INLETS RESTAURANT

BREAKFAST MENU

Served from 7:00 AM – 11:00 AM

LODGE GRANOLA PARFAIT

House-made granola layered with Greek yogurt, honey, and mixed berry compote. Garnished with fresh mint and lemon zest.

WEST COAST TRADITIONAL BREAKFAST

Two eggs your way, choice of smoked salmon, bacon, sausage, with breakfast potatoes or fresh fruit and a slice of toast

BRIOCHE FRENCH TOAST

Thick-cut brioche, topped with berry compote, cinnamon cream, and candied nuts.

EGGS BENEDICT

Poached eggs on an English muffin or croissant served with hash browns or fruit.

Choice of:

THE FUNGI – Seasonal mushrooms, spinach with fresh herbs and roasted garlic with house made hollandaise.

THE WEST COAST – Smoked salmon and red onions with house-made hollandaise.

THE CLASSIC – Crispy bacon with house-made hollandaise.

Brunch

( 11am-1pm)

Crab Benedict -30-

Fresh herb panko crusted crab cakes, asparagus topped with poached eggs and a spicy lemon hollandaise

Fried Chicken Benedict -26-

Buttermilk fried chicken, a gruyere biscuit, creamy slaw, topped with a poached egg and a Cajun hollandaise

Fried Chicken and French Toast -26-

Spicy buttermilk fried chicken thick cut brioche brown butter French toast, pickled jalapenos, vanilla maple syrup

Avocado Toast -24-

Artisanal sour dough, fresh crushed avocado, watermelon radish with a

poached egg

Burrata Toast -25-

Thick cut sour dough, Fresh fruit, smoked prosciutto, local burrata, basil, olive oil and Maldon salt with a balsamic drizzle

Brioche French Toast -22-

Brioche toast, berry compote and toasted almonds with cinnamon whip cream and vanilla maple syrup

Happy Hour Menu

Smoked Sablefish Chowder -18-

A rich, smoky chowder with sablefish and seasonal vegetables. 

Truffle Fries -10-

Crispy golden fries tossed in aromatic truffle oil, topped with grated Parmesan and fresh herbs. Rich, savory, and irresistibly indulgent

Prawn Cocktail -16-

Chilled, succulent prawns served on a bed of crisp microgreens, topped with a zesty house-made cocktail sauce and a splash of lemon. A timeless classic with a refreshing kick

Crispy Reuben Balls -13-

fried bites filled with corned beef, Swiss cheese, sauerkraut, and a hint of Thousand Island dressing. Served golden brown with a side of house-made dipping sauce. A bold twist on the classic deli sandwich.

Southern Fried Chicken Slider -7-

3 for -19-

Buttermilk-brined chicken on a soft brioche bun, topped with bacon, sharp cheddar and a tangy slaw. A bite-sized Southern classic with big flavour.

Baby Romaine Caesar Salad -16-

Crisp baby romaine with velvety house Caesar dressing, Parmesan, golden croutons, fried capers, and prosciutto crisp.

West Coast Wilderness Lodge

Offers a 4 course Table d’hôte

149 per person

Please contact us at 778-280-8610 for reservations.

First Course

Choice of

Smoked Sablefish Chowder

A rich, smoky chowder with sablefish and seasonal vegetables.

Soup du Jour

Chef’s inspired daily creation, with fresh, seasonal ingredients.

Second Course

Choice of

Salmon Gravlax with Avocado Mousse

House-cured salmon gravlax layered with pickled sea asparagus, shaved radish, and salmon roe.

Seared Scallops with Squid Ink Risotto & Crispy Pancetta

West Coast scallops seared golden, nestled on squid ink risotto with white wine, Parmesan, pork belly.

Braised Octopus with black garlic aioli & roasted fennel Risotto

Tender slow braised octopus paired with black garlic aioli, served atop a roasted fennel risotto.

Baby Romaine Caesar Salad

Crisp baby romaine wedges, Caesar dressing, Parmesan, golden croutons, fried capers and prosciutto crisp.

Ricotta & Zucchini Tartlet

Savory tartlets filled with whipped ricotta, zucchini ribbons, fresh oregano and lemon zest.

Third Course

choice of

Miso Butter Cod with Kombu Broth & Bok Choy

Pan-seared cod in a miso-kombu broth, served with jasmine rice and sautéed Bok choy.

Braised Lamb Shanks with Spring Vegetable Ragout

Slow-braised lamb shanks over a vibrant spring stew, served with mashed potatoes and a light tomato broth.

Beef Tenderloin with Gorgonzola & Caramelized Onion

Perfectly seared beef tenderloin, topped with gorgonzola cream and sweet caramelized onions, accompanied by creamy mashed potatoes and seasonal vegetables.

Seafood Pasta

Fresh seafood medley in a rich white wine cream sauce – indulgent and deeply satisfying.

Fourth Course

Chef’s Dessert Selection

Dessert changes daily

Please contact us at 778-280-8610 for menu inquiries or reservations.

Bubbles

Frind Estates Brut, BC

Veuve Clicquot

Piper Heidsieck

Moet et Chandon Brut

Whites

Saintly – Rose’, BC

Quails Gate – Chasselas Pinot blanc Pinot gris, BC

Oyster Bay – Sauvignon Blanc, New Zealand

Burrowing Owl – Chardonnay, BC

Quails Gate – Chardonnay, BC

Frind Estate Winery – Viognier, BC

Frind Estate Winery – Riesling, BC

Wild Goose – Gewurtztraminer, BC

Reds

Kettle Valley – Brakemans Blend, BC

Tribute – Cabernet Sauvignon, California

Dona Paula – Malbec, Argentina

Kettle Valley– Pinot Noir, BC

Quails Gate– Pinot Noir, BC

Black Sage – Merlot, BC

Kettle Valley – Old Main Red Blend, BC

Osoyoos Larose – D’Petales, 2015, BC

Burrowing Owl – Cabernet Sauvignon, BC