BREAKFAST: 6:30AM – 10:00 AM
LUNCH: 12:00 PM – 2:00 PM
DINNER: 5:30PM – 9:00PM
*Choice of one breakfast per person, per stay*
two eggs any style, choice of sausage or
bacon, herbed hashed potatoes, toast
Sparkling Hill Granola
seasonal fruit, roasted nuts and seeds, Greek
yogurt, local honey, berry compote
bell peppers, green onion, kale, roasted
tomato, herbed hashed potatoes
Chef-inspired frittata served with herbed
hashed potatoes, and side salad
local cherry chorizo, bell peppers, herbed
hashed potatoes, green onions
*All beverages listed below are included in à la carte breakfast*
Orange Juice
Apple Juice
Sparkling Hill Start Up
Cherry Hill Regular and Decaf Coffee
Two Leaves Tea
*Additional breakfast and beverage selections available for additional cost on reverse*
Served with potatoes and toast unless otherwise specified.
roasted local ham,
brie cheese
egg whites, peppers,
zucchini, fresh herbs
smoked bacon, cheese,
mushrooms, green onion,
served with roasted tomato
smoked salmon, pesto, fresh
tomato, brie cheese
pickled onions, fried capers,
lemon, toast points
artisan cheeses, house made
pickled vegetables, preserves,
crackers and crostinis
selection of fruits
and berries
kale, spinach,
cucumber, pineapple,
coconut water
carrots, bell peppers,
strawberries,
coconut water
Espresso
single | 3.50
double | 4.50
Americano
single | 3.50
double | 4.50
Cappuccino | 5.25
Café Latte | 5.25
Café Mocha | 5.25
Hot Chocolate | 4.50
Milk Selections
Almond
Rice
2%
Flavour Shots | .50
Vanilla
Caramel
Hazelnut
Should you wish to enjoy one of these selections instead of the breakfast included with your stay, a $5 discount will be applied.
Enjoy our delicious Chef selected feature entrée with beverage pairing daily from 12pm-2pm in the PeakFine Restaurant.
Chicken Caesar
garlic and thyme roasted chicken breast, torn croutons,
shaved Pecorino cheese, crispy bacon
Clos du Soleil Fumé Blanc, Keremeos, BC – 6oz
Avocado Tuna Bowl
soy and sesame marinated tuna, guacamole, fresh tomato, black beans, quinoa, pickled
carrots, crispy corn tortillas, serrano and lime dressing
Ex Nihilo Riesling, Lake Country, BC – 6oz
Northern Canadian Bison Burger
Okanagan blueberries, brioche bun, rosemary and garlic aioli,
crisp lettuce, tomato, goat cheese
– served with choice of soup, side salad, or hand cut fries –
– substitute truffle fries | 4 –
Okanagan Springs 1516 Lager – 355ml
Pork Schnitzel
hand crumbed Chilliwack pork loin, green leaf salad
tossed in lemon dressing, lingonberry compote
– add sauce jäger | 3 –
Red Rooster Pinot Blanc, Naramata, BC – 6oz
Fish & Chips
one piece beer battered BC rockfish, tartar sauce, hand cut
Kennebec chips, creamy cabbage slaw, fresh lemon
– add fish | 4 –
Two Oceans Pinot Grigio, Western Cape, SA – 6oz
Bison Bolognese
roasted tomatoes, basil, Parmesan cheese, toasted garlic butter foccacia
Bodega Alamos Malbec, Mendoza, AR – 6oz
D.B.L.T
Chilliwack duck breast, smoked bacon, crisp lettuce, fresh tomato, lemon crème fraîche
mayo, whole wheat bread
Red Rooster Merlot, Naramata, BC – 6oz
DAILY $20 LUNCH FEATURE MENU
Seasonally Inspired Soup Small | 7 Large | 14
Chef’s seasonally inspired soup using local Canadian ingredients
Sparkling Hill Caesar Salad | 14
artisan romaine hearts, buttered torn croutons, shaved Pecorino cheese, crispy prosciutto
Wine Pairing Option: Gray Monk, Pinot Gris, BC 6oz | 12
Strawberries and Almonds | 15
artisan green leaves, fresh and dried strawberries, toasted almonds, burnt maple vinaigrette
Wine Pairing Option: Clos du Soleil, Fumé Blanc, BC 6oz | 13
Spiced Calamari | 16
baby arugula, textures of orange, jalapeño and lime aioli
Wine Pairing Option: Volcanic Hills, Gewurztraminer, BC 6oz | 12
Kale and Cucumber Salad Bowl | 17
toasted chickpeas, sesame seeds, mint, radish, ginger carrot dressing
Wine Pairing Option: Burrowing Owl, Pinot Gris, BC 6oz | 15
Harvest Risotto | 12 Main Course Option | 24
handcrafted Chef inspired risotto
Arugula Almond Pesto Linguine | 25
roasted grape tomatoes, basil, lemon, pangrattato
Wine Pairing Option: Mission Hill, Chardonnay, BC 6oz | 14
Chicken Schnitzel | 28
whipped B.C. potatoes, lingonberry compote, side green leaf salad, sauce jäger
Wine Pairing Option: Clos du Soleil, Fumé Blanc, BC 6oz | 12
Sumac Spiced Cauliflower Steak | 29
stir-fried vegetables, sunflower seeds, black garlic, coconut curry
Wine Pairing Option: Volcanic Hills, Gewurztraminer, BC 6oz | 12
Black Garlic Lamb Leg | 31
confit creamer potatoes, green pea purée, heirloom carrots, salsa verde
Wine Pairing Option: La Frenz, Cabernet Sauvignon, BC 6oz | 18
West Coast Salmon | 36
medley of vegetables, herb salad, tomato and white wine brodo
Wine Pairing Option: Culmina, Saignée Rose, 6oz | 14
Beef Tenderloin | 45
6 oz sous-vide Western Canadian beef tenderloin, whipped B.C. potatoes,
seasonal vegetables, port demi-glace
BLUE CHEESE CRUMBLE | 4 CRISPY ONIONS | 4
Wine Pairing Option: Laughing Stock, Blind Trust Red, BC 6oz | 17
East Coast Canadian Sous Vide Lobster Tail | 20
Local Roasted Chicken Breast | 8
Sautéed Prawns | 9
Sautéed Mushrooms | 6
Add Tofu | 5
Local Goat Cheese | 3
– 3 years –