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

 

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