Breakfast — Served daily
Breakfast
COWBOY WRAP — 6.75
Chorizo sausage, 2 farm eggs, cheddar cheese, hash browns, green onions, and salsa wrapped into a flour tortilla.
BACON WRAP — 6.75
Bacon, 2 farm eggs, cheddar cheese, and Blondies' super-secret signature salsa wrapped into a flour tortilla.
THE B.O.B. — 6.75
2 farm eggs, bacon or sausage, and cheddar cheese served on a mutli-grain bun.
AÇAI BOWL — 10
Acai superfood blend topped with seasonal fruit, coconut + house-made. Vegan.
CHIA YOGURT PARFAIT — 5
Yogurt :: Berries :: Chia
THE BALI SMOOTHIE — From 5
Pineapple :: Mango :: Banana :: Apple Juice
STRAWBERRY BLONDE SMOOTHIE — From 5
Strawberries :: Banana :: Apple Juice
TROPIKALE SMOOTHIE — From 5
Pineapple :: Spinach :: Kale :: Mint :: Apple Juice
THE MONKEY SMOOTHIE — From 5
Banana :: Vanilla Ice Cream :: Milk
ASSORTED MUFFINS — 2.25
Cranberry-Lemon :: Old-Fashioned Bran :: Caramel Coffee Cake :: Blueberry
ASSORTED COOKIES — 2.5
Blondies' Signature White Chocolate + Cranberry :: Chocolate Chip :: Peanut Butter :: Oatmeal Pecan
OTHER FRESHLY-BAKED GOODS — FROM 2.5
Banana Bread :: Rice Krispy Squares
Lunching
Lunch
RUSTIC PROSCUITTO — 8
Proscuitto, brie, greens, and fresh seasonal Okanagan market fruit on a baguette.
SRIRACHA BANH MI — 8
Chicken or roast beef , pickled carrots, greens, fresh cilantro, Sriracha mayo, and fresh jalapeños on a baguette.
HARVEST CHICKEN — 7.5
Chicken, cranberry mayo, havarti, apples, and greens on a multi-grain bun.
ITALIAN CHICKEN — 7.5
Chicken, cheese, roasted veggies, basil pesto, and greens on a baguette.
HAM + SWISS — 7.5
Black Forest Ham, Swiss cheese, Dijon mayo, roasted veggies, and greens on a baguette.
THE MARGHERITA — 6.5
Grilled Dutchman Dairy mozzarella sandwich with Okanagan tomato and Shuswap garden basil.
DESIGNER WRAP OF THE DAY — From 7
Freshly-crafted every day.
VEGGIE TRAY — 4.5
Assorted fresh veggies with hummus or ranch dip. Vegan.
ASSORTED FRESH SALADS — 5
Made fresh daily. Vegan option(s) available.
BLONDE BEVERAGES
Dinner
LATTE :: RG. 3 | LG. 4
Available with almond, soy, or regular milk .
ESPRESSO
Six BBQ ribs smothered in Hunter’s secret marinade.
AMERICANO
Sour cream based. Served with eight pieces of toasted sourdough bread.
Mutton Stew — 13
Tenderized mutton, carrots, celery, tomatoes, onion, rosemary, and black pepper. Served with two sourdough biscuits.
Wild Boar Shoulder — 15
Pan-seared wild boar, cracked peppercorns, and red wine glaze. Served with hot corn cakes and a side salad.
Whole Quails — 14
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.
Bison Prime Rib — 15
10 oz. prime rib with red wine reduction. Served with asparagus, heirloom tomatoes, and roasted potatoes.
Roasted Rabbit — 14
Honey and nutmeg rubbed half rabbit. Served with broccoli, salsify, and creamed corn.
Venison Loin — 16
8 oz. tenderloin marinated in whiskey and horseradish sauce. Served with grilled mushrooms and mashed potatoes.
Black Butter Salmon — 16
8 oz. filet rubbed with lemon and cracked pepper and pan fried in black butter. Served with cornmeal-battered eggplant and okra.
Grilled Lake Trout — 15
Whole lake trout grilled with capers and artichoke. Served with a cold salad of cucumber, tomatoes, and lima beans.
Lobster — MP
2 lb. Corpus Christi lobster boiled in seawater and sage. Served with clarified butter, spinach, and a baked potato.
Drinks — Served all day.
Drinks
Cactus Wine — 10
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Mule Skinner — 9
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Classic Sazerac — 11
Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.
Champagne Flip — 13
Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.
Sherry Sangaree — 10
Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.
Snake Oil — 11
Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.
Merlot — 12
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
Pinot Noir — 13
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Chianti — 12
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.
Pinot Grigio — 13
Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.
Sauvignon Blanc — 12
Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.
Chardonnay — 13
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.