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

 

First Offerings

 

Cakebread Artisan Bread & Butter $6

 

Vegan Antipasto Board $21 Vegan

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

 

Baked Onion Soup $22 GF option available

Rich beef and dry sherry broth, baked with local artisan baguette crostini and Natural Pastures smoked boerenkaas cheese

 

Fish Market Chowder $24 GF option available

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

 

Comox Valley Seasonal Salad $22 GF Vegan

Medley of fresh organic seasonal greens garnished with roasted squash, red wine poached pears, home pickled garden vegetables, roasted hazelnuts, and apple cider vinaigrette

Add Steelhead Salmon Fillet $14 Add Confit Leg of Duck $14

 

Local Curly Kale Caesar $23 GF option available

Served with oven roasted garlic, capers, lardons, herb croutons hardboiled egg and parmadammer cheese, tossed with our homemade creamy caesar dressing

 

Miriam's Vegetarian Cakes $23 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

 

Raclette Cheese & Apple Salad $23 GF option available

Baked Raclette cheese and sautéed apples on a baked walnut crostini, served on seasonal mesclun greens with our grainy mustard vinaigrette and lavender jelly

 

Cortes Island Gem Oysters $24 GF

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

 

Salish Sea Baked Oysters $26  

Fanny Bay Oysters baked in the half shell with chorizo sausage crust and Café de Paris butter

 

Shrimp and Crab Tower $25 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 $24 GF option available

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

 

Beaver Meadow Farms Beef Carpaccio $25 GF option available

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

 

Seared Scallops & Pork Belly $26 GF option available

Pan seared fresh jumbo scallops and fennel infused Tannadice Farms pork belly served on carrot purée, with wilted curly kale, and coconut cream

 

Albacore Tuna Tataki $23 GF

West coast tuna loin seared rare, served chilled with a sushi rice & vegetable roll, soy ginger dip, chili oil, fresh arugula and horseradish aioli, and a roasted cashew coriander pesto

 

Comox Valley Charcuterie Board $25 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 $25 Vegetarian GF option available

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

 

Entrees From The Oceans & Beaches

Locals Seafood Trio $45 GF

Seared medium rare tuna loin, crab stuffed Steelhead salmon fillet, jumbo prawn and scallop skewer, served on mash potatoes with Big D's honey soy glaze and pickled vegetables

 

 

Honey & Miso Glazed Sablefish Fillet $43 GF

Pan seared wild BC sablefish fillet served on Manitoba wild rice & basmati pilaf, roasted vegetables, with a kombu dashi broth.

 

 

Pacific Rim Seafood Pasta $42 GF option available

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

 

Jumbo Prawns & Scallop Thai Curry $46 GF

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

 

Pumpkin Seed Crusted Steelhead Salmon $42

Served on baked cheese soft polenta, with roasted garlic and white wine cream, finished with cranberry and lemon compote

 

Pacific Rim Bouillabaisse $47 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

 

Entrees From The Farms & Fields

 

Local Venison Loin $51 GF option available

Pan seared Seaview Game Farm venison loin, served with Nature’s Way farm blueberry and garden sage chutney, white wine and cheese risotto arancini, red wine and green peppercorn sauce

 

Charbroiled 10oz Pork Chop $40 GF

Gunter Brother’s fresh pork chop infused with lemongrass and

ginger marinade, served with Big D's honey soy glaze sauce, pickled apples and mint chimichurri

 

Beef Tenderloin and Mushroom Pasta $44 GF option available

Sautéed beef tenderloin morsels and BC mushroom medley, tossed with Prontissima Pasta artisan fettuccini, locally smoked bacon lardons and sundried tomato julienne in a creamy brandy and rosemary sauce drizzled with white ruffle oil and a parmesan crisp

 

Tannadice Farm’s Turkey Breast Paupiette $44 GF

Rolled with sundried cranberry and pistachio mousseline stuffing, served on a local butternut squash and potato mash, with Comox Valley black currant and pear chutney

 

Vegetable and Cheese Arancini $38 GF option available

Grilled Comox Valley farms seasonal garden vegetables served with pan seared white wine and cheese risotto Arancini cakes, with Arrabbiata sauce and organic basil pesto

 

Glen Alwin Lamb and Mushroom Tortelloni $46

Moroccan spiced slow braised lamb shank ragôut served with housemade wild mushroom tortelloni, finished with a rich organic roasted tomato and date sauce

 

Beaver Meadow Farms Beef Tournedos $49 GF

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

 

 An 18% gratuity added automatically to groups over 8 people

Please advise your server if you have any dietary restrictions.

 

  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