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 26th, 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

Croissant French Toast  16-
Roasted Pears, Almond Crumble, Maple Syrup
 
Healthy Start 16-
Berry Yogurt, Fresh Berries, Sunflower Sprouts
Carrot, Apple & Ginger Smoothie

Beet & Blue Cheese Salad  16-
House Pickled Beets, Blue Cheese, Buttermilk Dressing, Walnuts
Autumn Greens

Caramelized Onion & Goat’s Cheese Quiche  18-
“Farmer Ben’s” Eggs, Happy Day’s Goat Cheese
Stone Fruit Preserve, Baby Greens

Crab Omelet  18-
3 Eggs, Marinated Buffalo Mozzarella, Dungeness Crab, Foccacia

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

Croque Monsieur Benedict 21-
2 Poached Eggs, Ham, Gruyère Cheese, Briôche, Rösti Potato
Grainy Mustard Hollandaise

Lamb Shank 22-
Braised Lamb Shank, Olives, Root Vegetables, Chick Peas

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

Arctic Char Amandine 22-
Pan Roasted Arctic Char, Haricots Verts, Almonds, Pomme Vapeur

 

 

David Sider
Restaurant Chef

Warren Barr
Executive Chef

Chris Blazeiko
Sous Chef

 

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