Dinner Menu
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
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