
Summer Dinner Menu
If the valley thrives, we thrive. We are dedicated to the sourcing & promotion of local, sustainable, seasonal ingredients.
This approach lends itself to a light-handed manner of preparation that respects the character of the ingredient and where it is grown
Patrick Gayler, Estate Chef
Taylor Whelan, Winemaker
Enhanced Wine Pairing: Legacy & Terroir +30
FOR THE TABLE
Terrace Bresaola with Cabernet Sauvignon Salami
|
Shuswap brie with heirloom relish & baked estate rhubarb |
Fresh Peas Dressed in Wild Chamomile
Soft goat cheese with brioche crumb
2024 reserve Marlborough Sauvignon Blanc
ENTREÉS
Slow Roasted Macleod’s Leap Beef Tenderloin
Fried herb spaetzle with morels & garlic scapes
2022 reserve cabernet sauvignon
or
Turbot Basted with Estate Lemongrass
New potatoes in yellow zucchini vadouvan
2022 reserve chardonnay
Preserved Peach and Raspberry Tart
Baked daily with caramelized almond cream
exhilarat!on brut rosé
or
Manjari Chocolate Cheesecake & Blue Honeysuckle Berries
Dark chocolate graham & Estate mint crumble
2022 terroir merlot
ENTREÉ SIDES
Duck Fat Pommes Frites
Black pepper & espelette aioli
+15
Tossed Leaves
Golden beet “apricots”, onion crisps, King Cole blue buttermilk
+17
Organic Crimini Mushrooms
Caramelized with thyme & rosemary
+18
House Made Brioche
Fresh herbs, garlic butter
+4