Dinner

Surveying the panoramic vistas from the westernmost point of Tofino’s idyllic Chesterman Beach, The Pointe Restaurant’s inspired West Coast cuisine and attentive service come gift-wrapped with 240 degree views of the Pacific Ocean, surrounding islands and wildlife.  Much of the fresh seafood is fished from the very waters overlooked by The Pointe, and a longstanding focus on locally sourced, high quality ingredients is evident.  Dinner is offered on a seasonal à la carte menu, but for the best of the best, try Executive Chef Warren Barr and Restaurant Chef David Sider's weekly tasting menu, paired with a selection of wines, showcasing BC’s finest selections with a broad range of international bottlings. Out of the ordinary desserts reflect an innovative Pastry program where almost everything - from bread to butter to scrumptious chocolate croissants - is housemade.

A true taste of Rustic Elegance On Nature’s Edge - and the West Coast’s best views - are on the menu at The Pointe Restaurant and On the Rocks Lounge. Please note our evening restaurant clothing standard is smart-casual

Chefs Warren Barr and David Sider 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. 

Appetizers

 

  Spring Mushroom Broth 17-
Grilled Sourdough, Oyster Mushroom Parfait
Shallot, Wild Greens

Smoked Ham Hock & Parsley Terrine 18-
Mustard Crème Fraîche, Pickled Shallot
Wild Onion, Frisée & Parsley Salad

  Marinated Albacore Tuna 18-
Cucumber Mignonette, Pressed Melon
Sea Lettuce, Spiced Pork Cracker

Crisp Veal Sweetbreads in Hazelnut Flour 19-
Citrus Caramel, Celery, Licorice, Healing Herbs

  Poached & Raw Green Asparagus 19-
Marinated Venison, Pickled Mushrooms
Fennel, Cured Hen’s Egg

Chilled Shellfish & First Flowers  20-
Dungeness Crab, Side Stripe Shrimp
Elderflower, Nasturtium, Cultured Cream

  Chopped Spot Prawns  22-
Green Garlic, Sweet Peas, Mint
Charred Tomato Vinaigrette

 

Main Courses

 

  Spring Vegetables & Sprouted Grains 28-
Roasted & Raw Spring Vegetables, Kamut
Rye Kernels, Soft Herbs

Grilled Spring Salmon & Field Cabbage 36-
Cedar, Abalone Mushroom, New Potato
Charred Cabbage Velouté

Pan Roasted Ling Cod & Charred Octopus 36-
Hot House Tomato & Soft Herb Fricassée
Fennel Heart, Sauce Basquaise

  Seared Tofino Halibut 38-
Potato & Leek Ragout, Wild Mushrooms
Buttermilk & Leek Oil

Peace Country Lamb Cannon & Crisp Tongue 42-
Poached Rhubarb, Beetroot, Juniper
Ash & Rosemary Jus

Pan-Fried Georgia Strait Scallops 44-
Crisp Pig’s Tail, Heirloom Carrot
Yogurt & Smoked Roe Blanquette

Roasted Beef Tenderloin 45-
Sweet Peas, Spring Onion, Bone Marrow
Cèpe Jus

 

Tasting Menu
April 11th – April 19th

 

Outlandish Oysters in Three Servings
Escabeche, Pickled Cabbage, Sturgeon Caviar
Jelly, Potato, Leek, Buttermilk
Poached, Warm Hen’s Egg, Cauliflower, Truffle
Blue Mountain “Gold Label Brut” NV, BC   7-
Moet Chandon “Brut Imperial” NV, FR   12-

Marinated Sunshine Coast Sturgeon
Cucumber, Fermented Tomato, Ash
Sweet Cream & Dill Oil
Pfaffenheim “Grand Cru Steinert” Pinot Gris 2009, FR   9-

Warm Steelhead Trout
New Potato, Citrus, Sorrel, Smoked Roe Blanquette
Terradora Falanghina IGT 2011, IT   7-

Pan Roasted Rockfish
Spring Onion, Burnt Onion Crumble, Trotter Jus
Sandhill Gamay Noir 2011, BC   5-

Thiessen Farms Squab Breast
Celeriac, Wild Mushrooms, Vetch, Cepe Oil
Sokol Blosser “Dundee Hills” Pinot Noir 2011, US   11-

Roasted Venison Striploin
Beetroot & Juniper Porridge, Rosemary, Kale
Poggio Al Tesoro “Mediterra” 2010, IT   12-

Toasted Milk Gelato
Caramel Mousse, Pate a Choux, Hazelnut
Taylor Fladgate 10 Year Tawny, PT   10-

Blue Capri
Aerated Chocolate, Tobacco Mousse, Toasted Nuts
Remy Martin V.S.O.P, FR   13-

 

 

Any 4 Courses Per Person 80-
Any 6 Courses Per Person 110-
All 8 Courses Per Person 140-

 

 Ancient Cedars Spa Inspired
Nutritional Information Available Upon Request

 

Warren Barr
Executive Chef

David Sider
Restaurant 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