Menu
Welcome to Infusions!
We are a student led restaurant! Keep in mind sometimes the food comes our quickly and sometimes we have a challenging day. Please have patience while we train our future cooks for success.
To Begin
Chili & Lemon Marinated Olives or House Focaccia with Balsamic and EVOO ~ your choice +4
Yarrow Valley Duck Wings
Five spiced tossed crispy duck wings finished with Meadow Vista Honey steeped with local preserved chilies
Roasted Seafood Chowder
Local and imported seafood roasted in garlic butter, lemon, finished with dill oil & local red pepper coulis
Tanto Latte Cheese Arancino
Arborio rice filled with Tanto Latte Black Pepper Caciotta cheese and finished with an orange arugula truffle salad, and bearnaise sauce
Fall Kale Caesar Salad
Red Russian creamy garlic dressing, local kale, white anchovies, Carnist Butcher guanciale, parmesan snow, toasted torn baguette and fried capers
Okanagan Icewine Salad
Frozen grapes macerated in local icewine, brandy and apple juice with micro shoots and sprouts tossed in a roasted shallot vinaigrette, parmesan crisp, and pickled mustard seeds
Summerland Squash Soup
Velvety local squash soup with flamed Okanagan Spirits Canados and our garden sage oil
Hunt, Fish, Gather, and Forage
Fresh Valley Farms Pork Loin
Local pork scaloppini with garden sage, cured prosciutto, gruyere whipped potatoes, creamed spinach, blood orange jus
WTF Mushroom Pasta
Okanagan Pasta Company fusilli tossed in a garden herb red pepper sauce, Tanto Latte ricotta, and sauteed What the Fungus mushrooms, finished with truffle oil
63 Acres Cumin Spiced Braised Beef Cheek
Charred orange, pickled shallot, and pomegranate salad, Happy Days Dairy goat cheese polenta
Grilled West Coast Wild Salmon
Wild West Coast Wild pink swimming scallops steeped in creamy bacon broth, dill oil with seasonal vegetables, Don O Ray farms peas, fingerling potatoes
Rossdown Farms Brined Chicken
Vancouver Island sea salt, brined and roasted chicken breast, peppercorn jus, roasted Kelowna apple, and pecorino risotto, braised Fresh Valley Farms pork hock with hearty greens from Localmotive
Sweets and Treats
Chaibaba Divine Temple Poached Pear
Okanagan pear steeped in locally blended Divine Temple tea and stuffed with orange scented ricotta, rhubarb sabayon, and finished with puffed rice & bee pollen
London Fog Creme Brule
Chaibaba Earl Grey tea steeped creme brulé, finished with citrus laced pizzelle crisp
Chocolate Mousse
Local cherries steeped in amaretto spooned over rich chocolate mousse, topped with Meadow Vista Honey fluff
Caramel Jam Nut Tart
Warm house made tart shell filled with assorted local and imported nuts, warm caramel jam, topped with coffee citrus toasted nuts, and Vancouver Island sea salt
Add sour cream ice cream +2
Many of our menu items can be modified to suit your dietary preferences, ask our server for assistance.
2 courses ~ 49
3 courses ~ 59
