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
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
18
pickled fennel | sprouted grains | romesco sauce
18
braised lamb shank | tomato gravy | gouda
14
Grilled cibatta | Arlo's honey mustard | pickles
11
Arlo’s honey | thyme | black pepper | brioche
11
Korean BBQ sauce | watercress | crispy onions
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