Chaberton Estate Winery
Chaberton Estate Winery
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Lunch Menu

Bread Basket and Whipped Butter            $1 per person

First basket is complementary

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Starters

(add four prawns to any salad for $5)

 

Daily Soup - Seasonally inspired soup, ask your server for today’s flavour - 6

Seafood Chowder -  fresh fish and shellfish in a tomato saffron broth - 9

French Onion Soup Artisanal -  caramelized onions in a red wine and beef broth baked with croutons and three cheeses - 9           

Caesar Salad  - baby romaine lettuce tossed in our own dressing with Grana Padano and garlic croutons - 11

Spinach Salad - caramelized onion, walnuts, croutons, and crumbled blue cheese - 12

Bacchus Salad - thin slices of cold smoked sockeye over mixed greens with a tuna rémoulade sauce - 13

Roasted Tomato & Mushroom Tart - with Mt. Lehman 'Gozzerella' cheese, baked on a puff pastry and served with mixed greens - 12

House Smoked Bacon Rillettes - mango harissa chutney, endive salad, crostini - 11

Prawns à l’Andalouse - served in a spicy tomato confit sauce with garlic aioli, and pistou crostini - 15

Gulf Island Mussels  - steamed in white wine, julienne vegetables and cracked coriander & fennel seed - 17

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Lighter Lunch

Onion and Oka Cheese Quiche - served with mixed greens - 15

Sautéed Mushroom and Smoked White Cheddar Omelet  - Yukon Gold potato hash browns - 14

Stuffed Crêpes - mornay sauce, ham, provolone and swiss cheese, served with mixed greens - 15

Roasted Chicken & Bacon Panini - Havarti cheese, spinach, marinated onions, maple harissa and garlic aioli, served with mixed greens - 16

 

Entrées

Za’atar Roasted Organic Butternut Squash - spiced garbanzo mash, pea shoot salad with cilantro and lime, goat yogurt-tahini - 19

Seafood vol au Vent - smoked sockeye salmon and prawns in a creamy tomato and roasted corn ragout - 21

Pan-roasted Wild Pacific Cod - roasted zucchini and tomatoes, red sweet pepper sauce  - 25

Chicken Dijonnaise - free-range chicken breast braised in white wine and cream with Dijon mustard.  Sauteed asparagus.  - 25

Duck Leg Confit - rwith a warm beluga lentil salad with spinach, mushrooms, and asparagus tossed in a pepita pesto - 24

Lamb Shank “Aux Épices” - braised for three hours with white wine,  tomatoes and curry spices - 26

Beef Bourguignon - boneless short ribs braised in red wine with pearl onions, bacon and mushrooms - 28

 

* Our Kitchen contains many common food allergens. Please inform your server of any food allergies that you may have.


 

Desserts $7

All made in house daily from only the freshest ingredients. Selection includes: Lemon Tart, Crème Brulée, Chocolate Mousse and a choice of chef’s daily creations

 

GROUPS OF 8 OR MORE:  PLEASE CALL THE BISTRO DIRECTLY TO DISCUSS MENU.


*Our Kitchen contains many common food allergens. Please inform your server of any food allergies that you may have, and we will try our hardest to accommodate your needs.

Prices and selection subject to change.    

 

For a printable PDF version of the menu pleaseclick here