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Valentines Menu Feb 14, 2013

February 4, 2013 By

3 Course Valentines Menu

 Pacific Tuna Tartar

Stone ground Dijon marinade, in house pickled white asparagus

Green olive tapenade, flying fish roe

 or

 Beat Root Ravioli

Served over pan seared chard and celeriac, white wine, fresh herbs and Grano Padano cheese

 *******

 Grilled Canadian Beef Tenderloin

Topped with crisp Watercress

Sauce Béarnaise, broccolini, braised beats, polenta and red wine jus

 or

 Seafood Linguini

Fresh Dungeness crab, jumbo scallops and tiger prawns

Gently sautéed in olive oil, parsley, lime, Malato pepper and white wine

 *******

 Brandy Bitter Chocolate & Raspberry White Chocolate Pâté

 

3 course menu $45.00 per person

 Happy Valentine’s Day!

 Gratuities and Taxes are not included.

Please inform your server if you have any allergies. No substitutes.

Chef: Dennis Bond

Sun Peaks Lodge & Steakhouse

Filed Under: Dinner Menu, Special days menus, Steakhouse, Wine & Dine Menu

Dessert’s all made in house

December 7, 2012 By

Desserts

All made in our kitchen

Baked Caramel Apple

Oven fresh short bread, vanilla seed ice cream. 9

 Tiramisu Ice Cream

Chocolate dipped lady fingers. 8

 Dark Chocolate Brownie

Vanilla seed ice cream, warm mocha sauce. 9

 Okanagan Crumble

Vanilla seed ice cream. 9

Cheese Cake

Baked New York style, ask your server for today’s flavor. 8

After Dinner Drinks and Coffee’s

Irish Coffee Irish Mist & Baileys 7.5

Spanish Coffee Brandy & Kahlua 7.5

Canadian Coffee Canadian Club, Kahlua & Amaretto 7.5

Blueberry Tea Amaretto & Grand Marnier 7.5

 Lavazza – Espresso 4

Lavazza – Cappuccino/Latte 5

Coffee or Tea 3

All prices are subject to change without notice

Filed Under: Dessert Menu, Dinner Menu, Steakhouse

Our Favorites

December 7, 2012 By

Our Favorites

Mountain of BBQ Ribs

Canadian maple whiskey BBQ glaze, steak cut fries, coleslaw. 27

 Fraser Valley Pork Loin Chop

Center cut, grilled medium, finished in a pear-cider bouillon, grain risotto, braised vegetables. 25

 Lamb and Portobello

Roasted sirloin, mashed potatoes, rosemary bell pepper, zesty sweet and sour glace. 27

 Baked Chicken Supreme

Fresh herbs, prawn and cream cheese filling, roasted garlic, shallot glaze, basmati rice. 24

 Ginger Sesame Crusted Wild Coho Salmon

Finished with teriyaki glaze, basmati rice. 25

 Herb Crusted Wild Coho Salmon

Lemon butter sauce, basmati rice. 25

 Tiger Prawns & Spinach Tortellini

Plump prawns, baked with roma tomatoes and herb mozzarella, garlic toast. 24

Chef’s daily Vegetarian Creation

Please ask your server for today’s selection. MP

 

All prices are subject to change without notice

Filed Under: Dinner Menu, Main Courses, Steakhouse

Appetizers, Soup & Salads

December 7, 2012 By

Appetizers

Pacific Steelhead Smoked Salmon

Sweet pickled red onion, capers, sour cream and toast points. 13

 Jumbo Prawn Cocktail

Poached and chilled to order, creamy lime-horseradish sauce, winter greens. 12

 Dry Ribs

Maple whiskey BBQ dipping Sauce. 10

 Baked Philo wrapped Brie

Crisp pastry, cheese, roasted shallot, garlic and Okanagan pear chutney. 10

 Antipasto Selection – to share

Grilled vegetables, house made pickles, “Grano Padano” parmesan and olive tapenade. 14

Soup & Salads

 Sweet Onion Soup

A broth of onions, herbs and wine, topped with a baked cheese crouton. 8

 Classic Caesar Salad

Romaine Lettuce, house made Caesar dressing, “Grano Padano” parmesan. 10

Add grilled chicken breast or garlic basted jumbo prawns. 6

Warm Spinach Salad

Pan seared bacon and mushrooms, apple cider dressing. 10

 Steakhouse Tomato and Onion Salad

Cambozola cheese, drizzled Dijon dressing. 9

 To share

 Artisan Cheddar Cheese Toast 6

 Artisan Garlic Herb Bread 6

 Steak Cut Fries and Aioli 5

All prices are subject to change without notice

Filed Under: Appetizers, Dinner Menu, Steakhouse

Steaks

December 7, 2012 By

Steaks

All steaks are served with seasonal vegetables and

your choice of mashed potatoes, baked potato or steak cut fries.

New York

Forest mushroom sauce 10 oz. 28

 New York

Pepper crusted and pan seared with merlot herb butter 10 oz. 28

 Sirloin

Okanagan merlot jus or Cambozola cheese 12 oz. 28

 Surf & Turf

Sirloin steak with jumbo scallop and prawn skewers, horseradish jus 8 oz. 30

 Grilled Sirloin & Artisan Organic Greens

Balsamic reduction, chèvre and pumpkin seed clusters 8 oz. 22

 Sirloin Steak Sandwich

Sautéed mushrooms on garlic flat bread, steak cut fries and coleslaw 8 oz. 19

Char Grilled Rib Eye

Well marbled with Okanagan merlot jus 12 oz. 30

 Bacon Wrapped Tenderloin

Creamy peppercorn sauce (grilled medium or less) 8 oz. 34

 Tenderloin Medallions

Okanagan merlot jus (grilled medium or less) 6 oz. 29

What makes our Steaks so good?

 We serve only house cuts of Canadian AAA beef. To retain all the natural flavors of the beef, we season our steaks with sea salt & pepper only. On your request we will add our own all natural blend PEAK’S STEAK RUB.

 This is how we prepare our Steaks

 Blue Rare – Quickly seared cold blue center

Rare – Cool center and red throughout

Medium Rare – Warm, red throughout

Medium – Warm and pink with red center

Medium Well – Hot and brown with pink center

Well Done – Brown throughout with no guarantee on tenderness

All prices are subject to change without notice

Filed Under: Dinner Menu, Steakhouse, Steaks

Kid’s Menu

December 7, 2012 By

Children’s Menu

Grilled Chicken Breast

Mashed potatoes and carrots. 8

 Junior Steak Sandwich

Served on garlic toast, steak cut fries. 9

 Chicken Fingers

The good ones, steak cut fries & honey mustard. 8

 Macaroni & Cheeezzz

The Kraft Dinner Special. 7

 Ham & Cheese Pizza

Tomato sauce. 7

 Pasta

With house made meat sauce. 7

Plain with butter. 6

Child size soft drink 1.5

Child size milk 2

Child size juice 2

(Orange, Apple, Cranberry)

Every kid’s meal includes a free special dessert.

Our kid’s menu is only available for guests 12 years or younger.

 

Please inform your server of any allergies and dietary requirements

15% Gratuities and 12% HST are not included.

All prices are subject to change without notice

Filed Under: Dinner Menu, Kid's Menu, Steakhouse

Christmas Menu 2012

November 24, 2012 By

Christmas Menu for December 25th, 2012

 Golden Borscht

Savoy cabbage, golden potato and beets, double smoked bacon

or

Grilled & Chilled Portabella Salad

Organic greens, pumpkin praline, young mozzarella and balsamic syrup

 *********

 Slow Roasted Whole Turkey

Sweet corn pimento stuffing, cranberry chutney, braised vegetables, smashed new potatoes

 *********

Okanagan Pear Tart

Shaved white chocolate, candied cranberries and vanilla seed ice cream

 Three course menu $39

We also offer the following a la carte items

 Golden Borscht

Savoy cabbage, golden potato and beets, double smoked bacon, $8

Grilled & Chilled Portabella Salad

Organic greens, pumpkin praline, young mozzarella and balsamic syrup, $9

Baked Philo Wrapped Brie

Crisp pastry, cheese, roasted shallot, garlic and Okanagan pear chutney, $10

New York

Forest mushroom sauce or pepper crusted and pan seared with merlot herb butter 10 oz. $28

Grilled Sirloin & Artisan Organic Greens

Balsamic reduction, chèvre and pumpkin seed clusters 8 oz. $22

Tiger Prawns & Spinach Tortellini

Plump prawns, baked with roma tomatoes and herb mozzarella, garlic toast. $24

Grilled Eggplant Parmesan

Iron cut barley cake, sweet roast peppers, saffron broth. $23

 

All prices and items are subject to change without notice

Filed Under: Christmas Menu, Dinner Menu, Steakhouse

Wine List

December 7, 2011 By

Steakhouse Wine List

House Wines

Sawmill Creek “Barrel Select”, BC, Canada                                       Glass   7.5

Chardonnay Fruity, with a soft finish                                                           ½ ltr.    19

Merlot  Fruit flavor, medium finish                                                                 1 ltr.     31

Sparkling Wine & Champagne

 Henkell Trocken “Piccolo”

Sparkling Wine, Germany. 12

Henkell Trocken

Sparkling Wine, Germany. 39

Freixenet “Cordon Negro Brut”

Sparkling Wine, Spain 39

Prosecco Villa Teresa

Sparkling Wine, Italy. 48

Organically grown, refreshing aperitif

Moet & Chandon “Brut Imperial”

Champagne, France. 135

Wine Drinks

Kir

White wine with Crème de Cassis. 7.9

Kir Royal

Sparkling wine with Crème de Cassis. 12

Mimosa

Sparkling wine with orange juice. 12

White Wine

Jackson Triggs “Proprietors’ Selection”

Pinot Grigio, BC, Canada. 34

Floral aroma, crisp tropical flavor

Sawmill Creek “Barrel Select” Sauvignon Blanc, BC, Canada. 32

Citrus, apple and lime aroma, light body easy to drink

Ferrari Carano

Fume Blanc, California, USA. 55

Refreshing full bodied wine with citrus, mango, kiwi and lime aromas, complemented by flavors of vanilla, guava and grapefruit

Babich “Marlborough”

Sauvignon Blanc, New Zealand. 47

Medium full body, semi-dry with creamy palate, long finish

Jackson Triggs Reserve

Chardonnay, BC, Canada. 42

Lovely aromas of green apples, tropical fruit, fresh pineapple and toasted oak

Emiliana Adobe Organic

Chardonnay, Chile. 45

Light and crisp with green apple, peach skin, grapefruit and melon along with a delicate floral tease and buttery hints.

Red Wine

Jackson Triggs “Black Series”

Merlot, BC, Canada. 38

Medium to full bodied, fine balanced tannins, berry and vanilla flavor

Hester Creek VQA

Cabernet Merlot, BC, Canada. 49

Bordeaux-style blend with forward fruit, firm tannins and savory notes to close

NK’Mip Cellars VQA

Merlot, BC, Canada. 59

Flavors of plum, cassis and fresh tobacco, subtle clove and cocoa leading into a concentrated toasty finish

Rodney Strong

Merlot, California, USA. 59

Plum and blueberry flavors, soft, rich, mouth filling merlot.

Robert Mondavi “Private Selection” Pinot Noir, California, USA. 58

Bright fruit and gamy flavors with velvety tannins on a long finish

Kenwood Russian River

Pinot Noir, California, USA. 57

Aromas of boysenberry and strawberry jam, with spicy notes of cinnamon, nutmeg and vanilla. Smooth tannins and lingering finish

Finca los Primos

Malbec, Argentina. 39

Rich and full bodied, full of cherry and plum notes, soft toasty oak finish, lots of depth and long length

Altos Las Hormigas

Malbec, Mendoza, Argentina. 39

Crushed red berries and black fruit, with a firm palate and long vibrant finish

Rosemount Estate

Shiraz, Australia. 44

A medium to full bodied wine, generous fruit flavors of blackberry, plum and cassis

Penfolds “Koonunga Hill” Shiraz/Cabernet Sauvignon, Australia. 47

Dry, full bodied with smooth, rich, plummy flavor and a long spicy finish

Bonterra Vineyards

Cabernet Sauvignon, California, USA. 59

Organic, full-bodied, flavors of blackberry, cherry and black currant, toasty oak vanilla.

Concha Y Toro “Casillero del Diablo” Cabernet Sauvignon, Chile. 45

Medium bodied with smooth and friendly tannins, hints of plums and cherries and a generous touch of toasted American oak.

 Gratuities and 12% HST are not included.

All menus and prices are subject to change without notice.

Filed Under: Dinner Menu, Steakhouse, Wine List

New Years Eve Menu 2012

December 3, 2011 By

 New Years Eve Menu

Creamy Creole Corn Chowder

Scallop, prawn and smoked steel head

*********

 Baby Spinach, Roasted Beet, Shallot and Young Mozzarella

Sweet chili almond, sour cherry vinaigrette

 *********

 AAA Canadian Beef Tenderloin

Wild rice cake, braised winter vegetables, crisp pancetta, pepper port jus

or

Pan Seared Duck Breast

Ginger glaze Asian noodles and warm button mushroom salad

or

Grilled Tuna Steak

New potatoes, stuffed olives, flying fish caviar, grainy Dijon sauce

or

Wild Mushroom, Roasted Bell Peppers & Goat Cheese Cannelloni

Fresh herb roma tomato cream sauce

 *********

Coconut Saffron Frozen Yoghurt

Sweet wonton nest

Four course menu $64.         No substitutes are available.

All prices are subject to change without notice

Filed Under: Dinner Menu, New Years Eve Menu, Steakhouse