PEAKFINE MENU

BREAKFAST: 6:30AM – 10:00 AM

LUNCH: 12:00 PM – 2:00 PM

DINNER: 5:30PM – 9:00PM

BREAKFAST

*Choice of one breakfast per person, per stay*

Full Breakfast

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

Tofu Scramble Bowl

bell peppers, green onion, kale, roasted
tomato, herbed hashed potatoes

Daily Frittata

Chef-inspired frittata served with herbed
hashed potatoes, and side salad

Scrambled Egg and Chorizo Bowl

local cherry chorizo, bell peppers, herbed
hashed potatoes, green onions

BEVERAGES

*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*

HEALTHY LIFESTYLE CHOICE VEGAN OMELETS

Served with potatoes and toast unless otherwise specified.

Ham and Cheese | 14

roasted local ham,
brie cheese

Sparkling | 15

egg whites, peppers,
zucchini, fresh herbs

Loaded Keto | 15

smoked bacon, cheese,
mushrooms, green onion,
served with roasted tomato

West Coast | 16

smoked salmon, pesto, fresh
tomato, brie cheese

ADD ONS

Smoked Salmon Plate | 14

pickled onions, fried capers,
lemon, toast points

Cheese Board | 18

artisan cheeses, house made
pickled vegetables, preserves,
crackers and crostinis

Fruit Plate | 10

selection of fruits
and berries

Extra Egg | 3

Bacon or Sausage | 5

Waffle with Canadian Maple Syrup | 9

SMOOTHIES

Green Vegetable | 8

kale, spinach,
cucumber, pineapple,
coconut water

Berry Vegetable | 8

carrots, bell peppers,
strawberries,
coconut water

SPECIALTY COFFEE

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.

LUNCH FEATURE MENU

Enjoy our delicious Chef selected feature entrée with beverage pairing daily from 12pm-2pm in the PeakFine Restaurant.

MONDAY

Chicken Caesar
garlic and thyme roasted chicken breast, torn croutons,
shaved Pecorino cheese, crispy bacon
Clos du Soleil Fumé Blanc, Keremeos, BC – 6oz

TUESDAY

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

WEDNESDAY

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

THURSDAY

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

FRIDAY

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

SATURDAY

Bison Bolognese
roasted tomatoes, basil, Parmesan cheese, toasted garlic butter foccacia
Bodega Alamos Malbec, Mendoza, AR – 6oz

SUNDAY

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

DINNER MENU

First Course

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

Main Course

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

ADD ONS

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 –