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Get Cozy at the Fireside Grill!

Our Menu

Lunch

Appetizers

CHARCUTERIE PLATTER for two
27.5
Soppressata di calabria, house made chicken liver mousse, semi dried chorizo smoked cheddar, Island bleu le Clair, Little Qualicum brie,  Served with a selection of marinated olives, grainy mustard, house pickled onions, apricot chutney, candied pecans, crackers and breads (Contains Nuts)
TRUFFLE & PARMESAN POLENTA FRIES
7.5
Crispy polenta fries tossed with parmesan cheese, truffle aioli
Denman Island Clams (GF)
16.5
Chipotle lemon cream, chorizo, basil, grape tomatoes
LOCAL ALBACORE TUNA NACHOS
16.5
Slices of Tataki style albacore tuna on wonton chips with avocado, spicy slaw, chipotle aioli
SOUP OF THE MOMENT
6.5
Daily creation from our pot to you
LOCAL ARTISAN CHEESE PLATE
17.5
Smoked cheddar, Island bleu le Clair, Little Qualicum brie,  Served with a selection of marinated olives, house pickled onions, apricot chutney, candied pecans, crackers (Contains Nuts)
FIRESIDE CALAMARI
14.
Fried calamari with julienne vegetables, chipotle & garlic anchovy aioli with seasonal greens
CAESAR SALAD
Sm. 8 Lg. 14.5
Hearts of romaine, toasted focaccia croutons, double smoked bacon & grana padano cheese
FIRESIDE CHOPPED SALAD
Sm. 7.5 Lg. 11.5
Seasonal greens, chickpeas, cherry tomatoes, cucumbers & rice wine vinegar vinaigrette (GLUTEN FREE)
Red Rock Crab Cakes
13.5
Flavoured with basil, tomato & ginger, artisan greens, ginger-orange dressing, avocado puree, ginger emulsion
SEAFOOD CHOWDER
10.5
New England style with fish, clams, mussels, corn & leeks
FIRESIDE FLAT BREAD
8.
Ask your server about today's feature spread

Entrees

CRAB CAKE SALAD
18
Flavored with basil, tomato, ginger, artisan greens, ginger orange dressing, avocado puree, ginger emulsion
BRAISED KALE & CHICK PEAS RAGOUT (GF)
16.5
Slow cooked with cherry tomatoes, garden herbs, garlic and onions served with baguette (vegan)
SICILIAN PIZZA
16.5
Spicy capicola and dry cured salami, house four cheese blend, and roasted tomato sauce
HOUSE MADE BEEF & CRAB BURGER
19.5
Truffle crab, tomato chutney, spinach, hand cut yam fries & truffle aioli
WARM BRUSSELS SPROUT SALAD
17.5
Warm Brussels sprouts, bacon, crumbled blue cheese, candied pecans, butternut squash, truffle vinaigrette, toasted pumpkin seeds
CHICKEN PESTO PANINI
16.5
Marinated chicken breast, with sundried tomato and citrus pesto aioli, havarti cheese, spinach on grilled ciabatta: served with your choice of fries, seasonal greens, Caesar salad or soup
DENMAN ISLAND CLAM LINGUINE
16.5
Chive fennel cream sauce, bacon, leeks
LOIS LAKE STEELHEAD SALAD (GF)
21
Crispy skinned pan seared steelhead, fingerling potatoes, beet-caper crème fraiche, shaved cucumber-chive salad, house tartar sauce
STEAK FRITES (GF)
21.5
Chargrilled 6oz flat iron steak, green peppercorn demi glace, house cut Kennebec fries and seasonal greens (GLUTEN FREE)
PRAWN & SCALLOP LINGUINE
24.5
Fresh basil, grape tomatoes, garlic olive oil, spinach & black beans
PANKO CRUSTED EGGPLANT PARMIGIANO
18.5
Almond and citrus pesto fettuccine with buttered spinach, and tomato Pomodoro sauce (vegetarian, contains nuts)
MEDITERRANEAN PIZZA
17
Italian fennel sausages, black olives, sun dried tomatoes, spinach tomato sauce & four-cheese blend
ROAST BEEF DIP AU JUS
15.5
Caramelized onions, spicy aioli on a soft pretzel bun, served with beef jus for dipping; served with your choice of fries, seasonal greens, Caesar salad or soup
 ALBACORE TUNA CRUNCH SALAD
19.5
Tataki style albacore tuna with a mix of crunchy julienne vegetables, tomato, romaine, cashews, fresh orange and wonton crisps, ginger dressing with chili drizzle (Contains Nuts)

Lunch Favorites starting at $13

MARGHERITA PIZZA
13.5
Our signature pizza crust topped, oven roasted tomato sauce, bocconcini cheese, fresh basil
WARM COASTAL PRAWN SANDWICH
15.5
Sautéed red prawns, julienne onions, peppers, creamy herb spread, served open faced on grilled baguette; with a choice of fries, seasonal greens, Caesar salad or soup
BLACKENED CHICKEN SUCCUTOASH BOWL
15.5
Pan seared chicken breast, house made blackening spice, chorizo corn succotash, honey lime spinach slaw
Red SNAPPER with pumpkin seed crust
13.
Pan roasted red snapper fillets, garlic, parmesan and pumpkin seed crust, sauteed spinach, beurre blanc, roasted potatoes

Dinner

Appetizers

WARM BRUSSELS SPROUT AND KALE SALAD (GF)
17.5
Warm brussels sprouts, bacon, crumbled blue cheese, candied pecans, butternut squash, truffle vinaigrette, toasted pumpkin seeds
CHARCUTERIE PLATTER for two
27.5
Soppressata di calabria, house made chicken liver mousse, semi dried chorizo smoked cheddar, Island bleu le Clair, Little Qualicum brie,  Served with a selection of marinated olives, grainy mustard, house pickled onions, apricot chutney, candied pecans, crackers and breads (Contains Nuts)
TRUFFLE & PARMESAN POLENTA FRIES
7.5
Crispy polenta fries tossed with parmesan cheese, truffle aioli
Denman Island Clams (GF)
16.5
Chipotle lemon cream, chorizo, basil, grape tomatoes
VANCOUVER ISLAND CLAMS
15.5
Chipotle lemon cream, chorizo, basilgrape tomatoes, fresh baguette
LOCAL ALBACORE TUNA NACHOS
16.5
Slices of Tataki style albacore tuna on wonton chips with avocado, spicy slaw, chipotle aioli
LOCAL ARTISAN CHEESE PLATE
17.5
Smoked cheddar, Island bleu le Clair, Little Qualicum brie,  Served with a selection of marinated olives, house pickled onions, apricot chutney, candied pecans, crackers (Contains Nuts)
FIRESIDE CALAMARI
14.
Fried calamari with julienne vegetables, chipotle & garlic anchovy aioli with seasonal greens
CAESAR SALAD
SM 8 / LG 14.5
Hearts of romaine, toasted focaccia croutons, double smoked bacon, Grana Padano cheese
FIRESIDE CHOPPED SALAD
Sm. 7.5 Lg. 11.5
Seasonal greens, chickpeas, cherry tomatoes, cucumbers & rice wine vinegar vinaigrette (GLUTEN FREE)
Red Rock Crab Cakes
13.5
Flavoured with basil, tomato & ginger, artisan greens, ginger-orange dressing, avocado puree, ginger emulsion
SEAFOOD CHOWDER
10.5
New England style with fish, clams, mussels, corn & leeks
FIRESIDE FLAT BREAD
8.
Ask your server about today's feature spread

Entrees

DENMAN ISLAND CLAM LINGUINE
17
Chive fennel cream, bacon and leeks
BLACKENED CHICKEN SUCCOTASH BOWL
18.
Pan seared chicken breast, house made blackening spice, chorizo corn succotash, crumbled feta, honey lime slaw
SOUS VIDE BAVETTE STEAK CHIMICHURRI (GF)
19.5
Char broiled flank steak, blue cheese chimichurri, BBQ white bean cassoulet, roasted potatoes, seasonal vegetables, served medium rare
PAN SEARED PACIFIC HALIBUT
31
Carrot ginger butter sauce, roasted fingerling potatoes, sautéed spinach, seasonal vegetable (Ocean Wise)
10oz PEPPER CRUSTED NEW YORK STEAK (GLUTEN FREE)
38
10oz AAA New York Steak, mashed potatoes, broccolini, green peppercorn demi
BRAISED KALE & CHICK PEAS RAGOUT (GF)
16.5
Slow cooked with cherry tomatoes, garden herbs, garlic and onions served with baguette (vegan)
BLACKENED CHICKEN SUCCOTASH BOWL (GF)
18
Pan seared chicken breast, house made blackening spice, chorizo corn succotash, crumbled feta, honey lime spinach slaw
CHAR GRILLED FLAT IRON STEAK
25
6oz AAA flat iron steak, bacon and leek potato cake, creamy kale, warm mushroom bacon salad, demi (GLUTEN FREE)
HOUSE MADE BEEF & CRAB BURGER
19.5
Truffle crab, tomato chutney, spinach, hand cut yam fries & truffle aioli
Sous Vide, brown butter, garlic, sage, bacon and leek potato cake, cranberry puree chutney, seasonal vegetables, red cabbage bacon sauté, demi-glace
SICILIAN PIZZA
16.5
Spicy capicolli, dry cured salami, house four cheese blend, and roasted tomato sauce
PRAWN & SCALLOP LINGUINE
24.5
Fresh basil, grape tomatoes, garlic olive oil, spinach & black beans
CAMBOZOLA BAKED CHICKEN BREAST
22.5
Creamy garlic mash, Tiroler bacon jam, parsnip chips & Kabosu emulsion (GLUTEN FREE)
CRISPY SKINNED LOIS LAKE STEELHEAD (GF)
24.5
Crisp goat cheese and chive polenta with asparagus, roasted parsnips, maple reduction and a almond citrus pesto (GLUTEN FREE)
PANKO CRUSTED EGGPLANT PARMIGIANO
18.5
Almond and citrus pesto fettuccine with buttered spinach, and tomato Pomodoro sauce (vegetarian, contains nuts)
BBQ BABY BACK RIBS
26.5 | 19.5
Fall-off-the-bone BBQ baby back ribs, served with garlic mashed potatoes, baked beans & spinach (GLUTEN FREE)
BEEF TENDERLOIN & CRAB
38.5
6oz AAA beef tenderloin, crab gratin, green beans & creamy mashed potatoes (GLUTEN FREE)
MEDITERRANEAN PIZZA
17
Italian fennel sausages, black olives, sun dried tomatoes, spinach tomato sauce & four-cheese blend

Dessert

SUMMER FRUIT PANNA COTTA
7
Passion fruit, summer fruit, gin and melon granite
LEMON TART
10.5
With Italian beet meringue, blueberry
Cake Fee
1.5
Fireside dos charge for all desserts brought into our facility
THE SAMPLER FOR TWO
17.5
New York cheesecake, warm chocolate brownie with vanilla ice cream, lemon tart with burnt meringue
NEW YORK CHEESECAKE
9.5
Blueberry bush compote, whipped cream, fresh fruit
LOCAL ARTISAN CHEESE PLATE
17.5
Smoked cheddar, Island bleu le Clair, Little Qualicum brie,  Served with a selection of marinated olives, house pickled onions, apricot chutney, candied pecans, crackers (Contains Nuts)
LEMON BALM & CORIANDER CRÈME BRULÉE (GF)
8.5
Whipped cream, fresh berries
WARM CHOCOLATE BROWNIE
9.5
Salted bourbon caramel, blueberry compote, vanilla ice cream

White Wine Selection

Chardonnay

Peller Estates – Sauvignon Blanc, BC
Domaine Bernard Defaix – Chablis
Mission Hill, Rootstock, BC
Signorello, Napa, California
Wolf Blass – White label, Australia
Drouhin-Vaudon, Chablis, France
Chartron et Trebuchet, Bourgogne, France
Blasted Church (unoaked), Unorthodax Chard., BC
Nugan – Third Generation, Australia
J.Lohr – 1/2 Bottle, California
Bonterra “100% Organic”, California
Rodney Strong – Chalk Hills, California

Chenin Blanc, Fume & Sauvignon Blanc

Pezat, Sauvignon Blanc, France
Kim Crawford, Sauvignon Blanc, New Zealand
Saint Bris, Sauvignon Blanc, France
Robert Mondavi, Fume Blanc, California
Chateau de Fesles, Chenin Blanc, France
Bellingham, Old Vines Chenin, SA
Painted Wolf, Chenin Blanc, SA
Kim Crawford, Sauvignon Blanc 1/2 Bottle, New Zealand
Chenin Blanc- Quails Gate, BC
Blasted Church, Sauvignon Blanc, BC

Other Notable Varieties & Rose

Yalumba – Viognier, Australia
Venturi Schulze – Primavera, Vancouver Island
Yalumba – Viognier, Australia
Cedar Creek – Ehrenfelser, BC
La Mascaronne – Quat’ Saisons Rose, France
Chateau L’ Arnaude – Cuvee Blanc Rose, France
Ricasoli Albia – Rose, Italy
Vinho Verde – Aveleda, Portugal
Mateus – Rose
L’ ostal Cazes – Rose, France
Sandhill Estates Vineyards, Rose, BC
8th Generation, Pinot Meunier, BC

Pinot Grigio / Pinot Gris

Church and State, Pinot Gris, Vancouver Island
Blasted Church, Pinot Gris, BC
Ruffino, Pinot Grigio, Italy
Perseus – Pinot Gris, BC
Graffigna, Pinot Grigio, Argentina
Santa Margherita, 1/2 btt., Pinot Grigio, Italy
Pinot Gris (off dry) – Pfaffenheim, France
Pinot Blanc, B Yanco, Hatch Winery, BC

Red Wine

Red Rooster – Cabernet / Merlot, BC

Riesling & Gewurztraminer

Riesling- Whittmann, GG Trocken, Germany
Riesling- Schieferkopf, Alsace, France
Riesling – Mure, Alsace, France
Riesling, Culmina, BC
Gewürztraminer, Baille-Grohman, BC
Riesling, Stoneleigh, NZ
Riesling, Dr.Loosen Bros., Mosel, Germany
Gewurztraminer – Tinhorn, BC
Gewürztraminer – Pfaffenheim, France
Riesling, Piesporter Michelsberg, Germany

Sparkling Wine & Champagne

Venturi Schulze – Brut, Vancouver Island
Summerhill Cipes Brut, Organic, BC
8th Generation – Frizzante, BC
Sumac Stellar Jay – 1/2 bottle
Taittinger – Brut Reserve, France
Veuve Clicquot Brut, France
Dom Domaine Chandon Brut, US
Sumac – Stellar Jay Brut, Canada
Prosecco, Villa Teresa, (Organic) Italy
Veuve du Vernay, France

Red Wine Selection

Bordeaux and Bordeaux blends

Nota Bene – Black Hills, BC
Chateau D’ Agassac, Cru Bourgeois – Haut Medoc, 2010, France
Quatrain, Mission Hill, BC
Chateau De Ferrand, St Emilion Grand Cru, France
Chateau La Gorce, Medoc, France
Chateau La Gorce(1/2 bottle), Medoc, France
Chateau La Vielle Cure – Fronsac, France
Compendium, Mission Hill, BC

Cabernet and Cab. blends

Fireside House Red – OKV Vineyards, BC
Las Mulas Resserva (Torres), Chile
Nugan Estate, Australia
Red Rooster – Cabernet / Merlot, BC
Stag’s Leap – Artemis, California
J.Lohr – Cabernet, 1/2 bottle, BC
Regusci, Napa Valley, California
Truchard, Napa, California
Hemisferio, Chile
Bonterra “Organic”, California
J.Lohr – Seven Oaks, California

Merlot

Blasted Church, BC
Rombauer Vineyards, California
Rutherford Hill, 2007, California
Mission Hill Reserve, BC
Charles Smith – Velvet Devil, Washington State
Beringer – Founders Estate, California
Fat Bastard, France
Kim Crawford, New Zealand

Pinot Noir & Beaujolais

Cote de Beaune, Joseph Drouhin, France
Cotes de Nuits, Domaine De L’ Arlot, France
Casa Del Bosque, Reserva, Chile
Kalala, Organic, BC
Matua, New Zealand
Meiomi, half Bottle, California
Beaujolais Village – Louis Jadot, France
Sokol Blosser, Oregon
Bourgogne, France
Ross O. Hatch Winery, BC

Shiraz, Melbec, Zinfandel, Syrah and Wines of Rhone

Chateauneuf du Pape – Chante Pedrix, France
Crozes-Hermitage – Delas, France
Cotes du Rhone – Guigal, France
Syrah – Nicolas Perron, France
Shiraz – Nugan Estate, Aust.
Zinfandel/Petite Syrah/Carigene – Marietta Cellars, California
Malbec, Bramare, Argentina
Zinfandel – Rodney Strong, Knotty Zines, US
Syrah – Church and State, BC
Malbec – Los Cardos, Argentina
Malbec – Catena, Argentina
Malbec – Alamos, Argentina

Something Different From Around the World

Cabernet / Pinotage, Merlot – Faith, Beyerskloof, SA
Brunello Di Montalcino, San Filippo, Le Lucere, Italy
Amorone Classico, Tommasi, Italy
Ca’marcanda-Promis, Gaja, Italy
Bila-Haut, Occultum Lapidem, France
Masi – Compofiorin, Italy
Tempranillo, Monastrerio, Reserva, Spain
Sangiovese – Grillesino, Italy
Carignan – Gerrard Bertrand, France
Bila-Haut Cote Du Roussillon, France
Valpolicella – Masi, Italy
Massi Compofiorin – 1/2 Bottle
Dolcetto d’ Alba, Azelia, Italy
Rioja – Crianza, Hacienda Lopez, Spain
Primativo – Arcangelo, Italy
Chianti – Antinori, Italy
Rioja – Marques de Riscal, Spain

Three Course Farm to Table $28 Menu

Our New Summer menu on now!
see below

Appetizer

Panzarotti
Tomato bacon ricotta emulsion, Grana Padano, salami crisps
Goat Cheese Chive Arancini (GF)
with caper and chive blossom relish
Almond Pesto Caprese Salad (GF)
Fresh summer gazpacho, fried basil (contains nuts)

Dessert

Chocolate chip cookie
Gooey chocolate chip cookie topped with salted caramel ice cream, drizzled with toffee sauce and chocolate sauce
Summer Fruit Panna Cotta (GF)
Passion fruit panna cotta, summer melon-gin granite

Entree

Char Broiled Maple Chili Pork Chop (GF) – Extra $4
Walnut-orange-thyme butter, cabbage and bacon sauté, Garlic mashed potatoes, demi glace *served medium
Blackened Chicken Succotash Bowl (GF)
Pan seared chicken breast, house made blackening spice, chorizo corn succotash, crumbled feta, honey lime spinach slaw (gluten free)
Sous Vide Bavette Steak Chimichurri (GF)
Char broiled flank steak, blue cheese chimichurri, BBQ white bean cassoulet, roasted potatoes, seasonal vegetables, served medium rare
Red Rock Crab and Prawn Cakes
crab and prawn cakes on a summer ginger salad, avocado puree, ginger emulsion lumpfish roe

Sunday Brunch

Each Sunday we offer a buffet brunch starting at 9:30am. featuring a large selection of house made specialities. Local and farm fresh we always have something for everyone. Adults - $31.99 / Children 10 and under - $15.99 / Holiday and special days -$36.99 / Reservations always appreciated