Poached Free Range Eggs, Herbed Hollandaise | Choice of: | Fried Tomato & Watercress | Canadian Back Bacon | Local Smoked Salmon
Vancouver Island Free Range Egg Omelet
Rouge Spiced Potatoes, Wheat Toast | Choice of: | Dungeness Crab & Extra Virgin Olive Oil | Fine Herb Eggs, Mushrooms & David Wood’s Fresh Goat Cheese | Green Onion, Ham & White Cheddar
LUNCH MENU
APPETIZERS
SOUPS
| Dungeness Crab & Lemongrass Bisque | New England Clam Chowder
SALADS
| BC Apple & Nanoose Greens | Pickled Beet & David Wood’s Goat Cheese | Hillier’s Smoked Pork Tenderloin & Watercress | Caesar Salad
| Organic Greens & Herb Salad | Brûléed Foie Gras | Pork Hock & Tarragon Terrine | Braised “Spring Creek” Beef Short Rib | Saskatchewan Chick Pea & Chorizo Ragout
MAIN COURSES
| Crusted “Spring Creek” AAA New York Steak | Maple Brined Pheasant Breast & Foie Gras | Roasted Cowichan Chicken Breast & Thigh | Caribou Schnitzel & House Made Sausage | Duo of Lamb
LOCAL WATERS
APPETIZERS
| “Wild Side” Prawn Tasting | Local Scallops Three Ways | Oysters | Tofino Dungeness Crab Cake
MAIN COURSES
| Cedar Glazed Wild B.C. Salmon | Zucchini & Prosciutto Wrapped Ling Cod | Fennel Crusted Ahi Tuna | Wickaninnish Potlatch | The Pointe’s Catch of the Day