The Restaurant, Mission Hill Family Estate
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valutazione
Recensioni
menù
Medley’s espelette aioli
Terrace made relish, pickles compotes
Wise Earth Heirloom tomato, double smoked bacon, Carlos’s romaine.
North Okanagan goat cheese, wild tarragon and estate gooseberry.
Smoked pepper crema, tropia onion cucumber mint salad.
Duck leg french onion soup sandwich.
Daily sugo, estate garden herbs.
Cauliflower dressing, Estate lemongrass and minted yoghurt.
Baked daily and served with caramelized almond cream.
Dark chocolate mint crumble.
Shuswap brie with heirloom relish baked estate rhubarb,
Soft goat cheese with brioche crumb.
Fried herb spaetzle with morels garlic scapes.
New potatoes in yellow zucchini vadouvan.
Black pepper espelette aioli.
Golden beet “apricots”, onion crisps, King Cole blue buttermilk.
Caramelized with thyme rosemary.
Fresh herbs, garlic butter.
MP
Baked daily with caramelized almond cream.
Dark chocolate graham Estate mint crumble.
Black pepper espelette aioli.
Shuswap brie with heirloom relish baked estate rhubarb.
Soft goat cheese with brioche crumb.
New potatoes in yellow zucchini vadouvan.
Fried herb spaetzle with morels garlic scapes.
Oaked ganache, black cocoa choux.
Cassis jam
Medley’s espelette aioli
Terrace made relish, pickles & compotes
Wise Earth Heirloom tomato, double smoked bacon, Carlos’s romaine.
North Okanagan goat cheese, wild tarragon and estate gooseberry.
Smoked pepper crema, tropia onion & cucumber mint salad.
Duck leg french onion soup & sandwich.
Daily sugo, estate garden herbs.
Cauliflower dressing, Estate lemongrass and minted yoghurt.
Baked daily and served with caramelized almond cream.
Dark chocolate & mint crumble.
Shuswap brie with heirloom relish & baked estate rhubarb,
Soft goat cheese with brioche crumb.
Fried herb spaetzle with morels & garlic scapes.
New potatoes in yellow zucchini vadouvan.
Black pepper & espelette aioli.
Golden beet “apricots”, onion crisps, King Cole blue buttermilk.
Caramelized with thyme & rosemary.
Fresh herbs, garlic butter.
MP
Baked daily with caramelized almond cream.
Dark chocolate graham & Estate mint crumble.
Black pepper & espelette aioli.
Shuswap brie with heirloom relish & baked estate rhubarb.
Soft goat cheese with brioche crumb.
New potatoes in yellow zucchini vadouvan.
Fried herb spaetzle with morels & garlic scapes.
Oaked ganache, black cocoa choux.
Cassis jam
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