Sunday Brunch

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. Altough updated on a regular basis, onsite menus may show slight variations from the below. 

 

Sunday Brunch
July 20th, 2014


Large Flake Oatmeal  9-
Steamed Milk, Dried Fruit, Organic Cane Sugar

Beach Walker Parfait 10-
Homemade Berry Yogurt & Granola
Bananas & Fresh Fruit

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

Apricot Pancakes  17-
Pecan Syrup, Maple Butter

Healthy Start 17-
Berry Yogurt, Fresh Berries, Sprouted Grains
Apples, Peach Smoothie

Lamb Meatballs & Baked Eggs 17-
Peace Country Lamb, Spicy Tomato Sauce, 2 “Farmer Ben’s” Eggs
Fior di Latte, Papadoms

West Coast Waldorf Salad 18-
Lapin Cherries, Walnuts, Pink Lady Apples, Celery, Summer Greens

Pointe Breakfast 19-
Two “Farmer Ben’s” Eggs, Scallion Pan Fries & Tomato Jam
House Made Sausage or Bacon, Toasted House Made Bread

Turkey Club  19-
Corned Turkey, Heirloom Tomato, Hertel’s Bacon, English Pea Aioli
Whole Wheat Toast

Duck Confit Benny  19-
2 Poached Eggs, Rosemary Hollandaise, English Muffin, Walla Walla Onions
Home Fries 

Roasted Corn & Baby Shrimp Omelette 20-
3 Eggs, Tomato &Feta Salad, Local Dill

Fish & Chips 22-
Tuff Session Ale Battered, Tartar Sauce, Celeriac Slaw
House Cut Fries

Seared Rockfish 23-
Kelp Dusted Rockfish, Mushroom Broth, Oyster Mushrooms, Grilled Rice Cake

 Crab Plate 24-
Dungeness Crab Salad, Crab Bisque, Rouille, Roasted Garlic, Grilled Sourdough
 

 

David Sider
Restaurant Chef

Warren Barr
Executive Chef

Chris Blazeiko
Sous Chef

 

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