Chef Haley Allen

Basic OR Premium Cheese and Charcuterie Board with Olives, Crackers, Crudité, Fig Jam and Mustard (Premium Local Charcuterie and Fine Local and European Cheeses available for +$50)

Artichoke, Spinach, Basil, Parmigiano and Asiago Puff Pastry Pinwheels with Confit Garlic and Herb Aioli, Microgreens

Duck Confit with Caramelized Fennel and Onion, Pomegranate Molasses and Micro Arugula on Crostini (or Endive)

Classic Beef Tartare Spoons (2x each) with Shallots, Dijon, Quail Egg, Capers, Parmigianno Reggianno and Maldon Salt. Served with Crostini (or Endive)

Grilled Zucchini and Mushroom Vol au Vents with Cambazola, Fresh Herbs and Toasted Almonds

Prosciutto-wrapped Melon and Asparagus Spears with Sheep's Milk Cheese and Balsamic Reduction

Baked Feta Dip with Sundried Tomato, Artichoke, Roasted Cherry Tomatoes, Fresh Herbs, Homemade Pita Chips

Phyllo Wrapped Baked Brie with Blistered Grapes, Maple Roasted Pecans,

Classic Bruschetta with Heirloom Tomatoes on Fresh Garlic Sourdough, Local Basil Microgreens

Home-Cured Duck Breast with Blueberry and Balsamic Compote, Seed Cracker, Microgreens

Sea Bream Crudo with Olive, Fennel, Orange, Shallot and Local Microgreens. Special Italian Olive Oil, Meyer Lemon and Maldon

Roasted Wild Mushroom, Caramelized Onion, Camembert and Chive Puff Pastry Bouchée

Crab, Prawn and Rainbow Pepper Salad on Endive Spoon (2x each) with Avocado, Cucumber, Lemon Crema

Ceviche Spoons with Tuna, Scallop or Shrimp (2x each) with Avocado, Red Onion, Mango, Red Pepper and Lime

Home-Cured Citrus Salmon with Gin-Marinated Cucumbers and a Dill, Caper, Shallot Crema on Crostini

Cavalo Nero Salad--Blistered Red and Green Grapes, Pecorino, Toasted Walnuts and Currants with Chiffonade Dinosaur Kale massaged in Champagne Maple Vinaigrette

Caesar Salad-- Classic Romaine (or Kale), Homemade Garlic Croutons and Dressing, Crisp Pancetta, Parmigianno Reggiano

Classic French Celeri Remoulade with Tarragon, Parsley, Lemon Aioli and Capers

Harvest Salad--Maple Roasted Carrots, Apples and Rutabaga with Fresh Fiore Di Latte, Toasted Sunflower Seeds, Local Greens and Apple Cider Vinaigrette

Beet Salad-- Roasted Red and Pickled Golden Beets, Whipped Ricotta and Goats Cheese, Arugula, Toasted Pumpkin Seeds, Balsamic Reduction, Maldon Salt

Finocchio Salad-- Shaved Fennel, Orange and Blood Orange Segments, Lightly Pickled Shallot, Toasted Pistachio, Orange Champagne Vinaigrette

Homemade Soups-- Choice of Spiced Butternut Squash with Toasted Pumpkin Seeds and Apple Chips, Roasted Cauliflower and Chestnut Soup with Crème Fraiche and Herbs, Ginger Miso Roasted Carrot with Chili Garlic Oil, or Wild 5 Mushroom Soup with Caramelized Onion, Crème Fraîche and Chives

Homemade Gazpacho -- Choice of Ajo Blanco (White Gazpacho with Green Grapes, Tamari Almonds), Green Goddess Gazpacho with Lemon Yogurt, Charred Corn and Capsicum Gazpacho with Crispy Pancetta, Classic Tomato Gazpacho

Coq Au Vin-- Chicken cooked with Red wine, Caramelized Onions, Bacon, Bone Broth and Herbs. Served with Fondant Potatoes and Roasted Local Carrots

Traditional Beef Bourguignon with Robouchon-style Pommes Purées (Mashed Potatoes) and Fresh Herbs

Calamari and Shrimp with Roasted Tomato, Confit Garlic and Caramelized Onion Sauce served with Warm Farro and Grilled Vegetable Salad

Greek Chicken served on Orzo Salad with Blistered Tomatoes, Caramelized Onion, Roasted Zucchini, Chickpeas, Spinach, Feta and Fresh Herb Vinaigrette

Handmade Gnocchi (Flavours: Lemon Sage Brown Butter Sauce, OR Pomodoro with Blistered Tomatoes and Basil Sauce, OR Gorgonzola Cream Sauce with Pancetta and Toasted Nuts)

Handmade Pappardelle (Flavours: Pomodori--San Marzano Tomato, Blistered Local Tomatoes, Basil and Parmigiano; OR Funghi--Wild Mushroom with Truffled Cream Sauce and Parsley(Add Braised Short Rib +$7/person); OR Puttanesca--Tomato, Olives, Capers, Anchovy and Garlic; OR Homemade Pesto with Arugula, Walnuts, Basil, Pine Nuts, Parmigiano; OR Bolognese)

Perfectly Grilled Pork Tenderloin with Roasted Apples. Apricot, Walnut and Rosemary Chutney. Served with Seasonal Vegetables and Fondant Gold Potatoes

Specialty Risotto (Flavours: Funghi--Wild Mushroom with Parmigiano (Add Braised Short Rib +$7 per person); Barbietola--Beet and Mascarpone with Chives; Zucca--Squash with Pancetta; Nero-- Prawns and Cuttlefish Ink)

Angel Food Cake with Freshly Whipped Cream, Berries and Mint

Apple Cake with Edible Gold Flakes, Caramel Sauce and Whipped Cream

Apple Tart Tatin (Large or Minis) with French Vanilla Ice Cream

Cheesecake with Almond Crust, Berry Coulis and Fresh Berries (Gluten Free)

Kaluha Dark Chocolate Mousse served with Fresh Raspberries and Chocolate Covered Espresso Beans (Gluten Free)

Lemon and Madagascar Vanilla Panna Cotta, Blueberry Compote, Fresh Blueberries

Pavlova with Lemon Curd, Macerated Strawberries, Fresh Strawberries and MInt

Sticky Date Toffee Pudding with Vanilla Ice Cream, Toasted Nuts and Fresh Apple

Red Velvet Birthday Cake with Cream Cheese Buttercream Icing and Shaved Chocolate

Rich Dark Chocolate Fudge Cake with Fresh Berries (Gluten Free, Dairy Free)

Fresh BC Oysters served with Homemade Mignionette, Freshly Grated Horseradish, Lemon, Hot Sauce

Classic Beef Tartare Spoons with Shallots, Dijon, Quail Egg, Capers, Parmigianno Reggianno and Maldon Salt. Served with Crostini (or Endive)

Home-Cured Citrus Salmon with Gin-Marinated Cucumbers, Dill, Caper, Shallot and Crema on Crostini

Roasted Wild Mushroom, Camembert and Chive Puff Pastry Bouchée

Lobster and Prawn Salad with Asparagus and Lemon Herb Aioli served on Endive and topped with Trout Roe

Home-Cured Duck Breast with Blueberry and Balsamic Compote on Buttered Crostini and Radish Microgreens

Local Charcuterie and Cheese Platter with Homemade Pickled Local Vegetables, Olives, Nuts, Mustard and Compote. Served with Baguette

Mini Brioche Toasts with Foie Gras and Red Onion Jam, Local Arugula Microgreens

Niçoise Salad with Seared Ahi Tuna, Soft Boiled Quail Egg, French Beans, Roasted Fingerling Potatoes, Tomatoes, Niçoise Olives and Red Wine Vinaigrette

Classic French Celeri Remoulade with Tarragon, Parsley, Lemon Aioli and Capers

Duck Confit and Caramelized Onion and Leek Galette with Sheep's Milk Cheese and Fresh Chives

Sea Bream Crudo with Olive, Fennel, Orange, Shallot and Local Microgreens. Special Olive Oil, Meyer Lemon and Maldon Salt

Grenouille à la Meunière--Crispy Pan Fried Frog's Legs with Fleur De Sel and Lemon, Homemade Garlic Butter Croutons

Perfectly Grilled Pork Tenderloin with Roasted Apricot, Walnut and Rosemary Chutney. Served with Local Asparagus and Herby Roasted Yukon Nuggets

Moules Au Vin--Mussels cooked in White Wine and Tomato Broth with Fresh Herbs Served with Toasted Baguette with Garlic, Lemon and Herb Compound Butter

Seafood Bouillabaisse with Prawns, Snapper, Baby Scallops, Mussels, Potatoes, Tomato and Fennel in Rich Seafood Broth. Served with Garlic Toasted Baguette

Coq Au Vin--Local Chicken cooked with Red wine, Caramelized Onions, Bacon and Herbs. Served with Pommes Purée and Roasted Local Carrots

Oven-Roasted Mediterranean Seabass served with Lemon and Herb White Wine Sauce, Dauphinoise Potatoes, and Sautéed Okanagan Green Beans with Toasted Almonds

Red-Wine Braised Beef Short Rib

Kaluha Dark Chocolate Mousse served with Fresh Raspberries and Chocolate Covered Espresso Beans

Apple Tart Tatin with Caramelized Local Okanagan Apples and Ginger, Served with French Vanilla Ice Cream

Classic Crème Brulée with Fresh Berries and Mint

Cheesecake with Almond Crust, Raspberry Coulis and Fresh Raspberries (Gluten Free)

Pavlova with Lemon Curd, D'Dutchmen Whipped Cream, Macerated Strawberries, Fresh Strawberries and Mint

Sea Bream Crudo with Olive, Fennel, Orange, Shallot and Local Microgreens. Special Italian Olive Oil, Meyer Lemon and Maldon

Classic Beef Tartare Spoons with Shallots, Dijon, Quail Egg, Capers, Parmigianno Reggianno and Maldon Salt. Served with Crostini (or Endive)

Spicy Italian Sausage, Castelvetrano Olives, Macadamia Honey, Arugula on Crostini (or Endive)

Duck Confit with Caramelized Fennel and Onion, Pomegranate Molasses and Micro Arugula on Crostini (or Endive)

Prosciutto-wrapped Melon and Asparagus Spears with Sheep's Milk Cheese and Balsamic Reduction

Caprese bites with Tanto Latte Okanagan Bocconcini, Fresh Tomatoes, Basil, DOP Extra Virgin Olive Oil

Local Charcuterie and Cheese Platter with Homemade Pickled Local Vegetables, Olives, Nuts, Mustard and Compote. Served with Baguette

Heirloom Tomato Bruschetta on Garlic Sourdough, Local Basil Microgreens

Okanagan Burrata Salad on Local Arugula with Blistered Tomatoes, Toasted Walnuts, Saba Vinaigrette, Local Microgreens

Classic Caesar Salad with Romaine and Baby Kale, Crisp Pancetta, Homemade Garlic Croutons and Dressing, Parmigianno Reggiano

Blistered Grapes, Pecorino, Toasted Walnuts and Currants with Chiffonade Kale massaged in Red Wine Vinaigrette

Cornish Hen seared with Sage and Peppercorn Butter, and Maldon Salt. Served with Warm Farro Salad, Pattypan Summer Squash, Fire-Roasted Peppers, Grilled Zucchini

Perfectly Grilled Pork Tenderloin with Roasted Apricot, Walnut and Rosemary Chutney. Served with Local Asparagus and Herby Roasted Yukon Nuggets

Handmade Ravioli Funghi--Fresh Pasta filled with Wild Mushrooms, Confit Garlic, Ricotta, Parmigianno Reggianno and Fresh Parsley. Tossed in White Wine, Garlic and Butter Sauce

Grilled Octopus Tentacle with N'Duja and San Marzano Tomatoes, Toasted Fregola, Basil

Kaluha Dark Chocolate Mousse served with Fresh Raspberries and Chocolate Covered Espresso Beans

Classic Tiramisu with Savoiardi, Espresso, Mascarpone, Dark and Milk Chocolate

Panna Cotta with Limoncello, Blueberry Compote, Fresh Blueberries

Pavlova with D'Dutchmen Whipped Cream, Macerated Strawberries, Fresh Strawberries and Mint

Feel free to make any requests, for any course! I specialize in Italian Food (I was the Executive Chef at an Italian Restaurant in downtown Toronto before I moved to BC!) I will always use local products, wherever possible. Looking forward to creating a