APPETIZERS
$8
BREAD & BUTTER
House made traditional sourdough bread, fennel pollen infused whipped butter
$8
$18
BEET SALAD
Roased beets, house-made sumac labneh, pomegranate balsamic vinaigrette, pomegranate, pickled shallots, pine nuts
$18
$18
MUSHROOMS ON TOAST
West Coast Mycology mushrooms, brandy cream sauce, port reduction, crispy shallots, shaved manchego cheese, micro arugula, sourgough toast
$18
$18
BEEF CARPACCIO
Thinly shaved beef tenderloin, shaved Manchego cheese, capers, olive oil, truffle aioli, micro arugula
$18
$22
SEARED ALBACORE TUNA
Local dukkah spiced Albacore tuna, cherry tomatoes, cucumbers, cerignola olives, pickled shallots, mint, lemon tahini dressing, croutons, preserved lemon aioli
$22
$20
MUSSELS
Salt Spring Island mussels, house-made pancetta, tomato fennel sauce, basil, crostini
$20
$20
WEST COAST SEAFOOD STEW
Squid, bay scallops, lingcod, mussels, leek, potato & fennel velouté, garlic croutons
$20
ENTREES
$48
SALMON
Pan-seared spring salmon, fingerling potatoes, local greens, puttanesca sauce, black garlic aioli
$48
$46
DUCK
Pan-seared duck breast, beluga lentils, red beets and greens hakurei turnips, pickled blueberries, berry jus
$46
$56
SCALLOPS
Pan-seared scallops, potato fondant, cauliflower, pine nuts, caper & raisin dressing
$56
$65
BEEF
6 oz. beef tenderloin, potato rosti, asparagus purée, green beans, horseradish chimichurri
$65
DESSERTS
$18
Boca Negra
Flourless chocolate brownie, rum & cacao nib ice cream, raspberry sauce, toffee crumble
$18
$16
Chai Tea Panna Cotta
Chai tea infused sweetened set cream, blood orange gel, gingersnap cookie
$16
Point No Point Restaurant
Oceanfront Dining
Wednesday - Sunday
5PM to 8PM
Advanced reservations are strongly recommended.
Please note, our restaurant does not serve breakfast or lunch. The restaurant is closed Mondays and Tuesdays.
Due to the small layout of our dining room we can only accommodate parties of up to 6 guests maximum.
Please advise your server of any dietary restrictions or food allergies- not every ingredient is listed.
Chefs: Jeff Almond & Lily Little
