Dinner Menu
First Offerings
Cakebread Artisan Bread & Butter $6
Creamy Chicken & Roasted Garlic Soup $21
Garnished with homemade brioche Croutons and drizzled with white truffle oil
Vegan Antipasto Board $21
Homemade tapenade, marinated vegetables & artichokes, chickpea spread, assorted artisan bread & crackers
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
Medley of Pattison Farms fresh organic arugula and assorted baby greens garnished with local pickled rhubarb toasted pine nut and apple cider vinaigrette
Add Steelhead Salmon Fillet $14 Add Confit Leg of Duck $14
Pattison Farms Spinach Caesar $23 GF option available
Tossed in our homemade creamy Caesar dressing and served with oven roasted pear, hardboiled egg, prosciutto crisp, caper berries, roasted garlic, Natural Pastures Parmadammer cheese, and toasted baguette
Raclette Cheese & Apple Salad $23 GF option available
Little Qualicum Cheeseworks Raclette cheese and sautéed apples, baked on walnut crostini, served on Mesclun greens with lavender jelly
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
Cortes Island Gem Oysters $24 GF
Half dozen fresh oysters shucked to order, served raw with a raspberry vinegar and cracked peppercorn mignonette
Shrimp and Crab Stack $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
Garlic Jumbo Prawn Tails $23 GF
Jumbo prawns sautéed in a lemon, garlic and herb butter with Romesco sauce, micro-greens and salsa Verde
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 seed infused Tannadice Farms pork belly served on carrot purée, wilted curly kale, 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 homemade biscotti
Entrees From The Oceans & Beaches
Fresh BC Pacific Halibut Fillet $43 GF
Pan seared fresh halibut wrapped with prosciutto ham served on a white wine and cheese risotto tossed with homemade sundried grape tomato, roasted garlic, Pattison Farms fresh organic basil and roasted pine nuts
Chorizo Crusted Sablefish $42
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 $45
Seared medium rare tuna loin, crab stuffed Steelhead salmon fillet, jumbo prawn and scallop skewer, served on togorashi rice cakes with Big D's honey soy glaze and pickled vegetables
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, served on steamed rice with homemade Kimchi
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 Mixed Grill $51
Glen Alwin Farm rack of lamb double chop, Seaview Farm venison loin, Beaver Meadow’s beef tenderloin skewer, served on Manitoba wild rice pilaf with homemade Concorde grape jelly and green peppercorn sauce
Beef and Morrel Mushroom Tagliatelle $42
Sautéed beef tenderloin strips, BC Morel mushrooms and smoked pork belly tossed with homemade sundried grape tomato in a creamy brandy and rosemary sauce with Prontissima artisan Tagliatelle, drizzled with white truffle oil and parmesan crisp
Vancouver Island Farm’s Chicken $39 GF Vegan option available
Pan seared chicken breast served on creamy cheese polenta, seasonal vegetables, roasted pepper and almond Romesco and Chimichurri sauce
Vegetable and Cheese Risotto $38 GF Vegan option available
Comox Valley Farm’s seasonal garden vegetables and mushroom medley served on white wine and cheese
risotto, with Romesco sauce and Niçoise
Thai Green Curry Bowl $33 GF Vegan
Baked marinated tofu and sautéed seasonal vegetables, simmered in a Thai green coconut curry sauce, served with steamed rice, homemade Kimchi and toasted cashews
Charbroiled 10oz Pork Chop $38 GF
Gunter Brother’s fresh local pork chop marinated with fresh Rosemary, served on seasonal rhubarb and ginger purée, with duck fat sautéed potatoes, grainy Dijon sauce
Beaver Meadow Farms Beef Tournedos $49 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
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
Thank you for supporting our Local Producers!
Arden Road Farm – David Bernard
Bates Beach Farms – Micheal & Grace Obal
Beaufort Estate Winery – Alex, Roland, Sylvie
Beaver Meadow Farms – Edgar & Maryanne Smith
Big D’s Bees – Dan Ludwig
Bite Size Specialty Food Co. – Karen Pattison
Blue Moon Cidery – Marla & George Ehrler
Butcher Block – Greg Wilson
Cakebread Artisan Bakery – Jordan Marshall
Clever Crow – Lia & Brian McCormick
Coastal Black Winery – Able O’Brennan
Comox Valley Mushrooms – Stoyan & Galina
Eatmore Sprouts – Glen & Carmen Wakeling
Farmer Ben’s Eggs – Cowichan Valley
Glen Alwin Farm –Nixon Family
Gunter Brothers Meat Co Ltd. – Dennis & Harry
Honey Grove Bakery – Lili and Bo
Hot Chocolates – Jordan Marshall
Innisfree Farms – Thierry & Chanchal
Karma Coffee – Coombs, B.C.
Little Qualicum Cheeseworks Ltd. – Parkville, B.C.
Little River Farms – Comox, B.C.
Natural Pastures Cheese Co. – Doug & Trish Smith
Out Landish Shellfish Guild – Cortes Island
Pattison Farms – Gerry & Dagmar Pattison
Prontissima Pasta – Robyn & Sarah
Seaview Game Farms – Lo Lanning
Signature Oil & Vinegar –Comox Valley
Tannadice Farm – Heather & Allen McWilliam
Tree Island Gourmet Yogurt – Merissa & Scott