Waterfront Wines Restaurant | Menu
15299
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Menu

  • Snacks

    0

  • Olives

    Cerignola, Picholine, Smoked Castelvetrano

    7

  • Pomme Frites

    Lemon Pepper Aioli OR Housemade Ketchup

    9

  • Tapas Plate

    Olives, Pickled Vegetables, Housemade Hummus, Toasted Almonds, Bread & Crackers. Add Happy Days Chèvre Spread for $3.50. Add a Generous Ounce of Salami $4.00. Add a Generous Ounce of Cheese $4.00

    13

  • Potted Foie Gras

    Riesling & Apricot Jelly, Toasted Bread

    16

  • Selection of Oysters

    Mignonette, Fresh Lemon

    Half Dozen 17 | Full Dozen 31

  • 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

    23

  • Starters

    0

  • Roasted Organic Beet & Carrot Salad

    Tanto Latte Black Pepper Caciotta, Pickled Chili Vinaigrette, Sesame Crumb

    16

  • Steamed Salt Spring Island Mussels

    Coconut, Spicy Tomatillo, Lime

    17

  • Brant Lake Wagyu Tartare

    Smoked Chili Aioli, Caper Vinaigrette, Pecorino, Olive Oil Crisps

    18

  • Risotto with Seared Scallops

    House Smoked Bacon, Candied Fennel, Lemon, Fresh Dill

    20

  • Daily Soup

    9

  • Main Courses

    0

  • Grilled Peppercorn Crusted Heritage Angus Flat Iron

    Fork Mashed Sieglinde Potatoes, Seasonal Vegetables, Sauce Bordelaise

    34

  • Charred Gindara Sablefish Fillet with Prawns

    Toasted Cornmeal Gnocchi, Crab & Ginger Broth, Kimchi Aioli

    40

  • Coconut Rice Cakes & Vegetable Curry

    Lime Yogurt, Spicy Cashew, Onion Pakora Crumb

    28

  • Yarrow Meadows Roasted Duck Breast & Crispy Confit Thigh

    Hushpuppies, Louisiana Style BBQ Sauce, Sunflower & Vegetable Succotash

    46

  • Roasted Brant Lake Wagyu Top Sirloin

    Truffle Gouda Stuffed Potato Doughnuts, Mushrooms, Brassica, Smoked Rosemary Jus

    50

  • Add-Ons

    0

  • Pan Seared Scallops

    16

  • Grilled Prawns

    11

  • Locally Cultivated Mushrooms

    11

  • Blue Cheese (ask for our daily selection)

    4

  • Dessert

    0

  • Morello Cherry Crème Brûlée

    Shortbread Cookie

    9

  • Lemon Cheesecake

    Raspberry, Amaretto Mousse, Almond Praline

    10

  • Flourless Hazelnut Cake

    Chocolate Pudding, Hazelnut Gelato, Pear

    10

  • Cheese Selection

    0

  • Gorgonzola Picante, Italy

    The uneven and erratically spread streaks and patches of blue mold impart a sharp, spicy flavor to the rich, creamy cheese. It tastes creamier and sweeter than Stilton, but is similar in strength.

    0

  • Le Crémeux, Kaltbach, Switzerland

    Aged in the famous Kaltbach limestone caves for 120 days. A young creamy textured gruyere that gains great complexity from its surroundings.

    0

  • Alfred Le Fermier, Fromagerie La Station de Compton, Neuville, Quebec

    A pasteurized farm cheese made from organic raw cow’s milk. The aging for 8 or 18 months on wood boards, produces a nice woodsy aroma and a flowery, hazelnut flavour.

    0

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

    This gouda is both intense and complex. The texture is smooth. The taste is rich and packed with the flavor of Black Truffles.

    0

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

    This gouda is both intense and complex. The texture is smooth. The taste is rich and packed with flavour and has a sweet caramel finish.

    0

  • Liquid Desserts

    0

  • Port

    2 oz

    0

  • Smith Woodhouse, ‘LBV’ 2004

    11

  • Taylor Fladgate, 20yr Tawny

    15

  • Stickies

    2 oz

    0

  • Quails’ Gate, Optima BA, 2018

    12

  • Clos du Soleil, Saturn, 2017

    12

  • Okanagan Spirits Fruit Liqueur

    10

  • Nightcaps

    0

  • Cognac - Courvoisier V.S.O.P

    18 (1oz) / 36 (2oz)

  • Grappa - Okanagan Spirits Gewurztraminer

    7 (1oz) / 12 (2oz)

  • Grappa - Marolo, Moscato, Alba

    12 (1oz) / 19 (2oz)

  • Grappa - Marolo, Barbera, Alba

    10 (1oz) / 17 (2oz)

  • Sherry - Lustau, Solera Reserva

    7 (1oz) / 12 (2oz)

  • Espresso

    0

  • WW Irish Coffee

    Jameson’s Irish Whisky, Espresso, Forty Creek Cream Liqueur Vanilla Whip

    11

  • How You Doin’?

    Forty Creek Cream Liqueur, Espresso Legend Distilling ‘Blasted Brew’ Coffee Liqueur

    11

  • Wines By the Glass

    5oz

    0

  • Bubbles

    0

  • Tantalus, Blanc de Noir 2018

    South East Kelowna

    15

  • White

    0

  • Orofino, Chardonnay 2019

    Similkameen Valley

    13

  • Roche, Pinot Gris 2020

    Naramata Bench

    12

  • Moraine, Riesling 2020

    Naramata Bench

    11

  • Clos du Soleil, 'Capella' 2018

    Similkameen Valley

    14

  • Rosé

    0

  • Tantalus, 2020

    South East Kelowna

    11

  • Red

    0

  • SpearHead 'Coyote Vineyard', Pinot Noir, 2019

    South East Kelowna

    15

  • Corcelettes, Syrah 2018

    Similkameen Valley

    14

  • Ingo Grady Wines, 'The Hermit' 2019

    Oliver

    16

  • Beer

    0

  • On Tap - Crannog, ‘Back Hand of God’ Stout

    Organic, Sorrento

    7

  • On Tap - Four Winds, Wild Yeast IPA

    Delta, BC

    7

  • On Tap - Driftwood, ‘Arcus’ Pilsner

    Victoria, BC

    7

  • Bottle - Heineken

    6

  • Cider

    0

  • Left Field Cider Co.

    ‘Big Dry’ or ‘Little Dry’

    11

  • Cocktails

    0

  • Yassssss Queen

    Empress Gin, Maraschino Liqueur, Lemon, Egg White

    15

  • Mr. Miyagi

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

    16

  • Sangria

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

    12

  • Amaro Spritz

    Woods Amaro, Martini Blanco, Baker & Quinn Tonic, Blue Mountain Brut

    15

  • Penny Lane

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

    12

  • Spicy Gringo

    Espelette Tequila, Triple Sec, Lime, Ginger, Grapefruit

    13

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

      We offer multi-course custom wine paired tasting menus (48 hours’ notice required) and take-out as well. 

Private group lunch & dinner dining available

Executive Chef: Mark Filatow