Waterfront Wines Restaurant | Menu
15299
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Menu

  • Snacks

    0
  • Olives

    Cerignola, Picholine, Smoked Castelvetrano

    8
  • 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 $4. Add a Generous Ounce of Charcuterie or Cheese $4.00

    13
  • Potted Foie Gras

    Riesling & Apricot Jelly, Toasted Bread

    16
  • Assorted Cheese Board

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

    18
  • Charcuterie Board

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

    24
  • Selection of Oysters

    Mignonette, Fresh Lemon Add Housemade Hot Sauce & Horseradish $1.50

    Half Dozen 19 / Dozen 36
  • Starters

    0
  • Grilled Octopus, Cucumber & Roasted Peppers

    Crispy Corundas, Sesame Ginger Vinaigrette, Tomatillo Verde

    18
  • Brant Lake Wagyu Tartare

    'Tonnato' Sauce, Radish, Pickled Cucumbers, Crisp Potato

    18
  • Heirloom Squash Risotto

    Grana Padano, Candied Fennel, Pumpkin Seeds, Fresh Dill Add Pan Seared Scallops $16 or Grilled Prawns $12

    15
  • Spiced Carrots & Beets, Tanto Latte Ricotta

    Hazelnut Crumb, Apple, Arlo's Honey Noir

    16
  • Salt Spring Island Mussels

    Steamed with 'Nduja, Tomato & White Wine

    18
  • Daily Soup

    10
  • Main Courses

    0
  • Grilled Peppercorn Crusted Heritage Angus Flat Iron

    Fork Mashed Sieglinde Potatoes, Seasonal Vegetables, Sauce Bordelaise

    36
  • Seared Steelhead Filet

    Dill Gnocchi, Prawn, Summer Greens, Prawn Hollandaise

    38
  • Coconut Rice Cakes & Vegetable Curry

    Lime Yogurt, Spicy Cashew, Onion Pakora Crumb

    28
  • Roasted Yarrow Meadows Duck Breast

    Crispy Potato & Confit Duck Rosti, Creamed Kale, Raspberry Duck Jus

    40
  • Roasted Brant Lake Wagyu Top Sirloin

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

    55
  • Add-Ons

    0
  • Pan Seared Scallops

    16
  • Grilled Prawns

    12
  • Locally Cultivated Mushrooms

    12
  • Blue Cheese (ask for our daily selection)

    4
  • Dessert

    0
  • Cherry Crème Brûlée

    Shortbread Cookie

    10
  • Lemon Cheesecake

    Blueberries, Maple Sabayon, Brandy Snap

    11
  • Flourless Hazelnut Cake

    Chocolate Pudding, Hazelnut Gelato, Raspberries

    11
  • Cheese Selection (always changing)

    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
  • Taylor Fladgate, ‘LBV’ 2016

    11
  • Taylor Fladgate, 20yr Tawny

    15
  • Stickies

    2 oz

    0
  • Quails’ Gate, Optima BA, 2020

    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 - Marolo, Moscato, Alba

    12 (1oz) / 19 (2oz)
  • Grappa - Marolo, Barbera, Alba

    10 (1oz) / 17 (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

    15
  • Wines By the Glass

    5oz

    0
  • Bubbles

    0
  • Tantalus 'Blanc de Noir' 2019

    South East Kelowna

    17.5
  • White

    0
  • Kitsch, '11 Barrel' Chardonnay 2018

    Similkameen Valley

    15
  • Nichol, Pinot Gris 2021

    Naramata Bench

    12
  • Tantalus, Riesling 2021

    South East Kelowna

    14
  • Clos du Soleil, 'Capella' 2021

    Similkameen Valley

    14
  • Rosé

    0
  • Ask your server for todays selection

    MP
  • Red

    0
  • SpearHead 'Golden Retreat', Pinot Noir, 2020

    South East Kelowna

    15
  • Le Vieux Pin, 'Cuvee Violette' Syrah 2020

    Similkameen Valley

    16
  • Ingo Grady, 'The Hermit' 2020

    Okanagan Valley

    16
  • Beer

    0
  • On Tap - Crannog, ‘Back Hand of God’ Stout

    Organic, Sorrento

    9
  • On Tap - Neighbourhood, 'Way of Life' Hazy IPA

    Penticton, BC

    9
  • On Tap - Vice & Virtue, ‘White Lie’ Pilsner

    Kelowna, BC

    9
  • Bottle - Heineken

    6
  • Cider

    0
  • Left Field Cider Co.

    ‘Big Dry’ or ‘Little Dry’

    11
  • Cocktails

    0
  • Back Hand Of Bourbon

    Buffalo Trace, Back Hand of God Stout, Maple Syrup, 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
  • The Full Montenegro

    Hayman's Sloe Gin, Lemon, Amaro Montenegro

    12
  • 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