Dining & Catering: The Observatory

The following menu has been created with a vision to provide our guests with the opportunity to experience the art of food and wine matching. The menu and the wines change often, but the focus always remains the same: combining food with wine to elevate the experience of both. Our sommelier will match five wines to give those interested a chance to explore a range of grape varieties and styles.

One hundred and twenty-five dollars 

	Scallops  seared qualicum scallops, smoked octopus carpaccio, pickled radish salad, ponzu
	Wild Mushroom Lasagna fava beans, house cured bacon, brown butter dressing
	Duck confit duck croquette, okanagan cherry gastrique, moonstruck blossom's blue cheese, watercress
	Intermezzo
	Lamb lentils du puy, black berry jus, braised fennel, mustard greens, cecily pods
	Chocolate Fondants okanagan cherry ice cream, sherry caramel sauce

Dino L. Gazzola - Executive Chef 
Brendan Robson - Sous-Chef