Waterfront Wines Restaurant | Menu
15299
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Menu

  • Snacks

    0
  • Olives

    Cerignola, Picholine, Smoked Castelvetrano

    7
  • Pickles

    House Pickled & Preserved Vegetables

    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 $5.00. Add a Generous Ounce of Cheese $4.00

    13
  • Potted Foie Gras

    Rhubarb & Vermouth Jelly, Toasted Bread

    16
  • 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
  • Organic Unearthed Green Salad

    Brown Butter Croutons, Pecorino, Espelette & Lemon Vinaigrette

    13
  • Tanto Latte Bocconcini &Honey Roasted Apricot Salad

    Puffed Spelt, Arlo’s Honey Noir & Sherry Vinaigrette

    14
  • Risotto with “WTF” Oyster Mushrooms

    Roasted Garlic, Candied Fennel, Preserved Pine Mushroom. Add Seared Scallops $10.00.

    15
  • Seared Albacore Tuna & Local Turnips

    Spicy Miso Aioli, Cucumber, Pickled Ginger, Sesame Crumb

    18
  • Daily Soup

    9
  • Tuesday to Saturday | 4 PM to 6 PM

    First-come, first-served. Reservations not available for Happy Hour.

    0
  • Burger & Beer

    Choice of Two Rivers Natural Beef Burger, Red Fife Bun, Caramelized Onion Aioli, Ballpark Mustard, Dill Pickles OR Crispy Fried Mushroom & Legume Patty, Red Fife Bun, Caramelized Onion Aioli, Almond Romesco, Dill Pickles with a pint of beer (rotating tap)

    20
  • Burger & Rosé

    Choice of Two Rivers Natural Beef Burger, Red Fife Bun, Caramelized Onion Aioli, Ballpark Mustard, Dill Pickles OR Crispy Fried Mushroom & Legume Patty, Red Fife Bun, Caramelized Onion Aioli, Almond Romesco, Dill Pickles with a 5 oz glass of Rosé (rotating selection)

    20
  • Daily Chef Selection

    Visit us for daily food selections.

    MP
  • Glass of Rosé

    5 oz pour. Rotating selection

    8
  • Pint of Beer

    Rotating tap

    6
  • Main Courses

    0
  • Grilled Peppercorn Crusted Heritage Angus Flat Iron

    Fork Mashed Sieglinde Potatoes, Seasonal Vegetables, Sauce Bordelaise

    34
  • Seared Halibut Fillet with Scallop & Prawn Sausage

    Potato & Herb Gnocchi, Tomato Broth, Fennel, Nettle Salsa Verde

    40
  • Vegan Polenta Fries & Unearthed Vegetable Ragu

    Local Beans, Pippian Rojo, Chipotle Crème

    30
  • A la Carte

    0
  • 15 oz Two Rivers Natural Beef Ribeye

    Smoked Rosemary Jus, Hollandaise, Sauce Vierge

    48
  • Roasted Ocean Perch, Garlic Prawns, Crispy Squid

    Cauliflower Purée, Sauce Gribiche

    50
  • Sides

    0
  • Cultivated & Foraged Mushrooms

    Soy Pickled Oyster Mushrooms, Hollandaise

    10
  • Roasted Broccolini

    Almond Romesco, Pecorino

    12
  • Honey Roasted Carrots

    Arlo’s Honey, Thyme, Bacon

    10
  • Fork Mashed Sieglinde Potatoes

    Sauce Bordelaise

    11
  • Potato & Herb Gnocchi

    Fried Garlic, Grana Padano

    10
  • Dessert

    0
  • Chocolate Covered Strawberry Mousse Bomb

    Old Meadows Organic Strawberries, Black Pepper Sabayon

    10
  • Morello Cherry Crème Brûlée

    Shortbread Cookie

    9
  • Flourless Hazelnut Cake

    Chocolate Pudding, Hazelnut Gelato, Raspberries

    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
  • Quinta de Roriz, 2011 Vintage Port

    16
  • Stickies

    2 oz

    0
  • Quails’ Gate, Optima BA, 2016

    12
  • Clos du Soleil, Saturn, 2014

    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 #99 Canadian Cream Liquor Vanilla Whip

    11
  • How You Doin’?

    #99 Canadian Cream Liquor, Espresso Legend Distilling ‘Blasted Brew’ Coffee Liqueur

    11
  • Wines By the Glass

    5oz

    0
  • Bubbles

    0
  • Blue Mountain, 'Brut' NV, Okanagan Falls

    South East Kelowna

    14
  • White

    0
  • Mirabel Vineyards, Chardonnay 2016

    South East Kelowna

    13
  • Kitsch, Pinot Gris 2019

    South East Kelowna

    11
  • Tantalus, Riesling 2019

    South East Kelowna

    12
  • Terravista Vineyards, 'Fandango' 2019, Naramata Bench

    Okanagan Valley

    12
  • Rosé

    0
  • Spearhead, Rosé 2019

    South East Kelowna

    12
  • Red

    0
  • Arrowleaf 'Archive', Pinot Noir, 2017

    Lake Country

    15.5
  • Le Vieux Pin, ‘Cuvée Violette’ Syrah 2018

    Oliver

    14
  • Sandhill, Cabernet Merlot 2017

    Kelowna

    11
  • La Frenz, ‘Rockyfeller VYD’ Cabernet Sauvignon 2016

    Naramata Bench

    15
  • 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 - Vice & Virtue, ‘The White Lie’ Pilsner

    Kelowna

    7
  • Bottle - Delirium Tremens - Belgian Strong Pale Ale

    11
  • Bottle - Coors Light

    6
  • Bottle - Heineken

    6
  • Cider

    0
  • Left Field Cider Co.

    ‘Big Dry’ or ‘Little Dry’

    11
  • Cocktails

    0
  • WW Caesar

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

    12
  • 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
  • Strawberry Fields Mojito

    Havana Añejo Rum, Lime Juice, Mint Local Strawberries, Simple Syrup, Soda

    13
  • 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)

Private group lunch & dinner dining available

Executive Chef: Mark Filatow

Restaurant Chef: James McKenzie