Fall Menu

5oz / 8oz

Roasted Butternut Squash Salad    16
whipped goat cheese, arugula, pumpkin seed, dried cranberry, mustard dressing
Recommended Wine:
Lake Breeze Rousanne 2017 – Naramata, BC, Canada15/22
Gentle bouquet of honeysuckle/ acacia florality, white peach & spice

Mushroom Risotto    24
peas, parmigiano-reggiano, truffle oil
Recommended Wine:
Mezzacorona ‘Riserva’ Teroldego 2014 – Trentino-Alto Adige, Italy15/22
Pleasant aromas of ripe fruit, prunes & blackcurrant

Veal Osso Buco    40
creamy polenta, mushroom, asparagus
Recommended Wine:
Orofino ‘Scout Vineyard’ Syrah 2017 – Cawston, BC, Canada17/26
Notes of smoked meat, white pepper & dark black fruit