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
September 14th, 2014


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

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

Bhushan’s Rice Pudding  14-
Indian Spiced Basmati Rice, Toasted Almond & Pistachio, Macerated Apricots  

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

Pancakes  16-
Okanagan Fruit, Blackberry Anise Syrup 

Healthy Start 16-
Berry Yogurt, Fresh Berries, Sprouted Grains
Apples, Okanagan Plum Smoothie

Grilled Nectarine Salad 17-
Spiced Briôche Croutons, Katie Farms Greens
Peach Vinaigrette

Ploughman’s Lunch 17-
Pâté de Campagne, Pickled Vegetables, Deviled Eggs, Grilled Baguette

BBQ Pork Benny 18-
Slow Roasted Pork Shoulder, English Muffin, 2 Eggs, Coleslaw
Paprika Hollandaise, Hash Browns

Kale & Feta Omelette 18-
3 Eggs, ‘Medicine Farms’ Kale, Cow Milk Feta, House Made Toast

Chanterelles & Eggs 19-
Local Chanterelles, Brown Butter Scramble, Goat Cheese, Arugula Pesto
House Made Toast

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

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

Scallops  22-
Roasted Celery Root, Purée of Celeriac
Double Smoked Bacon & Sherry Vinaigrette, Bitter Greens
 

 

David Sider
Restaurant Chef

Warren Barr
Executive Chef

Chris Blazeiko
Sous Chef

 

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