As so many of our ingredients are sourced locally, menu items may vary depending upon availability.

 

 

Please advise your server if you have any dietary restrictions.

 

First Offerings

Cakebread Artisan Bread & Butter    $5

 

Baked Onion Soup    $19 GF option available

Rich beef and dry sherry broth, baked with Cakebread Artisan Bakery baguette crostini and Natural Pastures Smoked Boerenkaas cheese

 

Vegan Antipasto Board    $19

Homemade tapenade, marinated vegetables & artichokes, chickpea spread, assorted artisan bread & crackers

 

Fish Market Chowder    $22 GF option available

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

 

Comox Valley Winter Greens Salad     $20 GF

Medley of fresh organic arugula, spinach, baby kale and mustard greens garnished with roasted winter squash, toasted walnut and apple cider vinaigrette      Add Confit Leg of Duck $13

 

Local Curly Kale Caesar    $21 GF option available

Tossed in our homemade creamy Caesar dressing and served with oven roasted pear, prosciutto crisp, caper berries, roasted garlic, Natural Pastures Parmadammer cheese, and toasted baguette

 

Raclette Cheese & Apple Salad    $21 GF option available

Little Qualicum Cheeseworks Raclette cheese and sautéed apples, baked on walnut crostini, served on Mesclun greens with lavender jelly

 

Miriam's West Coast Cakes   $21 GF Vegan

Pan seared almond crusted artichoke, palm heart and seaweed garbanzo cake, served with fresh organic greens, roasted chickpeas, vegan cashew Raïta, pickled onion and Innisfree Farm's Meyer lemon aïoli

 

Cortes Island Gem Oysters    $22 GF

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

 

Shrimp and Crab Stack   $23 GF

West Coast rock crab and prawn tails layered with short grain sticky rice, micro- greens, wasabi aïoli, pickled ginger and toasted sesame seeds

 

West Coast Mussels or Manila Clams   $22 GF option available

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

 

Garlic Jumbo Prawn Tails    $21 GF

Jumbo prawns sautéed in a lemon, garlic and herb butter with Romesco sauce, micro-greens and salsa Verde

 

Beaver Meadow Farms Beef Carpaccio   $23 GF option available

Thinly sliced marinated tenderloin served with shaved parmadammer cheese, extra virgin olive oil, capers and smoked sea salt

 

Seared Jumbo Scallops    $24 GF option available

Pan seared jumbo scallops and fennel seed infused Tannadice Farms pork belly served on a smooth carrot and cream purée, wilted curly kale

 

Albacore Tuna Tataki   $20  GF

West coast tuna loin seared rare, served chilled with Mango and chili lime sauces, pickled onions and cilantro

 

Comox Valley Charcuterie Board    $23 GF option available

House made terrine or pâté, locally sourced smoked ham, sausages, salami, with beet boiled egg, bacon fig jam, pickled vegetables and assorted crostini

 

Artisan Cheese Board    $23 Vegetarian GF option available

Assorted Natural Pastures and Little Qualicum Cheeseworks cheese selection, served with candied nuts, dried fruit confit and homemade biscotti

 

Entrees From The Oceans & Beaches

Pacific Rim Seafood Pasta   $39     GF option available

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

 

Jumbo Prawns & Scallop Thai Curry    $43 GF

Sautéed jumbo scallops and prawn tails simmered in a Thai green curry and coconut sauce, served on steamed rice with homemade Kimchi

 

Pacific Rim Bouillabaisse    $44    GF

Medley of local shellfish, West Coast crab meat, fish, jumbo prawns & scallops simmered in fennel infused tomato saffron broth, served with a Meyer lemon aïoli, potatoes and seasonal vegetables

 

BC Steelhead Salmon Fillet    $38  GF

Pan seared pumpkin seed crusted steelhead fillet served on white wine and cheese risotto with a fennel, capers and lemon beurre blanc

 

Chorizo Crusted Sablefish   $40

Wild Pacific Rim black cod fillet baked with a red wine chorizo fondant, served with a roasted pepper and almond Romesco, Niçoise sauce and oven toasted Parmesan polenta

 

Locals Seafood Trio   $42

Seared medium rare tuna loin, crab and salmon crab cake, jumbo prawn and scallop skewer, served on sesame rice cakes with Big D's honey soy glaze and pickled vegetables

 

Entrees From The Farms & Fields

 

Vegetable and Cheese Risotto   $35     GF    Vegan option available

Roasted Comox Valley Farm’s seasonal garden vegetables and mushroom medley served on white wine and cheese risotto, with a roasted pepper and almond Romesco, and Niçoise

 

Stuffed Shells Bolognese   $34

Prontissima Pasta jumbo shells filled with homemade Bolognese, fresh wilted spinach, ricotta, roasted garlic and parmesan, baked on Marinara tomato sauce and Mornay sauce

 

Vegan Thai Green Curry Bowl    $31 GF Vegetarian

Baked marinated tofu and sautéed seasonal vegetables, simmered in a Thai green coconut curry sauce, served with steamed rice, homemade Kimchi and toasted cashews

 

Vancouver Island Farm’s Chicken   $37 GF

Pan seared chicken breast served on creamy cheese polenta, seasonal vegetables, roasted pepper and almond Romesco and Chimichurri sauce

 

Charbroiled 10oz Pork Chop $36 GF

Gunter Brother’s fresh local pork chop marinated with fresh rosemary served on a seasonal quince purée, with duck fat sautéed potatoes, grainy Dijon sauce

 

Indonesian Curried Lamb  $42

Tree Island yogurt marinated diced leg of lamb slow braised in an Indian inspired spice blend, served with Chai Tea infused Israel couscous, served with a homemade cranberry and orange chutney

 

Beaver Meadow Farms Beef Tournedos   $47 GF

Charbroiled beef tenderloin wrapped in bacon served on a creamed leeks and potato timbale, topped with Little Qualicum Cheeseworks Blue Claire cheese and Red onion marmalade, then finished with red wine demi-glace

 

  Bon Appétit!!

  Chef Ronald St. Pierre CCC

   Brigade Chef Jonathan Frazier

 

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