Chef’s Top Ten Week Nine

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Eight

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Seven

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Six

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Five

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Four

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week Three

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten Week One

TEN WEEKS OF CHEF’S TOP THREE COURSE DINNER $45 
Menu by Chef Jean-Francis Quaglia & Chef Sheldon Maloff

Chef’s Top Ten

Each week during this year’s Chef’s Top Ten (September 26 – December 4), the traditional entrée and wine pairing will expand to a full 3-course menu ($45). Each menu will feature an exciting new appetizer created by one of our Sous Chefs (Cory Bildstein, Matt Ward, Florian Helbling, Mohit Kumar and Matt Leyes) in collaboration with Chefs Jean-Francis and Sheldon Maloff, a classic Provence entrée, and your choice of dessert.

Use the arrows to see what our Chef’s have created this season.

Week One: September 26 – October 2

Appetizer by Matt Leyes


ZUCCHINI TARTE
anchovy and sweet pickled shallot dressing on potato roesti, mixed greens with house dressing

SEARED LOIS LAKE STEELHEAD
wilted greens, herbed quinoa cake, salsa verde

DESSERT
choose from our selection

Week Two: October 3 – October 9

Appetizer by Matt Leyes

BRAISED PORK CARPACCIO 
creamy house made ricotta watercress salad, basil oil, pink peppercorn dressing

LOCAL ALBACORE TUNA WITH ESPELETTE
mediterranean salad with gem tomato vinaigrette, roasted chick peas, basil fingerling potatoes

DESSERT

Week Three: October 10 – October 16

Appetizer by Cory Bildstein

SEAFOOD PIPERADE STEAMER
basque style pepper stew with clams, fish, fingerling potatoes

GRILLED LINE CAUGHT HALIBUT
arugula salad, bamboo rice and asparagus smoked tomato vinaigrette

DESSERT
choose from our selection

Week Four: October 17 – October 23

Appetizer by Cory Bildstein
4-prawns-blog

GRILLED LOIS LAKE STEELHEAD SALAD
sun choke puree, mixed greens with tarragon vinaigrette

SAUTÉED WILD PRAWNS PROVENÇAL
garlic, parsley, brandy, butter sauce, marinated tomatoes, seven grain rice, zucchini spaghetti

DESSERT
choose from our selection

Week Five: October 24 – October 30

Appetizer by Matt Ward

BUTTERNUT SQUASH QUINOA CAKES
lime and coconut yoghurt with frissée salad

SEAFOOD LINGUINI
sautéed clams and mussels, grilled fish, prawns, roasted garlic, tomato sauce

DESSERT
choose from our selection

Week Six: October 31 – November 6

Appetizer by Matt WardWild-Mushroom-Ravioli-with-Prawns---top-view

DUCK RILLETTE
sautéed spinach and fingerling potato chips

WILD MUSHROOM RAVIOLI WITH PRAWNS
white wine, butter sauce, garlic, fresh tomato and herbs

DESSERT
choose from our selection

Week Seven: November 7 – November 13

Appetizer by Florian Helbling
bouillabaisse-blog

ROASTED ROOT VEGETABLE TARTE
crème fraiche and fresh herbs

BOUILLABAISSE
west coast style, prawns, scallops, mussels, clams, fish, fingerling potatoes, gruyère et la rouille

DESSERT
choose from our selection

Week Eight: November 14 – 20 November

Appetizer by Florian Helbling
lamb-social

WILD MUSHROOM BRUSCHETTA
onions, peppers, garlic, tomato, arugula, balsamic reduction, olive oil

OVEN ROASTED RACK OF LAMB
crusted with dijon and fresh herbs, market vegetables

DESSERT
choose from our selection

Week Nine: November 21 – November 27

Appetizer by Mohit Kumar
5-beef-tenderloin-blog

BRAISED CARROT AND CAULIFLOWER SKEWERS
marinated in mustard, cumin and turmeric with parsley aioli

AAA CANADIAN BEEF FILET
oven roasted shiitake and broccolini, smoke mashed potatoes

DESSERT
choose from our selection

Week Ten: November 28 – December

Appetizer by Mohit Kumar
whole-fish-blog

BABY SHRIMP THERMIDOR
chickpea and potato cake with semolina crisps

WHOLE SEA BREAM
sautéed vegetables, seven grain rice, artichoke and black olive vinaigrette

DESSERT
choose from our selection


The entrée and dessert items are on our regular menus. Please note that our seasonal menu change happens during the Chef’s Top Ten promotion, as a result, some dishes may vary from the what is posted here.

7th Annual Tomato Fest

Join us between 2nd–31st August for our 7th Annual Tomato Fest. Take advantage of our exclusive 3-course menu ($55) and optional wine-pairings ($22) that highlight fresh, in-season and locally-grown heirloom tomatoes. Enjoy their sweet, juicy flavours loaded with nutritious vitamins that will enrich your summer days.

For your appetizer, choose between the Heirloom Tomato Gazpacho, Tomato & Nectarine Salad or the Virgin Tomato Tarte. Chef Jean-Francis  recommends a lighter start with the Virgin Tomato Tarte, as the bright heirloom tomatoes lightly dressed with olive purée and fresh oregano awakens your palate with bursts of sweet freshness and finishes with the delicate crisps of the French pastry. Sommelier Rachelle pairs this with the Sables d’Azur Rose from Provence, a classic wine that is commonly sipped in the summer sun in France. It’s bright acidity highlights the fresh tomatoes, while it’s savory depths compliment the herbs and olive flavours.

For your entrée, why try the Seared Bavette Steak? Served with roasted summer squash and pomme paille (potato crisps), the Bavette Steak is a real crowd pleaser.The flank steak is seared with butter and topped with smoked tomato and a fresh herb vinaigrette to enhance the flavours of the tender beef that melts in your mouth. It is perfectly paired with the Kettle Valley Malbec, from the Okanagan valley, which has a fresh and herbaceous acidity that holds the flavours of the steak and smoked tomatoes.

If seafood is more your speed, maybe you’d prefer the Tomato Risotto with Grilled Prawns. The risotto features heirloom tomatoes used four different ways. The risotto is prepared with house made tomato coulis, and topped with a fresh heirloom tomato salad tossed in a light vinaigrette, grilled tomatoes and oven roasted tomatoes, all accompanied with plump wild prawns. Sommelier Rachelle pairs this with the Okanagan Valley’s Le Vieux Pin Rose, as it’s delicate nature compliments the succulent grilled prawns without overpowering them, while it’s dry, fruity and bold acidity enhances the powerful flavours of the tomatoes.

Finish your meal with a choice from our decadent dessert menu. Enjoy it with a glass of Eroica Gold Riesling from the Columbia Valley in Washington.