Our Menus

Our menus are a reflection of everything we believe in — honest ingredients, time-honoured technique, and a deep respect for where our product comes from and the people who produce it. Our skilled bakers and chefs create everything from scratch, taking pride in whole animal butchery, peak-of-season preserving, and slow fermentation methods. We source exclusively from Canadian producers and we’re proud to put those relationships on full display. Who grew it, where it comes from, and why it matters! Every detail has been thoughtfully chosen so that what ends up on your table is something truly worth savoring.

Breakfast

Monday – Sunday until 10am

Sourdough Brioche Brûlée

13

w/ burnt sugar, whipped ricotta & pistachios

Toasted Sourdough Brioche

7

w/ whipped butter & Pique jam

Slow Cooked Organic Oats

Classic – fresh cream & demerara sugar (gf)

8.5

Pique – honey poached sour cherries, toasted pistachios, pecans & almonds, vanilla whipped crème fraîche (gf)

14 Yogurt & Granola

8.5

Sour cherry & almond OR cocoa nib & coconut w/ raspberry jam choice of: whole milk yogurt OR vegan coconut (gf/v)

Anytime

Monday - Saturday until 4pm, Sunday until 3pm

Feature Frittata Panini

11

on petit brioche

Smoked Salmon Tartine

15

House smoked Sockeye w/ soft boiled egg, horseradish crème fraîche, pickled red onion & microgreens on 100% rye

Mushroom Toast

14

w/ SK mushrooms roasted in fresh cream & thyme, sunnyside egg & Louis d’Or on wild rice bread (veg)

Farm Egg Paninis, Tartines & Toasts

Artichoke & Caponata Conserve

14

Stewed artichoke, eggplant & tomato preserve, pinenuts, arugula, goat feta & sunny-side egg on sourdough (veg, modify- v)

Croque Madame

13

Back bacon, béchamel, CDN Gruyère & sunny-side egg

Pique Croissant

14

Back bacon, preserved tomato, herb chutney, pea shoots, roasted garlic aioli & sunny-side egg

Smoked Salmon Croissant

14

House smoked Sockeye, pea shoots, dill chutney,
crème fraîche & sunny-side egg

Farm Egg Croissant Sandwiches

Lunch

Monday – Friday 11am-4pm, Saturday & Sunday until 3pm

Beef au Poivre

16

Peppercorn crusted, thick cut grass-fed brisket, peppercorn sauce, caramelized onions, crispy shallot, microgreens & Noble brie on baguette

Smoked Bison

15

House made bison pastrami, sauerkraut, fermented pickle, house mustard, lettuce, CDN Gruyère & Pique’s dressing on sourdough

Lamb Merguez Baguette

16

House made sausage w/ roasted peppers & onions, harissa mayo, pea shoots, crispy chickpeas & charmoula (df)

Sandwiches

Porchetta

14

Slow roasted, herb rolled pork w/ preserved tomato, fresh spinach, herb chutney & roasted garlic aioli, choice of focaccia or ciabatta (df)

Chicken, Apple & Brie

16

Whole roasted chicken, caramelized apple & onion, Noble brie, rosemary aioli & fresh spinach on walnut sourdough

Albacore Tonnato

14

Olive oil poached wild BC tuna w/ anchovy & caper aioli, fresh spinach, tomato & crispy chickpeas on ciabatta (df)

Roasted Vegetable & Feta

14

Roasted seasonal squash, local peppers & onion, tomato, arugula, balsamic reduction & goat feta, choice of sourdough or focaccia (veg, modify- v)

CND Four Cheeses

15

Noble brie, St. Benoit Blue, Louis d’Or & St. Benoit fontina w/ wild SK blueberry preserve on focaccia (veg)

Charred Heirloom Tomato

4/12

Our signature w/ crème fraîche & rosemary sourdough crouton (veg, modify- gf/df)

Feature Soup

4/12

Soups

Salads

Greens

7/14

Baby greens, carrot & cucumber julienne, seasoned sunflower seeds & red wine vinaigrette (gf, v)

Feature Composed Salad

8/16

Salad Add Ons: thick-cut beef brisket, lamb merguez, porchetta, roasted chicken, olive oil poached tuna

6 Dinner

Our plates are designed for sharing. For 2 people we recommend 4-6 plates for a wholesome experience.

House Sourdough

10

w/ organic heirloom tomato butter (veg)

House Focaccia

15

w/ marinated olives, preserved garden eggplant caponata, olive oil & balsamic (df, v)

Small Plates

Feature Salad

MP

Rotating based on the season’s bounty – please ask your server

Breads

Charcuterie & Cheese

19

‘Okanagan’ cured meats & CDN cheeses, house preserve, organic nuts & fruit, baguette

Smoked Sockeye

17

Wild-caught BC salmon, pommes gaufrettes, horseradish crème fraiche, ‘Grassland’ micro salad (gf)

House-made Kimchi Fritters

16

w/ preserved garden coriander chutney (gf, v, df)

Wild SK Mushroom Ravioli

17

w/ rich cream & CDN Pecorino (veg)

Stuffed Chicken Wings

21

w/ harissa-almond chicken farce, charred heirloom hot pepper & tomato vinaigette (gf)

Basket of Bone Marrow Pommes Dauphine

16

w/ beurre rouge

Beef Tartare

19

‘CSR’ grass-fed beef w/ classic garnishes & baguette crisps (df)

Sides

Frites

7

Hand cut local potatoes, house ketchup & aioli (veg, gf, df)

Crispy Pressed Rosti

7

(veg, gf)

Pan Roasted Bussels Sprouts

9

Organic Brussels sprouts w/ shaved ‘Secret Lands Farm’ pecorino & crispy SK wild rice (veg, gf)

Winter Squash

8

Variety of local squash, miso maple butter, pecans (veg, gf)

House Pickles

4

Variety of pickled local vegetables (veg, gf, df)

Rosé Burrata Pasta

27

Preserved garden heirloom tomato sauce & organic cream, tagliatelle, fresh burrata, olive oil, seat salt (veg)

Mussels Mariniere

19

‘Salt Spring Island’ mussels w/ white wine, garlic & parsley (gf)

Tempura Fried Pike

18

Crispy SK pike filet w/ preserved garden dill tartar sauce (gf, df)

Coq au Vin

25

Red wine braised ‘CSR’ chicken w/ ‘Pig & Pantry’ bacon lardons & roasted mushrooms (gf)

Large Plates

House-made Merguez

24

‘Farm 140’ lamb w/ roasted organic peppers & onions, charmoula & crispy chickpeas (gf, df)

Bison Wellington

38

‘Bison Ridge Farms’ filet, SK mushroom duxelles, our organic puff pastry & brandy peppercorn sauce

Steak Béarnaise

42

Pan seared local beef rib eye, sauce Béarnaise (gf)

Pizzas

Sardine Pizza

24

‘Rain Coast Trading’ sardines w/ Castelvetrano olives, ‘Our Farm’ sweet Jane onions & heirloom tomato sauce, fresh mozza, organic garlic butter stuffed crust (make it veg w/ roasted Brussels sprouts)

Italian Sausage Pizza

24

House-made ‘CSR’ pork sausage, marinated artichoke hearts, heirloom tomato sauce, fresh mozza & shaved ‘Secret Lands Farm’ pecorino (make it veg w/ roasted mushrooms)

Winter Salad Pizza

26

Sesame crust, ‘St. Benoit’ fontina & olive oil, topped w/ variety of organic greens, pickled ‘Our Farm’ hot peppers, roasted heirloom squash, fresh apple, ‘Okanagan’ elk salami & crumbled ‘Red Barn Dairy’ feta (make it veg)

Leek & Potato Tarte Flambée

22

Thin crust, w/ organic crème fraîche, leeks & potatoes (veg) Add ‘Pig & Pantry’ bacon lardons + $3

Dessert

(Please see display for availability)

Affogato

7

Amaro Affogato

15

Epique Feature

MP

Sachertorte

8.5

Gateau Opera

8.5

‘Black Forest’ Torte

8.5

Feature Fruit Galette w/ organic vanilla ice cream

11.5

Coffee & Mascarpone Eclair

8.5

Vanilla & Feature Jam Profiterole

8.5

Pistachio & Raspberry Tart

7.5

Pecan Praline Tart

7.5

French Lemon Tart

5.5

Feature Bread Pudding w/ shmoo sauce & whipped cream

8

Almond Ricotta Cheesecake

11

Feature Cheesecake

11

Vegan Chocolate & Sea Salt Cheesecake (gf, v)

11

Organic Chocolate Lava Cake (gf)

11

Wild SK Blueberry & Lemon Cream Pavlova (gf)

10

Crème Brûlée (gf)

8

Feature Panna Cotta (gf)

8.5

Sweet Potato Olive Oil Cake (gf, df)