NED BELL CULINARY

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    Naked Oysters Talisker 10 Year Old Single Malt, Soy, Black Pepper & Kelp Mignonette
    Van Westen Farms Lapin Cherry & Naramata Bench Red Wine Jam Medley Organic Beets & Aged + Roasted Duck Breast
    Made by the Sea BBQ Scallops with Naramata Stone Fruit ‘Whisky Soda’ Vinaigrette
    House & Home: Shrimp Roll With Chili Lime Mayo
    Ned’s Naramata Inn Chowder
    Chef Ned Bell’s Top 5 Burger Tips
    Wild B.C. spot prawn and asparagus eggs Benedict
    Roasted Scallops with Grapefruit, Brown Butter and Thyme
    Crab Tacos
    Halibut with Spring Peas and Spinach Pea Puree
    Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds and Ricotta
    Wild Salmon Bake with Sauce Vierge
    Tuna Tataki
    Sardines On Toast With Tomato Relish
    Spaghetti with Clams, Chili, and Olive Oil
    (Sea)Weed Brownies
    Mussels and Kelp Pappardelle
    Garganelli with Shrimp, Garlic Confit, Peas, and Chili
    Salmon with Sweet and Sour Pinot Noir Plums and Rosemary
    Mussel and Maple Chowder with Caramelized Fennel and Pollen
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