Sunday Brunch

Executive Chef Warren Barr 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
JANUARY 25TH, 2015

 

ANCIENT GRAIN PORRIDGE 10-
QUINOA, OATS, FLAX SEED, SPICED HONEY, DRIED FRUIT,
VANILLA CHANTILLY

BEACH WALKER PARFAIT 10-
HOMEMADE BERRY YOGURT & GRANOLA,
BANANAS & FRESH FRUIT

HEALTHY START  14-
BERRY YOGURT, FRESH BERRIES, SUNFLOWER SEEDS, BEE POLLEN
APPLE,  KALE & SPINACH SMOOTHIE

WEST COAST CLAM CHOWDER 15-
WILD SIDE BABY SHRIMP, BACON & CORN,
LOCAL FISH, FRESH HERBS & PRAWN OIL

FRENCH TOAST  16-
BRIOCHE, BANANA, BERRY, CHANTILLY

ESPELETTE ROASTED VEGETABLE OMELET 19-
3 EGGS, PEPPER, TOMATO, RED ONION, POTATO, CREAM CHEESE, HERB SALAD,
HOUSE MADE TOAST

POINTE BREAKFAST 19-
2 “FARMER BEN’S” EGGS, POTATO RÖSTI & TOMATO JAM,
HOUSE MADE SAUSAGE OR BACON, TOASTED HOUSE MADE BREAD

FENNEL SALAD  19-
WINTER CITRUS, PICKLED RED ONION, BASIL PESTO, CITRUS VINAIGRETTE
ADD SABLE FISH  10-

SOUP & SANDWICH 19-
RED PEPPER BISQUE, CRÈME FRAICHE, GRUYÈRE & PROSCIUTTO GRILLED CHEESE ON FOCCACIA

STEAK & EGGS BENNY 21-
2 POACHED EGGS, SLOW COOKED CHUCK STEAK, ENGLISH MUFFIN, RÖSTI POTATO
SMOKED PAPRIKA MARMALADE, HOLLANDAISE

FISH & CHIPS 22-
TUFF SESSION ALE BATTERED, TARTAR SAUCE, CELERIAC SLAW,
HOUSE CUT FRIES

ALBACORE TUNA 22-
TOMATO MARMALADE, CAPER PISTOU, PICKLED HONEY MUSHROOMS

 

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