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)