With autumn comes more occasions to enjoy Chef Ned Bell’s take on “Naramatian cuisine”
After a busy summer season, the Restaurant at Naramata Inn is moving into autumn with new menus, lunch available seven days a week, weekend brunch, and a special Thanksgiving offering.
Menus are inspired by the amazing ingredients that our producers bring to us. Harvest season is such a special time, and we’re excited to celebrate it with these new menus that make the most of what’s locally available. Think apples from Creek & Gulley, pears from Garnet Valley, turkey from Rosebank Farms in Armstrong and squash and pumpkins from Medley Organic. We’re honoured to be able to bring them to our diners each day via ourlunch and dinner menus, along with our new weekend brunch, and the most Naramatian Thanksgiving we can imagine.
Lunch hours have also recently changed, and coincide with a brand new lunch menu now being offered seven days a week from 11:30 am to 1:30 pm. The new dinner menu will launch on Tuesday, October 13, with hours shifting earlier — from 4:30 pm to 8:00 pm — on November 1, in line with the shorter days.
With the summer over, and more visitors to the Naramata Bench looking to indulge on the weekend, the Restaurant at Naramata Inn is introducing a brunch menu offered on Saturday and Sunday. From 10:00 am through 1:30 pm, diners can kick off their weekend plans with items such as duck confit and mushroom frittata, a cultured buttermilk waffle with Naramata fruit, or eggs Benedict with wild BC side stripe shrimp.
Thanksgiving traditionally celebrated the local harvest, and there’s no better way than with the Restaurant’s special menu. Offered both as a three-course menu for $69 or a la carte, items include brown butter-roasted pumpkin soup with Naramata walnut crumble; Rosebank Farms turkey served with caramelized Brussels sprouts, Robuchon potatoes, milk bread pudding and roasted turkey gravy.
Please note – this menu will be the ONLY menu offered for dinner on October 10, 11 and 12.
Reservations for brunch, lunch, dinner and Thanksgiving can all be made via OpenTableor NaramataInn.com.
We look forward to seeing you soon.
Ned, Kate, Paul & Maria