Hazel Hill Lunch Menu

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Appetizers

SALTSPRING MUSSELS
green garlic, coconut, lime
32
JB'S SPICY SQUID SALAD
arugula, white beans, taggiasca olives
21
WATER BUFFALO BURRATA
sugar snap peas, mint, radish
26
SPRING GARLIC SOUP
lemon, bacon, crème fraiche
21
RICOTTA CAVATELLI
fava beans, pecorino, pistachio
23
BURGUNDY ESCARGOT
garlic almond butter, pastis, pomme dauphine
22
HAZEL HILL FROMAGE
four farmstead cheeses, seeded crostini
33
JOURNEYMAN CHARCUTERIE
marinated olives, grain mustard, lavash crackers
24
CAVIAR
crème fraîche, pommes paillasson
golden osetra 175, belgian platinum osetra 225

Mains

HAZEL HILL SALAD
fromage blanc, toasted hazelnuts, cider vinaigrette
17
add mary's organic chicken 16, grilled cortez shrimp 18, ora king salmon 21
GRILLED CHICKEN PAILLARD
gem lettuce, bellwether pecorino, sourdough crouton, garlic citrus vinaigrette
26
FORBIDDEN RICE
kabocha squash, turnips, pepitas
28
ORA KING SALMON
lentils, escarole, chanterelles
36
HAZEL HILL BURGER
morbier, caramelized onions, horseradish aioli
27
COUNTRY CHICKEN SANDWICH
pickled onions, arugula, basil aioli
22
COQ AU VIN
pearl onions, lardons, spätzle
28
VEAL JÄGERSCHNITZEL
mushrooms, red cabbage, arugula
32
WESTHOLME WAGYU STEAK FRITES
ramp vinaigrette, béarnaise
38

Desserts

HAZEL HILL FROMAGE
four farmstead cheeses, seeded crostini
32
MINI DONUTS
cinnamon sugar, hazelnut anglaise, cabernet caramel
13
MEYER LEMON TART
meringue, sable breton, fresh berries
13
BROOKLYN BLACKOUT CAKE
coconut, vanilla sauce
13
HAZELNUT & CHOCOLATE NAPOLEON
caramelized phyllo, cara cara orange
13

Cocktails

Specialty
RE VERA
hendricks gin, aloe liqueur, st. germain, egg white
18
ALVARADO
beet-infused vodka, combier, rosemary, bergamot
18
EPPERSON SPIKE
belvedere vodka, licor 43, vanilla, citrus, nutmeg
20
ERIC THE RED
gin mare, amaro, berries, rhubarb, dragon fruit
20
MENZIES INFERNO
blanco tequila, amaro, strawberry, habanero salt
18
VEGA 5
casamigos mezcal, apricot liqueur, aperol, baking spice
18
MADRONE SWIZZLE
oak-aged sotol, fernet branca, demerara, lemon, mint
24
AGOSTON
whistlepig 6yr, milk wash, maraschino, pinot noir
22
Signature
MONTAGE OLD FASHIONED
weller bourbon - montage single barrel selection, oleo saccharum
20
DULCE VEINTE
clase azul XX montage 20 year anniversary tequila, px sherry, xocolatl bitters, flamed orange
222
commemorate 20 years of montage hotels & resorts with the clase azul ultra and montage XX one-of-a-kind anniversary spirit. embodying the exquisite tradition and art of clase azul méxico combined with the heritage and authentic luxury of montage, this exclusive cocktail is celebration in a glass.

Wine by the Glass

Sparkling
J VINEYARDS
brut rosé, russian river valley
19
ROEDERER ESTATE
brut, l’hermitage, anderson valley 2013
30
VEUVE CLICQUOT
brut rosé, champagne, FRA
37
DOM PERIGNON
brut, reims, FRA 2012
98
White
ZEITLOS
riesling, stonestreet estate, alexander valley 2020
24
ROCHIOLI
sauvignon blanc, russian river valley 2021
23
SMALL VINES
chardonnay, sonoma coast 2017
18
KISTLER
chardonnay, les noisetiers, sonoma coast 2020
44
Rosé
CAVES D’ESCLANS
whispering angel, côtes de provence, FRA 2021
18
Red
FREEMAN
pinot noir, russian river valley 2020
19
WILLIAMS-SELYEM
pinot noir, russian river valley 2021
32
HAFNER
malbec, next red, alexander valley 2016
17
RIDGE
zinfandel, geyserville, alexander valley 2021
24
GOLDSCHMIDT
cabernet sauvignon, alexander valley 2021
18
SILVER OAK
cabernet sauvignon, alexander valley 2018
52
Late Harvest & Fortified
2013 MORLET FAMILY
late-harvest sémillon, alexander valley
34
2021 ELIO PERRONE
‘sourgal’ moscato d’asti, ITA
17
RAMOS PINTO
‘quinta do bom retiro’ 20 year douro valley, PRT
24
2015 MAURITSON
port style, rockpile
18

Zero Proof

SURREAL BREWING CO.
kölsch style
9
MANZANITA
lemon, honey, sparkling apple cider
10
THE FORAGER
amass riverine, lemon, herbs, estate foraged lavender, tonic
15
DORA’S DELIGHT
strawberry, basil, club soda
10

Executive Chef Jason Pringle & Chef de Cuisine Thomas Mendel
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.