Our Menus


Located between Oliver and Osoyoos in the Okanagan Valley, the semi-arid Black Sage Bench has produced food for millennia. The long web of lakes and rivers, fertile soil, hot summers and mild winters allow for a limitless variety of grown, raised and foraged ingredients. At The Restaurant at Phantom Creek, we pay tribute to the abundance of our region, collaborating with nearby farmers and producers to highlight what’s local and in season in artful, elegant, and delicious new ways.

Lunch Menu

Two Courses

50 per person
Starter & Main
Main & Dessert
Wine Pairings 20

Three Courses

70 per person
Starter, Main & Dessert
Wine Pairings 30


red and golden beets, goats’ feta, spiced pepitas, blood orange, basil

63 Acres Beef Tartare
xo crumb, pickled radish, bone marrow aioli, quail egg
served with house-made tendon chips

Foie Gras Tart
duck rillette, sea buckthorn berry, bosc pear, calamansi gelee, pickled mustard seeds


Winter Agnolotti
kabocha squash, cranberry, grana padano, beurre noisette, sage

Peace Country Lamb Rack
panisse, brussels sprouts, sumac raita, black garlic jus, pea shoot

Sable Fish
carrot, beluga lentils, miso, dashi beurre blanc, bonito, micro cilantro


Chocolate Entremets
salted caper and hazelnut praline,
chocolate mousse, saskatoon berry, confit orange peel

Rum Baba
cardamom diplomat, crepe dentelle, quince

Due to the seasonal nature of our local farmers’ offerings, our menu is subject to change.