Entrees
Hazelnut crusted Venison
Celariac puree, red currant reduction
Lamb Rack Tapenade
pan seared, crusted with black olive tapenade, chanterelle mushroom sauce
Grilled Fillet of Beef Tenderloin
Roasted garlic, peppercorn & port reduction
Pan Seared Fillet of Salmon
Olive and herb crushed new potatoes, crisp arugula and lemon emulsion
Sesame Crusted Albacore Tuna
Green Beans, organic potatoes and grainy mustard vinaigrette
Pan Seared B.C. Halibut
Okanagan peach compote
Free Range Chicken Supreme
Stuffed with mushroom duxelle, served with baby shallot jus
Baked Winter Squash Flan
Filled with roasted root vegetables glazed with goat's cheese and beetroot
All main courses are served with a selection of fresh local vegetables accompanied by rice or potatoes as appropriate
