Province to Plate

Thoughtfully designed by Executive Chef Harris Sakalis, our Province to Plate menu is a celebration of British Columbia’s rich bounty, crafted to highlight the region’s freshest seasonal ingredients through a sustainable, hyper-local lens. Rotating regularly, each menu is created in partnership with our trusted network of farmers, fishers, and artisans. 

This month’s Province to Plate celebrates the bounty of B.C. — from ocean to orchard. Begin with local wild salmon alongside sweet Ambrosia apples and grapes, a dish that speaks to the coast’s fresh abundance. Tender lamb wrapped in vine leaves will follow, paired with an earthy mushroom caramel, a true reflection of the valley’s rich farmlands. Finish with a warm apple tart showcasing the best of B.C.'s harvest, accompanied by a salted caramel gelato. 

3 COURSE DINNER $70 PER PERSON
WINE PAIRING $45 PER PERSON 

TIDEWATERS
house marinated bc wild salmon, ambrosia apples, grapes, walnuts, celery leaves & preserved lemon aioli
wine pairing: Quails Gate Rosé, Okanagan Valley, BC 

HARVEST FIELDS
vine leaf wrapped lamb loin, mushroom caramel, green asparagus, foch wine sauce
wine pairing: Little Engine Union, Okanagan Valley, BC

SWEET PEAKS
baked ambrosia apple tart, almond frangipane, cinnamon icing sugar, salted caramel gelato
wine pairing: Wild Goose Late Harvest Gewurztraminer, Okanagan Valley, BC

2 COURSE LUNCH $56 PER PERSON
WINE PAIRING $35 PER PERSON 

HARVEST FIELDS
vine leaf wrapped lamb loin, mushroom caramel, green asparagus, foch wine sauce
wine pairing: Little Engine Union, Okanagan Valley, BC

SWEET PEAKS
baked ambrosia apple tart, almond frangipane, cinnamon icing sugar, salted caramel gelato
wine pairing: Poplar Grove Pinot Gris, Okanagan Valley, BC

_____________

(N) - CONTAINS NUTS (V) - VEGETARIAN (GF) - GLUTEN FREE (P) - CONTAINS PORK
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
______________