Menu

Locals Restaurant Comox Valley, BC

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Lunch

Served daily 11- 4pm

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

First Offerings

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

Comox Valley Artisan Bread & Butter $6

 

Soup of the Day Vegetarian GF option available   Cup $13     Bowl $17    Meal size $20

 

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 GF option available

West Coast medley of fresh seafood and smoked candied salmon simmered in a creamy vegetable broth     Cup $15 Bowl $21 Meal size $24

 

Vegan Antipasto Board $21 Vegan GF option available

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

 

Comox Valley Seasonal Salad $22 GF

Medley of fresh organic seasonal greens garnished with roasted squash, red wine poached pears, home pickled garden vegetables, roasted hazelnuts, and apple cider vinaigrette

 

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

 

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       Add grilled chicken breast $10    Add sautéed prawns $12

 

Locals Asian Salad Rolls $23 GF Vegan

Five spices marinated medley of mushrooms, sushi rice and seasonal crisp vegetables wrapped in rice paper, served with chili cashew pesto,ginger garlic glaze and coconut kaffir lime leaf sauce       Add confit duck or add prawns $9

 

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

 

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

 

Salish Sea Baked Oysters $26

Fanny Bay Oysters baked in the half shell with chorizo sausage crust and Café de Paris butter

 

Pacific Rim Seafood Stack $27 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

 

Smoked Salmon Tartar Board $24

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

 

Charcuterie Board $25 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 $25 GF option available

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

 

Sandwiches, Burgers and Wraps

Served with choice of daily soup, potatoes wedges roasted in duck fat, green salad or Caesar salad

 

Locals Gourmet Cheeseburger $27

Beaver Meadows Farms BC Certified Organic 8 oz beef burger served with homemade balsamic fig and bacon jam, local farmhouse cheese, grainy mustard aïoli, organic greens and pickled onions

 

Tannadice Farms Turkey Hot Sandwich $26

Tannadice Farms free range turkey confit served in a homemade brioche bun with sautéed apple and caramelized onions, homemade turkey gravy, and fresh caraway slaw

 

Croque Madame $22

Tannadice Farms old fashioned smoked country ham and Little Qualicum Cheeseworks Raclette cheese, baked open face on walnut bread with a fried egg and Mornay sauce

 

Gourmet Grilled Cheese Sandwich $23 Vegetarian

Natural Pastures Camembert cheese and grilled pears on Cakebread Bakery walnut bread, served with homemade preserves

 

Charbroiled Lamb Burger $28

Glen Alwin Farms BC free range lamb burger topped with red onion marmalade and Little Qualicum Cheeseworks Blue Claire cheese, garnished with Meyer lemon aïoli, organic greens, and fresh sliced tomato on an artisan brioche bun

 

Locals Clubhouse Wrap $26

Charbroiled marinated chicken breast, Tannadice Farms bacon, fresh tomatoes, lettuce and homemade mayonnaise, wrapped in a grilled flat bread

 

Lunch Entrées

Potato Crusted Rockfish Fillet $27 GF

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

 

Duck Leg Confit and Pork Cassoulet $24 GF option available

Traditional navy bean and vegetable casserole garnished with crispy pork belly and roasted confit duck leg, served with a shaved fennel and apple salad and balsamic reduction

 

Pacific Rim Crêpes $27

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

 

Thai Green Curry Bowl $23 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 cashews  Add Chicken $10 Add Salmon or Prawns $12

 

Comox Valley Braised Beef Pasta $28 GF option available

Gunter Brother’s beef cheeks slow braised with red wine tossed with Prontissima Pasta artisan fettuccini, locally smoked bacon and sundried tomato in a creamy brandy rosemary sauce. Drizzled with white truffle oil

 

Baked Polenta & Portabella Mushroom $26 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 $29 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!! 

Brigade Chef Jonathan Frazier

Chef Ronald St. Pierre CCC                                  

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

 

 

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

 

CLOSED

Family Day

Feb 20th 

 

For reservations call:

250-338-6493

 

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