Add in mouthwatering seasonal ingredients, a $75 dining credit for short-notice Inn stays, and a whirlwind of delicious and creative wines being made all around us.
Your delicious fall getaway is sorted.
- All the menus! Lunch, dinner, dessert, wine and seasonal tweaks to our guest-only breakfasts.
- A new “Naramata Night Inn” spontaneous stay rooms promotion to make the most of your down time.
- Western Living Magazine thinks we just might have the best wine list in the province.
- Harvest menu for Thanksgiving weekend.
- A bold oyster mignonette recipe from Chef Ned Bell.
- Festive plans, new policies and more.
ENJOY A CULINARY JOURNEY AS PRIX FIXE MENUS RETURN THIS FALL
With a delicious line up of new dishes featuring the best ingredients around, Naramata Inn diners are in for a treat.
Lunch | 2 courses for $39
Roasted Fish Sandwich, Yarrow Meadow Chicken Thighs, Pacific Scallops + Pork Belly. Just a few of the entrées that join three incredible salads including Orchard Plums and House-Made Fromage Frais and drool-worthy desserts like Okanagan Apple Crumble.
Dinner | 2 courses for $61 | 3 course for $77
Dry-Aged Duck Breast, 63 Acres Beef Striploin, and a rotating offering of best-of-the-moment fish and produce join new dishes and crowd favourites (Beef Tartare!) for a delightfully flavourful menu. Choose your just desserts from a brand new menu boasting our Warm Dark Chocolate Chip Cookies, White Wine Poached Pear, Whipped Hazelnut Ganache and more.
Wine Director Emily Walker’s new wine menu boasts a delightful collection of local gems with a few international stars as well as an exciting Black Hills line up of Nota Bene verticals.
NARAMATA NIGHT INN ROOMS PROMOTION
- Book one night, receive a $75 food + beverage credit*
- Receive another $50 food + beverage credit* for each additional night.
- No promo code needed. Book your Naramata Night Inn here.
**Guests can bank credits in a gift certificate to use at a future date if desired.
***Restaurant is closed every Monday and Tuesday.
A WINE LIST LIKE NO OTHER
Forget the best wine list in the Okanagan, Western Living magazine thinks ours
just might be the best in the province. Hats off to our wonderful wine director, Emily Walker, for creating a wine list worth driving for.
Here’s the evidence:
$25 RESTAURANT RESERVATION NO-SHOW FEE
This summer saw an unprecedented number of guests who simply did not show up for their reservations. We had the food, cocktails, wine and staff ready. We had a wait list of guests we had to turn down. And then we had a whole bunch of empty tables — as many as 40% of our reservations some nights.It made a year full of business challenges even more trying. As a result, just like hotels, airlines, and the majority of service businesses, Naramata Inn has now implemented a “no-show” fee of $25 per person if guests do not cancel their reservations 24-hours in advance. Guests need to provide credit card information at time of booking.
Don’t stress, no charge will be made if you:
a.) show up, or
b.) cancel within the 24-hour window
BC VACCINE CARD LAUNCHES PROVINCE-WIDE
The Province of British Columbia now requires proof of vaccination to access certain higher-risk social and recreational events and businesses to help protect people from COVID-19. Naramata Inn falls into this category and we are pleased to follow government regulations and support community efforts to bid COVID-19 farewell.
In a nutshell, here’s how it will work:
- All guests over the age of 12 will need to have their BC Vaccine Card ready to show our staff, along with government-issued photo ID (those under 18-years-old can skip this step). We will be looking at both.
- Your BC Vaccine Card can be shown to our team on your smartphone, or you can print out a paper copy to show us instead. Smartphones can hold multiple BC Vaccine Cards. (You already know this, moms.)
Click here for full details on our proof of vaccination protocol.
HARVEST WEEKEND FEAST
Seasonal Menu Served Friday, October 8 through Sunday, October 10
Bring the family and join us to celebrate the bounty of the Okanagan with a special harvest menu offering that includes all the favourites. A fresh sheet of seasonal dishes will join our October prix fixe menus at both lunch and dinner, giving you plenty of delicious ways to give thanks for the harvest. Think brown butter roasted squash soup with crème fraîche and local sumac; JD Farms turkey breast, roasted Brussels sprouts, Summerland carrots, Robuchon potatoes and roasted turkey gravy. Save room for our pumpkin pie tart and house-made maple syrup Ice cream.
Book your table now as reservations for the long weekend are in high demand.
FESTIVE SEASON IS COMING – CELEBRATE AT NARAMATA INN
Yes, we’re still wearing shorts. But no, it’s not too early to think about Christmas! We’ve already got a bunch of holiday bookings and buy-outs on the books. Don’t miss out — let our team help plan your social or corporate holiday lunch, dinner or cocktail get-together. The Inn will be looking gorgeous in her holiday regalia and there’s no better place to get in the festive mood. Holiday menus will be popping up soon on our group events page.
Get the inside scoop by emailing our event planner extraordinaire, Group Events Manager, Olivia Grant at firstname.lastname@example.org to get the party started.
RECIPE: NAKED OYSTERS
Whiskey, Soy, Black Pepper & Kelp Mignonette
There is just no better way to start a dinner than a dozen fresh oysters. Perfect. Naked. Mother Nature’s real fast food. Oysters are filter feeders and all they need is a clean ocean to get their nutrients.
Choose your favourite kind of oyster — Chef Ned loves a perfect Pacific oyster from the Outlandish Shellfish Guild, or a stellar Malpeque from Prince Edward Island for those east coasters. Truthfully, any premium fresh cocktail size oyster will do.
Pro Tip: Did you know, Naramata Inn can bring in oysters for any special occasions? Just give our team 3-days notice to order from our BC suppliers on the coast.
A Bold Mignonette
· 1/2 cup whiskey
· 2 whole shallots peeled and fine diced
· 1/8 cup of soy sauce, Chef Ned likes (gluten-free) tamari
· 2 tbsp flaked dried kelp
Seaweed is a super food that adds a spectacular briny umami to the mignonette
· 1 tbsp finely cracked black pepper
· Place all ingredients in a mason jar (with lid) and shake well to combine flavours
– Top freshly shucked oysters with mignonette and fleur de sel
– Slurp and repeat
Pro-tip: This mignonette would also make a delicious sauce by adding 2 tbsp of butter and quickly warming it in a pot over medium heat. Pour it over any barbecued fish.