Book Your Stay

Dinner Menu

Casual Fare

Warm Breads & Dips   9
Grilled Naan and pita, kalamata olive tapenade, hummus, tzatziki

Crispy Calamari   13
Tzatziki, lemon preserves, gremolata

BBQ Pork & Shrimp Spring Rolls   12
Savoy cabbage, carrots, cilantro, chili-ginger to dip

Cauliflower and White Bean Soup   11
Smoked black cod, paisley puree

Basket of Bread with Butter
Available on request. Please ask your server.

Local & Regional Suppliers

Farmer Ben’s Eggs
Grains Bakery
Holliewood Oysters
Natural Pastures Cheese
Qualicum Cheeseworks
Tannadice Farm
Outlandish Shellfish
Tree Island Yogurt
Gold Phoenix
Island Bison

Executive Chef Philippe Gagne
Sous Chef Ryan Culford

Please note that a 15% gratuity will be added for parties of 10 or greater

First Plates

Pan Seared Scallops   15
Pork belly, parsnip puree, poached pear

Albacore Tuna Carpaccio   15
Horseradish mayo, tempura crunchies, sweet picked radish, mango, green onion

Country Duck Pate   14
House mustard, Tera Baguette, cornichons

Chef’s Caesar Salad    13/ half 8 ½
Romaine hearts, Grana Padano cheese,  prosciutto, caper berries, crostini

Beets and Goat Cheese Terrine   13
Warm beets, stewed figs, white balsamic vinaigrette, frisee mix

Crispy Oysters   15
Wasabi mayo, picked ginger and cucumber salad, radish, microgreens

Saltspring Island Mussels and Manila Clams   16
Mild coconut curry, tomato, pepper and diced onion, cilantro, grilled naan bread
or
Chinese sausage, garlic, ginger, rice wine


Local Raw Oysters

Champagne mignonette, grated horseradish

each                   3
½ dozen           13
dozen               24

Chef can prepare many of our dishes gluten free. Please inquire with your Server.


Main Plates

Free-Range Chicken Breast   26
Rosemary Yukon potato gnocchi, chorizo, roasted pepper, arugula

Grilled Double Pork Chop   28
Celeriac puree, apple and fennel jam, savory cabbage

Miso Glazed Sablefish   28
Siu Mai dumplings, spinach, sesame crusted rice balls, teriyaki sauce

Seafood Housemade Pasta   26
Lemon tagliatelle, mussels, clams, prawns, scallops, pernod cream sauce, tomato concasse

Albacore Tuna   28
Togerashi – sesame crusted, Soba noodles, sake-ginger cream, hand peeled shrimp, bok choy, green onion, pickled radish

Brome Lake Duck Breast   32
Caramelized onion, dried cherry and confit, savoury bread pudding, butternut squash puree, black kale, natural jus

Grilled Beef Tenderloin   38
Beluga lentils, cauliflower puree, swiss chard wrapped Dark Matter braised Chuck, espresso jus

Slow Braised Rabbit Leg   30
Housemade handcut thyme Parpadelle, Tannadice bacon, King oyster mushroom, fromage frais, porcini-truffle jus

Chef’s Vegetarian Creation   22
ask your server

Enhance Your Meal

  • Sautéed BC mushrooms   6
  • OceanWise Prawns   12

Whites, sparkling & rosé by the glass

5oz glass 9oz carafe 1/2 litre
Mission Hill Chardonnay, BC $8 $14 $25
Kiwi Walk, Sauv Blanc, NZ $9 $16 $30
Thornhaven, Gewurz, BC $10 $17 $31
Wild Goose, Pinot Gris, BC $10 $17 $31
Prosecco, IT $9  -  -
Quails Gate Rosé, BC $9 $16 $30

Reds by the glass

5oz glass 9oz carafe 1/2 litre
Hester Creek Merlot, BC $8 $14 $25
Lake Breeze, Pinot Noir, BC $10 $18 $33
Thornhaven Syrah, BC $12 $19 $37
Benziger Cabernet, USA $13 $20 $38
Kunde Zinfandel, USA $12 $19 $37
Miopasso Nerond’Avola, IT
“Owners Pick of the month”
$11 $18 $35

Clever Concoctions

Triple Berry Martini (2oz)   10
Razberi vodka, sour raspberry, blackberry liqueur, cranberry juice

Earl Grey Martini (2oz)   10
Gin, sweet Earl Grey infusion, fresh lemon

Orange Cosmo (2oz)   10
Vodka,Triple Sec, fresh orange, cranberry, lime

Draft Beer   20oz

Vancouver Island Brewing Lager   6

Lighthouse Brewing Co. “Race Rocks” Ale   7

Lighthouse Brewing Co. “Beacon” IPA   7

Hoyne Brewing Co. Dark Matter   7