Locals Restaurant Comox Valley, BC



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

Fish Market Chowder    $19

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


Baked Onion Soup    $16

Simmered in a rich beef and dry sherry broth, baked with Cakebread Bakery baguette and Natural Pastures Smoked Boerenkaas cheese


Goat Cheese & Beet Carpaccio  $18

Quick pickled seasonal beets served with goat cheese, golden beet, roasted pepper and leek terrine, fresh arugula, roasted walnuts, balsamic vinegar reduction.


Foie Gras Pot De Creme   $19

Duck Foie gras and Comox Valley free range chicken liver savory custard, served with Bates Beach Farms quince jelly, candied pecans, pickled cipollini onions and toast.


Raclette Cheese & Apple Salad    $18

Little Qualicum Cheeseworks Raclette cheese and sautéed apples baked walnut crostini, served on seasonal Mesclun greens with our grainy mustard vinaigrette and lavender jelly


Warm Pear and Spinach Salad   $18

Fresh  Pattison Farms organic spinach and conference pears sauteed with Big D's Bees honey, served with julienne shallots, orange segments, candied pecans and cranberry vinaigrette


Seared Albacore Tuna    $18

West Coast tuna loin seared rare, served chilled with a short grain rice & vegetable sushi roll, soy ginger dip, chili oil, wasabi aïoli and a roasted cashew coriander pesto


Sockeye Salmon & Crab Cakes    $19

West Coast salmon and crab cakes mixed with Little Qualicum Cheeseworks herbed fresh cheese, served on localspinach with fresh dill aïoli and chili oil


Cortes Island Gem Oysters    $18

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


West Coast Mussels or Clams    $19

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


Seared Jumbo Scallops    $20

Pan seared jumbo scallops and fennel seed infused Tannadice Farms pork belly served on a smooth carrot and ginger puree, wilted curly kale and a lemongrass sauce


Shrimp & Crab Stack    $21

Fresh local seafood layered with short grain sticky rice, Eatmore Sprouts greens, homemade wasabi aïoli,pickled ginger and toasted sesame seeds


Charcuterie Board    $20

Hickory smoked Muscovy duck breast, homemade terrine or pâté,local sausage and salami, served with onion jam and gherkins


Artisan Cheese Board    $19

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


Pan Seared Fanny Bay Oysters    $19

Baynes Sound oysters lightly dusted with spiced rice flour, served with a celery and endive salad, preserved lemon and Big D's Bees honey vinaigrette, and truffle Aioli 


Island Bison Carpaccio    $20

Thinly sliced marinated tenderloin served with shaved Parmadammer cheese, olive oil, capers and Clever Crow's smoked sea salt

Dinner Entrees

Entrees From The Oceans & Beaches


West Coast Seafood Trio    $38

Seared medium rare tuna loin, salmon and crab cake and jumbo prawn and scallop skewer, served on whipped potatoes with Big D's honey soy glaze and a spicy Asian vegetable slaw


Locals Seafood Linguine    $35

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


Pumpkin Seed Crusted Tuna    $35

Pan seared pumpkin seed crusted Albacore tuna loin served med rare,  mashed yam potatoes, a preserved black bean and roasted garlic sauce, and Pattison Farms conference pear compote


Jumbo Prawns & Scallop Thai Curry    $39

Simmered in a Thai green curry and coconut broth, served with steamed short grain rice and seasonal vegetables


Wild Sablefish Fillet    $36

Pan seared pacific black cod fillet served on a baked creamy polenta with a roasted fennel and sundried cherry tomato compote, anchovy and Blue Moon wine sauce


Pacific Rim Bouillabaisse     $40

Medley of local shellfish, Dungeness crab, fish, jumbo prawns & scallops simmered in fennel infused tomato saffron broth, served with a roasted garlic aïoli, potatoes and seasonal vegetables


Entrees From The Farms & Fields


Baked Vegetarian Phyllo Rolls    $31

Garam Masala spiced lentil and crumbled tofu phyllo pastry roll served on a creamy parsnip purée, portabella mushroom toasted pine nuts and sweet pepper coulis


Gunter Brothers Braised Beef Cheek    $35

Comox Valley slow cooked beef cheek infused with star anise, served on braised French lentils with Ancho pepper BBQ sauce, Comox Valley mushroom marinated shitake, and a citrus Gremolatm


Comox Valley Island Bison Pasta    $37

Sautéed bison tenderloin morsels, medley of BC mushrooms and smoked pork belly tossed with fresh Prontissima Pasta parpadelle, fresh rosemary and brandy cream sauce, then drizzled with truffle oil


Chicken Supreme Parpadelle    $35

Oven roasted Vancouver Island Farmhouse chicken breast served on Prontissima Pasta parpadelle tossed with sundried organic tomatoes, roasted peppers, olives and pearl onions


Locals Mixed Grill Trio    $38

Seaview Game Farm venison loin, Sterling Silver beef medallian and homemade artisan sausage. Served on whipped potatoes with a smoked pork belly and foraged mushroom sauce, and drizzled with truffle oil


Sterling Silver 8 oz NY Steak    $39

Charbroiled Premium Alberta beef served on crushed potatoes with creamed leeks, Little Qualicum Cheeseworks Blue Claire cheese and Shiraz reduction jus


If you have any dietary restrictions please advise your server

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

18% gratuity is added automatically to groups over 8 people



We are temporarily closed due to 


We will open with the following hours when possible

Open 7 Days a Week


11 am - 4 pm


A La Carte

  Saturday and Sunday   only    

10 am - 2 pm



Starting at 4 pm 


available until

9 pm

 Please call



Easter Monday

April 13th 


Dinner on Saturday,

June 20th 

for a private function


Scent Free Zone

Please help us keep the air we share healthy and fragrance-free





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