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Menu Category: Lunch

DESSERT

Tiramisu Cosmo, orange-scented mascarpone and espresso lady fingers
Lemon Meringue Tart, raspberry coulis and candied lemon zest
Fresh Fruit Tart, vanilla custard and seasonal fruit
Triple Chocolate Mousse, layers of rich dark, creamy milk and buttery white chocolate
White Chocolate Cherry Cheesecake
In-House Made Sorbet, Pastry Chef’s seasonal creation served with fresh berries and whipped cream
Strawberry Shortcake, pound cake layered with minted strawberries and topped with whipped cream
Vanilla Panna Cotta, strawberry and mint salad
Peanut Butter Chocolate Pie, marshmallow meringue

ENTREES 3

Grilled 6oz New York Steak Medallion, warm green bean salad with a shallot vinaigrette, spiced fried onions
Free Range Chicken, lemon and parmesan stuffed roast thigh and porcini glazed breast, peas, herb butter pomme purée
Lamb Tagine, minted couscous and garlic rubbed grilled vegetables
Thai Curried Prawns, jasmine rice and pineapple-ginger-cilantro chutney

ENTREES 2

Sweet Soy Glazed Cashew Chicken, chili fried shiitake mushrooms, baby bok choy, broccoli, carrots on a bed of sticky rice
Carved Pork Loin, corn and green bean succotash, cheddar-scallion mashed potatoes, sun-dried tomato barbeque gravy
Broiled Lemon-Peppered Wild Salmon, olive oil thyme roasted cherry tomatoes, roast baby BC fingerling potatoes, buttered leeks
Orange Scented Striped Bass, golden beets, roasted fennel, crushed sun chokes with parmesan cheese and olive oil

ENTREES 1

Baked Mac and Cheese, asiago, provolone, fontina cream with pancetta, served with steamed broccoli and warm tomato salsa
Sweet Pea Ravioli, braised beef and parmesan sauce, heirloom carrots
Toasted Quinoa, roast acorn squash, spinach, onions, flax seed oil, sage-pumpkin seed pesto
Chicken Stew, steamed North Arm Farm vegetables, béarnaise sauce in a puff pastry

STARTER (CHOOSE 1)

Caesar Salad, hearts of romaine, herb crouton, in-house made creamy garlic dressing
Mesclun Green Salad, cucumber, tomato, radish, carrots, citrus vinaigrette
Golden Beet Salad, red leaf lettuce, granny smith apple, goat cheese, citrus vinaigrette
Gem Tomato & Green Bean Salad, herb vinaigrette
Spinach Salad, dried blueberries, feta, maple mustard dressing
BC Mushroom Soup, thyme cream
Seafood Chowder, salmon, shrimp, scallops, clams, herb infused cream
Hot & Sour Soup, spiced vegetable dumplings, aromatic broth
Soup of the Day, locally inspired seasonal offering

BACK TO SCHOOL

Bottled Water
Whole Fruit
Crudités Cup, carrot, cucumber, celery, tomato, broccolini, lemon-dill hummus
Black Forest Ham, shaved ham, aged white cheddar, caramelized balsamic onion mayo, lettuce, tomato, farmer’s bread
Miss Vickie’s Chips, assorted flavors
Jumbo cookie, chocolate chip, oatmeal raisin, peanut butter

ALL WRAPPED UP

Bottled Water
Individual Fruit Salad Cups
Macaroni Salad, roast red pepper, sliced olives, flat leaf parsley, creamy herb mayo
Chicken Wrap, grilled chicken, shredded romaine, crispy bacon, avocado, parmesan garlic aioli, whole wheat tortilla
Miss Vickie’s Chips, assorted flavours
Jumbo cookie, chocolate chip, oatmeal raisin, peanut butter

TURKEY DELIGHT

Bottled Water
Whole Fruit
Roast Potato Salad, peas, green onions, bacon bits, roast garlic mayo
Roasted Turkey, vine ripe tomatoes, red leaf lettuce, roasted garlic aioli, aged white cheddar cheese, pretzel bun
Miss Vickie’s Chips, assorted flavours
Jumbo cookie, chocolate chip, oatmeal raisin, peanut butter

HEAVENLY BRUNCH BUFFET

Artisan Bakery Display & Butter

Orange, Apple, Grapefruit, and Vegetable Juice
Selection of Seasonal Sliced Fruit & Berries

Selection of Cereals, Quaker Harvest Crunch, House-made Honey Toasted Oats, Multi-grain Cheerios, Kellogg’s Rice Krispies
Build Your Own Granola, in-house toasted whole grains, sunflower seeds, flaxseed, pumpkin seeds, hazelnuts, almonds,
raisins, selection of dried fruits, Greek yogurt, honey, syrup
From the Bakery, traditional croissants, Danishes, and muffins served with sweet butter and preserves

Scrambled Eggs, aged cheddar, and scallions
Chateau Breakfast Potatoes, sautéed BC potatoes, onions, fresh herbs
Prime Bacon, Breakfast Sausage, Turkey Sausage
Buttermilk Pancakes, blueberry sauce and crème fraîche

Heirloom Tomato Salad cracked black pepper, basil scented oil, aged balsamic reduction
Market Salad, selection of assorted greens, radishes, mushrooms, gem tomatoes, seeds, and dressings to include wildberry,
ice wine vinaigrette, grainy mustard vinaigrette
Hearty Slaw, vegetable ribbons, raisins, and creamy herb dressing
Dips & Spreads, BC mushroom tapenade, lemon-dill hummus, sun-dried tomato-goat cheese dip, assorted crudités– carrot, celery, cucumber, bell peppers, broccoli, cherry tomatoes, herb crostini, grilled flatbread
Charcuterie, selection of local artisan cured & air-dried meats, marinated mushrooms, artichokes, pickled vegetables, horseradish aioli, rooftop honey mustard, Okanagan fruit chutney, in-house made crackers, crostini.
Gone Fishin’, Chateau maple hot smoked BC salmon, candied salmon, salmon jerky, cold-smoked salmon, horseradish crème fraîche, pickled red onion, crispy capers, lemon wedges, lime wedges
*Carved Baked Virginia Style Ham, maple glazed, cheesy potato gratin, assorted mustards

Country Style Chicken, mushroom onion gravy, seasonal vegetables, scalloped potatoes, freshly baked biscuits
West Coast Seafood Bake, salmon, prawns, scallops, mussels, stewed fennel, and tomato

Our Pastry Chef’s Selection of Premier Desserts, seasonal pies, chocolate-dipped strawberries, cheesecake, and brownie lollipops
Coffee, Decaffeinated Coffee, and Lot 35 Teas

Chef Attended Carver charge of $165 per chef is applicable.

BARBEQUE LUNCHEON

Selection of Soft Potato Buns

Mesclun Green Salad, grape tomatoes, cucumbers, radishes, carrots, wildberry dressing, balsamic vinaigrette
Red Skin Potato Salad, melted leeks, bacon bits, apple cider dressing
Summer Cole Slaw, zucchini, carrot, mango, grapes, basil pesto

Chef Attended BBQ ( $165 per chef is applicable)
Chicken Burger, BBQ marinated chicken breast
Charbroiled Beef Burgers
Vegetarian Burgers
Bavarian Smokies

Toppings, sliced tomatoes, red leaf lettuce, red onion, pickles, relish, Ketchup, assorted mustards, sliced cheddar cheese & Swiss cheese

Tortilla Chips, in-house made salsa, sour cream, guacamole

Seasonal Fruit Salad, mango syrup, fresh mint
Selection of In-House Made Pies, reflective of the season

Chef’s Garden Lemonade, muddled raspberry, fresh herbs
Coffee, Decaffeinated Coffee and Lot 35 Teas

Chef Attended Carver charge of $165 per chef is applicable.

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