SOMETHING TO START

OKANAGAN CHARCUTERIE BOARD

36
  • A curated showcase of local artisan cheeses
  • served with house-marinated Okanagan olives
  • dried fruits
  • wine jelly
  • Raincrisp crackers
  • and warm baguette
Add Helmut’s cured meats for a charcuterie twist 12

BROME LAKE DUCK WINGS

22
  • Succulent duck wings with your choice of sauce: -Spicy Rioja – smoky
  • tangy
  • and bold -Caribbean – sweet heat and warming spices -Sea Salt & Lemon Pepper – bright
  • crisp
  • and savoury
DF (GF BY REQUEST)

Truffle Fries

15
  • Duck fat fried local Kennebec potatoes
  • Grana Padano cheese
  • fresh chives
  • chipotle aioli
(GF BY REQUEST) Option with vegan mozzarella

BACON WRAPPED BACON (4PCS)

28
  • Slow-braised Fraser Valley pork belly wrapped in double-smoked bacon. Served with a fennel-apple slaw and fig marmalade Sweet
  • smoky
  • and decadently crisp
DF (GF BY REQUEST)

SOUP OF THE DAY

14
  • Always gluten free / sometimes vegan
Add house baked bread or GF bread 4

BLISTERED SHISHITO & EDAMAME PLATE

19
  • Roasted cherry tomatoes and blistered shishito peppers paired with steamed edamame Served with a preserved lemon & garlic hummus Fresh
  • zesty
  • and light
GF VE
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Ocean Wise works with thousands of fishers, restaurateurs and fish mongers who want to make it easy for consumers to support a healthy ocean.

Their team of scientists and foodies collaborate with fisheries experts around the world to ensure Ocean Wise Seafood Recommendations are based on the most thorough and up- to-date information available.

VE VEGAN | V VEGETARIAN | DF DAIRY FREE | GF GLUTEN FRIENDLY | OW OCEAN WISE | NF NUT FREE

SOMETHING LIGHT

OKANAGAN BEET SALAD

24
  • Whipped cashew tofu
  • baby kale
  • roasted garlic
  • crispy shallots and a balsamic-lemon vinaigrette Earthy
  • creamy and well balanced
VE GF

TRADITIONAL CAESAR SALAD

19
  • Crisp romaine
  • fried salami crisps
  • sourdough croutons
  • shaved Grana Padano and housemade Caesar dressing A salty
  • creamy favourite
COLONIAL CHICKEN 9 PACIFIC PRAWNS 12 TEMPURA TOFU 8

SOUP & SANDWICH OF THE DAY

18
  • A chef’s choice pairing made for a quick and easy lunch
Available from 11am - 5pm

SHRIMP CROISSANT

21
  • Warm croissant filled with Ocean Wise shrimp salad Served with your choice of
  • soup
  • fries
  • or house salad

SUPERFOOD SALAD

25
  • Organic spinach
  • toasted almonds
  • blueberries
  • roasted sweet potato and white bean hummus
  • pickled strawberries and a honey-pomegranate vinaigrette. Nutrient dense and flavour packed
VE GF

BURRATA TOAST (2PC) CHOOSE YOUR STYLE

32
  • -Sweet & Spicy maple jalapeno glaze
  • baby arugula candied apricots V -Salty & Pickled – pickled asparagus
  • prosciutto
  • crispy capers
(both include a rustic sourdough base)

VE VEGAN | V VEGETARIAN | DF DAIRY FREE | GF GLUTEN FRIENDLY | OW OCEAN WISE | NF NUT FREE

SOMETHING CASUAL

THE EDGE SIGNATURE BURGER

26
  • A bold blend of Big Valley bison and 63 Acres beef
  • topped with American cheese
  • heirloom tomato
  • greens
  • crispy shallots and black garlic aioli Served with soup
  • fries or house salad
Customize it: Add sautéed oyster mushrooms, glazed habanero bacon or an extra patty

PORTOBELLO TACOS

21
  • Tempura battered portobello mushroom
  • topped with local greens
  • heirloom tomato bruschetta and vegan chimichurri aioli
VE DF

KONA BAO BUN

21
  • Fraser Valley pork belly
  • huli-huli sauce
  • pickled papaya
  • carrots & daikon topped with crispy shallots & pea shoots
DF

PACIFIC LINGCOD FISH & CHIPS

31
  • Tempura battered Ocean Wise Lingcod
  • house-cut fries
  • mushy peas
  • curry sauce
  • remoulade and apple-fennel slaw Classic comfort with a West Coast twist
OW

WILD MUSHROOM & QUINOA VEGAN BURGER

24
  • Housemade patty with vegan feta
  • caramelized onions
  • heirloom tomato
  • watercress and chimichurri aioli Served with soup
  • fries or house salad
VE GF

SPICY BUTTERMILK FRIED CHICKEN SANDWICH

26
  • Open faced colonial style chicken thigh with iceberg lettuce
  • sweet pickles and chipotle aioli on toasted sourdough. Served with soup
  • fries or house salad

VE VEGAN | V VEGETARIAN | DF DAIRY FREE | GF GLUTEN FRIENDLY | OW OCEAN WISE | NF NUT FREE

something from the chopping block

AAA ALBERTA

TOMAHAWK

(For two)

210

PLEASE ALLOW COOK TIME OF 25 MINS

GRASS FED AAA

CHATEAU BRIAND

(For two)

135

PLEASE ALLOW COOK TIME OF 25 MINS

Choice of 4 side dishes

grilled asparagus
mushy peas
truffle fries
cauliflower risotto
charred broccolini
glazed local carrots
wild mushroom potato pavé

caesar salad
duck fat fingerling potatoes
chimichurri beets

bearnaise sauce
bourbon demi-glace
peppercorn brandy

all above extra sides 8
add sturgeon caviar 50
add bone marrow 2oz 7
add lobster tail 40

STEAK SANDWICH & FRITES

36
  • 7oz Spring Creek Ranch grass-fed striploin with black garlic aioli
  • shimeji mushrooms
  • crispy shallots
  • and veal demi-glace on grilled ciabatta
Pairs well with a glass of Poplar Grove Merlot or bottle of CheckMate ‘End Game’ Merlot

AAA ALBERTA FILET MIGNON

49
  • 6oz five-peppercorn crusted tenderloin with wild mushroom potato pavé
  • grilled asparagus and a rich bourbon demi-glace
Pairs well with a glass of Mt Boucherie Syrah or bottle of La Stella ‘la Sophia’ Cabernet Sauvignon

SOMETHING MAIN

Mahi-Mahi

42
  • Seared Mahi-Mahi served over black forbidden rice with peach salsa and sea asparagus. Vibrant
  • coastal freshness and orchard sweetness
OW GF DF

LOBSTER WAGYU NOODLE BOWL

45
  • Grilled Nova Scotia lobster and Wagyu beef over chilled chow mein noodles
  • spiralized butternut
  • zucchini
  • bean sprouts and puffed rice Elegant
  • East-meets-West fusion
OW

PHYLLO-WRAPPED SALMON

44
  • Flaky local salmon encased in phyllo
  • atop cauliflower risotto with sorrel and lemongrass sauce Light and bright with layered textures

BEET RAVIOLI

30
  • Bright beet pasta filled with cashew cheese in a cajun coconut cream. Finished with arugula and roasted garlic oil crostini
VE DF

KEN’S CHICKEN FETTUCCINI ALFREDO

28
  • Rosebank Farms chicken in creamy parmesan sauce with roasted garlic and fresh herbs Served with grilled sourdough

STUFFED ACORN SQUASH

30
  • Roasted acorn squash filled with butternut ragout
  • sautéed peppers and onions
  • vegan mozzarella and rustic marinara
VE GF
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The team at The Edge believes our farmers, ranchers, and food specialists are our greatest asset in providing a fresh local approach to our menu.

Okanagan Cheeseries: Farmhouse, Happy Days, Poplar Grove, Upper Bench, Bella Stella, Grass roots, Village Cheese, and Okanagan Soya.

Other Local Farms & Businesses: Colonial Farms Chicken Armstrong, Ringo-en Orchards Vernon, Planet Bee Vernon, Brandt Lake Beef Ranch Alberta, The Hot Bread Shoppe Vernon, Davison Orchards Vernon, 63 acres Beef Ranch Armstrong, Big Valley Bison Farms Kamloops, Peace Country Lamb Farms, Helmuts Meats Vernon, Britco Pork Farm Armstrong, Fresh Pick Mushroom Farm Lake Country, Codfathers Kelowna, Better Seafood Victoria, Fresh Attitude Lettuce Farms Armstrong, Microgreen Farms Lumby, Vallaroso Foods, and Valley Direct Foods.

VE VEGAN | V VEGETARIAN | DF DAIRY FREE | GF GLUTEN FRIENDLY | OW OCEAN WISE | NF NUT FREE

SOMETHING SWEET

CHOCOLATE LOVERS

12.5
  • Decadent chocolate fudge layer cake served with whipped white chocolate cream and a raspberry Chambord coulis A rich finish for those who go all in
NF

BAKED LEMON TART

14
  • Buttery lemon tart with crisp dried meringue and a scoop of vanilla bean ice cream Bright
  • creamy and balanced
NF

PEAR BAKED ALASKA

12.5
  • Flambéed pear Baked Alaska with strawberry ripple ice cream and confit pineapple A warm
  • nostalgic showpiece with a tropical twist
GF NF

COUPE DENMARK

12
  • House-made vanilla ice cream with warm chocolate Frangelico sauce
  • whipped cream
  • and a crisp cookie wafer A timeless indulgence with a boozy twist

VEGAN CHOCOLATE CHEESCAKE

14
  • Silky plant-based chocolate sponge with raspberry
  • coconut frozen yogurt and crunchy chocolate soil Creamy
  • cool and dairy-free indulgence
VE GF

ESPRESSO BAILEYS CRÈME BRULÉ

12.5
  • Classic vanilla bean custard with a crackled sugar top
  • infused with espresso and Baileys. Served with a Bernard Callebaut chocolate dipped spoon
GF

RASPBERRY MILLE FEUILLE

14
  • Crisp pastry layers with fresh raspberries
  • toasted pistachios
  • and Chambord-infused whipped cream Light
  • flaky and fruit-forward

VE VEGAN | V VEGETARIAN | DF DAIRY FREE | GF GLUTEN FRIENDLY | OW OCEAN WISE | NF NUT FREE

BEER LIST

Bottles
  • Bottles
  • Draught
  • Cider

33 ACRES PALE ALE

6.5

BECKS 0.0

5.5

BUDWEISER

6.5

CANADIAN

6.5

CORONA

7.5

FERNIE LOGO PILSNER 0.0

5.5
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COCKTAILS LIST

The High Tea (2oz)

16
  • Canadian Ungava gin
  • fresh squeezed lemon
  • Planet B earl grey infused honey syrup
  • egg white
  • dash of lavender bitters
Spirit Free substitution 12

Espresso Martini 43 (3oz)

16.5
  • Cherry Hill Espresso coffee
  • Absolut Elyx
  • Kahlua
  • Licor 43 and a chocolate soaked coffee bean

Rouge et Blue (3oz)

17.50
  • Okanagan Spirits Vodka
  • Malfy Gin
  • Blue Curacao
  • Pisco
  • grapefruit and raspberry syrup

Barrel Aged Negroni (3oz)

16
  • Malfy Gin
  • Campari
  • Rosso Vermouth.

Fleur de Paradis (3oz)

17.50
  • The Ungava Gin
  • Elderflower Liqueur
  • fresh grapefruit and lemon juice
  • bergamot syrup
  • orange bitters
  • sparkling wine

The Okanagan Orchard Sangria (6oz)

16
  • A fruity sangria made with Okanagan apples
  • pears and oranges
  • mixed with Red Wine
  • spices
  • brandy
  • and a splash of ginger ale

Spicy Dill Pickle Margarita (2oz)

16
  • Blanco tequila
  • dill pickle brine
  • fresh lime juice
  • and house-made jalapeno simple syrup. Zesty
  • tangy
  • and bracingly bold with a subtle heat finish
Spirit Free Substitution 12

The Hemingway (2oz)

16.50
  • Malfy Rosso gin
  • maraschino liqueur
  • lime
  • and tonic over crushed ice. A citrus cooler inspired by literary legends

Back in the Rough (3oz)

18
  • Blano Tequila
  • Mezcal
  • Campari
  • orgeat
  • and a medley of lime
  • grapefruit
  • and pineapple juices. Smoky
  • tropical
  • and bitter-sweet - like a wild swing on a back-nine fairway

Wildflower Negroni Bianco (2oz)

16
  • A garden party in a glass - botanical gin
  • elderflower liqueur
  • and a bianco vermouth come together in a floral
  • bittersweet dance. Stirred over ice and crowned with twist of lemon grass

Barrel Aged Viuex Carre’ (2oz)

16
  • Vieux Carre' -Canadian Rye
  • Courvoiser VSOP
  • Rosso Vermouth
  • Bendictine and Bitters

Lavender Fizz (2oz)

16.50
  • Botanist gin
  • Apero
  • lavender essence
  • lemon
  • and a touch of soda. A velvety floral fizz with a cucumber ribbon garnish for a garden party elegance
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MOCKTAILS LIST

GREEN TEA MOJITO

11
  • Chilled
  • steeped and sweetened green tea
  • fresh pressed mint and a touch of soda

GINGER LEMON PALOMA

10
  • Blended lemon and grapefruit juice
  • ginger
  • simple syrup and topped with sparkling water

Blueberry Balsam Smash

12
  • BC blueberries
  • lemon
  • apple cider vinegar
  • honey
  • and soda
Mood booster, anti-inflammator

Cherry Hibiscus Mule

11
  • Okanagan cherry juice
  • hibiscus tea
  • lime and ginger beer
Energy support, vitamin C rich

Peach & Holy Basil Spritz

13
  • Fresh Okanagan peach puree
  • basil cordial
  • lemon juice
  • Zeno alcohol liberated sparkling wine and soda water
Uplifting and antioxidant rich

Cucumber Sage Cooler

11
  • Cucumber juice
  • sage syrup
  • lime and soda
Cooling, calming, digestive aid

AFTER DINNER LIBATIONS

Cherry Hill Espresso

3.5 5

Specialty Warmers

14

Penfolds Grandfather Port 3oz

25

Armagnac De Montal XO 1oz

10.5

Grappa Optima – Nonino 3oz

15

Dusse VSOP 2oz

24

Martel Blue Swift 2oz

20

Taboo Absinthe 1oz

12

Okanagan Spirits Amaro 2oz

14

Sljivovica Old plum Brandy 3oz

18

Black Sage Pipe 3oz

19.5

La Frenz Muscat 3oz

19.5