Inlets Restaurant: Menus & Wine List

Below are our summer menus and a sample wine list. However, our menus change often as we include local and seasonal ingredients in our dishes whenever possible.

 
 
 
Breakfast at Inlets Restaurant  

Granola Bliss

House Toasted Nuts, Seeds & Granola Clusters, Local Honey, Berries, & a Side of Fresh Yoghurt.
 
13.50

Cinnamon Apple French Toast

Cinnamon Apple Caramel, Thick Cut French Toast, Vanilla Chantilly, Candied Nuts, & True Maple Drizzle.

Chef suggests: Add Vanilla Ice Cream, or Frozen Yogurt “it’s our little secret”.
 
12.50

The Good "Wife"

2 Eggs Any Style; Choice of Applewood Smoked Bacon, Canadian Back Bacon or Turkey Sausage; Choice of Multigrain, Sour Dough, or White Toast; & Roasted Hash Browns.
 
12.00

Eggs Benedict (Easy Poached)

Served with Roasted Hash Browns. Choose from:
Grizzly’s Choice - Smoked Salmon, Avocado
Canadian - Our Maple Glazed Back Bacon
Fried Green Tomato - Seared Heirloom Tomato & Spinach
 


16.00
14.00
12.00

Potato Rostis with Two Eggs

(Vegetarian Available)
Swiss Style Potato, Bacon, Caramelized Onions, Fresh Herbs and Two Eggs Any Style.

Chef Suggests: Add Hollandaise.
 
13.00

Omelette of the Day (Three Eggs)

Served with Roasted Hash Browns.
Ask Your Server for the Daily Selection.
 
12.00

Spinach Mushroom Frittata

Locally Foraged Mushrooms, Eggs, Fine Herbs, Lemon Dressed Arugula, Spinach Sauce, White Truffle Drizzle, Roasted Hash Browns.
 
14.00

Gimme More!

Add an Egg
Add a Meat
Add Hollandaise
Croissant
Fruit Bowl
Fruit Platter (Serves Four to Six)
Frozen Yoghurt
Side Toast (Two Slices)
 

 2.00
2.50
2.00
3.50
5.50
16.00
3.50
2.00

Beverages

Coffee & Tea
Fresh Orange Juice 6oz
Hot Chocolate
Large Milk
 

3.00
4.50
4.50
3.00

West coast cuisine 
 
 
Lunch at Inlets Restaurant  

West Coast Chowder

Brandy, Bouillabaisse, Local Catch, Fine Herbs & Baby Shrimp.
5oz Bowl
10oz Bowl
 


8.99
14.99

Soup of the Day - Literally

Please Ask Your Server About Today’s Selection.
 
8.00

Baby Spinach Salad

Cucumber, Parmesan, Shallots, Hint of Garlic, Lots of Lemon, Extra Virgin Olive Oil.
 
14.00

Mixed Artisan Greens

Heirloom Tomatoes, Snap Peas, Roasted Beets & Mango Vinaigrette.
 
14.00

Wilderness Lodge Flatbread

Semolina Crust, Garlic Infused Olive Oil, Mushroom Ragout, Arugula, Buffalo Mozzarella, Asiago & Fig Balsamic Glaze.
Add Chicken Breast.
Add Applewood Bacon.
 
17.00


2.50
2.00

Big Island Burger & Fries

7oz Pure Beef Patty, Crunchy Ice Burg, Tomato, Sliced Pickle, Lodge BBQ Sauce, Aioli, Medley of Baked Fries.
Add Cheese.
Add Applewood Bacon.
 
16.00


2.00
2.00

Catch of the Day

Salt and Pepper, on the Grill, Charred Lemon. Served with Artisan Greens or House Cut Fries.
Please Ask Your Server About Today's Selection.
 
 

Oysters on the Half Shell

Shucked and Served With a Trio of Accompaniments (Three Oysters).
Baked on the Half Shell - Spinach Sauce, Asiago Blend, Tomato Bruschetta (Three Oysters).
 

9.00
12.00

Gimme More!

Add Three Prawns
Add Grilled Chicken Breast
Real Deal Gravy
Baked Fries Medley
Bread and Butter
 

9.00
8.00
3.00
6.00
4.50

 
 
 
Dinner at Inlets Restaurant  

Starters

 

Costal Beet Greens

Roast Beets, Okanogan’s Fruit, Artisan Greens, Goat Cheese, Fig Balsamic Glaze & Extra Virgin Olive Oil.
 
14.00

The Caesar

Anchovy Vinaigrette, Artisan Romaine, Croissant Croutons, Applewood Bacon Chips & Parmesan.
 
13.00

Soup of the Day - Literally

Please Ask Your Server About Today’s Selection.

8.00

West Coast Chowder

Brandy, Bouillabaisse, Fine Herbs, Baby Shrimp.
5oz Bowl
10oz Bowl
 


8.99
14.99

Meat and Cheese

Assorted Charcuterie & Cheese Pairing with Seasonal Confiture & Crisps.
Please Ask Your Server For Details.
 
 

Peppercorn Crusted Hangar

4oz Crusted Hangar Steak, Parmesan Cream, Spinach Puree, Squash & Greens.
 

15.00

Mussels n Bread

Soffrito, Mustard and Saffron, Fisherman’s Broth, and Melted Leeks.
 
18.00

Oysters

Shucked and Served With a Trio of Accompaniments (Three Oysters).
Baked on the Half Shell - Spinach Sauce, Asiago Blend, Tomato Bruschetta (Three Oysters).
 

9.00
12.00

Mains

 

Prawn Linguini

Local Prawns, Baby Shrimp, Asparagus, Artichoke Chips & Lemon Brandy Cream.
 
23.00

Wild Mushroom Risotto

Locally Foraged Mushrooms, Mushroom Stock, Green Peas, White Wine, Parmesan, White Wine & Truffle Drizzle.
 
20.00

Seafood Paella

Saffron Tea, Mussels and Clams, Prawns and Local Catch, Fresh Herbs, White Wine & Tomato Puree.
 
29.00

Halibut on Land

Grilled Halibut, Abundance of Lovely Garden Vegetables, No Starch & Lemon Pickled Cauliflower.
 
33.00

Steelhead with Olives

Pan Seared Steelhead, Olive Tapenade, Cherry Tomato Confit, Lovely Garden Vegetables, Chive & Roasted Potatoes.
 
25.00

Cherry Shortribs

Slow Braised, Okanagan Cherry Gastrique, Truffle Parsnip Puree & Lovely Garden Vegetables.
 
30.00

Lodge Aged Rib Eye

A Beauty 10oz Cut, Aged 14 Days in Lodge, Lodge Spice Rub, Natural Jus, Lovely Garden Vegetables & Roasted Potatoes.
 
39.00

Flight of the Chicken

Supreme of Chicken, Natural Chicken Jus, Roasted Potatoes, Lovely Garden Vegetables & Fine Herbs.
 
29.00

Gimme More!

Balsamic Wild Mushrooms
Roasted Potatoes
Half Side Risotto
Bread and Butter
Half Salad
Five Prawns
 

7.00
4.50
12.00
5.00
Half Price
15.00

After Dinner Sweets

 

Sticky Bourbon Apple Cake

Moist Apple Cake, Candied Nuts, Bourbon Caramel. Served With Vanilla Ice Cream.
 
10.00

Campfire S'mores

Chocolate Terrine, Pistachio Graham Crumble, Marshmallow Cream.
 
15.00

Raspberry Cobbler

Fresh Local Raspberries, Pinot Noir Reduction, Honey Mascarpone, Vanilla Streusel.
 
12.00

Chilled Melon Gazpacho

Ginger, Honey, Melon, Fresh Berries, Coulis.
 
9.00

After Dinner Treats

 

Specialty Coffees

Served with Heavy Cream.
Irish Whiskey
Kahlua, Grand Marnier and Baileys
Rum and Kahlua
 
9.00

Dessert Martinis

The Espresso - Espresso, Vanilla Vodka.
The S'more - Marshmallow Vodka, Baileys and Godiva Liqueur (Served with all the fixings to roast your own S'more).
 

9.00
12.00
 
Our executive chef Chris Donnahee at West Coast Wilderness Lodge 
 
 

Wine List      

Bubbles

 
6oz

9oz

Bottle 
VILLA TERESA, Prosecco Frizzanti, Italy
Sparkling wine, creamy in the mouth with good fruit concentration.
    34
SEE YA LATER, Sparkling Brut, BC
Lively acidity, refreshing to the palate, full of citrus flavors.
    46
VEUVE CLICQUOT PONSARDIN, Brut NV
Champagne, Reims, France.
    140

Rose

     
QUAILS GATE, Rose, 2013, BC
Reminiscent of Provence. This rose is a delicate wine, sweet entry but a crisp, dry finish.
 9.5 13 36

After Dinner

     
FONSECA
Late bottle vintage port.
 8.5
(2oz)
   
TAYLOR FLADGATE
10 year tawny port.
 10
(2oz)
   

Whites

     
MISSION HILL, 5 Vineyards, Sauvignon Blanc 2012 BC
A grassy, citrus infused white with green apple & gooseberry flavours.
9.5 13 34
GEHRINGER, Riesling 2012 BC
Displays a flowery bouquet with complex fruit, great with shellfish and spicy dishes.
9.5
13 34
CEDAR CREEK, Pinot Gris, 2012, BC
Aromas of peaches and cream, great summer wine. Pair with fish or prawns.
10.5
14 40
LOUIS L'ATOUR, Chardonnay, 2013, France
Dry yet full bodied wine with gentle oak influenced aromas.
    38
QUAILS GATE, Chasselas, Pinot Blanc, Pinot Gris, 2012, BC
A fine balance of three varietals makes this wine suitable for food pairing or a great patio wine.
10.5  14 40
TOWNSHIP 7, Sauvignon Blanc 2013, BC
The palate is clean with tropical fruit and citrus flavours.
 11 16 44
KIM CRAWFORD, Pinot Gris 2013, New Zealand
Intense aroma of ripe pear, melon and apples. Pair with light seafood, poultry dishes & pastas.
11  16 44
MISSION HILL RESERVE, Chardonnay, 2012, BC
Aromas and flavours of lemon lime, toast and ripe orchard fruit. A real crowd pleaser.

  46

Reds


 

 

 
GRAN MAURO, Primitivo, Del Salento, Italy
A zinfandel varietal, rich blackberry character, medium bodied, great with beef and lamb.
10 13.5 36
GREY MONK, Pinot Noir, 2012, BC
Features fresh strawberry and cherry notes, enjoy with lighter dishes; salmon or pork loin.
11 15 42
ANDELUNA, Malbec, 2012, Argentina
South American favourite, deep garnet colour, intense ripe fruits, hint of cinnamon.
 12 17 44
CEDAR CREEK, Merlot Cabernet, 2011 BC
A smooth mellow wine with 17% cabernet added for structure. Aromas of plum & spice.
12  17 46
GUIGAL, Cotes Du Rhone, 2010 France
Well rounded with smooth tannins, full bodied aromatic.
    54
J. LOHR ESTATES, Seven Oaks, Cabernet Sauvignon, 2010, California
Rich fruit aromas, with a touch of vanilla from barrel aging, pair with grilled meats.
 13 18 48
OSOYOOS LAROSE, Petales D'Osoyoos, 2011, BC
Bordeaux inspired blend. Fruity & intense with velvety tannins. Best enjoyed within three years of release.
    58
BLACK SAGE, Cabernet Sauvignon, 2011, BC
Displays black cherry and currant flavours, hints of eucalyptus, mint and cedar on the finish.
 15 21 58
TOWNSHIP 7, Merlot, 2010, BC
Plum notes, spice cake, chocolate & vanilla liqueur aromas. Fitting match for beef dishes & cheeses.
 15 21 58
QUAILS GATE, Pinot Noir, 2012, BC
Wonderfully fragrant with notes of sour cherry, red fruit and exotic spice.
 15 21 58
OSOYOOS LAROSE, La Grand Vin, 2009, BC
Big bold red with ample tannins. Good complexity, elegant long finish. Aged in French Oak 18 to 20 months.
    90

Experience fine dining at the romantic Inlets Restaurant, deep in the wilderness of the Sunshine Coast. We are known for delicious, local cuisine and spectacular views of inlets, forests and mountains.