Chef John Burke of Blasted Church Vineyards has unveiled his 2026 Spring menu to begin April 3rd, when the winery reopens for tastings (book tastings here). Chef has created shareable dishes, perfect to enjoy with your tasting, or during Happy Hour(s).

Visitors may order when they arrive. If you are coming in a large group (over 6 guests), we recommend calling ahead (250-497-1125) to ensure there is enough food prepared for your group.

Menu (April 3 to May 8, 2026*):

Cheese & Charcuterie Platter $39

Selection of Chef’s favourite two cheeses, three types of charcuterie, and a selection of accoutrements: nuts and seeds, olives, dried fruit, pickles, housemade mostarda. Served with a selection of crackers. Serves 2-4 guests.

Whipped Feta Dip $18
Macedonian feta dip that will be your next addiction! Served with housemade jam and crackers. Great to share.

Fromage Fridays – Are you feta up with a lack of cheese options? Our prayers to cheese-us have been answered! Introducing Fromage Fridays at Blasted Church, sure to be holier than Swiss. Kicking off Friday, April 3rd 2026, we’re serving up a cheese-centric feature from gooey to grate! Make this your weekly pilgrimage for wine, worship, and wheels of glory. In queso you are coming with a large group, please call ahead to reserve and avoid feeling Bleu: 250-497-1125

More details about weekly specials to come, so brie sure to sign up for our newsletters to be in the know! It’s going to be a gouda time.

*Full summer menu will launch Saturday, May 9th for Mother’s Day weekend!