Menus

Globally Influenced, Locally Sourced

Fresh local ingredients are at the heart of our globally inspired West Coast cuisine. Our menus truly reflect the season and the region, whether it be the Grilled Salmon Brochette or an innovative entree made with a Victoria-brewed beer. Our simple yet exciting  menu selections encourage you to share with your dining companions and try many of our chef's creative, taste-tempting dishes.

Weekday Breakfast
Mon-Fri 7:00am - 10:00am
 

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2 Eggs & Toast
Butter and Preserves 8

Chefs Omelette
Chefs daily creation served with
toast, butter, and preserves 8

Honey & Almond Granola
Fresh Fruit, Yoghurt 10

Breakfast Sandwich
Bacon, Egg, Tomato, Swiss cheese, Chipotle Aioli
Ciabatta Bread  7
Add a side for $3

Continental Basket
Seet & Savory Breakfast Baking, Cured Meat,
Brie Cheese, Fresh Fruit, Coffee or Tea  14

Add To Your Breakfast
bacon, sausage, hash browns, cereal with milk,
fresh fruit, Daily Baked Goods or toast with preserves 3

Daily Brunch
Mon-Fri 11:00am - 1:30pm
Sat-Sun 7:00am - 1:30pm

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Download our GLUTEN FREE brunch

Soup du Jour  7
rosemary crackerbread 

Honey Almond Granola  10
fresh fruit, yoghurt 

Brioche French Toast  10
Lavender, Chantilly cream, fresh fruit, Canadian Maple Syrup

Continental Plate 14
baked goods, toast or English muffin, cured meat, brie cheese, fresh fruit, and coffee or tea

Pissaldiere  12
Roasted onions, overnight Roma tomatoes, pineapple tapenade, brie, peppered greens, and balsamic reduction

Captial Chicken Salad  12
Grilled chicken breast, artisan greens, cucumbers, carrots, poached potatoes, grape tomatoes, croutons, Dijon vinaigrette

Grilled Salmon Brochette  12
Artisan greens, orange, avocado, organic quinoa, pineapple citrus vinaigrette

Citrus Poached Prawns  10
Tuscan greens, balsamic vinaigrette, remoulade

Roasted Vegetable Wrap  12
Roasted squash, onions and tomatoes with heirloom spinach, organic quinoa, goat cheese, and sundried tomato pesto

Bistro Breakfast  12
2 eggs, bacon or sausage,
hash browns, toast with preserves 

Omelet du Jour  12
two free range eggs with hash browns,
toast with preserves 

Bistro Benedict  14
free range eggs, wilted spinach, Kassler Ham, hollandaise,
hash browns, English muffin 

Breakfast Hash  14
sautéed mushrooms, onions, sweet peppers,
kassler ham, hash browns, poached free range egg
chipotle hollandaise 

Breakfast Sandwich  12
bacon, free range egg, Roma tomato, Swiss cheese, chipotle aioli,
brioche bun, and choice of soup, salad, or hash browns 

Fire Roasted Chicken Sandwich  14
hickory smoked bacon, Qualicum brie, Granny Smith apple
basil aioli, onciabatta bun, and choice of
soup, salad, or hash browns  

 Add To Your Brunch  3
bacon, apple sausage, hash browns, cereal with milk,
fresh fruit, toast with preserves, Tuscan greens with pineapple vinaigrette

Dinner Menu
Everyday From 4:00pm

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Soup du Jour - 7
Rosemary cracker bread

Pissaladiere - 15
smoked maple glazed pork belly, roasted onions, pineapple tapenade, Qaulicum brie, peppered greens, balsamic reduction

Cornmeal Custed Crab Cakes - 12
avocado, arugula and orange salad, remoulade

Citrus Poached Prawns - 10
Tuscan greens, pinapple vinaigrette, Pernod sauce

Capital Salad - Small - 7/Large - 14
artisan greens, cucumbers, carrots, grape tomatoes, poached potatoes, polenta croutons, Dijon vinaigrette

Warm Goat Cheese Salad - 9
Spinach, candied walnuts, grape tomatoes, balsamic vinaigrette

Charcuterie Plate - Single - 15     Platter – 25
Chef’s Selection Meats and Cheeses
Olives, Fruit Compote, Grainy Mustard
Rosemary Crackerbread

Wild Mushroom Risotto Croquettes - Small - 12/large - 18
roasted Roma tomato coulis, sauteed arugula, seasonal vegetables, Grana Padano

Peppered Pan Seared Salmon - 21
organic red quinoa pilaf, mint lemon gremolata, seasonal vegetables

Chicken Ballotine - 23
roasted breast of chicken with duck prosciutto and brie, fingerling potatoes, sundried tomato pesto, seasonal vegetables

Cinnamon Smoked Short Rib - 26
sweet potatoe pave, braised spinach, blueberry jus, seasonal vegetables

Our Seasonal Table D'hôte - 33

Chef Muzzin’s talent in foraging and developing creative and flavourful dishes is showcased  as he seeks out local fresh ingredients.

Try our three course set menu with wine pairing from the cellar! - 45

Embellishments
Risotto Croquettes with sundried tomato pesto - 7

Pont-Neuf Sweet Potatoes with chipotle aioli - 5

Sautee Wild Mushrooms - 7

Tuscan Greens with pineapple vinaigrette - 5

Flate bread with tapenade - 4

Dessert Menu -

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Banana Cheesecake Tower
Chocolate walnut crust, roasted pineapple
6

Flourless Chocolate Cake
Triple Sec orange mascarpone mousse
6

White Chocolate and Cranberry Creme Brulee
Lavender shortbread cookie
6

Italian Meringue
Raspberry couplis, seasonal fresh fruit
6

Butterscotch Bread Pudding
Caramel sauce, Chantilly cream
6

Beverage Menus 

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Download Summer Cocktails Menu

White Wine

Peller Estates Family Series Pinot Gris
BC 2008
Delicate floral aromas and spice fruitiness which unfold into flavours of peach and ripe apple

Villa Teresa Pinot Grigio
IT 2008
Made from organically grown grapes. Dry and lively with hints of green apple. Light and refreshing on the palate.

Red Rooster Gewurtztraminer
BC 2007
Abundunt with rose petal and spicy aromas. Bright lychee flavours.

Mt. Boucherie Riesling
BC 2010
Fresh aromas and flavours of Mandarin Oranges, ripe apples, clover, and honey.

Lake Breeze Pinot Blanc
BC 2008
Light intensity, notes of grapefruit, pear and butter.  Palate explodes with intense flavors of fresh peach and citrus fruit. Medium acidity.

Kim Crawford Sauvignon Blanc
NZ 2008
Intense aromas of gooseberry, passion fruit and citrus flavors. Light to medium bodied. Clean finish

Quails Gate Chardonnay
BC 2008
Crisp and fresh. Lemon zest and melon leap out of the glass with a hint of butter and caramel. The palate is rich and complex.

Bubbles

Chamdeville Blanc de Blanc Brut
FR
Made with Chardonnay. Soft minerality with apple expression and a touch of buttery appeal with a clean crisp finish.

Sumac Ridge Stellar's Jay Brut
BC
Crisp fruit and citrus blossom aromas. Toasted nut and red berry flavours, with a soft and creamy finish.

Nicolas Feuillatte Champagne
FR
A robust champagne that floods the senses with freshly baked bread and hazelnuts.

Red

Kim Crawford Pinot Noir
NZ 2008
Cherries, strawberries and red fruit nose with similar fruit expression. Earthy on the palate with velvety tannin and lively acidity.

Mt. Boucherie Merlot
BC 2008
Smooth and well balanced with aromas and flavours of vanilla, mocha, and red berries. Medium tannin with a dark chocolate palate.

Diego Murillo Malbec
AG 2009
Rich, smoky aromas of black cherries, cocoa and prune notes on the nose. Soft tannin with dark chocolate on the palate and a juicy finish.

Hester Creek Cabernet Merlot
BC 2009
Classic Bordeaux-style blend of Cabernet Franc, Merlot and Cabernet Sauvignon, exhibit flavors of blackcurrant and the plumy fruit.

Burrowing Owl Cabernet Sauvignon
BC 2007
Spice and berry aromas, sweet fruit flavors of black cherry, plum and black currant. Luscious tannins and a balanced warm finish.


After Dinner

Taylor Fladfate 10 year Tawny Port
PT
Independently owned since 1642, This rich and mellow tawny port owes its intense complex nose to many years of aging in oak casks.   

Sumac Ridge Pip
BC 2006
Ruby port style wine with flavours of ripe cherry and soft blackberry.