Dinner Features / Sunday Oct. 25
WINE ~ COCKTAIL ~ BEER
WINE ~ Peller Estate ~ Cabernet Merlot or Sauvignon Blanc ~7~
COCKTAIL ~ Spiced Berry Sour ~ Gin, Berry puree, Lemon Juice, Spiced Cinnamon Syrup, Bitters ~11~
BEER ~ Okanogan Spring Brewing~1516 Bavarian Lager ~6~
ROTATING TAP ~ Hoyne Brewing ~ Dark Matter-Brown Ale ~
BREAD BASKET
Fresh baked sourdough, with roasted red pepper butter ~6~
Add a side of roasted red pepper hummus ~4~
SOUPS
~Wild Mushroom and Sage with Parmesan~
~Tomato-Basil with Chicken~
~12~
VEGETARIAN
~Mushroom Ragu with Greens over Polenta~
Wild mushrooms, roasted carrots, English peas, caramelized onions, and sweet peppers, sautéed in vegetable broth seasoned with fresh rosemary and fine herbs. Served over parmesan and spring onion polenta, finished with braised chard, grana padano, and toasted pine nuts, with a side of crusty sourdough.
~28~
SEAFOOD
~Pacific Mahi Mahi and Prawns~
Pan-seared mahi-mahi filet with a caper brown butter emulsion, served with seared jumbo black tiger prawns, fried potato rosti, grilled broccoli, and fresh parsley.
~31~
SUNDAY THREE COURSE FAMILY DINNER
APPETIZER
~Grilled Halloumi with Fruit Chutney~
Chargrilled halloumi cheese with hot honey drizzle, served with a pear, apple, and sour cherry chutney, dried dates and cranberries, toasted pistachios, and toasted crostini.
MAIN
~Two Rivers Bison Bolognese~
Pasture raised lean ground bison, simmered with red wine, roasted garlic, Italian tomatoes, red onions, and carrots. Tossed with rigatoni pasta, and finished with grated parmesan, fresh chopped herbs, and a Side of grilled rosemary focaccia.
DESSERT
~Please Ask Your Server~
~37~
DESSERTS
Fresh Blueberry, Dried Cranberry, and Banana, Bread pudding à la mode
Raspberry-Mango Cheesecake with Chantilly Whip
Sticky Toffee Pudding with Vanilla Bean Ice Cream
Earl Grey and Lavender Crème Brûlée
~13~