Get Cozy at the Fireside Grill!

Our Menu

Lunch

Appetizers

CHARCUTERIE PLATTER for two
25.5
Soppressata di calabria, prosciutto, 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
SALT SPRING ISLAND MUSSELS
16.
White wine-Parmesan broth, chorizo, sundried tomatoes, and garden herbs
LOCAL ALBACORE TUNA NACHOS
15.5
Slices of Tataki style albacore tuna on wonton chips with avocado, spicy slaw, okonomi sauce
SMOKED CHICKEN AND BRIE SALAD
16.5
Arugula and quinoa salad, candied pecans, dried cranberries, grape tomatoes, maple soy balsamic dressing (Contains nuts) (GF)
VANCOUVER ISLAND CRAB AND SHRIMP DUMPLINGS
13.5
Pickled ginger and chive aioli, okonomi sauce, watercress & green onions
SOUP OF THE MOMENT
5.5
Daily creation from our pot to you
LOCAL ARTISAN CHEESE PLATE
16
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
13.5
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)
CRISPY FRIED PORK BELLY
14.5
Ginger coconut crust, curried cauliflower pure, gaufrettes & wild arugula (GLUTEN FREE)
SEAFOOD CHOWDER
Cup 7.5 Bowl 13.5
New England style with salmon, clams, mussels, corn & leeks
FIRESIDE FLAT BREAD
7.5
Ask your server about today's feature spread

Entrees

BRAISED KALE & CHICK PEAS RAGOUT
16.5
Slow cooked with cherry tomatoes, garden herbs, garlic and onions served with baguette (vegan and gluten free without bread)
HOUSE CANDIED SALMON PIZZA
17
Fresh arugula & Grana Padano cheese, caper creme fraiche, sundried tomatoes & onion
HOUSE MADE BEEF & CRAB BURGER
18.5
Truffle crab, tomato chutney, spinach, hand cut yam fries & truffle aioli
CHICKEN PESTO PANINI
15
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
PRAWN & SCALLOP LINGUINE
19.5
Tiger prawns, scallops, fresh basil, grape tomatoes, garlic, olive oil, spinach & black beans
GRILLED SALMON SALAD
19.5
Candied pecan with wild arugula & orange emulsion, leek and potato latkes with preserved lemon crème fraiche (contains nuts) (GLUTEN FREE)
GRILLED FLAT IRON STEAK
22.5
BC Kennebec potato gratin, sautéed roasted red peppers & balsamic black pepper jus (GLUTEN FREE)
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
LAMB ORECCHIETTE PASTA
18.5
Slow cooked lamb shank in rustic tomato puree with roasted mushrooms
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
17.5
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

MUSHROOM AND GOAT CHEESE WRAP
13
Fresh spinach, quinoa, cherry tomatoes, and spicy aioli; with a choice of house fries, seasonal greens, Caesar salad or soup
WARM COASTAL PRAWN SANDWICH
14.5
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
SEAFOOD CIOPPINO
14.5
Local salmon, mussels, prawns, chorizo sausage, fennel, spicy tomato broth, with toasted garlic and black pepper loaf (Gluten free without bread)
VEGETARIAN PIZZA
14.5
Fresh bell peppers, mushrooms, grilled zucchini, tomato sauce & four-cheese blend

Dinner

Appetizers

CHARCUTERIE PLATTER for two
25.5
Soppressata di calabria, prosciutto, 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
SALT SPRING ISLAND MUSSELS
16
Roasted fennel coconut curry emulsion, baby kale, lemon grass and grape tomatoes
LOCAL ALBACORE TUNA NACHOS
15.5
Slices of Tataki style albacore tuna on wonton chips with avocado, spicy slaw, okonomi sauce
VANCOUVER ISLAND CRAB AND SHRIMP DUMPLINGS
13.5
Pickled ginger and chive aioli, okonomi sauce, watercress & green onions
SMOKED CHICKEN & QUINOA SALAD
16.5
House smoked applewood chicken breast with red quinoa, fresh blueberries, pea sprouts, grape tomatoes & goat cheese (GLUTEN FREE)
LOCAL ARTISAN CHEESE PLATE
16
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
13.5
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)
CRISPY FRIED PORK BELLY
14.5
Ginger coconut crust, curried cauliflower pure, gaufrettes & wild arugula (GLUTEN FREE)
SEAFOOD CHOWDER
Cup 7.5 Bowl 13.5
New England style with salmon, clams, mussels, corn & leeks
FIRESIDE FLAT BREAD
7.5
Ask your server about today's feature spread

Entrees

BRAISED KALE & CHICK PEAS RAGOUT
16.5
Slow cooked with cherry tomatoes, garden herbs, garlic and onions served with baguette (vegan and gluten free without bread)
BRAISED ALBERTA BEEF SHORT RIBS
22.5
Boneless short ribs with lemon and dill spaetzle, Hungarian goulash, baby carrots and sour cream
FLAT IRON STEAK WITH BALSAMIC BLACK PEPPER JUS
21.5
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
SOUS VIDE PORK TENDERLOIN
22.5
House brined, bacon and leek potato cake, Anjou pear chutney, baby carrots, cranberry puree
HOUSE CANDIED SALMON PIZZA
17
Fresh arugula & Romano cheese, caper creme fraiche, sundried tomatoes & onions
ORECCHIETTE PASTA WITH BRAISED LAMB
18.5
Slow cooked lamb shank off the bone with tomato sauce roasted mushrooms & fresh herbs
PRAWN & SCALLOP LINGUINE
20.5
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
24
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
Fall-off-the-bone BBQ baby back ribs, served with garlic mashed potatoes, baked beans & spinach (GLUTEN FREE)
10oz NEW YORK STEAK
35.5
10oz AAA New York steak, roasted new potatoes Provencal, green bean, cherry tomatoes with Grana Padano & shallot butter (GLUTEN FREE)
BEEF & CRAB
36.5
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

GIN & TONIC GRANITE
7
Passion fruit panna cotta, mint, fresh berries
THE SAMPLER FOR TWO
15.5
New York cheesecake, warm chocolate brownie with vanilla ice cream, lemon tart with burnt meringue
NEW YORK CHEESECAKE
8
Blueberry bush compote, whipped cream, fresh fruit
LOCAL ARTISAN CHEESE PLATE
16
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)
7.5
Whipped cream, fresh berries
WARM CHOCOLATE BROWNIE
8
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 Menu - On Now!

Our $25 three course menu
available 7 days a week from 4pm - close

Appetizer

Vegetable Tempura Kakiage
Soy-citrus dip
Chopped Red Prawn Tartare (GF)
Tonatto, potato chips, capers and red onion
Wrey Creek Farms Spicy Greens & Shaved Carrot Salad (GF)
Grana Padano, polenta crotons, maple soy balsamic dressing

Dessert

Dark Chocolate Orange Pot au Crème (GF)
Almond praline
Passion Fruit Panna Cotta (GF)
Gin and tonic granite, berries

Entree

Charbroiled Flat Iron Steak – Add $7 (GF)
Fingerling potato Provencal, creamy kale, demi
Seafood Brodetto – Fisherman’s Stew (GF)
Rockfish, red prawn, mussels, cherry tomato white bean, spinach, tomato broth
Sous Vide Chicken Leg (GF)
Chimichurri, corn & chorizo succotash Add ½ Rack of Ribs -$7
Butter Poached Squash (GF)
White bean & portabella “risotto style”

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 - $29.99 / Children 10 and under - $14.99 / Holiday and special days -$34.99 / Reservations always appreciated