Locals Restaurant Comox Valley, BC


Dinner Menu

Please discuss any dietary concerns with your server, as many dishes are gluten free and / or vegetarian and can be easily modified.
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


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






Open 7 Days a Week

11 am - 8 pm

A La Carte Brunch

Saturdays & Sundays

10 am - 2 pm


4 Course Valentine Menu for 2 available Feb 10th through 14th



Family Day

Feb 20th 


For reservations call:



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