MENU
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.
Menu
SNACKS
Popcorn
2
Smoked onion salt
Roasted almonds
6
cashews | peanuts | walnuts | togarashi spice
Pickled Veg
4
Mixed house pickles
FROM OUR SMOKER
Smoked beef brisket burger
14
brioche bun |slaw |pickles | KC bbq sauce
Smoked Sterling Springs chicken sandwich
14
pickles | aged cheddar | ciabatta | hot sauce
Smoked Haloumi Sandwhich
13
hummus | squash | ciabatta | pickles
SIDES
Roasted Sieglinde potatoes
5
gouda cheese custard | tomato chutney
Brussel sprouts
5
roasted brussels | miso dressing
BBQ Beans
5
Add a description about this itemBBQ braised romano beans
Buttermilk slaw
3
savoy cabbage | buttermilk dressing
SHARE PLATES
We Recommend Three Plates Between Two
Roasted organic beet salad
13
yoghurt | pesto | carrot | quince | dukkah
Seared Halibut & Scallop Cake
16
broccoli | crispy shallots | green curry sauce
Potato gnocchi
18
apple wood smoked bacon | enoki mushroom | goudda cheese"
Chicken pâté
12
Arlo’s honey | thyme | black pepper | brioche
Heritage red fried rice
14
cilantro | broccoli | kimchi aioli | puffed rice
Charcuterie plate
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