Dinner is available 5pm to close.  Reservations are not required, however always recommended, 250-287-3066


Vancouver Island Charcuterie Board | House Cured and Locally Procured Meats and Seafood, Seasonally Inspired Accompaniments and House Crisps | 24
* Add a Selection of Local Artisan Cheese | 8

Chilled Asparagus Soup | Local Asparagus, Dungeness Crab, Celery Root Remoulade and Truffle Oil (GF | CV) | 17

Clams and Frites | Portuguese-Style Caldeirada – Tomato, Saffron, Chorizo Broth and Smoked Shallot Aioli | 18

Scallops and Pork Belly | Stone Fruit Gastrique, Pickled Cashew, Garlic Chips and Micro Green Salad (GF) | 18

Local Goat Cheese and Mission Fig Soufflé | Local Beets, Micro Green Salad, Basil Vinaigrette and Orange Reduction (CV) | 14

Beef Carpaccio | Fennel and Peppercorn Crusted AAA Tenderloin, Pickled Radish and Shallots, Aged Farmhouse Cheese, Arugula nd House Mustard Aioli | 16

Tuna Tataki | Local Albacore Tuna, Cured Cucumber, Green Onion, Ginger Tare and Shiso (GF) | 16


Baby Romaine Caesar Salad | Garlic Chips, Pork Belly Lardons, Roasted Garlic Dressing, Grana Padano and Grilled Lemon (CV) | 15

Organic Greens | Organic Greens, Cherry Tomatoes, Stone Fruit, Candied Pecans (GF | CV) | 13 lg / 10 s

Heirloom Beet Salad | Marinated Goat Feta, Local Beets, Melon, Basil Vinaigrette, White Balsamic Crema (GF | CV) | 16


The 50/50 Burger | Fresh Ground Bison and Beef, Aged Farmhouse Cheese Roasted Beet and Horseradish Aioli, Fennel Onion Relish, Brioche Bun and Truffle Parmesan Frites | 19

Side Stripe Shrimp Ravioli | House Made Ricotta, Fresh Dill Pasta, Oven Dried Cherry Tomato, Beurre Blanc and Local Side Stripe Shrimp (CV) | 24

Local Ling Cod | Pan Seared Ling Cod, Celery Root Veloute, Prosciutto Crisp, Grilled Kale, Herb Oil and Tomato Agrodolce (GF) | 26

Smoked Salmon Linguini | House Smoked Salmon, Prontissima Herb Linguini, Crème Fraiche, Oven Dried Cherry Tomato, Crispy Capers and Grana Padano (CV) | 25

Summer Risotto | Local Mushroom and Summer Vegetable Risotto, Aged Farmhouse Cheese and Shaved Summer Truffle (GF | CV) | 24

AAA Ribeye of Beef – 10 oz | 40 Day Dry Aged, Fingerling and Roasted Feta and Market Vegetables (GF) | 40
AAA Tenderloin of Beef – 7 oz | Fingerling and Roasted Feta and Market Vegetables (GF) | 36

Cowichan Farmhouse Chicken Supreme | Summer Risotto, Market Vegetables and Beurre Blanc (GF) | 27

Market Catch | Fresh Fish from the Campbell River Docks.  Summer Risotto and Market Vegetables (GF) | Market Price


Truffle Frites | 8
Smoked Ketchup | 3
Demi Glace | 5
Blue Cheese Demi | 6


Local Mushroom Demi | 8
Ginger Tare Sauce | 4
Side Stripe Shrimp | 8
Roasted Fingerling | 6


Fettuccini Alfredo | Pasta, White Cheese Sauce and Green Salad | 8
Chicken Tenders | Frites and Green Salad | 10

Double Chocolate Brownie | Whipped Cream and Berries | 4



Cheesecake Adventure | Flavour + garnishes always changing.  Our chance to play, please ask your server | 8

Coffee + Doughnuts | House made buttermilk doughnuts, espresso cream pots, wild blueberry jam | 8

Sous Vide Apple, Pear + Maple Crumble | Pine nut + rosemary crust, popcorn + black pepper ice cream | 8

Chocolate Pâté | Peanut butter mousse, vanilla bean crème anglais, pistachio brandy snap | 9


Abuellos, B+C, Cowichan Farmhouse Chicken, Eatmore Sprouts, Glenwood, Pattison, Grains Bakery,  Holliewood Oysters, Island Girl Organics, Mikuni Wild
Harvest, Natural Pasteurs Cheese, Prontissima Pasta, Sysco, Two Rivers Meats, Vancouver Island Salt Co. North Island College, North Vancouver Island Chefs Assoc.

Dinner Menu

Dinner Menu

Desserts + Drinks

Desserts + Drinks


(GF) Gluten Free | (CV) Customized Vegetarian | 18% auto. gratuity for groups of 10 or more
  * Not all ingredients are listed, please inform your server of any allergies or dietary concerns.