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

  Honey & Yogurt Marinated Fruit Salad  12-
Banana & Berry ‘Smoothie’, Hempseed & Bee Pollen
Pumpkin Seed & Flax

Briôche French Toast  17-
Sweet Ricotta, Mountain Huckleberry & Lemon Syrup

Wild Leek Omelet 17-
3 Eggs, Ramp Pesto, Fiddleheads, Brie
Hempseed & Buckwheat Toast

Wild Mushroom Biscuit 17-
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

Smoked Ling Cod Benedict 19-
2 Poached Eggs, Crispy Brandade, Charred Pepper
Basil Hollandaise

Cured Salmon & Truffle Sandwich 20-
2 Eggs, Truffle & Tarragon Aioli, Parmesan
Watercress Salad, Sourdough

 Side Stripe Shrimp & Asparagus Nage 21-
Poached Eggs, Hen of the Woods Mushrooms
Shaved Asparagus Salad, Baby Spinach

 
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

Island Mozzarella Focaccia 17-
Basil Pesto, Smoked Paprika Marmalade
‘Medicine Farms’ Greens

  Seared Albacore Tuna 19-
Green Goddess, Baby Vegetable Crudites
Burnt Onion Crumble, Arugula

Corned Turkey Reuben  19-
Tongue Bacon, Red Cabbage & Apple Sauerkraut, Homemade Mustard
Boerenkaas Cheese, Kale & Potato Chips

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

  Roasted Tofino Halibut 23-
Herb Crumble, Spring Greens & Vegetable Nage

Pacific Scallops & Braised Lamb Shank 25-
Sweet Peas, Onion Puree, Hazelnut, Pea Shoot, Mint Gremolata
Natural Jus

 

Dessert

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
 

 

April 5th – April 12th
3 Course Menu $35

 

House Smoked Salmon
Roasted Asparagus, Hollandaise, Pickled Shallot
Laughing Stock “Blind Trust” White 2012, BC   11-

‘Outlandish’ Mussel Ragout
Lamb Merguez Sausage, New Potato, Kale
Painted Rock Chardonnay 2012, BC   16-

Chocolate Pot de Crème
Long Pepper Shortbread Cookie
Graham’s LBV 2007, PT   14-

 

 

Nutritional Information Available upon Request

 Ancient Cedars Spa Inspired

 

David Sider
Restaurant Chef
Warren Barr
Executive Chef

 

Chris Blazeiko
Sous Chef
 

 

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