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

Executive Chef Warren Barr is 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

 MEDICINE FARM WINTER GREENS 17-
DAVE WOOD’S GOAT CHEESE, DRIED FRUIT & SEED LAVASH,
HUCKLEBERRY VINAIGRETTE

  WARM ROOT CELLAR SALAD 18-
ASSORTED ROOT VEGETABLES, FRESH CURD CHEESE,
ASH HONEY, LOCAL HAZELNUT

LEEK VELOUTÉ 18-
CHOPPED ‘WILD SIDE’ SPOT PRAWN, WATERCRESS,
SMOKED TROUT ROE

OUTLANDISH SHELLFISH  18-
MARINATED MUSSELS AND CLAMS, HOUSE CURED LARDO,
SORREL, POTATO

GRILLED THIESSEN FARM QUAIL BREAST  19-
SOY  CURED VEGETABLES, YELLOW FOOT CHANTERELLES,
TOASTED BUCKWHEAT, BRAISED MUSTARD SEED

  CURED SOCKEYE SALMON 20-
HEMLOCK, PURPLE TOP TURNIP, WILD MUSHROOM,
BURNT ONION

DUNGENESS CRAB TERRINE  23-
SOFT HERB PURÉE, CONFIT MANDARIN, CHILI, BASIL,
CREME FRAICHE

FOIE GRAS PAVÉ 24-
LAST SPRING’S ELDERFLOWER, ALMOND GRANOLA,
SOUR APPLE
 

šVegetarian & Vegan Menus Available Upon Request 

 

 

MAIN COURSES

TRUFFLED CAULIFLOWER  30-
ROASTED & PURÉE, FRIED CUSTARD, BRAISED FARRO,
BLACK GARLIC, TRUFFLE

BRAISED SLOPING HILLS PORK COPPA 36-
CARAMELIZED WHEY, SQUASH, GRAPE,
TOASTED WALNUT

  CHARRED NATURAL GIFT ALBACORE TUNA 38-
GRILLED BABY GEM LETTUCE, CURED EGG YOLK, POTATO PURÉE,
PINE MUSHROOM EMULSION

THIESSEN FARM PHEASANT 38-
ROASTED BREAST, LEG MEAT RILLETTE, AMARANTH,
SUNCHOKE, SUNFLOWER SEED

GEORGIA STRAIT SCALLOPS 40-
GLAZED RUTABAGA, HONEY MUSHROOMS, POACHED PEAR,
SEA CIDER BEURRE BLANC

TWO RIVERS BEEF 42-
DRY AGED HERITAGE STRIPLOIN, SHIN PAVÉ, KALE CRUST,
ROASTED CARROT, NUGGET POTATOES

  CITRUS GLAZED SABLEFISH 42-
CELERIAC, WINTER RADISH, GRAPEFRUIT, LEEK,
BAY LEAF

QUIST FARM LAMB CASSOULET 44-
GRILLED, BRAISED & SAUSAGE, WHITE BEANS, GARLIC PURÉE,
CHARRED SHALLOT, DRIED TOMATO, ROSEMARY

 

šVegetarian & Vegan Menus Available Upon Request 

Tasting Menu
December 27th – December 30th

Chilled Arctic Char
Pickled Rutabaga, Potato, Dill, Buttermilk
Road 13 “Old Vines” Chenin Blanc 2012, BC

š

Dressed Brassicas & Shaved Mushroom
Garlic Purée, Kale, Dried Scallop
William Fèvre “Champs Royaux” Chablis 2012, Fr

š

Warm Outlandish Oysters
Caramelized Parsnip, Apple, Brussels, Smoked Trout Roe
Quails’ Gate “Dry Riesling” 2013, BC

š

Roasted Carrots & Toasted Pine Nut
Coffee, Crème Fraîche, Tarragon
Benton Lane Pinot Gris 2011, US

š

Roasted West Pacific Sablefish
Sunchoke, Celery, Wild Mushrooms, Citrus
Sokol Blosser “Dundee Hills” Pinot Noir 2011, US

š

Smoked Alberta Beef Tenderloin
Heirloom Beets, Cauliflower, Sunflower
Confit Shallot & Vinegar Jus
Glaetzer “Bishop”, Barossa Shiraz 2006, AU

š

Black Pepper Panna Cotta
Toasted Almond Sponge, Spiced Cherry Preserve, Blood Orange
Taylor Fladgate Tawny 10 year, POR

 

Any 5 Courses Per Person 95-
Wine Pairing 80-
Any 6 Courses Per Person 110-
Wine Pairing 90-
All 7 Courses Per Person 125-
Wine Pairing 105-

 Ancient Cedars Spa Inspired

Nutritional Information Available Upon Request

 

Warren Barr
Executive Chef

David Sider
Restaurant Chef

 

 Ancient Cedars Spa Inspired
Nutritional Information Available Upon Request

 

Warren Barr
Executive 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