In Chef Nelson’s words our food program is inspired by quality produce from our bounty of local farms and really when it comes down to it, is created from our cravings. Think bright and bold flavours, lots of fermented and preserved goods, and a whack of charcoal and smoke.
In keeping with the seasonality of the Okanagan, our menu will be refreshed regularly and we will try our best to keep up with sharing the most current version below.
2
Smoked onion salt
6
cashews | peanuts | walnuts | togarashi spice
4
Mixed house pickles
14
brioche bun |slaw |pickles | KC bbq sauce
14
pickles | aged cheddar | ciabatta | hot sauce
13
hummus | squash | ciabatta | pickles
5
gouda cheese custard | tomato chutney
5
roasted brussels | miso dressing
5
Add a description about this itemBBQ braised romano beans
3
savoy cabbage | buttermilk dressing
We Recommend Three Plates Between Two
13
yoghurt | pesto | carrot | quince | dukkah
16
broccoli | crispy shallots | green curry sauce
18
apple wood smoked bacon | enoki mushroom | goudda cheese"
12
Arlo’s honey | thyme | black pepper | brioche
14
cilantro | broccoli | kimchi aioli | puffed rice
21
Duck ham | soppressata salami | paprika & oregano salami | V&V beer mustard | pickles | baguette
add Chorizo 4.5 | add Bella Stella Brie 3 | add Triple Island Gouda 3
cilantro | broccoli | kimchi aioli | puffed rice