Get Cozy at the Fireside Grill!

Our Menu

Lunch

$13 Lunch Favorites

House Cured and Smoked Montreal Brisket
13
Homemade hot and sweet mustard, dill pickles, served on a toasted marble rye bread; with a choice of fries, seasonal greens, Caesar salad or soup
HOUSE CANDIED SALMON PIZZA
13
Fresh arugula & Romano cheese, caper creme fraiche, sundried tomatoes & onion
FALAFEL and HALLOUMI WRAP
13
Lemon and mint tzatziki, fresh tomatoes, cucumber, pickled onions, spinach; with a choice of house fries, seasonal greens, Caesar salad or soup
Ton Katsu pork schnitzel
13
Jade rice, bok choy, daikon radish, vegetable slaw, wafu sauce, 63 degree egg
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)

Appetizers

CHARCUTERIE PLATTER for two
24
Soppressata di calabria, prosciutto di parma, semi dried chorizo, smoked gouda, Island bleu le Clair, Goat chevre with flowers. Served with a selection of marinated olives, mustard, house pickled vegetables, dried apricots pear and walnut chutney, ciabatta crostinis, crackers and breads( contains nuts)
LANGLEY PULLED PORK SHOULDER WITH QUINOA (Gluten Free)
13
Roasted garlic Crème Fraiche, orange caviar and maple tamari glaze
SALT SPRING ISLAND MUSSELS
15.5
Roasted Kohlrabi coconut curry, malt pickled tomatoes, baby kale & bacon
SEARED LOCAL TUNA TAKAKI
15.5
Sesame crusted, orange ponzu, grilled pickled bok choy, julienne slaw(Contains Nuts)
APPLEWOOD SMOKED CHICKEN & RED QUINOA SALAD
15.5
House smoked chicken with fresh blueberries, pea sprouts, grape tomatoes & goat cheese (GLUTEN FREE)
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
13.5
Little Qualicum bleu Claire, Saltspring flower chevre & Island brie served with pear and walnut chutney, fresh apple and assorted crackers.
FIRESIDE CALAMARI
13.5
Fried calamari with julienne vegetables, chipotle & garlic anchovy aioli with seasonal greens
SPINACH SALAD
Sm. 8 Lg. 13.5
Baby spinach, mild goat cheese with toasted almonds, sun dried cranberries & raspberry vinaigrette (GLUTEN FREE)
CAESAR SALAD
Sm. 7 Lg. 13.5
Hearts of romaine, toasted focaccia croutons, double smoked bacon & grana padano cheese
FIRESIDE CHOPPED SALAD
Sm. 7 Lg. 11
Seasonal greens, chickpeas, cherry tomatoes, cucumbers & rice wine vinegar vinaigrette (GLUTEN FREE)
CRISPY FRIED PORK BELLY
14
Ginger coconut crust, curried cauliflower pure, gaufrettes & wild arugula (GLUTEN FREE)
Beet and Orange Panzanella Salad
12.5
Crusty ciabatta bread, red beets, orange, fresh tomatoes, arugula, feta cheese, balsamic and orange vinaigrette
SEAFOOD CHOWDER
Cup 6.5 Bowl 11.5
New England style with salmon, clams, mussels, 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)
HOUSE MADE BEEF & CRAB BURGER
18.5
Truffle crab, tomato chutney, spinach, hand cut yam fries & truffle aioli
Butter Chicken Naanwich
15.5
Marinated in yoghurt and butter chicken spices, Pickled shimeji mushroom, bell pepper, julienne carrot and fresh cilantro, naan bread; 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
18
Candied pecan with wild arugula & orange emulsion, leek and potato latkes with preserved lemon crème fraiche (contains nuts) (GLUTEN FREE)
GRILLED FLAT IRON STEAK
19.5
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)
VEGETARIAN PIZZA
16
Roasted red peppers, mushrooms, grilled zucchini, tomato sauce & four-cheese blend
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 PANINI SANDWICH
15.5
Roast beef & caramelized onion panini with Edam cheese & chipotle mayonnaise, au jus dip
LAMB & GORGONZOLA BURGER
16.5
Grilled lamb and gorgonzola burger with Greek cabbage slaw, sliced tomato & a cucumber red wine mayonnaise

Dinner

Appetizers

CHARCUTERIE PLATTER for two
24
Soppressata di calabria, prosciutto di parma, semi dried chorizo, smoked gouda, Island bleu le Clair, Goat chevre with flowers. Served with a selection of marinated olives, mustard, house pickled vegetables, dried apricots pear and walnut chutney, ciabatta crostinis, crackers and breads( contains nuts)
SALT SPRING ISLAND MUSSELS
15.5
Roasted fennel coconut curry emulsion, baby kale, lemon grass and grape tomatoes
VANCOUVER ISLAND CRAB AND SHRIMP DUMPLINGS
13.5
Pickled ginger and chive aioli, okonomi sauce, watercress & green onions
SMOKED CHICKEN & QUINOA SALAD
15.5
House smoked applewood chicken breast with red quinoa, fresh blueberries, pea sprouts, grape tomatoes & goat cheese (GLUTEN FREE)
LOCAL ARTISAN CHEESE PLATE
13.5
Little Qualicum bleu Claire, Saltspring flower chevre & Island brie served with pear and walnut chutney, fresh apple and assorted crackers.
FIRESIDE CALAMARI
13.5
Fried calamari with julienne vegetables, chipotle & garlic anchovy aioli with seasonal greens
LANGLEY PULLED PORK SHOULDER WITH QUINOA LATKES (gluten free)
13
Roasted garlic Crème Fraiche, orange caviar and maple tamari glaze
SPINACH SALAD
Sm. 8 Lg. 13.5
Baby spinach, mild goat cheese with toasted almonds, sun dried cranberries & raspberry vinaigrette (GLUTEN FREE)
CAESAR SALAD
SM 8 / LG 13.5
Hearts of romaine, toasted focaccia croutons, double smoked bacon & grana padano cheese
FIRESIDE CHOPPED SALAD
Sm. 7 Lg. 11
Seasonal greens, chickpeas, cherry tomatoes, cucumbers & rice wine vinegar vinaigrette (GLUTEN FREE)
CRISPY FRIED PORK BELLY
14
Ginger coconut crust, curried cauliflower pure, gaufrettes & wild arugula (GLUTEN FREE)
Beet and Orange Panzanella Salad
12.5
Crusty ciabatta bread, red beets, orange, fresh tomatoes, arugula, feta cheese, balsamic and orange vinaigrette
SEAFOOD CHOWDER
Cup 6.5 Bowl 11.5
New England style with salmon, clams, mussels, 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)
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

Vanilla bean Gelato and Honeycomb
7
dark chocolate bark, fresh berries (gluten free)
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
13.5
Little Qualicum bleu Claire, Saltspring flower chevre & Island brie served with pear and walnut chutney, fresh apple and assorted crackers.
LEMON SCENTED CRÈME BRULEE
7.5
Chocolate hazelnut biscotti, fresh berries
CHOCOLATE PECAN BROWNIE
8
Raspberry bavarios, Malden rock salt caramel sauce, Chantilly cream
WARM STICKY TOFFEE PUDDING
8
Caramel sauce, vanilla bean gelato, espresso dentelle

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 - Starts March 16

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

Appetizer

Brome Lake Confit Duck Wings (Gluten Free)
Marinated cucumber salad, blood orange aioli
Grilled Octopus
White truffle potato puree, pomegranate chili reduction, petite salad
Spring Harvest Soup
Crusty Ciabatta croutons

Dessert

Chocolate Mousse (gf)
Orange syllabub, Campari caviar, lemon sorbet
Blood Orange Cake
Smoked maple custard, candied pecans, chocolate glaze

Entree

Braised Beef Cheeks (gf)
Blue Congo potato puree, roasted shallots, balsamic glaze, potato gaufrettes
Crispy Vancouver Island Sockeye Salmon (gf)
Tomato fennel braise, dill reduction, saffron confit potato, sauce verte
Black Tiger Prawn Papardelle Puttanesca
Sundried tomato yoghurt, fresh arugula salad

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