The Menu
Wine List
Wines by the Glass
Wine Flight Offerings
Lunch Menu
Dinner Menu
Dessert Menu
Valentine’s Long Table Dinners
Friday, February 13 Valentine’s Long Table Dinner Menu
Saturday, February 14 Valentine’s Long table Dinner Menu
Thursday Long Table Dinners
The Six Senses: A Long Table Food & Wine Dinner Series
The Six Senses Long Table Dinner Series is a celebration of the intimate relationship between wine and cuisine, where each informs, elevates, and transforms the other. Each evening is inspired by one of the six senses: Sight, Smell, Taste, Touch, Sound, and Intuition, and explores how both wine and food are perceived through layered sensory experience.
Wine anchors every dinner, guiding the structure and flow of the evening. At the same time, each menu is intentionally composed to stand on its own as a remarkable culinary experience; thoughtfully crafted dishes that express seasonality, technique, texture, and balance. Together, wine and cuisine move in dialogue, not hierarchy.
Pairings are designed with precision: dishes are created to reveal nuance in the glass, while wines are selected to elevate and expand the expression of the cuisine. Guests experience an evolution across courses, where flavour, aroma, structure, and texture shift and unfold together.
These dinners are not performances or tastings. They are immersive dining experiences where exceptional food and exceptional wine meet in a shared sensory journey, inviting guests to slow down, engage fully, and experience both crafts at their highest expression.
Sight – February 26
This dinner explores how visual elements shape perception: colour, composition, contrast, and presentation in both the glass and on the plate. Wines are selected for nuance and expression, while dishes are designed with visual intention, showing how aesthetics influence expectation, appetite, and the first impression of flavour.
Sound – March 5
This evening explores rhythm and atmosphere as part of the dining experience. Carefully paced courses, composed environments, and thoughtful sequencing allow both cuisine and wine to be experienced with focus and presence showing how attention itself enhances perception, clarity, and enjoyment. We may also discuss musical accompaniments to the perfect pairing.
Smell – March 12
Aromatics lead this evening. Expressive wines meet layered, fragrant cuisine, highlighting how scent prepares the palate and shapes experience. From glass to plate, fragrance becomes the bridge between wine and food, revealing complexity, memory, and anticipation before the first sip or bite.
Taste – March 19
This dinner is built around the architecture of flavour. Wines structured by acidity, tannin, and balance are paired with dishes crafted around salt, sweetness, bitterness, and umami. Together, they demonstrate how cuisine and wine reshape one another – softening edges, sharpening focus, and unlocking hidden dimensions of flavour.
Touch – March 26
Texture becomes the central theme: weight, temperature, mouthfeel, and structure in both wine and food. Silky, crisp, rich, and structured elements interact across each course, creating a tactile experience that changes how wine feels on the palate and how food carries flavour.
6th Sense (Intuition) – April 2
The final dinner invites guests to move beyond analysis and into instinct. Expressive wines meet emotionally driven cuisine; dishes and pairings designed to evoke memory, comfort, and curiosity. Here, intuition guides the experience, allowing personal response to shape meaning and connection.
- $72 pp plus tax & gratuity (meal only)
- $105 pp plus tax & gratuity (meal with current vintage wine pairing)
- $125 pp plus tax & gratuity (meal with library wine pairing)
*The above prices do not include beverages, wine (unless otherwise stated), applicable taxes and gratuities.
All menu items and prices are subject to change without notice.
Please note that weather patterns change quickly in the Okanagan Valley, and sometimes, we must close our patio due to inclement weather. Therefore, we only take the number of reservations we can accommodate indoors if we need to move our patio dining guests to tables inside. We thank you and ask for your understanding in this regard.
Our partners of choice.
We proudly support many local growers who farm organically and are dedicated to sustainable, environmentally friendly farming practices. We also recognize our responsibility to purchase ethical products, allowing us to contribute to a long-term solution for a sustainable seafood system.
To achieve our goal of providing a one-of-a-kind dining experience, we actively seek the highest-quality ingredients and suggest award-winning Burrowing Owl wines to complement your menu selections.
Fester’s Organics has been growing quality vegetables for over a decade. Doug Haggarty, the company’s founder, prides himself on his hands-on approach to his farm, from germination to delivery. Fester’s Organics is certified organic by the Similkameen Okanagan Organic Producers Association and is a member of the South Okanagan Chefs Association. Doug takes the time to personally deliver his product to us, bringing in microgreens, lettuces, peppers, carrots, and many other items at their highest quality.
Upper Bench Creamery lovingly crafts seven different wash-rind Brie and blue cheeses, which pair deliciously with food-friendly wines. They handcraft gluten-free, artisan cheeses using 100% Canadian pasteurized cow’s milk.
Codfather’s Seafood Market is a family-run business in Kelowna that has always been aware of the importance of conserving ocean resources and using them thoughtfully so that future generations can enjoy them. They are proud to be Canada’s first full-service fish market to embrace Ocean Wise.
What The Fungus | Mushrooms is a specialized mushroom cultivation farm in the Garnet Valley area of Summerland, surrounded by farmland and vineyards. Having worked in the restaurant industry for many years, owner Brian Callow recognized the high demand for mushrooms in the Okanagan, and he now successfully cultivates a variety of gourmet mushrooms for restaurants and markets.
Medley Organics (Located on the traditional, unceded territory of the Syilx people in Summerland, BC) is a 10-acre certified organic farm owned and operated by Jerome Gagne. With over a decade of expertise in cultivating diverse vegetable crops, Jerome has become a staple of the local food system, supplying high-quality produce to the Penticton Farmers’ Market and premier area restaurants. The farm operates on land secured through the B.C. Land Matching Program (BCLMP) and is a model for sustainable, “lease-proof” agriculture.
You can call Osoyoos Taxi (250) 495-7004 or Oliver Taxi (250) 498-0022 for transportation.
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