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 Chef de Cuisine Nick Nutting’s weekly tasting menu paired with a selection of wines. The Pointe's extensive wine list, recognized yearly by Wine Spectator magazine, showcases BC’s finest selections with a broad range of international bottlings. Out of the ordinary desserts reflect an innovative Pastry program where most everything - from bread to butter to scrumptious chocolate croissants are 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.
Appetizers
Ricotta Gnudi, Chicken Balls, Spring Shoots, Greens
Braised Beef, Chilli, Scallion
Wild Bay, Fennel, Orange, Milk
Quinoa, Toasted Almonds, House Made Yoghurt, Grapes,
Verjus Honey Dressing
Horseradish Granite, Vodka, Fresh Lemon
Ramps, Black Garlic, Cress
Main Courses
Morel Mushrooms, Ramps, Baby Vegetables,
White Beans
Cave Aged Gruyere
Bamfield Seaweed Broth
Caraway Rye Crumble
Pancetta, Fried Mussels, Romesco Crumble
Potato Gnocchi, Kale, Smoked Almond & Nettle Pesto
Guest Chef Lucais Syme
Albacore Tuna Tasting Menu
May 11th – 17th, 2013
Tuna Carpaccio
Preserved Lemon Puree, Confit Potatoes,
Mint, Orange
Unsworth Pinot Gris 2011, Vancouver Island
Spaghetti Alla Sicilia
Tuna Confit, Capers, Raisins,
White Anchovies, Pine Nuts,
Chilies, Garlic
Kettle Valley Semillion Sauvignon Blanc 2010, BC
Bolito Misto
Smoked Tuna Loin, Pork, Spot Prawns,
Spot Prawn Brodo
Sandhill “Small Lots” Sangiovese 2010 BC
Goat Cheese Panna Cotta
Strawberries, Rhubarb,
15 Year Aged Balsamic
Venturi Schulze “Brandenburg No. 3” 2008, BC
3-Course 49-
Wine Pairing 45-
Add Vitello Course
Vitello Tonnato
Veal Tongue, Tuna Sauce,
Herbs
Tantalus Riesling 2012, BC
16-
Wine Pairing 9-
Add Tuna Crudo
Albacore Tuna Crudo
Cucumber, House Made Yoghurt,
Bay Oil
Blue Mountain “Gold Label” Brut NV, BC
16-
Wine Pairing 10-
Ancient Cedars Spa Inspired
Nutritional Information Available Upon Request
Nicholas Nutting | Warren Barr | Matt Wilson |





