BRUNCH & LUNCH FEATURES

SOUPS ~9~
Potato corn chowder
Spanish chorizo and lentil

CHEF’S PANCAKES ~12~
Mixed berry and banana
Chef’s housemade daily pancakes. Served with vanilla-infused whipped cream and fresh fruit.

BANGERS ‘N BISCUITS ~15~
Grilled beef-stout ale infused sausage with havarti and Persephone stout cheese sauce, savory herb & spring onion buttermilk biscuits with two free eggs any style & seasonal fruit .

BIRD’S NEST ~14~
Poached duck eggs in fried parmesan potato nests with roasted button mushrooms, wilted arugula & orange-tarragon hollandaise,  seasonal house salad.

VEGGIE QUICHE ~13~
Marinated tofu, roasted peppers, bok choy, and carrots baked with free range eggs in a flaky butter crust. Served with mixed greens and a fresh fruit medley.

PROTEIN QUICHE ~14~
Steak, ham, tomatoes, green onions, and cheddar baked with free range eggs in a flaky butter crust. Served with mixed greens and a fresh fruit medley.

 LUNCH SPECIAL ~15~
Fish & Chips

Pacific cod, beer battered and served with handcut fries, fennel and cabbage slaw, and tartar sauce.

DESSERTS
Mint chocolate chip cheesecake
Field berry and rhubarb tart with vanilla-cheese crème anglaise
Honey buttermilk crème brûlée (GF)
Black cherry cornbread pudding à la mode

DRINK FEATURES ~
SMOOTHIE: Raspberry, lime, and banana with your choice of organic yogurt, coconut milk,  almond, soy, or 2% milk ~7.5~
DRINK SPECIAL:
Double Caesars ~8~
BEER SPECIAL: Okanagan Springs 1516 Lager ~4.75~