Chef Finch - July 13/19

Warmed olive, meat and cheese board, paired with Clos du Soliel

Coconut and green curry mussels

Nabeyaki udon, with chicken, spinach and mushrooms

Pasta carbonara with roasted tomato and proscuitto

Grilled sesame ginger trout oven roasted togarashi potatoes with Hoisin mayo

Triple chocolate dipped Okanagan cherries, with rum and vanilla whipped cream