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Get Cozy at the Fireside Grill!

Our Menu

Lunch

$13 Lunch Favorites

PBLT with VANCOUVER ISLAND SHRIMP on a PORTUGUESE BUN-
13
Roasted garlic & spruce tip aioli, pickled onions, wild arugula & vine ripe tomatoes; served with a choice of house fries, seasonal greens, Caesar salad or soup
HOUSE CANDIED SALMON PIZZA
13
Fresh arugula & Romano cheese, caper creme fraiche, sundried tomatoes & onion
SEARED TUNA TAKAKI
13
Spicy marinated edamame beans, tempura peppers, Tentsuyu sauce and vegetable slaw with crushed cashews (contains nuts)
GRILLED ACHIOTE CHICKEN & BACON WHOLE WHEAT WRAP
13
Bell pepper chimichurri, chipotle cream, cilantro & green onion; served with a choice of house fries, seasonal greens, Caesar salad or soup
CRISPY COWICHAN BUTTER CURRY CHICKEN LEG
13
Bamboo rice ball, roasted Portobello & cauliflower subzi
LOCAL SEAFOOD CIOPPINO
13
Local salmon, mussels, prawns, chorizo sausage, fennel, spicy tomato broth, with toasted garlic and black pepper loaf (Gluten free without bread)
GRILLED PORTOBELLO CAPRESE SANDWICH
13
Mozzarella, fresh basil, spinach, tomatoes & lightly smoked artichoke & garden oregano aioli; served with a choice of house fries, seasonal greens, Caesar salad or soup

Appetizers

Local Artisan Cheese Plate
15
Little Qualicumbleu clare, Island brie & Saltspring Island chevre served with pera and wlnut chutney, fresh apple and assorted crackers
LIME AND SAGE CHICKEN AND BRIE BRUSCHETTA
11.5
Poached Bartlett pear, roasted leek aioli, crispy parsnips & pea shoots with balsamic
LANGLEY PULLED PORK SHOULDER WITH QUINOA (Gluten Free)
11
Roasted garlic Crème Fraiche, orange caviar and maple tamari glaze
SALT SPRING ISLAND MUSSELS
13.5
Roasted Kohlrabi coconut curry, malt pickled tomatoes, baby kale & bacon
APPLEWOOD SMOKED CHICKEN & RED QUINOA SALAD
14.5
House smoked chicken with fresh blueberries, pea sprouts, grape tomatoes & goat cheese (GLUTEN FREE)
VANCOUVER ISLAND CRAB AND SHRIMP DUMPLINGS
12.5
Pickled ginger and chive aioli, okonomi sauce, watercress & green onions
SOUP OF THE MOMENT
5.5
Daily creation from our pot to you
FIRESIDE CALAMARI
13
Fried calamari with julienne vegetables, chipotle & garlic anchovy aioli with seasonal greens
SPINACH SALAD
Sm 7.5 / lrg 12.5
Baby spinach, mild goat cheese with toasted almonds, sun dried cranberries & raspberry vinaigrette (GLUTEN FREE)
CAESAR SALAD
12.5
Hearts of romaine, toasted focaccia croutons, double smoked bacon & grana padano cheese
FIRESIDE CHOPPED SALAD
7 / 10.5
Seasonal greens, chickpeas, cherry tomatoes, cucumbers & rice wine vinegar vinaigrette (GLUTEN FREE)
CRISPY FRIED PORK BELLY
13.5
Ginger coconut crust, curried cauliflower pure, gaufrettes & wild arugula (GLUTEN FREE)
YELLOW TOMATO BOCCONCINI SALAD (gluten free)
11.5
Fresh torn basil & oregano with balsamic reduction, fleur de sel & shaved red onion (GLUTEN FREE)
SEAFOOD CHOWDER
10.5
New England style with salmon, clams, corn & leeks
FIRESIDE FLAT BREAD
7.5
Ask your server about today's feature spread

Entrees

SWEET POTATO AND LENTIL CURRY
16.5
Spiced cauliflower rice steamed in a banana leaf with pineapple chutney and nann bread (vegan – gluten free without nann bread)
GRILLED CHICKEN & HAVARTI CIABATTA SANDWICH
14.5
Caramelized balsamic onions, spinach, yellow tomatoes, green olives & toasted almond aioli
PRAWN & SCALLOP LINGUINE
17.5
Tiger prawns, scallops, fresh basil, grape tomatoes, garlic, olive oil, spinach & black beans
GRILLED SALMON SALAD
16
Candied pecan with wild arugula & orange emulsion, leek and potato latkes with preserved lemon crème fraiche (contains nuts) (GLUTEN FREE)
GRILLED FLAT IRON STEAK
17.5
BC Kennebec potato gratin, sautéed roasted red peppers & balsamic black pepper jus (GLUTEN FREE)
VEGETARIAN PIZZA
15
Roasted red peppers, mushrooms, grilled zucchini, tomato sauce & four-cheese blend
MEDITERRANEAN PIZZA
16.5
Italian fennel sausages, black olives, sun dried tomatoes, spinach tomato sauce & four-cheese blend
LAMB ORECCHIETTE PASTA
16
Slow cooked lamb shank in rustic tomato puree with roasted mushrooms
ROAST BEEF PANINI SANDWICH
14.5
Roast beef & caramelized onion panini with Edam cheese & chipotle mayonnaise, au jus dip
LAMB & GORGONZOLA BURGER
15.5
Grilled lamb and gorgonzola burger with Greek cabbage slaw, sliced tomato & a cucumber red wine mayonnaise

Dinner

Appetizers

Local Artisan Cheese Plate
15
Little Qualicumbleu clare, Island brie & Saltspring Island chevre served with pera and wlnut chutney, fresh apple and assorted crackers
CUP CHOWDER
5.5
LIME & SAGE CHICKEN AND BRIE BRUSCHETTA
11.5
Poached Bartlett pear, roasted leek aioli, crispy parsnips & pea shoots with balsamic
SALT SPRING ISLAND MUSSELS
13.5
Roasted fennel coconut curry emulsion, baby kale, lemon grass and grape tomatoes
VANCOUVER ISLAND CRAB AND SHRIMP DUMPLINGS
12.5
Pickled ginger and chive aioli, okonomi sauce, watercress & green onions
SMOKED CHICKEN & QUINOA SALAD
14.5
House smoked applewood chicken breast with red quinoa, fresh blueberries, pea sprouts, grape tomatoes & goat cheese (GLUTEN FREE)
FIRESIDE CALAMARI
13
Fried calamari with julienne vegetables, chipotle & garlic anchovy aioli with seasonal greens
LANGLEY PORK SHOULDER WITH QUINOA LATKES (gluten free)
11
Roasted garlic Crème Fraiche, orange caviar and maple tamari glaze
SPINACH SALAD
Sm 7.5 / lrg 12.5
Baby spinach, mild goat cheese with toasted almonds, sun dried cranberries & raspberry vinaigrette (GLUTEN FREE)
CAESAR SALAD
7.5 / 12.5
Hearts of romaine, toasted focaccia croutons, double smoked bacon & grana padano cheese
FIRESIDE CHOPPED SALAD
7 / 10.5
Seasonal greens, chickpeas, cherry tomatoes, cucumbers & rice wine vinegar vinaigrette (GLUTEN FREE)
CRISPY FRIED PORK BELLY
13.5
Ginger coconut crust, curried cauliflower pure, gaufrettes & wild arugula (GLUTEN FREE)
YELLOW TOMATO BOCCONCINI SALAD (gluten free)
11.5
Fresh torn basil & oregano with balsamic reduction, fleur de sel & shaved red onion (GLUTEN FREE)
SEAFOOD CHOWDER
10.5
New England style with salmon, clams, corn & leeks
FIRESIDE FLAT BREAD
7.5
Ask your server about today's feature spread

Entrees

SWEET POTATO AND LENTIL CURRY
16.5
Spiced cauliflower rice steamed in a banana leaf with pineapple chutney and nann bread (vegan – gluten free without nann bread)
BRIASED ALBERTA BEEF SHORT RIBS
19.5
Boneless short ribs with lemon and dill spaetzle, Hungarian goulash and baby carrots
FLAT IRON STEAK WITH BALSAMIC BLACK PEPPER JUS
19.5
BC Kennebec potato gratin, roasted red peppers and wild mushrooms (GLUTEN FREE)
HOUSE MADE BEEF & CRAB BURGER
18.5
Truffle crab, tomato chutney, spinach, hand cut yam fries & truffle aioli
GRILLED PORK LOIN WITH CRISPY LEEKS
18.5
Local mushroom chasseur & truffle mashed, Kennebec potatoes with zucchini & carrot ribbons
HOUSE CANDIED SALMON PIZZA
16.5
Fresh arugula & Romano cheese, caper creme fraiche, sundried tomatoes & onions
ORECCHIETTE PASTA WITH BRAISED LAMB
17.5
Slow cooked lamb shank off the bone with tomato sauce roasted mushrooms & fresh herbs
PRAWN & SCALLOP LINGUINE
19.5
Fresh basil, grape tomatoes, garlic olive oil, spinach & black beans
CAMBOZOLA BAKED CHICKEN BREAST
21.5
Creamy garlic mash, Tiroler bacon jam, parsnip chips & Kabosu emulsion (GLUTEN FREE)
SEARED SOCKEYE SALMON WITH CITRUS AND PISTACHIO PESTO
22.5
Crisp goat cheese and chive polenta with asparagus, roasted parsnips, maple reduction and a almond citrus pesto (GLUTEN FREE)
PANKO CRUSTED EGGPLANT PARMIGIANO
17.5
Almond and citrus pesto fettuccine with buttered spinach, and tomato Pomodoro sauce (vegetarian, contains nuts)
BBQ BABY BACK RIBS
24.5
Fall-off-the-bone BBQ baby back ribs, served with garlic mashed potatoes, baked beans & spinach (GLUTEN FREE)
NEW YORK STEAK
32
10oz AAA New York steak, roasted new potatoes Provencal, green bean, cherry tomatoes with Grana Padano & shallot butter (GLUTEN FREE)
BEEF & CRAB
31.5
6oz AAA beef tenderloin, crab gratin, green beans & creamy mashed potatoes (GLUTEN FREE)
MEDITERRANEAN PIZZA
16.5
Italian fennel sausages, black olives, sun dried tomatoes, spinach tomato sauce & four-cheese blend

Dessert

DESSERT SAMPLER for two
13.5
New York cheesecake, flourless chocolate cake with hazelnut gelato, white chocolate peppermint fudge, gin & tonic granite, passion fruit foam
Raspberry Sorbet and Kafir Lime gastrique
7
Cocoa pop rocks with meringues and fresh berries (gluten free)
CLASSIC NEW YORK CHEESECAKE
8
Lemon & blueberry compote, dark chocolate bark & chantilly cream
LOCAL ARTISAN CHEESE PLATE
15
Little Qualicum bleu Claire, Saltspring flower chevre & Island brie served with pear and walnut chutney, fresh apple and assorted crackers.
RASPBERRY WHITE CHOCOLATE CREME BRULEE
7.5
Gin and tonic granite & passion fruit foam
PASSION FRUIT WHITE CHOCOLATE TORTE
7.5
Baked meringue, fresh berries, flourless cocoa biscuit, mint matcha tea puree
FLOURLESS CHOCOLATE CAKE
8
Hazelnut gelato, blueberry fruit leather, vanilla bean anglaise

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 Menu - $25

Our $25 three course menu

Appetizer

Pulled Chicken and Radicchio Blood Orange Salad (gluten free)
Baby radish, toasted sunflower seeds, citrus tarragon vinaigrette
Sesame Tuna Tartare
Wasabi aioli, beet, green onion and kataifi slaw
Coconut Curried Butternut Squash Soup (gluten free)
With lemon yogurt drizzle

Dessert

Amaretto Cheesecake (gluten free)
Candied pecans, chocolate powder and fresh strawberries
Blood Orange Cream Eclair
Chocolate parfait with crème de menthe caviar

Entree

Oven Roasted Pork Rack Chop
Apricot chutney, leek and fennel ragout and roasted grape tomatoes
Duo of Petite Chuck Tender
Green pea and horseradish puree, garlic mas, grilled tomato, creole crispy shallots, parmesan and rosemary polenta, and seasonal vegetables with Demi Glace de Viande
Pan Seared Local Sockeye Salmon (gluten free)
Potato bravas with chorizo, asparagus and tomatillo lime salsa

Sunday Brunch

Each Sunday we offer a buffet brunch starting at 10am featuring a large selection of house made specialities. Local and farm fresh we always have some for everyone. Adults - $27.99 Children 10 and under - $13.99 Holiday and special days -$34.99 Reservations always appreciated