PEAKFINE MENU

AT SPARKLING HILL RESORT

BREAKFAST: 6:30AM – 10:00 AM
LUNCH: 12:00 PM – 2:00 PM
DINNER: 5:30PM – 9:00PM

GF – Gluten-free / V – Vegan / NF – Nut-free

BREAKFAST MENU

One complimentary breakfast per guest.

FULL BREAKFAST

Two eggs any style, choice of BC chicken sausage or bacon, herbed hashed potatoes, toast (NF)

GRANOLA BOWL

Housemade granola, Greek yogurt, berry compote, fresh berries (GF, NF)

DAILY OMELETTE

A Chef-crafted omelette served with herbed hashed potatoes

OKANAGAN OMELETTE

Roasted peppers & onions, Chilliwack ham, Toma cheese, romesco salsa

MAPLE BACON PANCAKE STACK

Buttermilk pancakes, naturally smoked bacon, maple syrup, berry compote (NF)

BREAKFAST SALAD

Heritage mix green leaves, farro, guacamole, hardboiled egg, cherry tomato, bacon, cucumber, toasted hemp & sesame seeds, spicy cilantro & avocado dressing (NF)

FARMER’S BOWL

Scrambled eggs, bacon & BC chicken sausage, sautéed peppers & onions, roasted tomatoes, herbed hashed potatoes (GF, NF)

TRUFFLED MUSHROOM BOWL

“Scrambled” tofu, sautéed mushrooms, rainbow kale, herbed hashed potatoes (GF, V, NF)

BENEDICT

House BBQ pulled pork, arugula, English muffin, hollandaise sauce, crispy onion

BC FLORENTINE OMELETTE

Egg white omelette, roasted Chinook salmon, confit garlic spinach, whipped dill goat cheese, herbed hashed potatoes (GF, NF)

ADD-ONS

• Smoked Salmon 9.00
• Chicken Sausage or Bacon 6.00
• Toast 3.00
• Roasted Tomatoes 5.00
• Cheese 3.00
• Hollandaise 3.00
• Side Greek Yogurt 4.00
• Side Salad 6.00
• Sautéed Mushrooms 7.00
• Guacamole 3.00
• Sautéed Onion & Pepper 4.00

DINNER MENU

FIRST COURSE

SOUP

15.00
Chef-inspired daily soup

RISOTTO

half 15.00
full 29.00
Chef-crafted daily risotto

CALAMARI

20.00
Lobster chili sauce tossed fried calamari, pickled crudité, blue cheese foam, fine herb salad (NF)

MUSHROOM

half 19.00
full 38.00
Garlic roasted mushrooms, pearl onions, chives, truffle cashew “cream” linguine (V)

CAESAR SALAD

half 10.00
full 18.00
Romaine lettuce & kale, buttered sourdough croutons, local smoked bacon, classic dressing, parmesan, preserved lemon (NF)

SCALLOP

25.00
Pan seared scallops, sunchoke, preserved lemon, chervil, green goddess dressing (GF, NF)

TOMATO

18.00
Ginger heirloom tomatoes, gin & tonic compressed watermelon, blackberry, mint, cilantro lime vinaigrette (GF, V, NF)

GREENS

half 10.00
full 18.00
Mixed green leaves, fresh berries, pearl onions, cucumber, tomato, grapefruit, sumac vinaigrette (GF, V, NF)

MAIN COURSE

CAULIFLOWER

39.00
Sumac roasted cauliflower, roasted summer squash, green curry, yam chips (GF, V, NF)

ZUCCHINI

37.00
Soy & ginger glazed zucchini, smashed chickpea & edamame beans, spinach, red pepper reduction (V, NF)

HALIBUT

46.00
Miso roasted halibut, mushroom & smoked bacon succotash, yam purée, scallion emulsion, ginger soy salad (GF, NF)

LAMB

44.00
Spiced lamb back strap, potato rösti, textures of carrot, pistachio crumble, mint chimichurri (GF)

BEEF

58.00
Aromatic seared beef tenderloin, garlic broccolini, whipped potatoes, demi-glace (GF, NF)
+Goat cheese crust 4.00
+Smoked blue cheese 4.00
+Crispy pickled onions 4.00
+Butter poached crab 17.00

CHICKEN

43.00
Oven roasted chicken breast, confit chicken drum, rosemary heirloom potatoes & carrots, green pea purée, chicken jus (GF, NF)

CRAB & PRAWN

42.00
Chili Dungeness crab & prawn spaghettini, Thai basil, cilantro, toasted peanuts

ADD-ONS

• Roasted Mushrooms 9.00
• Garlic & Lemon Lobster Tail 20.00
• Butter Poached Dungeness Crab 17.00
• Lobster Chili Calamari 10.00
• Pan Seared Scallop 6.00

DESSERT

RASPBERRY

16.00
Vegan raspberry chocolate tart, rhubarb & thyme compôte, rosé wine jelly, raspberry sorbet (GF, V)

CHOCOLATE

16.00
Brownie cheesecake, hazelnut brownie, whipped vanilla cream cheese, white chocolate ice cream, caramel, chocolate crémeux (GF)

BLUEBERRY

16.00
Blueberry mousse, coconut sponge, blueberry & coconut ganache, coconut sorbet, white chocolate crumble (NF)

STRAWBERRY

16.00
Deconstructed strawberry shortcake, textures of strawberry, Chantilly cream, Swiss meringue (NF)

SORBET

3.00 PER SCOOP
Served with fresh fruit, berries & passion fruit crumble (GF, V)

CHEESE

8.00 PER CHEESE
Chef’s selection of local artisan cheeses with house made accompaniments

– 1 year –