Availability Reservations
About This Property
Rooms and Rates
Dining
Contact Us
Directions
Guestbook
Postcards
Local Attractions
Back to Inn Home

Visit This Inn's Website


More British Columbia Inns

Menu Offerings

 

appetizer cold

~ organic baby greens ~
pumpkin seed. bell peppers. goat’s cheese
roasted shallot-thyme vinaigrette
8

~ classic caesar ~
romaine hearts. crisp pancetta. pesto crouton
8

~ smoked BC salmon ~
herb goat’s cheese. potato rosti. lemon-chive vinaigrette
11

~ seared albacore tuna ~
spicy green beans. calamata olives. basil vinaigrette
13

appetizer hot

~ dungeness crab and corn cakes ~
pickled sea asparagus. chipolte crème fraiche
14

~ ginger pacific scallops ~
grilled endive. shaved pineapple. cilantro
13

~ lemon and allspice marinated calamari ~
sweet soya molasses
11

~ clayoquot sound oysters ~
curry cornmeal crusted. pear chutney. mint yogurt
10

~ west coast mussels and clams ~
green curry. lemon grass. cilantro. coconut milk
16

soup

~ daily soup~
6

~ dungeness crab bisque ~
~ lemon brandy crème fraiche ~
8

prices do not include taxes or gratuities
parties of 8 or more a 15%gratuity will be added

Rob Wheaton - Executive Chef

seafood
~ steamed dungeness crab ~
garlic prawn butter. saffron aioli. warm new potato salad
36

~ sautéed tiger prawns ~
chinese black beans. cilantro. thai chilies. peashoot salad
32

fish

~ seared wild seasonal salmon ~
sushi roll. citrus-scallion butter sauce
28/19

~ smoked black cod ~
sesame-cilantro broth. buckwheat soba noodles
31/20

~ sesame crusted rare ahi tuna ~
sweet-soya-chili glaze. coriander basmati rice
32

meat

~ sundried tomato stuffed free run chicken breast ~
basil risotto. roast garlic jus
28

~ apple and goat’s cheese stuffed pork chop ~
caramelized onion-thyme latka. cider reduction
28

~ grilled beef tenderloin ~
sweet potato-basil puree. caramelized shallot demi
36/24

~ australian lamb rack ~
rosemary soft polenta. honey balsamic glaze
37/24

~ game ~
pesto crusted venison medallions
cumin roasted root vegetables. sherry-thyme jus
34/23

~ roasted free run duck breast ~
thyme barley. sundried cranberry-port reduction
30

vegetable

~ portobello mushroom. eggplant tower ~
~ roasted red pepper. goat’s cheese ~
~ grilled asparagus. balsamic syrup ~
18
 

Add this page to Del.icio.us Add this page to Technorati Add this page to digg Add this page to FURL Add this page to blinklist Add this page to reddit Add this page to Yahoo My Web Add this page to Newsvine Add this page to StumbleUpon Add this page to Google Add this page to Facebook