Executive Chef, Grant de Montreuil, is famous for his signature dishes, combining classic and rustic cooking techniques, showcasing the best locally produced ingredients. In fact, many of the vegetables used by Chef come from The Bonfire’s own garden, featuring over 75 varieties of tomatoes.

And while the food is exceptional, the location is nothing short of breathtaking. Overlooking Okanagan Lake,The Bonfire Grill offers one of the most incredible waterfront patios in the Okanagan

Antipasto Bread Platters  build your own

Hearth Baked Fresh Bread Loaf      4

Grilled Lamb Chop        7 
Chorizo Sausage            4
Prosciutto                        4
Grilled Tiger Prawns      5
Pepper Pate                     4

Vegetables & Fruit
Roasted Red Pepper     3
Sliced Tomato                 3
Grilled Portabellini         3
Five Fresh Fruits             3

Apple-wood Smoked Cheddar      3
Brie                                                          4
Carmelis Goat Cheese - Soft           7
Carmelis Goat Cheese - Hard         5
Poplar Grove Cheese                        7

Olive & Pepper                                    4
Spinach & Artichoke                         4
Garlic & Goat Cheese                        4
Hummus                                              4


Pizzas  with Cove Garden tomato sauce, on White, Whole Wheat or Gluten Free Crust  - 19

Rosemary Ham, capicola, Italian sausage, with provolone, fontina, and parmesan cheese

BC Dungeness Crab Meat, roasted red peppers, spinach, basil, Five Cheese blend

British Columbia Wild Mushrooms, roasted local shallots, Kalamata olives, provolone and fontina cheese

Feature please ask your server for today’s selection


 All-Day, Soups, Stews & Pastas

Desolation Sound Clam, Mussel & Scallop Soup made with saffron cream & brunoise vegetables,served with a half loaf of hearth bread - 8

Kootenay Style Cabbage & Potato Borscht with mixed vegetables, butter, cream, dill & tomatoes, served with a half loaf of hearth bread  - 7

Chickpea, Spinach & White Fish Soup in tomato broth with toasted almonds and garlic - 8

Free Range Chicken Stew made with a chicken velouté, peppers, mushrooms, onions, potatoes,and puff pastry cap garnish- 14

Elk & Boar Bacon Ragout wild mushrooms, pearl onions, root vegetables, and demi-glace, servedwith a half loaf of hearth bread - 16

Rosemary Ham & Truffle Penne Rigate in Bonfire’s five cheese-blend and cream sauce, garnished with garlic bread crumbs - 16

Squid Linguine with Greek olives, shallots, garlic, tomatoes, and parsley, in a white wine, oliveoil sauce -15

Dinner Main Courses

Star Anise and Mandarin Orange Glazed British Columbia Salmon Fillet on Wild Rice noodles tossed with roasted fennel, Cove Garden dry tomatoes, roasted shallots, celeriac puree, white wine, and olive oil -32

Wild Boar Bacon Wrapped Prairie Heritage Beef Tenderloin Steak  red vermouth beef demi-glace and black winter truffles. Served with roasted organic nugget potatoes, squash puree, grilled beans, roasted peppers, and organic local carrots & beets -39

Peace River Country Lamb Sirloin Roast with a grainy Dijon mustard & Canadian maple syrup glaze,  sunchoke puree, served with lemon roasted potatoes, and green vegetable sauté -33

Roasted Fraser Valley Free Run Chicken Breast with rosemary & pancetta, served with root vegetables, and chicken stock reduction finished with butter -22

Bonfire Restaurant is pleased to present Weekly Tasting Menus

Our culinary team led by Executive Chef Grant de Montreuil, and Sous Chef’s Adrian Nymeyer & Greg Keenan prepares a delicious 5-Course menu, launched every Friday, priced as a set 5-Course meal or by the each for those looking to try something new.

Featuring the best products from local suppliers and growers, including vegetables from our own vegetable garden, Bonfire Restaurant is proud to also serve BC Ocean Wise Seafood and Alberta Prairie Heritage Beef.

​Delicious, unique and inspired, Chef de Montreuil's Signature 5-Course menus are unlike anything else in the region.​