A culinary experience like no other
A Sample Menu with Wine Pairing
Apres Ski
Vancouver Island Kusshi Oysters, Salt Spring Island Mussels
"2018 Maverick Sauvignon Blanc”
Dinner
Endive & Spinach Salad
Local Walnut & Pear, Beet & Radish, Crispy Bacon, Apple Cider Dressing
"2017 Quails Gate Riesling”
…
Wild Quadra Island Salmon Ravioli
Roasted Cauliflower, Sorrel, Shaved Truffle
"2015 Crimston Pinot Noir”
…
Pemberton Meadows 45 Day Dry Aged Ribeye
Yorkshire Pudding, Grilled King Oyster Mushrrom,
Herb Bone Marrow Butter, Charred Broccolini, Thyme Cabernet Jus
"2016 Figgins”
Dessert
Local Apple Chiboust, Vanilla Chiffon, Crumble, Ginger Caramel Ice Cream
"2016 Okanagan Ice Wine”
Executive Chef: Jeremy Tucker
Executive Chef: Neil Puzzella
Sous Chef: Mike Kott
We acknowledge that the land on which we gather is the traditional territory of the Okanagan Synlix, the Ktunaxa, and the Sinixt peoples, and is home to the Métis and many diverse Indigenous persons.