Menus and Wines

DAILY BREAKFAST 7:00AM–11:00AM

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.

Avocado Toast
Artisanal sour dough, fresh crushed avocado, watermelon radish with a poached egg.

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.

EGGS BENEDICT COMES WITH A 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 available starting June 15th, 2026 – SERVED FROM 11:00AM–1:30PM (Last seating)

Avocado Toast $25
Artisanal sour dough, fresh crushed avocado, watermelon radish with a poached egg.

Brioche French Toast $25
Brioche toast, berry compote and toasted almonds with cinnamon whip cream and vanilla maple syrup.

Fried Chicken and French Toast $28
Spicy buttermilk fried chicken thick cut brioche brown butter French toast, pickled jalapenos, vanilla maple syrup.

Braised Brisket Hash Bowl $28
Tender braised brisket tossed with crispy potatoes, caramelized onions, and seasonal vegetables. Finished with melted fontina and a sunny-side-up egg.

Crab Benedict $30
Fresh herb panko crusted crab cakes, sauteed spinach with a poached egg and a spicy lemon hollandaise.

Baby Romaine Caesar Salad $20
Crisp baby romaine with velvety house Caesar dressing, parmesan, golden croutons, fried capers, and prosciutto crisps.

Berry Grilled Cheese $25
Brie, gruyere and caramelized onion, berry compote, thyme, honey.

Chicken Sandwich $26
Chicken breast with roasted red peppers, arugula, fresh mozzarella, pickled red onions, and a tarragon aioli on a warm toasted focaccia.

HAPPY HOUR MENU starting June 15th, 2026 – SERVED FROM 2:00PM–8:00PM

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.

Elk Tartare $20
Finely diced elk with capers, shallots, cornichons, Dijon, topped with crisp Jerusalem artichokes.

Hummus & Whipped Spicy Feta $15
Creamy hummus and whipped feta accompanied by warm Bannock, olives and seasonal crudites.

Mediterranean Calamari $17
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.

BBQ Brisket Sliders $8, 3 for $23
Tender brisket, bourbon BBQ sauce, pickles, caramelized onion and creamy coleslaw on soft brioche slider buns.

Baby Romaine Caesar Salad $20
Crisp baby romaine with velvety house Caesar dressing, Parmesan, golden croutons, fried capers, and prosciutto crisp.

Churro Fries. $12
Classic golden churros tossed in cinnamon sugar with a caramel sauce.

DINNER – SERVED FROM 5:00PM–8:00PM – Booking Required

3 courses for $120 | 4 courses for $149 (Table d’hôte)
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:

Scallop Crudo (GF, DF)
Hand-cut scallop, lightly dressed with lemon–olive oil and lime, finished with passion fruit, yuzu pearls, dill oil, and rainbow seaweed.

Fig Carpaccio (Veg)
Thinly sliced fig, whipped chevre, candied walnuts, balsamic honey glaze.
*add prosciutto

Elk Tartare
Finley diced elk with capers, shallots, cornichons, Dijon, topped with crisp Jerusalem artichoke.

Prawn Risotto
A Jumbo prawn with ouzo and blood orange–infused risotto, finished with chili oil.

Spring Pea Salad (Veg, GF)
Fresh spring peas, strawberries, and peppery watercress, now enriched with creamy Macedonian feta.
Finished with lemon-balsamic vinaigrette, herb oil, and freeze-dried strawberry for brightness and texture.

THIRD COURSE
Choice of:

Braised Short Rib
Slow-braised beef short rib with seasonal vegetables, pomme purée, and red wine reduction.

Stuffed Chicken Supreme
Roasted chicken stuffed with Fontina and wild mushrooms, truffle pomme purée, and peppercorn cream sauce.

Coffee-Crusted Rack of Lamb
Coffee-crusted rack of lamb with pommes fondant, charred cabbage, seasonal vegetables, and coffee demi-glace.

Seafood Pasta
A medley of smoked salmon, mussels, and lingcod tossed in a creamy parmesan sauce.

Salmon Filet
Pan seared salmon, saffron and carrot emulsion, seasonal vegetables, topped with nori crisp.

FOURTH COURSE
Choice of:

Chef’s Dessert Selection
Dessert changes daily.

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

BUBBLES

Grey Monk Rose Sparkling, BC

Frind Estates Brut, BC

Veuve Clicquot, France

Piper Heidsieck, France

Moet et Chandon, France

WHITES

Tinhorn Gewurtztraminer, BC

Gray Monk Pinot Gris, BC 

Saintly Rose, BC

Frind Estate Winery Riesling, BC

Oyster Bay Sauvignon Blanc, New Zealand 

Poplar Grove Pinot gris, BC

Black Hills Viognier, BC 

Clos du Soleil Sauvignon Blanc, BC

Quails Gate Chardonnay, BC

Burrowing Owl Chardonnay, BC

Burrowing Owl Pinot gris, BC

REDS

Dona Paula Malbec, Argentina

Kettle Valley Blend, BC

Kettle Valley Pinot noir, BC

Lakeside Cabernet Sauvignon, BC

Quails Gate Pinot Noir, BC

Clos du Soleil Celestiale, BC

Osoyoos Larose  Petales, BC 

Black Sage Merlot, BC

Kettle Valley Old Main Red, BC

Frind Estate Winery The Premier, BC

Poplar Grove Syrah, BC

Poplar Grove Cabernet Franc, BC

Osoyoos Larose Le Grand Vin, BC

Burrowing Owl Cabernet Sauvignon, BC

ON TAP

Local Brews

Townsite Brewing, Powell River BC

Berms and Bridges Hazy Pale ale
Bright and bursting with citrusy goodness

Tinhat IPA
Pine and citrus hops, its strong bitterness is balanced with a malty body

Persephone Brewing, Gibsons BC

Coast Life Lager
Crisp and refreshing, light and delicious

Brickers Cider on tap
Ask your server about todays flavour

NOT ON TAP

Corona, Stella Artois, Kokanee, Bowen Island Pale ale, Bowen Island Lager, Persephone Golden Ale, Persephone IPA.

Local Craft Brews
Ask your server about our seasonal options.
Townsite Tart ISA, Townsite zunga blonde ale, Townsite Lager, Townsite Hazy IPA, 101 Brewing Hefeweizen.

Cider
Brickers cider, Frambo
Brickers cider, Pea
No boats on Sunday, Apple
No boats on Sunday, Peach