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Fort Berens Estate Winery

Dinner Menu

Our menu changes frequently with the changing availability of fresh ingredients sourced from our local farms and other food producers in British Columbia. We try to keep the menus on our website as up to date as possible, but sometimes it takes us a few days to make changes. The printed menu at The Kitchen at Fort Berens will always be the most current version.

The Kitchen at Fort Berens will be open for lunch Tuesday - Sundays (closed Mondays) from 12:00-4:00pm until October. We’ll also be featuring à la carte dinner service from 6:00-9:00pm every Friday and Saturday.

Please make your reservation today



Baked Goat Brie


Served with cranberries and crostini


Crab Rangoon Egg rolls


Cream cheese and crab filling. Served with sweet chili dipping sauce



Pinot Gris

Goat cheese, balsamic reduction, on warm crostini


BC Platter


Assortment of Farmhouse cheeses,Two Rivers Meats, sourdough crostiniand our in-house chutneys

Small $20 © Large $28



Beef Rouladen


Thinly sliced Spray Creek beef, wrapped around bacon, pickles and mustard. Smothered in gravy and served with duchess potatoes and sautéed seasonal vegetables*


Stuffed Chicken Breast


Three Ravens chicken stuffed with apples, wrapped in phyllo pastry. Served with risotto and sautéed seasonal vegetables*




Savoury spinach and feta wrapped in phyllo pastry. Served with Greek salad, tzatziki and fresh housemade pita bread


Lapin RÔti À La moutarde

Cabernet Franc

Three Ravens roast rabbit with mustard, served on a bed of housemade pasta, with a side of stuffed baked tomatoes




Best served with our Late Harvest Muscat

Dutch Apple Cake 

Caramelized apple, white wine reduction and topped with whipping cream


Black forest cake

Rich chocolate chiffon cake, layered with cherries and whipped cream. Topped with more whipped cream and a maraschino cherry