Waterfront Wines Restaurant | Menu
15299
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Menu

  • Grilled Octopus with Avocado Tempura

    Roasted Red Pepper Salad, Lime Vinaigrette, Pumpkin Seed Romesco

    16

  • Sunshine Farms Beet Salad

    Fresh Apple, Rye Crouton, Spiced Honey Aioli, Caraway Vinaigrette

    14

  • Risotto with Seared Scallops

    English Pea, Citrus & Espelette, Candied Fennel

    18

  • Spaghetti Carbonara

    Smoked Guanciale, Semi Dried Cherry Tomato, Grana Padano

    14

  • Tanto Latte Burrata for Two

    Pear, Grilled Buttered Bread, Fermented Honey, Puffed Spelt

    27

  • Potted Foie Gras

    Morello Cherry Jelly, Toasted Bread

    16

  • Olives

    Cerignola, Picholine, Smoked Castelvetrano

    7

  • Pomme Frites

    Lemon Pepper Aioli OR Housemade Ketchup

    9

  • Daily Soup

    9

  • Selection of Oysters

    Mignonette & Fresh Lemon

    Half Dozen 16 | Full Dozen 28

  • Assorted Cheese Board

    (ask for our daily selection) Fruit Chutney, Candied Walnuts, Fresh Fruit, Fresh Bread & Crackers

    17

  • Charcuterie Board

    Housemade Locally Sourced Meats, Pickled Vegetables, Olives, Mostarda, Mustard, Fresh Bread & Crackers

    Two meats 18 | Four Meats 26

  • Tapas Plate

    Olives, Pickled Vegetables, Housemade Hummus, Toasted Almonds. Add Happy Days Chèvre Spread for $3.50. Add Cured Meat $4.50. Add 1oz Cheese for $3.50

    13
Happy Hour | Monday to Saturday 5 PM to 6 PM

  • White Wine

    8

  • Red Wine

    8

  • Beer

    6
Happy Hour Eats

  • Dry Aged Beef Burger

    Red Fife Milk Bun, Bread & Butter Pickles "Jimmy Mac" Sauce

    9

  • Frites

    House Made Ketchup & Lemon Pepper Aioli

    5

  • Sterling Springs Fried Chicken Thigh

    Hot Sauce, Honey Mustard

    7

  • Tapas Plate

    Fresh Bread, 1oz Charcuterie, 1 oz Cheese Housemade Pickles, Hummus

    10

  • Grilled Peppercorn Crusted Heritage Angus Flat Iron

    Fork Mashed Sieglinde Potatoes, Sauce Bordelaise

    33

  • “WTF” Oyster Mushroom & Squash Tempura

    House Made Tofu, Warm Root Vegetable Salad, Smoked Soy Emulsion

    26

  • Pan Roasted Steelhead Trout & Side Strip Shrimp

    “Everything” Gnocchi, Tomato Prawn Hollandaise, Sauce Vierge

    32

  • Roasted Yarrow Meadows Duck Breast

    Confit Duck Leg & Lobster Mushroom Bread Pudding, Corn Purée Wise Earth Turnips, Brown Butter Duck Jus

    38

  • Braised Wagyu Beef Stiletto

    Smoked Potato Perogies, Sunshine Farms Carrots, Cabbage, Mushroom & Black Cardamon Sauce

    32

Blue

  • King Cole, Upper Bench, Naramata, BC

    This velvety semi-sofr, surface ripened blue with veining throughout is bold, full-flavoured cheese with delightful hints of apple and pear.

    -

  • Grey Baby, Upper Bench, Naramata, BC

    Smooth and silky, a surface ripened blue which is soft and creamy. Occasional veining throughout with a luscious, lingering mushroom flavour.

    -

Soft

  • Le Fleurmier

    This cheese is made by the solubilized curd method, which maximizes quality for this type of product. With rich and velvety texture and fruity, nutty flavour.

    -

  • Le Plein, Lune Quebec

    This soft cheese has bloomy rind covered in vegetable ash. It smells like fresh mushroom and has a peppery finish to taste.

    -

  • Le Pizy, Fromagerie La Suisse Normande, St-Roch-Ouest, Quebec

    A delicate bloomy rind gives way to a creamy mushroom character with mild flavours of cow's milk.

    -

Semi Soft

  • Black Truffle Cow Gouda, Smits & Co.w, Chilliwack, BC

    The name says it all. Black Truffle jumps out on your palate with a supporting role of rich and creamy gouda. Delicious!

    -

Firm

  • Nostrala, Kootenay Alpine Cheese Co., Lister, BC

    Made from whole raw organic cow's milk. Nostrala is a mild cheese with earthy notes, a subtle creamy texture, and a pale golden interior. Produced on-farm from their single organic herd and cave aged for a minimum of 60 days, this beautiful gruyere style cheese is a stand out!

    -

  • Louis d'Or, Centre-du-Quebec

    The aroma is warm, nutty and toffee-like, as well as a bit fruity which adds to the overall complexity of the cheese. The texture is smooth and firm and cover the palate with a creamy richness.

    -

  • Extra Aged Cow Gouda, Smits & Co.w, Chilliwack, BC

    The gouda is both intense and complex. The texture is brittle, like a Parmiggiano Reggiano. The taste is rich and packed with flavour and sweet caramel finish.

    -

Goat

  • Goat Gouda, (Aged), Smits & Co.W, Chilliwack, BC

    Complex, nutty and rich with subtle goat flavour. Almost caramel like. An amazing new cheese to us.

    -

  • WW Caesar

    Pepper Vodka, Walter’s Caesar Mix, Pickle Juice, Hot Sauce, Worcestershire

    12

  • Sangria

    White or Red Wine, Brandy, Triple Sec, Macerated Fruit, Citrus, Soda

    12

  • Penny Lane

    Chamomile Gin, Aperol, Grapefruit, Lemon, Arlo’s Honey, Soda

    12

  • Hotel Georgia

    Empress Gin, Orgeat, Orange Blossom Water, Lemon, Egg White

    15

  • The Old Cuban

    Havan Añejo Rum, Lime Juice, Bitters, Prosecco

    14

  • Spicy Gringo

    Espelette Tequila, Triple Sec, Lime, Ginger, Grapefruit

    13

  • The Final Word

    Jaral de Berrio Mezcal, Green Chartreuse, Maraschino, Lime Juice

    12

  • Mr Miyagi

    Suntory Toki Whisky, Arlo’s Honey, Bitters, Orange Peel

    16

  • Paperplane

    Bulleit Bourbon, Amaro Montenegro, Aperol, Lemon

    13

  • Backhand of Bourbon

    Buffalo Trace, Backhand of God Stout, Lemon, Maple Syrup, Egg White

    13

White & Rosé

  • Meyer Family Vineyards, 'Tribute Series' Chardonnay 2017, OK Falls

    15

  • Nichol, Pinot Gris 2018, Naramata Bench

    10

  • Tantalus, Riesling 2018, East Kelowna

    12

  • Culmina, 'Unicus' Grüner Veltliner 2017, Oliver

    14

  • Kitsch, 'Pinot Noir' Rosé, 2018, East Kelowna

    12

Red

  • Carson, Pinot Noir 2016, Naramata Bench

    15.50

  • Le Vieux Pin, 'Cuvée Violette' Syrah 2017, Oliver

    14

  • La Frenz, 'Rockyfeller' Cabernet Sauvignon 2016, Naramata Bench

    15

  • Sandhill, Cabernet/Merlot 2016, Kelowna

    11

Bubbles

  • Tantalus, ‘Blanc de Blancs’ 2016, Kelowna

    15

Beer on Tap

  • Crannog 'Back Hand of God' Stout, Organic, Sorrento

    7

  • Vice & Virtue ‘The White Lie’ Pilsner, Kelowna

    7

  • Four Winds, 'Wild Yeast' IPA, Delta

    7

Beer in the Bottle

  • Delirium Tremens- Belgian Strong Pale Ale

    11

  • Coors Light

    6

  • Heineken (341ml)

    6

Cider

  • Left Field Cider Co. ‘Big Dry’ and 'Little Dry' 500ml

    13

Desserts

  • Crème Brûlée

    Italian Plum, Shortbread Cookie

    8

  • Italian Flourless Hazelnut Cake

    Hazelnut Gelato, Chocolate Pastry Cream, Morello Cherry, Salted Caramel

    9

  • Chocolate & Coconut Semifreddo (Vegan)

    Quince Sorbet, Local Strawberry Compote, Rosé Foam, Chocolate Crumble

    9

  • Heirloom Apple Handpie

    “Amaretto” Pastry Cream, Cinnamon Oat Ice Cream, Oat Crumb

    9

Liquid Dessert

  • How You Doin’?

    Baileys, Legend Distilling ‘Blasted Brew’, Coffee Liqueur, Iced Espresso

    11

  • WW Irish Coffee

    Jameson’s Irish Whisky, Espresso, Baileys Infused Whip Cream

    11

Port – 2oz

  • Smith Woodhouse ‘LBV’ Port 2002

    11

  • Taylor Fladgate 20yr Tawny Port

    15

  • Quinta de Roriz, 2011 Vintage Port

    16

Stickies – 2oz

  • Quails Gate, Optima BA, 2016

    12

  • Clos du Soleil, Saturn, 2014

    12

  • Okanagan Spirits FruitLiqueur

    10

Nightcaps

  • Cognac - Courvoisier V.S.O.P

    18/36

  • Grappa - Okanagan Sprits Gewürztraminer

    7/12

  • Grappa - Marolo, Barbera, Alba

    10/17

  • Grappa - Marolo, Moscato, Alba

    12/19

  • Sherry - Lustau, Solera Reserva

    7/12

Coffee & Tea

  • Cappuccino

    5

  • Latte

    5

  • Americano

    4

  • Espresso/Decaf Espresso

    4

  • Extra Shot

    2

  • Chaibaba

    Peppermint, Crème Earl Grey, Yunnan Green, Chamomile, English Breakfast

    3

Our comfort food is made with fresh, seasonal Okanagan flavours, international influences and hand-made care.

Executive Chef: Mark Filatow

Restaurant Chef: James McKenzie