RAUDZ MENU

CRAB CAPPUCCINO $14

A long time Chef Rod Butters’ signature soup
Roasted dungeness crab soup, milk froth

CAESAR SALAD $13

Baby gem lettuce, parmesan snow, puff pastry cheese straw

TOMATO CONFIT $14

Toasted chevre, mushroom tapenade, cured cucumbers, red onion powder, basil crunch, red pepper sauce

BC MUSSELS $24

Craft beer, housemade chorizo, peas, garlic bread / Add frites $6

BEEF CARPACCIO $17

Eye of round, pickled mushrooms, radishes, horseradish aioli, parmesan and black pepper crostinis

POUTINE $15

Chicken confit, cheese curds, chicken gravy

LITTLE QUALICUM BRIE $26/200 gram wheel

SaltSpring Kitchen Co. raspberry habanero spread, nut & seed streusel, J$ snap bread

VEGETABLE & LENTIL ANTIPASTI $15

Bonnie’s garden vegetables, lentil wafers

CHARCUTERIE BOARD $29

Bison salami, Illichmann’s ham, housemade terrine, smoked salmon spread, roasted garlic & chive chevre, poached prawns, pickles, spiced nuts, crostinis, baguette

J$ FOCACCIA $10

36 hour fermented dough, chickpea & hemp hummus, parsley & arugula pistou

OAT CRUSTED ARCTIC CHAR $32

Spinach flan, potato and pancetta salad, browned maple butter

EGGPLANT & SUMMER SQUASH PAVE $27

Chickpea & cauliflower salad, romesco silky tofu sauce

PEPPERCORN STEAK

Qualicum blue cheese, duck fat layered potatoes, vegetables, crackling
Choice of: 7 oz flatiron $33 / 10 oz dry aged ribeye $42

THE RJB $39

Think steak sandwich or the ultimate burger!
Grilled beef tenderloin, foie gras butter, smoked dry cured bacon, onion jam, on a brioche bun, smoked paprika chips, crab aioli, roasted mushrooms, chicharrones

LAMB $33

Lamb shoulder, tenderloin, pea barley risotto, minted pea pesto

PARMESAN GNOCCHI – MAIN $26 / STARTER $18

Housemade pan fried gnocchi, fire roasted tomato sauce, smoked Carmelis goat feta

SPAGHETTINI $29

Gluten free spaghettini, duck and cherry bolognese, cinnamon smoked duck breast

RAVIOLI $29

Prawn, scallop & nettle ravioli, pan seared smoked salmon, greens, celery juice, celery root cream

BUILD YOUR OWN BURGER

Tomato relish, mayo, Okanagan Grocery potato bun, baked fries with blackberry ketchup

House ground beef chuck & brisket $15

BBQ rubbed Sterling Springs chicken thigh $16

Mushroom, bean & vegetable $15

Crispy halibut cheeks $18

Add on:

Farmstead cheddar 3 / Qualicum blue cheese 4 / Smit & Co truffle gouda 4 / Sunny’s gypsy bacon 3 / portobello mushrooms 3 / poutine 6 / Care Bakery gluten free bun 2

FRESH SHEET

In addition to our regular menu, Chef James Hanna and Manager Melanie Kronbauer suggest these seasonally inspired dishes and beverage pairings.

$50 FOR 3 COURSES/ $75 WITH SUGGESTED WINE PAIRINGS

TO START

WTF MUSHROOM MINESTRONE SOUP $15

Cannellini beans, mirepoix, asparagus, kale pistou, chervil pastry
SUGGESTED WINE PAIRING: Pinot Noir, 2017, Joie Farm Winery – Naramata

or

GARDEN GREENS & HERBS $15

Okanagan vinegar stewed strawberries and cherries, strawberry chips, puffed wild rice, walnuts, Pulse Kitchen almond chevre
SUGGESTED WINE PAIRING: Rose Pinot Noir ‘Vaila’, 2018, Le Vieux Pin – Oliver

MAIN COURSE

INSPIRED FROM OUR FISHMONGERS AT CODFATHERS SEAFOOD

PAN SEARED ALBACORE TUNA $31

Sorghum crusted potato croquette, thyme roasted radish, Indigo Gem haskap berry salsa verde
SUGGESTED WINE PAIRING: Gamay Noir, 2018, Wild Goose Vineyards – Okanagan Falls

or

FROM THE BUTCHER BLOCK

FRASER VALLEY BBQ PORK CHEEK AND WILD BOAR CANNELLONI $33

Warm grilled onion salad with green goddess dressing, tarragon cream
SUGGESTED WINE PAIRING: Merlot, 2016, Anarchist Vineyards – Osoyoos

or

FROM THE PACIFIC OCEAN

GARLIC BUTTER POACHED SHELLFISH RISOTTO $32

Bonnie’s funky spinach, spring peas, rhubarb, crispy nori
SUGGESTED WINE PAIRING: Arneis, 2018, Moon Curser Vineyards – Osoyoos

DESSERT

PASTRY CHEF JASON WHITFIELD’S INSPIRED DESSERT OFFERINGS

CRAWFORD FARM AURORA HASKAP BERRY ‘SUNDAE’ $9

Haskap sorbet, crispy berry textures
SUGGESTED WINE PAIRING: Okanagan Spirits Haskap Liqueur – Kelowna

or

CHERRY CREAM CHEESE MOUSSE $9

Whipped cream cheese, poached cherries, lemon balm granita
SUGGESTED WINE PAIRING: Late Harvest Pinot Blanc, Hester Creek – Oliver

RauDZ SIGNATURE DESSERT $14

Double chocolate mashed potato almond brioche, raspberry sorbet, warm chocolate sauce, cocoa tuile

LITTLE QUALICUM BRIE $26/200 gram wheel

SaltSpring Kitchen Co. raspberry and habanero spread, nut & seed streusel, J$ herb snap bread

CHOCOLATE CARAMEL CRUNCH 8.5

Sponge toffee, salted caramel ice cream

YOGURT CHEESECAKE $9

Blackberry compote, graham cracker crunch

CRAWFORD FARM HASKAP BERRY MOUSSE $8.5

Apricot curd, toasted almond

TAPIOCA PUDDING. $7.5

Stewed rhubarb, browned butter crumble

OKANAGAN NOIR CHOCOLATE FUDGESICLE $6

Crisp textures

– 3 years –