Vibrant bursts of freshly foraged and farm-to-table spring and summer ingredients abound. Think asparagus, morels, rhubarb, wild greens and flavourful herbs. Paired with our premium proteins, Chef Ned Bell and the Naramata Inn kitchen are turning out our best plates yet. Our latest menus have garnered rave reviews from our most important critics… you! With hundreds of 5-star ratings this season alone, we couldn’t be more delighted to know that the care, talent and experience we offer our guests is valued and celebrated.
Fan favourite dishes at dinner and lunch include Halibut & Little Neck Clams with kelp and chardonnay broth, Dry Aged Fraser Valley Duck with orchard fruit and red beet purée, 63 Acres Beef Tartare, Pacific Scallops with house-cured and smoked pork belly, Smoked Little Cedar Falls Steelhead with spruce tip crème fraîche – just to name a few.
With stellar service, desserts to die for – Caramel Choux à la Crème, Merroir Dark Chocolate Mousse, Liz’s Ice Cream Sundae with BC Spelt Flour Shortbread – and a wine list to write home about – this is “French Naramatian” dining at its best.