Comox Valley Artisan Bread & Butter $5

 

Soup of the Day    Cup  $11    Bowl $15    Meal size $18      GF option available

 

Baked Onion Soup   $19 GF option available

Rich beef and dry sherry broth, baked with local Artisan baguette crostini and Natural Pastures Smoked Boerenkaas cheese

 

Fish Market Chowder GF option available

West Coast medley of fresh seafood and smoked candied salmon simmered in a creamy vegetable broth     Cup $13     Bowl $18     Meal size $22

 

Local Curly Kale Caesar    $21 GF option available

Served with oven roasted garlic, capers, lardons, herb croutons and Natural Pastures Parmadammer cheese, tossed with our homemade creamy Caesar dressing

 

Raclette Cheese & Apple Salad $21 GF option available

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

 

Comox Valley Winter Greens Salad    $20 GF

Medley of fresh organic arugula, spinach, mustard greens garnished with roasted squash, toasted walnut and apple cider vinaigrette

Add grilled chicken breast $9     Add sautéed prawns $10

 

Miriam's West Coast Cakes $21 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

 

West Coast Mussels or Manila Clams $22 GF option available

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

 

Pacific Rim Seafood Stack   $25  GF

West Coast rock crab, Albacore tuna Tataki and prawn tails layered with short grain sticky rice, micro- greens, wasabi aïoli, pickled ginger and toasted sesame seeds

 

Duck Confit, Organic Beet & Goat Cheese Salad   $22

Slow cooked duck leg confit served with roasted red and golden beets served with baked pure goat cheese phyllo roll, fresh arugula, pine nuts, sherry vinegar dressing

 

Smoked Salmon Tartar Board $22

Fresh baked Comox Valley Bavarian pretzel served with a cold smoked salmon tartar and cream cheese spread, homemade pickled vegetables and Innisfree Farm’s Meyer lemon aïoli sauce

 

Vegan Antipasto Board $19  GF option available

Homemade tapenade, marinated vegetables & artichokes, chickpea spread, assorted artisan bread & crackers

 

Charcuterie Board    $23 GF option available

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

 

Artisan Cheese Board $23 Vegetarian GF option available

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

 

Locals Asian Salad Rolls $21 GF  Vegetarian

Five spices Marinated medley of mushrooms, wrapped in rice paper with seasonal crisp vegetables, served with chili cashew pesto, ginger garlic glaze and coconut kaffir lime leaf sauce

Add confit duck or add prawns $9

 

 

 

 

Potato Crusted Rockfish Fillet    $25  GF

Pan seared snapper fillet topped with a crispy potato rösti, served on local greens with chipotle lime aïoli, pickled daikon & carrot slaw

 

Stuffed Shells Bolognese    $24

Prontissima Pasta jumbo shells filled with homemade Bolognese, fresh wilted spinach, ricotta, roasted garlic and parmesan, baked on Marinara tomato sauce and Mornay sauce

 

Thai Green Curry Bowl   $21  GF Vegetarian

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

Add Chicken $9 Add Steelhead or Prawns $10

 

Comox Valley Braised Beef     $26   GF

Gunter Brother’s beef cheeks slow braised in a red wine and vegetable broth, served on grilled portabella mushroom, leek, roasted vegetables and fresh zucchini noodle, finished with a green peppercorn sauce

 

Pacific Rim Crêpes    $25

Thin homemade crêpes filled with shrimp, wild salmon, sautéed mushrooms, roasted peppers, capers and local ricotta cheese, topped with Mornay sauce, organic greens and peas

 

Baked Polenta & Portabella Mushroom    $24    GF  Vegetarian

Roasted vegetable medley and goat cheese stuffed mushroom, served on baked polenta, with Marinara sauce, homemade tapenade and a balsamic vinegar reduction

 

West Coast Seafood Pasta      $26 GF option available

Medley of white fish, candied smoked salmon, mussels, clams and prawn tails, tossed with Prontissima carrot and dill fresh pasta, in a fresh herb and artisan cheese cream sauce

 

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