Dinner Menu

Dinner Menu


Butternut squash soup, spiced pepitas  10


Creamy seafood chowder  11


Aleppo and rosemary marinated olives, artichoke, baguette  10


Salad of mixed greens, feta, toasted almonds, cherries, beets

choice of balsamic or daily house vinaigrette  11.5, half salad  8.5


Caesar salad, shaved parmesan  11.5, half salad  8.5


Salad additions: add bacon  3.5, add grilled chicken  6, add grilled salmon  9.5

add vegetarian yam croquettes  6


Steamed mussels, chorizo, garlic, white wine, tomato ragout, toasted baguette  18


Chermoula marinated grilled Humboldt squid, bulgur tabbouleh, garlic, almonds, Aleppo chili  19


Pan roasted brussels sprouts, local Tugwell honey, sherry, spiced pepitas  13



Seafood linguine, pesto, cream, white wine, garlic, green beans,

spinach, shaved parmesan  21


Grilled marinated wild salmon, bean salad, roasted fingerling potatoes,

grilled leek, citrus vinaigrette, tarragon butter  23


Grilled beef tenderloin, aged cheddar potato au gratin, arugula, sautéed vegetables, onion puree,

 smoked garlic and bourbon butter, demi-glace  42


Roasted chicken breast, parsnip and butternut squash strudel, goat cheese,

 creamed spinach, sautéed vegetables  30 


Potato crusted halibut, langos, romesco, sautéed vegetables, basil, arugula,

 charred scallion and lemon butter  40  



~Point No Point Resort~

~New Year’s Eve 2019~


~Amuse Bouche~

Aged cheddar gougère, apple, onion jam

Pairing: Noble Ridge “The One” (Oliver, BC), 2014  



Duck prosciutto, greens, roasted pepper vinaigrette



Shrimp bisque, butter poached sidestripe shrimp



Saku tuna tartare, almond cracker, squid ink, citrus, ginger, soy

Pairing: Clos Du Soleil “Capella” (Naramata Bench, BC), 2016



Seared wild arctic char, shellfish risotto, Saltspring Island mussel emulsion

 Pairing: La Frenz “Vivant” (Okanagan Valley, BC), 2016



Okanagan peach and nectarine sorbet, prosecco, citrus pearls, brûléed orange, mint



Red wine braised short rib, brioche, foie gras butter, port demiglace,

sarsaparilla gastrique

Pairing: Muga “Rioja” (Spain), 2014



Mini chocolate Bundt cake, dark chocolate ganache, hazelnut crumb,

 honey lavender ice cream

Pairing: Unsworth Ovation “Solera” (Vancouver Island, BC), NV




Tyler Migneault

Jason Rossington