• Soup of the Day
• 10
• the chef's daily creation

• Clam Chowda
• 11
• New England cream based with clams, diced potato, carrots, onions and celery

• Cabin Salad
• 11
• leafy greens with dried cranberries, cucumber, bell peppers, feta cheese and roasted almonds with an orange cumin vinaigrette

• Caesar Salad
• 13
• romaine with creamy homemade dressing, fried capers, parmesan cheese, homemade baked croutons and balsamic reduction

• Roasted Beets and Spinach
• 13
• with goat cheese, candied walnuts and balsamic raspberry vinaigrette

• Mozzarella Bocconcini & Tomatoes
• 14
• tossed in a light pesto sauce with sweet onions, drizzled with balsamic reduction

• Super Salad
• 15
• leafy greens, kale, organic quinoa, avocado, chick peas, dried cranberries, bell peppers, sliced almonds and feta cheese,
  with an Okanagan apple cider vinaigrette (make it a Super-Duper Salad by adding chicken for $5 or BC steehead for $7)

• Avocado Toast
• 13
• fresh avocado with pico de gallo and balsamic glaze on toasted Fieldstone olive and rosemary focaccia

• Maple Chili Cauliflower Wings
• 13
• beer battered cauliflower florets coated in a maple chili sauce, served with our signature Cabin ranch dressing

• Calamari
• 15
• hand-breaded, crispy fried with red onions and fried jalapenos with tzatziki sauce

• Garlic Prawns
• 15
• tiger prawns cooked in a garlic herb butter with spicy rice noodles

• Crab Cakes
• 15
• panko crusted with remoulade sauce, served with wild greens

• Roasted Garlic & Goat Cheese Flat Bread
• 16
• with pesto and balsamic reduction

• Ahi Poke
• 16
• raw ahi tuna, avocado, cucumber and pickled ginger with a chili lime vinaigrette served on wonton crisps

• Steamed Mussels
• 22
• fresh coastal mussels cooked in a garlic shallot white wine broth, served with Fieldstone cheese & onion bread

• Garden Penne Puttanesca
• 21
• with zucchini, bell peppers, mushrooms & artichokes in a puttanesca sauce
  (add chicken for $5 or BC steelhead for $7)

• Cajun Chicken Alfredo
• 25
• spiced chicken with linguine noodles and The Cabin's own creamy alfredo sauce

• Seafood Cioppiono Hotpot
• 26
• spicy seafood stew with BC steelhead, snapper, prawns and mussels in a tomato white wine broth with rice noodles,
  served with Fieldstone cheese & onion bread

• Seafood Linguine
• 27
• BC steelhead, snapper, prawns and mussels in a tomato herb sauce

• Lobster Ravioli
• 28
• cooked in an apple brandy cream sauce, topped with asparagus and 3 prawns

• Steelhead Fillet
• 24
• pan seared steelhead fillet topped with fresh mango-pineapple salsa

• Seafood Trio
• 27
• seared steelhead, snapper and prawns, drizzled with a spicy orange ginger sauce

• Scallops & Prawns
• 27
• grilled scallops and pan seared prawns with a sweet chili white wine sauce

• Ahi Tuna
• 29
• seared sesame crusted ahi tuna with wasabi soy

• Halibut
• 32
• herb crusted with a citrus beurre blanc

• DAILY CATCH
• MP
• your server will provide details

• Stuffed Chicken
• 25
• grain fed full breast of chicken stuffed with spinach and goat cheese with a mushroom cream sauce

• Ale Braised Beef Short Ribs
• 27
• slow cooked boneless beef short ribs with a bourbon bbq au jus

• 10 oz. Ribeye
• 34
• "AAA" Cabin Cut Canadian Beef with excellent marbling, served with our signature demi glaze

• Mint Crusted 1/2 Rack of Lamb
• 35
• grass fed, steroid and hormone free, with a rosemary port demi-glace

• 6 oz. Beef Tenderloin
• 36
• "AAA" Cabin Cut, steroid and hormone free, grilled to your liking, served with a bearnaise sauce

• Fieldstone Cheese & onion Bread
• 3

• Fieldstone focaccia
• 10
• olive & rosemary focaccia with EVOO and strawberry & fig balsamic reduction

• Grilled Chicken Breast
• 5
• 4 oz.

• BC Steelhead
• 7
• 3 oz.

• 4 sauteed prawns
• 8

• 4 seared scallops
• 12