   

Third Course

Our dessert menu varies. Please ask server for details.

Wines

Kettle Valley Caboose NV
Naramata, British Columbia (2oz)