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.

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 SERVED FROM 11:00AM–1:00PM

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, or 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 for $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 De Jour
Chef’s inspired daily creation, with fresh, seasonal ingredients.

SECOND COURSE
Choice of:

Heirloom Tomato Salad
Creamy Buffalo Mozzarella, melon, balsamic reduction and basil.

Beet Carpaccio
With Salt Spring Island Goat Cheese, candied pecans, arugula, balsamic drizzle.

Pan-Seared Scallops
With sweet & spicy corn purée and crispy pork belly.

Seared Albacore Tuna Tataki
With Ponzu, Sesame, Avocado mousse and microgreens.

Fried Calamari
Crispy calamari tossed with fresh lemon zest and a black garlic lemon aioli.

THIRD COURSE
Choice of:

Sockeye Salmon
Served with blistered tomato, olive lemon caper sauce, crushed fingerling potatoes, and grilled asparagus.

Braised Lamb Shank with Peach & Jalapeño Salsa
Char-grilled lamb served with a fresh peach-jalapeño salsa, a warmed couscous salad with cucumber and mint.

Beef Tenderloin
Topped with gorgonzola cream and sweet caramelized onions, accompanied by pomme puree and seasonal vegetables.

Charred Zucchini, Leek, Crab & Prawn Risotto
Creamy risotto, shaved fennel with lemon zest zucchini ribbons and parmesan cheese.

Stuffed Summer Squash
Stuffed with wild rice, stone fruit and toasted almonds served with lemon-tahini drizzle and fresh herbs.

FOURTH COURSE
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