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
October 12th, 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

Plum & Grand Marnier Pancakes  16-
Spiced Buttermilk Pancakes, Chantilly Cream
 
Healthy Start 16-
Berry Yogurt, Fresh Berries, Sprouted Grains
Apple, Pear & Ginger Smoothie

Pumpkin Soup & Fritters  17-
Autumn Spiced Local Pumpkin Velouté, Duck Confit Fritters

Open Faced Turkey Dinner Sandwich 18-
Roast Turkey, Cranberry Sauce, Stuffing, Gravy, Salad or Fries

Artichokes & Chanterelles  18-
Roasted B.C. Artichokes, Chanterelles, Briôche Croutons, Hollandaise
Add Crab  8-

Yam, Kale & Chèvre Omelet 18-
Roasted Yam, Wilted Kale, Katie Farm’s Greens, Pumpkin Seed Crumble
Toast

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

“Picnic” Farmer Sausage & Root Vegetable Hash 19-
Potato, Cabbage, Parsnip, Crispy Fried Egg, Chili Tomato Relish
Fried Shallots

Smoked Salmon Benny
Cold Smoked Tofino Salmon, English Muffin, Fried Caper Hollandaise 20-
Sprouted Grain Salad, Pan Fries

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

 

 

David Sider
Restaurant Chef

Warren Barr
Executive Chef

Chris Blazeiko
Sous Chef

 

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