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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

Chef de Cuisine Ryan Culford

Sous Chef  Jake Tinkler-Josephi

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

Grilled Octopus and Crab   17
polenta, house mixed greens, charred lemon vinaigrette

Smoked Potato Gnocchi   14
duck confit, grilled oyster mushrooms, Little Qualicum fromage frais

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

Fine Greens Salad   13
Green apple, almonds, dried fruits, pumpkin seeds, goats cheese, white grape dressing

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

Local Raw Oysters

Chef’s selection of dressign and 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 ~ Land

Grilled Chicken Breast   26
Rosemary scented Yukon mash, chorizo, roasted pepper, arugula

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

Brome Lake Duck Breast   32
Savory bread pudding with duck confit, caramelized onions and dried cherries, butternut squash puree, black kale, shallot jus

AAA Beef Striploin   33
Dijon mustard and herb roasted potatoes, sunchoke puree, organic green olive relish, smoked tomato jus

Main Plates ~ Water

Homemade Seafood Pasta   27
lemon tagliatelle, mussels, clams, prawns, scallops, pernod-cream sauce, tomato concasse

Albacore Tuna   27
Seared rare, warm soy braised greens with wild shrimp, miso dressing, cilantro/ green onion puree

Grilled Sechelt Sturgeon   28
Curried Du Poy lentils, candied fennel, spiced yoghurt sauce

Pan Seared Ling Cod   27
Wild and farmed mushroom barley ‘risotto’, pork belly, cauliflower puree, Grano Padano and balsamic vinaigrette

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
Black Widow “Oasis” BC $10 $18 $33
Thornhaven, Pinot Gris, BC $10 $17 $31
Ogio 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

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. “Bowline” Pilsner   7

Hoyne Brewing Co. Dark Matter   7