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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
OR
Main & Dessert
Wine Pairings 20

Three Courses

70 per person
Starter, Main & Dessert
Wine Pairings 30

Starter

Beet & Endive Salad
candy cane and golden beets, goat’s feta, spiced pepitas, blood orange, yuzu kosho, basil

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

Cured Steelhead Trout
chili pickled cucumber, yolk caramel, xo vinaigrette, micro cilantro

Tomato Salad
heirloom and cherry tomato, roasted field peppers, lemon labneh, dukkah, hazelnuts, chili oil, basil, served with house made focaccia

Main

Acquerello Risotto
sunflower seed and preserved lemon gremolata, what the fungus mushrooms, leek soubise, grana padano, savory

Road 17 Arctic Char
fava beans, peas, white navy beans, carrot emulsion, zucchini relish, cilantro

Paradise Valley Pork Belly 
bok choy, pickled hakurei turnips, nectarine salsa, shiso, banana ketchup  

63 Acres Bavette
broccolini, shishito, frisée, hakurei turnips, togarashi, sauce choron

Dessert

Vacherin
apricot, rhubarb, herbed chantilly, streusel, meringue 

Bavaroise
hibiscus and raspberry, choux pastry, almond feuillantine

Genoise
strawberries, matcha, vanilla diplomat

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

 

 

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