Daily Brunch Menu

Executive Chef Warren Barr 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

  Ancient Grain Porridge  10-
Quinoa, Oats, Flax Seed, Spiced Honey, Dried Fruit,
Vanilla Chantilly

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

    Healthy Start 14-
Fresh Fruit, Local Berries, Sprouts,
Apple, Carrot & Ginger Smoothie

Alpindon Baked Eggs 17-
2 Eggs, ‘Kootenay Cheese Co.’ Alpindon, Tomato Sauce, Spinach,
Sweet Potato, Baguette

Croissant French Toast  18-
Caramelized Pear, Almond Streusel, Cynamoka Berry Preserve

Polenta Basquaise 18-
2 Poached Eggs, Polenta, Smoked Paprika Marmalade,
Shaved Fennel, Parmesan

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

Croque Monsieur Benedict 21-
2 Poached Eggs, Ham, Gruyère Cheese, Briôche,
Rösti Potato, Hollandaise

Smoked Salmon Tartine 21-
House Smoked Sockeye Salmon, Soft Boiled Egg, Creamed Leek,
White Bean Pistou, Grainy Mustard Hollandaise

Truffled Chorizo Omelet 22-
3 ‘Farmer Ben’s’ Eggs, Truffle, House Made Chorizo,
Crushed Potato, Arugula, Grilled Focaccia
 

Lunch Items

 

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

Autumn Salad 16-
Warm Root Vegetables, Black Garlic, Hearty Greens
Buttermilk, Vancouver Island Hazelnuts

Pork Hock Terrine  16-
Smoked Du Puy Lentils, Piccalilli, House Pickles
Grilled Sourdough

  Chestnut Gnocchi 19-
Roasted Chestnut, Raisin, Sweet Sherry, Kale, Parsnip
Aged Gouda

Smoked Duck Sandwich  19-
Duck Rillette, House Cured Duck Ham, Radicchio Agra Dulce
Walnut Rye Bread, Plum Preserve, Citrus & Radish Salad

  Soft Herb Risotto 21-
‘Wild Side’ Spot Prawns, Mascarpone, Seafood Scotch Egg

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

Glazed Heritage Beef Cheek 24-
Boerenkaas Cheese Fritters, Garlic Roasted Carrots
Parsley, Celery Leaf

 

DESSERT

 

LEMON TART  10-
CYNAMOKA BERRY, VANILLA BEAN CHANTILLY,

BROWNIE ICE CREAM SANDWICH 10-
TOFFEE RIPPLE ICE CREAM, HAZELNUT BRITTLE

WHITE CHOCOLATE CHEESE CAKE 10-
RASPBERRY SORBET, GRAHAM GINGER CRUMB,
BLACK PEPPER YOGURT

SELECTION OF ICE CREAMS & SORBETS 10-
DAILY INSPIRED & HOME-MADE

PLATTER OF PETIT FOURS 24-
SELECTION OF HOUSE MADE CHOCOLATES & PETIT FOURS         

 

JANUARY 23rd – 24th, 2015
3 COURSE MENU $35

FENNEL SALAD
WINTER CITRUS, RED ONION, BEE POLLEN
BLUE MOUNTAIN “GOLD LABEL” BRUT N/V, BC   13-

SEARED ALBACORE TUNA
TOMATO MARMALADE, CAPER PISTOU, PICKLED HONEY MUSHROOMS
BLACK HILLS “ALIBI” SAUVIGNON/SEMILLON 2013, BC   13-

RUSTIC APPLE AND PEAR TART
SOUR CREAM ICE CREAM
QUAILS’ GATE “LATE HARVEST” OPTIMA 2013, BC   13-

 

 

Nutritional Information Available upon Request

 Ancient Cedars Spa Inspired

 

Warren Barr
Executive Chef

 

Chris Blazeiko
Sous Chef
 

 

  • A Proud Relais & Chateaux Member
  • Rated a Top Travel Destination
  • Travel & Leisure - Best Hotels in the World
  • Traveller - The Gold List 2012
  • Travel & Leisure - Worlds Best Awards
  • CAA - Four Diamond Award
  • J - Award Winner
  • Travel & Leisure - The Ultimate in Travel
  • 20th Annual Restaurant Awards Vancouver