Fine Dining:

Gastronomical delights abound at Retallack as our incredible chef Yves Robitaille takes over the kitchen once again! Yves has been a member of the Retallack team for a few years, and he is usually found working away during the winter months creating delicious meals for our guests, hungry after long days skiing the pow. This is the first summer that Eves will be in the kitchen, and we are very excited. Our restaurant is relaxed, open, airy and comfortable. You may choose to eat indoors or out on the patio, which overlooks the Kaslo River. On cool summer nights, we often get the fire going, allowing fireside and riverside dining all in one! We are happy to make accommodations for any food restrictions or allergies – just let Yves or one of our staff know.

Our restaurant will be open for reservations from Thursday to Sunday from July 1 to September 15, 2010.

Please note – you may feel so comfortable after your meal, that you might just want to spend the night…to ensure availability, please let us know as far in advance as possible!

LODGE RESERVATIONS: 1-250-469-9598

The following is a sample of the summer menu:

Breakfast

Traditional Retallack Breakfast: $9

Tow eggs any style with your choice of bacon, Tuscan ham, or salmon gralox complemented by red potato and butternut squash hash served with Kaslo sourdough toast.

Frittata: $10

Baked with roasted red peppers, spinach, artichoke hearts, chives topped with feta and boccocini - served with your choice of bacon, Tuscan ham, or salmon gravlox and Kaslo sourdough toast.

Eggs Benedict: $12

Poached eggs served with your choice of our house prepared slmon gravlox or Tuscan ham - served with a rich lemon hollandaise, red potato, and butternut squash hash.

Homemade Granola with Honey: $8

Fresh Fruit, honey roasted rolled oats, citrus zest, nuts and seeds with natural yogurt, finished with fresh mint and drizzled with strawberry puree.

Lunch

All sandwiches served with your choice of butter lettuce, soup of the day, or warm baby red potatoes with apple thyme vinaigrette.

Retallack Burger : $12

7oz of ground bison, stuffed with Applewood smoked cheddar and bacon, topped with butter lettuce, tomato, caramelized onion, and rosmary aioli.

Fresh Halibut: $14

Lightly curried filet of halibut, mango relish, butter lettuce, and shaved red onion - served on toasted brioche.

Roasted Turkey : $13

Turkey breast, peppered maple bacon, spinach, roasted red peppers and shaved Spanish onion all topped with melted Edam on homemade foccacia.

Grilled Salmon: $13

Fresh salmon with a soy chili glaze, shaved cucumber, pea shoots and pickled ginger aioli - served on toasted brioche.

Mediterranean: $13

Roasted Portobello, artichoke, spinach, roasted red pepper, and shaved Spanish onion - topped with melted feta and boccocini on homemade foccacia.

Marinated Tofu: $11

Thinly sliced and seared marinated tofu, shredded carrot and spinach, crushed peanuts, cilantro and Edam cheese.

Salads

Butter Lettuce: $9

Beets, shredded carrot, cucumber, cherry tomato, toasted seeds, and pea shoots.

Make it a meal : $16
Salmon with Avocado vinaigrette.

Halibut with creamy Tahini.

Chicken with Sherry vinaigrette.

Appetizers & Starters

Soup of the Day: $6

House Salad: $6

Fresh Salmon & Corn Croquettes : $9

Creamy potato and fresh corn mixed with aslmon, rolled in lighy fried panko - served with spicy green tomatillo sauce.

Scallops & Crab : $15

Pan seared scallops stuffed with warm crab salad served over red and yellow pepperonata.

Classic Marguerite: $9

Tomato sauce, boccocini, roasted cherry tomatoes finished with fresh basil and olive oil on homemade faccacia flatbread.

Cheese Stuffed Risotto Cakes: $10

Warm Aualicum brie, port simmered misssion figs and caramelized onion with a fresh baguette.

Mains

Red Wine Braised Beef & Scallops: $25

Tender braised beef, mole spiced seared scallops, creamy mashed potatoes, rapini, and baby carrots.

Stuffed Chicken Supreme : $22

Roasted breast with Qualicum brie and prosciutto, baby potatoes, rapini and green grapes - finished with Midori Liquer and chicken jus.

Wild Salmon : $19

Seared wild salmon on risotto with pancetta, fresh peas, baby carrots, and mascapone - finished with a carrot ginger jus and black mustard seed.

Duo of Lamb : $30

Roasted rack with red currant, panko crusted lamb rillettes with jus, cous cous, roasted cauliflower, and fresh mint.

Scented Vegetables with Polenta : $17

Grilled polenta circles, layers of rustic ratatouille infused with herbs de provence, roasted baby potatoes, rapini, and baby carrots.

Halibut: $23

Seared halibut, chives, roasted corn and potato puree, rapini, cherry tomato confit - finished with a wild mushroom lemon grass broth.