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
December 14th, 2014

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

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

Strawberry Pancakes  16-
Strawberries, Candied Hazelnuts
Deep Fried Chocolate Ice Cream  

Healthy Start  16-
Berry Yogurt, Fresh Berries, Sunflower Sprouts
Raspberry Smoothie

Warm Kale Salad  17-
Roasted Pear, Blue Claire Cheese, Pecans, Buttermilk Dressing

Roasted Carrot and Coriander Soup  18-
Grilled Boerenkaas Cheese on Buttermilk Bread

Canadian Bacon & Gouda Omelet 18-
3 Farmer Ben’s Eggs, Aged Gouda, Back Bacon, Watercress 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

Sausage ‘N’ Egger  19-
House Made Sausage Patty, Cheddar, Garlic Aioli, Lettuce, Tomato
Sesame Bun, Tater Tots

Mushroom Benny 21-
Sautéed Mushrooms, Goat Cheese
English Muffin, Porcini Hollandaise, Potato Rösti

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

Arctic Char 22-
Butternut Squash, Bacon, Apple Relish, Chestnut

 

 

David Sider
Restaurant Chef

Warren Barr
Executive Chef

Chris Blazeiko
Sous Chef

 

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