Locals Restaurant Comox Valley, BC


Soups and Salads

As so many of our ingredients are sourced locally, menu items may vary depending upon availability.
Pattison Farms Organic Soup $12

Heritage German and yellow roasting carrots soup simmered with fresh ginger and coconut milk, garnished with toasted almonds


Fish Market Chowder $16

West Coast medley of fresh seafood and smoked candied salmon simmered in a creamy vegetable broth


Baked Onion Soup $14

Caramelized onions simmered in a rich beef and dry sherry broth, baked with a Grains Bakery baguette crostini and Little Qualicum Farmhouse cheese


Heart of Romaine Caesar Salad $14

Crispy romaine lettuce served with oven roasted garlic, capers and Natural Pastures Parmadammer cheese, and our homemade creamy Caesar dressing


Beet & Goat Cheese Salad $15

Roasted bi-color beets and baked pure goat cheese phyllo roll served with fresh Eatmore Sprouts micro greens, Pattison Farms organic arugula, with roasted pine nuts, shallot and sherry vinegar dressing


Raclette Cheese & Apple Salad $15

Baked Little Qualicum Cheeseworks Raclette Cheese and sautéed apples walnut crustini served on seasonal Mesclun greens with our grainy mustard vinaigrette and lavender jelly


Organic Greens Salad $14

Pattison Farms and Eatmore Spouts seasonal greens garnished with Cider Press apple cider vinaigrette, pear and celeriac julienne, roasted hazelnuts and homemade crab apple syrup



Cortes Island Gem Oysters $15

Half dozen fresh oysters shucked to order, served raw with a raspberry vinegar and cracked peppercorn mignonette


Island Bison Carpaccio $18

Thinly sliced marinated bison tenderloin served with shaved Parmadammer cheese, extra virgin olive oil, capers and walnut crostini


West Coast Mussels or Clams $16

Simmered in an anise infused light cream with shaved fennel, roasted garlic, pickled ginger, seasonal herbs and green peppercorns


Sockeye Salmon & Crab Cakes $16

West Coast salmon and crab cakes mixed with herb fresh cheese served on local spinach with fresh dill aïoli and chili oil


Foie Gras Pot De Crème $17

Duck foie gras and Comox Valley free range chicken liver savory custard served with Innisfree farm organic quince jelly, candy pecans, pickled cipollini onions and light rye toast


Pan Seared Garlic Jumbo Prawns $17

Jumbo prawns sautéed in a lemon, garlic and herb butter served with arugula and red cipollini onion


Seared Jumbo Scallops $17

Pan seared jumbo scallops and fennel seed infused Tannadice Farm pork belly served on a smooth carrot & ginger puree, wilted winter kale and lemongrass sauce


Fanny Bay Oysters $16

Pan seared chickpea crusted and served warm on fresh spinach leaves with sautéed vegetable julienne, French shallot and sherry vinaigrette, finished with homemade fennel crackers and caper berries.


Smoked Duck & Curly Endive $16

Christine Quackery Muscovy duck breast hickory smoked in house, served on frisée with candy pecans, lemon balsamic vinaigrette and homemade plum jelly


BC Russet Potato Cake $14

Pan seared chickpeas crusted Indian potato cakes served on Eatmore Sprouts mixed bean ragôut, with tamarind & date chutney, pickled vegetables, mint and cilantro sauce


Albacore Tuna Loin Tataki $15

West coast tuna loin seared rare, served chilled with a short grain rice & vegetable sushi roll, soy ginger dip, chili oil, wasabi aïoli and a roasted cashew coriander pesto


Shrimp & Crab Stack $18

Fresh local seafood layered with short grain sticky rice, Eatmore Sprouts greens, homemade wasabi aïoli, pickled ginger and toasted Sesame seeds


Dinner Entrees

West Coast Seafood Trio $34

Seared medium rare tuna loin, salmon and crab cake and jumbo prawn and scallop skewer, served on whipped potatoes with honey soy glaze and a spicy Asian vegetable slaw.


Locals Seafood Linguine $31

Medley of white fish, candied salmon, mussels, clams, scallops and jumbo prawns, tossed with Prontissima carrot and dill linguini, in a fresh herb and artisan cheese cream sauce


Jumbo Prawns & Scallop Thai Curry $35

Simmered in a Thai green curry and coconut broth, served with a short grain rice timbale with seasonal vegetables


Prosciutto Wrapped Halibut $34

Pan seared and served on baked polenta with a French Provencal vegetable stew, finished with Dijon cream


Fennel Crusted Baked Sablefish $33

Served with Tannadice Farm's bacon, ginger julienne and Big D Bee's honey sauce, wild & brown rice pilaf and seasonal vegetables


Pacific Rim Bouillabaisse $36

Medley of local shellfish, Dungeness crab, fish, jumbo prawns & scallops simmered in fennel infused tomato saffron broth, served with a roasted garlic aïoli, potatoes and seasonal vegetables

Island Bison Parpadelle Pasta $30

Comox Valley Island Bison tenderloin morsels tossed with Prontissima Pasta fresh parpadelle, medley of BC mushrooms, Tannadice Farm bacon, fresh rosemary and brandy cream sauce, garnished with parmesan crisp and truffle oil.


Tannadice Farm Pork Two Way $29

Pan seared seasoned pork loin medallion and crispy pulled pork and potato cakes, served with pear & sour cherry chutney, finished with red wine reduction sauce


Mixed Grill Trio $34

Seaview Game Farm venison loin, Sterling Silver beef medallion, homemade artisan sausage served on local organic horseradish whipped potatoes with truffle oil, Tannadice Farms bacon and foraged mushroom sauce


Baked Portabella Mushroom $27

Grilled portabella mushroom cap stuffed with leeks, caramelized onions, spinach, roasted peppers and Little Qualicum Cheeseworks feta, served on wild & brown rice pilaf with a balsamic reduction


Vancouver Island Chicken $28

Hickory smoked paprika crusted chicken breast served with Innisfree Farms Jerusalem artichokes pavé, wilted local kale, celeriac purée, black currant, tarragon infused reduction sauce


Sterling Silver NY Steak $35

Charbroiled Premium Alberta beef served on crushed potato with creamed leek, Little Qualicum Cheeseworks  Blue Claire cheese and Shiraz reduction jus


If you have any dietary restrictions please advise your server


Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of food borne illness


A 18% gratuity added automatically to groups over 8 people