This is a stunningly beautiful restaurant with creative appetizers and an excellent selection of different beef cuts. We went on a Wednesday and were hoping for their Wednesday special of Beef Wellington, but they were already sold out, so we settled for prime rib, which was some of the best I’ve had. It’s served with traditional Anju and horseradish and some delicious mashed potatoes.
For a starter, I had the seared scallops, which were perfectly done without being overcooked, but with a nice sear on the outside. The wine list has some extremely thoughtful selections, and it’s fun the way that every wine includes a listing of how far the winery is from the restaurant.
Of course, there are plenty of selections from the Okanagan, but we couldn’t resist a bottle of Molly Duke or Blue Eyed Boy, an Australian wine that you don’t see around here too often.
Service was excellent.