Waterfront Wines Restaurant | Take Out Menu
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Take Out Menu

  • Take Out Menu

    Available Tuesday through Saturday from 5pm-8pm. Call to place order at 250.979.1222.

    0
  • Olives

    Cerignola, Picholine, Smoked Castelvetrano

    7
  • Pomme Frites

    Lemon Pepper Aioli OR Housemade Ketchup

    9
  • Tanto Latte Burrata & Toasted Baguette

    'Nonnas' Preserved Peppers & Onions, Pumpkin Seeds. Add a Very Generous Ounce of Prosciutto $8

    22
  • 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
  • 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

    21
  • Chef Mark's Mom's Famous '76' Caesar Salad

    Grana Padano, Pan Roasted Brown Butter Croutons

    12
  • Risotto with Seared Scallops

    House Smoked Bacon, Candied Fennel, Lemon, Fresh Dill

    20
  • Prawn Spring Rolls & Spring Salad

    Wise Earth Turnips, Cucumber, Pickled Ginger Dressing, 'Sweet Chili Sauce'

    16
  • Main Courses

    0
  • Grilled Peppercorn Crusted Heritage Angus Flat Iron

    Fork Mashed Yellow Potatoes, Seasonal Vegetables, Sauce Bordelaise

    32
  • Charred Gindara Sablefish Fillet with Prawns

    Semolina 'Gnocchi', Green Pea, Crab & Ginger Broth, Kimchi Aioli

    38
  • Coconut Rice Cakes & Vegetable Curry

    Lime Yogurt, Onion Pakora Crumb, Spicy Cashews

    26
  • Dessert

    0
  • Meyer Lemon Cheesecake

    Poached Rhubarb, Almond Praline

    10
  • Flourless Hazelnut Cake

    Chocolate Pudding, Blood Orange

    10
  • Vegan Turkish Lentil

    12 (900 ml)
  • Chicken Noodle

    12 (900 ml)
  • Changing Daily Selections

    12 (900 ml)

 

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

Executive Chef: Mark Filatow

Restaurant Chef: James McKenzie