Mediterranean cooking on the shore of Okanagan Lake — tapas, wood-fired pizza, fresh pasta and seafood, served on the terrace at Manteo. Tap any menu below to open it. Prices are in Canadian dollars and do not include tax or gratuity.
GF gluten free · DF dairy free
Handhelds are served 11am–5pm. Entrées are served after 5pm. Everything else is available all day.
Tapas
Patatas Bravas — 18 GF | DF
crispy potato wedges, harissa chili sauce, preserved green chilies and garlic sauce
Smoked Olives — 14
lightly warmed and smoked Castelvetrano olives with Spanish spices and citrus
Caesar Salad — 19
young romaine wedges tossed in a light vinaigrette, finished with classic Caesar dressing, oreganeta, Grana Padano and a Gilda skewer
Grilled Octopus — 22
set on a stone fruit and tomato salad, white bean hummus and pandan aioli
Spinach Gnudi — 21
ricotta dumplings warmed in a morel mushroom cream sauce with wilted greens and preserved citrus
Mussels and Clams — 21
steamed in a masala tomato sauce, served with grilled focaccia
Burrata — 36
fresh Italian cheese, served with pine nut verde sauce, forno roasted bread and local salad
Hamachi Crudo — 26
raspberry vinaigrette, lentil tabouli and blistered tomatoes
Crispy Pork Belly — 19
chili, basil and fresh cucumber
For the Table
Fresh Shucked Oysters — 12 GF | DF
west coast and hand selected for us by our friends at Codfathers Seafood. Three oysters, fresno hot sauce, calamansi mignonette and pickled horseradish
Seafood Plateau — 52
four seasonal chilled seafood antipasti served on shaved ice with accoutrement — ask your server about today’s selections
Charcuterie — 38
local and DOP cured meats, house made pickles, preserves, fruits and crisps. Paired with cheeses from our friends at Perseval and Young Cheesemongers and accoutrement. Just the cheese, 26
Insalata — 36 GF
fresh greens, local fruits and vegetables, finished with toasted seeds and manchego cheese. Served with a coconut dressing and a date vinaigrette
Forno Roasted Fish — market price
prepared according to today’s catch. Served with rustic local vegetables and sides
Bisteca Plateau — market price
two large cuts, grilled and served to share. Served with local vegetables, pickled horseradish and sides
Handhelds
Served 11am–5pm with shoestring fries, plum ketchup and poblano aioli. Substitute a gluten-free bun.
Mortadella — 26
warm mortadella on a sesame bun with cherry mustard and crushed pistachio
Maestros Burger — 26
8 oz beef burger, mushroom caponata, Armstrong cheddar cheese, crispy pancetta, arugula and tomato
Chicken Parmi — 24
crispy chicken tenders and prosciutto cotto on a ciabatta bun with fior di latte and pomodoro sauce
Falafel — 24
chickpea and parsley fritters served on fresh baked flat bread with pickled vegetables, smoked olives, tamarind sauce and garlic aioli
Pastas
Served as starter size or entrée size. Substitute gluten-free pasta.
Lobster Linguini — 22 starter | 38 entrée
tomato fresca, Calabrian chilies, Canadian lobster meat, black tiger prawns with crispy gremolata
Pescatore Nero — 18 starter | 32 entrée
linguini, scallops, prawns and mussels in a white wine cream sauce finished with cavalo nero kale
Rigatoni Segreto — 16 starter | 29 entrée
sundried cherry tomatoes finished with ricotta cheese, confit garlic and olive oil
Spaghetti Pomodoro — 15 starter | 26 entrée
rich tomato sauce, grana padano and fresh basil — add polpetta 9 | add prawns 12
Pizzas
Margherita — 28
tomato sauce, Grana Padano, fior di latte and lots of basil
Soppressata — 28
tomato sauce, spicy Italian salami, provolone cheese and pickled fennel
Melanzane — 28
caramelized onions, confit eggplant, mozzarella, pine nuts and fresh rosemary
Boscaiola — 28
morel mushroom cream sauce, mixed BC mushrooms, fior di latte, cherry tomatoes and truffle salt
Pesto Prawn — 28
basil pesto, mozzarella, pancetta, black tiger prawns and feta
Entrées
Served after 5pm, featuring seasonally inspired vegetables from local farmers.
CAB Striploin Steak — 48
served with caramelized onions, potato puree and red wine demi glace
Milk Fed Veal Chop — 59
roasted with vegetable and potato fricassee, finished with an Amaro peppercorn sauce and walnut butter
Mediterranean Bouillabaisse — 39
confit potatoes and vegetables in a sweet Aleppo chili broth finished with fresh seafood and charred bread
BC Halibut — 46
pan seared on sweet onion soubise, Iberian ham croquette, pea puree and giardiniera
Chicken Souvlaki — 36
marinated chicken thigh, cucumber mint tzatziki, crispy potato bravas
Twice daily, 3–5pm and again 8–9pm. Dine-in only.
Our happy hour menu is available in the restaurant and as a printable PDF below.
Winner of the Wine Spectator Award of Excellence, 2026.
Around ninety bottles, weighted heavily toward the Okanagan and the Mediterranean, from $55 to $500. Half price on every bottle at Wine & Song Wednesdays, 6–8pm.
Our cocktail, beer and spirits list is available in the restaurant and as a printable PDF below.
Saturdays and Sundays, 9am–2pm.
Changes regularly — ask your server for today’s features.
Our partners and suppliers include Illichmanns Gourmet Foods, Don O Ray Farmers Market, Codfathers Seafood, and Perseval and Young Cheesemongers.
*Raw or undercooked meats, seafood, shellfish, eggs, or unpasteurized products may increase the risk of foodborne illness. Menu items and prices are subject to change.
