Daily Brunch Menu

Chefs Warren Barr, David Sider and Chris Blazeiko are committed to providing you with the freshest, locally sourced ingredients possible. As such specific items in each menu selection may change based on availability. Although updated on a regular basis, onsite menus may show slight variations from the below. 

Breakfast Items


   Hot Breakfast Cereal   9-
Red River or Oatmeal, Steamed Milk
Organic Cane Sugar, Dried Fruits

  Beach Walker Parfait  10-
Home Made Berry Yogurt & Granola
Bananas & Fresh Fruit

    Healthy Start 14-
Fresh Fruit, Local Berries, Sprouted Grains
Kale and Apple Smoothie

Briôche French Toast  18-
Honey & Black Pepper Mascarpone
Strawberry & Basil Syrup

Wild Mushroom Biscuit 19-
Brown Butter Scrambled Eggs, Country Biscuit
Parsley & Alpindon Salad

The Pointe Breakfast 19-
2 Eggs, Crisp Potato, Tomato Jam
House Made Sausage or Bacon
Toasted House Made Bread

Caramelized Onion & Goat’s Cheese Quiche 19-
Farmer Ben’s Eggs, Happy Days Goat’s Cheese
Stone Fruit Preserve, Baby Greens

Hot Smoked Salmon Benedict 21-
2 Poached Eggs, English Muffin
Espelette Hollandaise, Pickled Onion & Celery Salad

Side Stripe Shrimp & Sweet Corn Nage 22-
Cherry Tomatoes, Poached Eggs, New Potato
Basil Salad

Dungeness Crab Omelet 24-
3 Eggs, Melted Leeks, Chanterelles
Brie, Hempseed & Buckwheat Toast


A La Carte Selections from the Chef
House Made Toast & Preserves   4-
Daily Pastry or Croissant   4-
Two Eggs any Style   6-
House Made Sausage or Bacon   6-
Bagel & Cream Cheese   8-
Pancakes   9-


Lunch Items


  West Coast Clam Chowder  15-
Wild Side Baby Shrimp, Bacon & Corn
Local Fish, Fresh Herbs & Prawn Oil

Chopped Iceberg & Radish Salad 16-
Blue Cheese & Buttermilk Dressing
Cherry Tomato, Bacon Crisps
Add Chicken    8-

Almond Brushed Chicken Sandwich  19-
Grilled Sourdough, Rosemary Pesto, Garlic Aioli
Baby Greens

 Cold Smoked Halibut Tartine 22-
Crème Fraiche, Red Onion Marmalade, Watercress
Caper, Golden Beetroot Vinaigrette

Pacific Fish & Chips  22-
Tuff Session Ale Battered, Tartar Sauce, Celeriac Remoulade
Hand-Cut Fries

   Pan Roasted Ling Cod 22-
Heirloom Tomato & Cucumber Salad, Pickled Onion
Sauce Gazpacho

Navarin of Spring Lamb 25-
Grilled Lamb Shank, Heirloom Vegetables
Swiss Chard, Soused Tomatoes, Lamb Broth



Rustic Fruit Tart  10-
Seasonal Fruit, Vanilla Bean Ice Cream

Chocolate Mousse 10-
Raspberry Meringue, Chocolate Dentelle

“Rain” Forrest Cake 10-
The Old Classic With A West Coast Spin

Selection of Ice Creams & Sorbets 10-
Daily Inspired & Home-Made

Platter of Petit Fours 24-
Selection of House Made Chocolates & Petit Fours

October 20th – October 25th 
3 Course Menu $35


Crispy Duck
Belgian Endive, Walnuts, Roasted Onion, Concord Grape
Joie “A Noble Blend” 2013, BC   12-

Pan Roasted Arctic Char

Glazed Parsley Root, Haricots Verts, Braised White Bean,
Fennel Vinaigrette
Laughing Stock Viognier 2011, BC   11-

Honey Mousse

Pear, Cinnamon Almond Ice Cream
Venturi Schulze “Brandenburg No.3” 2009, Van Isle   14-



Nutritional Information Available upon Request

 Ancient Cedars Spa Inspired


David Sider
Restaurant Chef
Warren Barr
Executive Chef


Chris Blazeiko
Sous Chef


  • A Proud Relais & Chateaux Member
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  • J - Award Winner
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  • 20th Annual Restaurant Awards Vancouver