Description
Located in the heart of Downtown Vernon, Intermezzo is an elegant fine-dining experience. Serving Italian, Mediterranean and European fare. Intermezzo is famous for our signature dish “The Moroccan Lamb” which was created by our current Executive Chef. In addition to the Italian Continental fare that has been our trademark, Intermezzo is now proud to offer a new expanded menu which includes Mediterranean and European fare. With a wide variety of appetizers and entrees including, Crab Cakes, Sicilian Scallops & Prawns, Veal Parmigiana and Mediterranean Chicken.
We also have delicious home made classic desserts such as Creme Brule, Tiramisu or the velvety Chocolate Truffle.
We have Gluten Free and Vegan Menu’s available.
You are sure to remember every bite of your dining experience at Intermezzo.
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RECENT FACEBOOK POSTS
facebook.comOur special hours to purchase gift cards at the restaurant or as always through our website online. Merry Christmas 🎁
Come see local artist Olivia perform at Intermezzo tonight (Wednesday, December 6th) at 6:45. Be sure to make reservations, as we will fill up for the evening. https://www.facebook.com/OliviaMusicLive/ http://intermezzowinecellar.com
Master Chef Benjamin Nikles designed a 3 course Thanksgiving feature. Roasted Pumpkin soup | toasted pumpkin seed - amaretto - creme fraiche Sous Vide Fresh Turkey Roulade | stuffed Spinach Sundried Tomato Mousseline - chef made sweet potato gnocchi - merlot wine glacé de viande reduction - cranberry gelee. Dessert | Chocolate Mousse - shortbread
At Okanagan eats with Masterchef USA runner up Derrick Fox. Great night ! #chefderrickfox #codyhenderson
Tonight's feature was Veal Braciole | Parmesan Polenta | Butternut squash Purée | Goat cheese Coulis | Prosciutto | Toasted Pinenuts | Braised Veal | Tomato Ragout |
I love it when our massive international shipment of the most expensive spice in the world shows up. Each thread is hand picked from up to four flowers that are grown in one saffron crocus. The scent is something so unique and irresistible that we have to use it in at least a few of our dishes.
Tonight's feature : Beef Wellington | house made puff pastry | Canadian Prime Fillet Mignon | Duxelle | Prosciutto | Peppercorn Sauce - made from our glacé de viande | spectacular !! |
Our Easter dinner feature - limited quantities | Brined Cornish Hen | Red wine sauce | Pea Mint Pesto | #redsealchefs #creativechef #flavourtown #easterdinner
HAPPY EASTER ! Our Easter dessert feature - limited time only White chocolate Mousse | Spun sugar nest | Sabayon 3 ways - blueberry - lemon - raspberry | Bitter Sponge Toffee | #redsealchefs #eastertreat
Friday night feature is bone-in beef short rib with our house made pineapple demi jus. Amazing flavours and tenderness is presented in this slow braised dish. One of the many unique features that we create at Intermezzo. Red Seal Chef apprentice Cody Henderson plated this beauty.
Beautiful 32 ounce Dry Aged Tomahawk. Can't wait for our next order !
We were lucky to provide the best steak you could get for Valentines Day.....32 ounce Dry Aged Tomahawk. Too bad we sold out before the night was done so that all of our guests could've had the option of trying this amazing steak. This particular order had a brûlée Gorgonzola butter and sautéed prawns.
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