The Vineyard Kitchen

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Herb marinated warmed olives, toasted pumpkin seed crunch

Roasted red pepper/goat cheese, charred carrot/white truffle with caraway seeds, forno baked focaccia

Selection of Upper Bench artisan cheeses, Helmet's locally cured meats, pickles, preserves, mustard, olives, forno focaccia and crostini

Okanagan goat cheese mousse, local raspberries, rhubarb vinaigrette, Fine Point Farms lettuce, almond brittle

Pepper crusted beef tatkaki, fingerling potato salad, grainy mustard vinaigrette, dill pickle cucumber, baby radish

BC side stripe prawns, fresh peas, preserved lemon, roasted cherry tomatoes, garden herbs, grated horseradish

Tomato sauce, basil, mozzarella, bocconcini and balsamic

Roasted What the Fungus oyster mushrooms, organic kale, Upper Bench King Blue Cole cheese, cherry-onion chutney

Bacon lardon, burnt apple puree, spinach, goat feta and apple slaw

Braised lamb cheek, roasted red pepper sauce, mint, ricotta, crisp capers