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Tofino:
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Light drizzle
Today
10C / 7C
Sunny
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9C / 7C
Sunny
Tuesday
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Wednesday
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Dinner Menu - Welcome to the Great Room!

Embracing the warm and welcoming West Coast architecture and spectacular ocean vistas of our Great Room, Chef and his team have put together today’s dinner menu to showcase the rich bounty of British Columbia. Emphasis is placed on fresh, local, sustainable products bought daily direct from only the highest quality farmers, ranchers, fishermen and producers.


Our goal is to bring a truly distinctive and pleasurable West Coast experience to your dinner plate. Enjoy!


 

Starters...

  • daily soup... $8
    an inspiration from the culinary team
  • great room seafood chowder... $12 
    our continuing obsession, featuring our local bounty from the sea
    double smoked bacon | island potato
  • nanoose edibles organic greens... $12
    artisan lettuce | apple cider vinaigrette | toasted hazelnuts | island goat cheese
  • caesar salad... $13
    crisp romaine lettuce | creamy garlic dressing | double smoked bacon | house made croutons
  • clayoquot sound crab cakes... $16
    crisp local dungeness crab cakes | arugula salad | charred corn salsa | chipotle mayo
  • oysters on the shell... $6 | $16 | $28
    inspired daily mignonette... two | half dozen | full dozen
  • beef carpaccio... $16
    thin shaved beef tenderloin | espresso oil | winter greens | blueberry-balsamic reduction 
  • tuna tartare... $15 
    natural gift tuna | toasted sesame seed | avocado mousse | house made flat bread 

Mains...

  • sablefish... $33
    buckwheat soba noodle | wild mushroom soya broth | wilted greens | roast mushroom
  • halibut... $34
    local spot prawn broth | roast fingerling | arugula | spot prawn croquette | hazelnut | chorizo oil
  • tuna & scallop duo... $32
    pan seared tuna loin & scallops | purple beet cream | asparagus | double smoked bacon & root vegetable fricassee
  • tofino crab... $45
    locally caught dungeness crab | spot prawn & chorizo-red wine broth with fingerling potato | drawn butter
  • lamb shank... $31
    braised lamb shank | mediterranean couscous | tomato-mint chutney | farmers vegetable | fresh horseradish
  • chicken... $33
    comox valley farmhouse chicken | red quinoa pilaf | carrot puree | goats cheese berry balsamic reduction
  • beef tenderloin... $36
    seared tenderloin | potato puree | dungeness crab croquette | roast whole shallot red wine demi glace
  • great room features...
    our culinary team creates the following features using the best in british columbia sourced products; these dishes can be tailored to suit your dietary needs:
    • weekly lblr dinner feature... market price
    • weekly pasta feature... $28
    • daily vegetarian feature... $28

Après Surf...

  • local mussels... $20
    chorizo sausage | vintage red wine & roasted red pepper sauce | fresh herbs
  • beef burger... $16
    tomato | lettuce | caramelized onion | pickle | served with salad, caesar or fries
    add cheddar or bacon... +$2
  • warm spinach & endive dip... $15
    warm dip & tortilla chips
  • chicken wings... $15
    crisp chicken wings | blue cheese dip | bbq, hot or salt & pepper
  • crisp tortilla chips... $10
    served with fresh cut salsa
  • battered prawns... $16
    phillips beer battered prawns | ginger hoi sin sauce
  • cheeseboard... $20
    daily selection of three fine cheeses | house cracker | preserve
  • oysters on the shell… $6 | $16 | $28
    inspired daily mignonette... two | half dozen | full dozen


Pizza Oven...

  • mushroom pizza... $17
    wild mushrooms | tomato | grilled onion | mozzarella | arugula pesto sauce
  • bbq smoked chicken pizza... $18
    house smoked chicken | double smoked bacon | grape tomato | mozzarella | red pepper garlic sauce
  • steak & brie pizza... $19
    beef tenderloin | double cream brie | arugula | pizza sauce
  • prosciutto pizza... $18
    thin shaved parma ham | vine ripe grapes | island goat cheese | pizza sauce
All pizzas are thin crusted & baked in our wood stone oven. Gluten-free crusts are available.


Menu launched December 20, 2013