Fish Market Chowder $20  

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

Comox Valley Cornucopia Salad $19  

Selection of organic mixed salad greens tossed with fresh local berries, pickled vegetables, and house apple cider dressing

Classic Heart of Romaine Caesar $19  

Crispy romaine lettuce served with oven roasted garlic, bacon lardons, capers, Natural Pastures Parmadammer cheese, and our homemade creamy Caesar dressing

Raclette Cheese & Apple Salad $19  

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

Seared Albacore Tuna $19  

West Coast tuna loin seared rare, served chilled on bull kelp and sweet pea purée, ginger glaze, charred leek aioli and Eatmore Sprout micro greens

Cortes Island Gem Oysters $20  

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

Miriam's West Coast Cakes $19  

Pan seared almond crusted artichoke, palm heart and seaweed garbanzo bean cake, served with fresh organic greens, roasted cauliflower ,mint yogurt, pickled onion and Innisfree Farm's Meyer lemon aïoli

Island Bison Carpaccio $21  

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

Seared Jumbo Scallops $21  

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

West Coast Mussels or Clams $20   

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

Baynes Sound Oysters $19  

Baked local oysters on the half shell with Yukon gold potato, bacon lardons, spinach, bull kelp & sweet pea purée,  tomato compote and Mornay sauce

Charcuterie Board $22  

House made terrine or pâté, Tannadice Farms locally smoked ham,local sausage, salami, with beet boiled egg, balsamic fig jam, pickled vegetables and assorted crostini

Artisan Cheese Board $20 

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

Entrees From The Oceans & Beaches

Locals Seafood Trio $39 

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

West Coast Seafood Pasta $36  

Medley of white fish, wild salmon, mussels, clams, scallops and jumbo prawns, tossed with Prontissima Pasta, fresh spinach and herbs in a light saffron tomato sauce

Seasonal Halibut Risotto $38  

Pan seared fresh halibut wrapped with prosciutto ham served on a white wine and cheese risotto tossed with sundried cranberries, roasted garlic, Pattison Farms organic basil and roasted pine nuts

Thai Green Curry Bowl $28  

Baked marinated tofu and Comox Valley mushrooms, autéed assorted seasonal vegetables, simmered in a Thai  green coconut curry sauce, served with steamed rice, homemade Kimchi and toasted cashew

Add Jumbo Prawns & Scallops $12

Pacific Rim Bouillabaisse $42  

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

Entrees From The Farms & Fields

Locals Mixed Grill $40   

Seaview Game Farm venison loin, Sterling Silver beef medallion and artisan sausage, served on whipped potatoes with smoked bacon and foraged mushroom sauce. Drizzled with truffle oil

Comox Valley Island Bison Pasta $38  

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

Chicken Supreme Risotto $36   

Oven roasted Vancouver Island Farmhouse chicken breast served on a white wine and cheese risotto tossed with sundried cranberries, roasted garlic, Pattison Farms organic basil and roasted pine nuts

Sterling Silver 8 oz NY Steak $42  

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

Baked Polenta & Portabella Mushroom $33  

Portabella mushroom cap stuffed with leeks, caramelized onions, wilted organic local greens, roasted peppers  and goat cheese, served on baked polenta with tomato compote and balsamic reduction

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