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
13
pickles | aged cheddar | ciabatta | hot sauce
15
spicy miso | cilantro | pickles | brioche
13
honey | tahini | roasted veg | ciabatta | pickles
5
gouda cheese custard | tomato chutney
4
roasted brussels | miso dressing
4
butternut squash | verde aioli
We Recommend Three Plates Between Two
13
yoghurt | pesto | carrot | quince | dukkah
13
romesco sauce | baguette
14
V&V apple wood smoked bacon | gouda
14
Grilled bread | fermented & pickled veg
11
Arlo’s honey | thyme | black pepper | brioche
14
carrot & brown butter purée | fried garlic
micro green salad
14
cilantro | broccoli | kimchi aioli | puffed rice
21
Duck ham | soppressata salami | paprika & oregano salami | V&V beer mustard | pickles | baguette
add Italian Coppa Ham 4.5 | add Bella Stella Brie 3 | add Tripple Island Gouda 3