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

 

  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
Grainy Mustard 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

 

 

 
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

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

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
 

November 24th – 29th 2014
3 Course Menu $35


Paleo Salad
Kale, Apple, Grapes, Squash, Sprouts, Nutritional Yeast & Raspberry Vinaigrette
Tantalus Riesling 2013, BC   11-

Bacon Wrapped Ling Cod

Brown Butter Almond Purée, Sunchoke, Sherry Raisins
Burrowing Owl Chardonnay 2012, BC   14-

Lime Pie

Lime Curd, Graham Crumble, Meringue
Quails’ Gate “Late Harvest” Optima 2013, BC   13-

 

 

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
  • 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