The Lodge offers dinner service throughout the season. Please note that reservations are required for dinner.

Menus and Wines
There comes a time in the day when no matter the question...
the answer is "food and wine".
Please call ahead regarding any meal service before you make the trip!
Our menus change often as we include local and seasonal ingredients in our dishes whenever possible. Check back for delicious updates throughout the season!
Reservations are required!
Breakfast
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
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
Lounge
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.
Dinner
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
Wines
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