Great Room Menu
Dinner
STARTERS
HOUSE MADE BREAD • 6 • 11
stout sourdough, canadian flour, served with
charred leek butter
HOUSE FRIES • 7 • 12
house cut kennebec fries served with garlic
horseradish aioli
OLIVES AND HUMMUS • 16
chili citrus marinated olives, cashew hummus,
house made sesame flatbread
PRAWN COCKTAIL • 12 • 21
chilled poached prawns, horseradish cocktail
sauce, lemon
CRISPY PORK BELLY • 16
chili lime gastrique, pickled apples, cilantro,
green onion, toasted sesame
POLENTA BITES • 9 • 15
shredded potato, ancho chili, nutritional yeast,
served with roasted pepper aioli
TOMATOES AND BURRATA • 17 • 26
vancouver island tomatoes, ontario burrata,
chili garlic gastrique, asiago seed crisps,
basil, seasonal greens
BABY ROMAINE CAESAR • 11 • 19
whole romaine hearts, herb rye crisps, lemon,
parmesan, lemon caesar dressing
CHARRED SQUID • 21
marinated humboldt squid, gochujang charred
cabbage, pickled radish, prosciutto crumble,
squid ink aioli, peanuts
BEEF CARPACCIO • 24
crispy shoestring potatoes, black garlic, pickled
shimeji mushrooms, horseradish aioli, parmesan
RAW OYSTERS • 21 • 40
locally sourced BC oysters, served in the shell
with raspberry tabasco mignonette,
lemon, horseradish
TUNA CRUDO • 25
cured albacore tuna, strawberry rhubarb
aguachile, cucumber, radish, pickled fresno,
puffed quinoa, cilantro
stout sourdough, canadian flour, served with
charred leek butter
HOUSE FRIES • 7 • 12
house cut kennebec fries served with garlic
horseradish aioli
OLIVES AND HUMMUS • 16
chili citrus marinated olives, cashew hummus,
house made sesame flatbread
PRAWN COCKTAIL • 12 • 21
chilled poached prawns, horseradish cocktail
sauce, lemon
CRISPY PORK BELLY • 16
chili lime gastrique, pickled apples, cilantro,
green onion, toasted sesame
POLENTA BITES • 9 • 15
shredded potato, ancho chili, nutritional yeast,
served with roasted pepper aioli
TOMATOES AND BURRATA • 17 • 26
vancouver island tomatoes, ontario burrata,
chili garlic gastrique, asiago seed crisps,
basil, seasonal greens
BABY ROMAINE CAESAR • 11 • 19
whole romaine hearts, herb rye crisps, lemon,
parmesan, lemon caesar dressing
CHARRED SQUID • 21
marinated humboldt squid, gochujang charred
cabbage, pickled radish, prosciutto crumble,
squid ink aioli, peanuts
BEEF CARPACCIO • 24
crispy shoestring potatoes, black garlic, pickled
shimeji mushrooms, horseradish aioli, parmesan
RAW OYSTERS • 21 • 40
locally sourced BC oysters, served in the shell
with raspberry tabasco mignonette,
lemon, horseradish
TUNA CRUDO • 25
cured albacore tuna, strawberry rhubarb
aguachile, cucumber, radish, pickled fresno,
puffed quinoa, cilantro
CASUAL FARES
LEMONGRASS NOODLE SALAD • 23
crispy curry tofu, pea shoot, chili carrots,
charred cabbage, cucumber, avocado,
peanuts, cilantro, green onion,
citrus lemongrass vinaigrette
MUSSELS • 29
saltspring island mussels, chimichurri, white
wine, butter, cilantro, house focaccia
CORN RISOTTO • 21
carnaroli rice, corn emulsion, basil, chive,
parmesan, roasted corn, shaved fennel,
cherry tomatoes
CRISPY CHICKEN SANDWICH • 24
crispy buttermilk chicken, house hot sauce
shaved lettuce, dill pickles, parmesan ranch,
house fries
caesar salad or beets & arugula instead of fries • 3
crispy curry tofu, pea shoot, chili carrots,
charred cabbage, cucumber, avocado,
peanuts, cilantro, green onion,
citrus lemongrass vinaigrette
MUSSELS • 29
saltspring island mussels, chimichurri, white
wine, butter, cilantro, house focaccia
CORN RISOTTO • 21
carnaroli rice, corn emulsion, basil, chive,
parmesan, roasted corn, shaved fennel,
cherry tomatoes
CRISPY CHICKEN SANDWICH • 24
crispy buttermilk chicken, house hot sauce
shaved lettuce, dill pickles, parmesan ranch,
house fries
caesar salad or beets & arugula instead of fries • 3
Deserts
APPLE CRUMBLE CAKE • 13
vanilla bean gelato, salted caramel sauce
lake breeze “chinook” fortified ehrenfelser (naramata, bc) 2oz • 12
CHOCOLATE TORTE • 13
milk chocolate praline mousse, passionfruit gel, hazelnut brittle
unsworth “ovation” fortified tawny style (cowichan valley, bc) 2oz • 10
VANILLA CHEESECAKE • 13
lemon shortbread crust, lemon curd, shattered raspberries, poppyseed crumble
wild goose late harvest gewurztraminer (okanagan falls, bc) 2oz • 8
SORBET TRIO • 12
mango orange thyme, coconut pineapple, strawberry apple
unsworth “charme de l’ile” nv (cowichan valley, bc) 5oz • 14
TRUFFLE DUO • 5
salted caramel, dark chocolate, smoked kelp
mango passionfruit, white chocolate, aca
vanilla bean gelato, salted caramel sauce
lake breeze “chinook” fortified ehrenfelser (naramata, bc) 2oz • 12
CHOCOLATE TORTE • 13
milk chocolate praline mousse, passionfruit gel, hazelnut brittle
unsworth “ovation” fortified tawny style (cowichan valley, bc) 2oz • 10
VANILLA CHEESECAKE • 13
lemon shortbread crust, lemon curd, shattered raspberries, poppyseed crumble
wild goose late harvest gewurztraminer (okanagan falls, bc) 2oz • 8
SORBET TRIO • 12
mango orange thyme, coconut pineapple, strawberry apple
unsworth “charme de l’ile” nv (cowichan valley, bc) 5oz • 14
TRUFFLE DUO • 5
salted caramel, dark chocolate, smoked kelp
mango passionfruit, white chocolate, aca
BC DES S ER T WI NE
taylor fladgate 10 year 2oz • 12
taylor fladgate 20 year 2oz • 22
quail’s gate late harvest optima 2020 (okanagan, bc) 2oz • 20 | 375ml bottle • 110
wild goose late harvest gewurztraminer (okanagan falls, bc) 2oz • 8 | 375ml bottle • 60
unsworth “ovation” fortified tawny style (cowichan valley, bc) 2oz • 10 | 500ml bottle • 75
burrowing owl “coruja” fortified syrah (okanagan valley) 2oz • 15 | 500ml bottle • 130
lake breeze “chinook” fortified ehrenfelser (naramata, bc) 2oz • 12 | 500ml bottle • 105
DES S ER T COCKTA I LS 1.5 oz • 12
cold
the shaft luksusowa vodka, baileys, kahlua, espresso, half and half cream
hot
caribbean cocoa sailor jerry spiced rum, falernum, hot chocolate, whipped cream, chocolate powder
irish wake jameson, frangelico, espresso, whipped cream, nutmeg
taylor fladgate 20 year 2oz • 22
quail’s gate late harvest optima 2020 (okanagan, bc) 2oz • 20 | 375ml bottle • 110
wild goose late harvest gewurztraminer (okanagan falls, bc) 2oz • 8 | 375ml bottle • 60
unsworth “ovation” fortified tawny style (cowichan valley, bc) 2oz • 10 | 500ml bottle • 75
burrowing owl “coruja” fortified syrah (okanagan valley) 2oz • 15 | 500ml bottle • 130
lake breeze “chinook” fortified ehrenfelser (naramata, bc) 2oz • 12 | 500ml bottle • 105
DES S ER T COCKTA I LS 1.5 oz • 12
cold
the shaft luksusowa vodka, baileys, kahlua, espresso, half and half cream
hot
caribbean cocoa sailor jerry spiced rum, falernum, hot chocolate, whipped cream, chocolate powder
irish wake jameson, frangelico, espresso, whipped cream, nutmeg
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DINNER
STARTERS
HOUSE MADE BREAD • 6 • 11
stout sourdough, canadian flour, served with
charred leek butter
HOUSE FRIES • 7 • 12
house cut kennebec fries served with garlic
horseradish aioli
OLIVES AND HUMMUS • 16
chili citrus marinated olives, cashew hummus,
house made sesame flatbread
PRAWN COCKTAIL • 12 • 21
chilled poached prawns, horseradish cocktail
sauce, lemon
CRISPY PORK BELLY • 16
chili lime gastrique, pickled apples, cilantro,
green onion, toasted sesame
POLENTA BITES • 9 • 15
shredded potato, ancho chili, nutritional yeast,
served with roasted pepper aioli
TOMATOES AND BURRATA • 17 • 26
vancouver island tomatoes, ontario burrata,
chili garlic gastrique, asiago seed crisps,
basil, seasonal greens
BABY ROMAINE CAESAR • 11 • 19
whole romaine hearts, herb rye crisps, lemon,
parmesan, lemon caesar dressing
CHARRED SQUID • 21
marinated humboldt squid, gochujang charred
cabbage, pickled radish, prosciutto crumble,
squid ink aioli, peanuts
BEEF CARPACCIO • 24
crispy shoestring potatoes, black garlic, pickled
shimeji mushrooms, horseradish aioli, parmesan
RAW OYSTERS • 21 • 40
locally sourced BC oysters, served in the shell
with raspberry tabasco mignonette,
lemon, horseradish
TUNA CRUDO • 25
cured albacore tuna, strawberry rhubarb
aguachile, cucumber, radish, pickled fresno,
puffed quinoa, cilantro
stout sourdough, canadian flour, served with
charred leek butter
HOUSE FRIES • 7 • 12
house cut kennebec fries served with garlic
horseradish aioli
OLIVES AND HUMMUS • 16
chili citrus marinated olives, cashew hummus,
house made sesame flatbread
PRAWN COCKTAIL • 12 • 21
chilled poached prawns, horseradish cocktail
sauce, lemon
CRISPY PORK BELLY • 16
chili lime gastrique, pickled apples, cilantro,
green onion, toasted sesame
POLENTA BITES • 9 • 15
shredded potato, ancho chili, nutritional yeast,
served with roasted pepper aioli
TOMATOES AND BURRATA • 17 • 26
vancouver island tomatoes, ontario burrata,
chili garlic gastrique, asiago seed crisps,
basil, seasonal greens
BABY ROMAINE CAESAR • 11 • 19
whole romaine hearts, herb rye crisps, lemon,
parmesan, lemon caesar dressing
CHARRED SQUID • 21
marinated humboldt squid, gochujang charred
cabbage, pickled radish, prosciutto crumble,
squid ink aioli, peanuts
BEEF CARPACCIO • 24
crispy shoestring potatoes, black garlic, pickled
shimeji mushrooms, horseradish aioli, parmesan
RAW OYSTERS • 21 • 40
locally sourced BC oysters, served in the shell
with raspberry tabasco mignonette,
lemon, horseradish
TUNA CRUDO • 25
cured albacore tuna, strawberry rhubarb
aguachile, cucumber, radish, pickled fresno,
puffed quinoa, cilantro
CASUAL FARES
LEMONGRASS NOODLE SALAD • 23
crispy curry tofu, pea shoot, chili carrots,
charred cabbage, cucumber, avocado,
peanuts, cilantro, green onion,
citrus lemongrass vinaigrette
MUSSELS • 29
saltspring island mussels, chimichurri, white
wine, butter, cilantro, house focaccia
CORN RISOTTO • 21
carnaroli rice, corn emulsion, basil, chive,
parmesan, roasted corn, shaved fennel,
cherry tomatoes
CRISPY CHICKEN SANDWICH • 24
crispy buttermilk chicken, house hot sauce
shaved lettuce, dill pickles, parmesan ranch,
house fries
caesar salad or beets & arugula instead of fries • 3
crispy curry tofu, pea shoot, chili carrots,
charred cabbage, cucumber, avocado,
peanuts, cilantro, green onion,
citrus lemongrass vinaigrette
MUSSELS • 29
saltspring island mussels, chimichurri, white
wine, butter, cilantro, house focaccia
CORN RISOTTO • 21
carnaroli rice, corn emulsion, basil, chive,
parmesan, roasted corn, shaved fennel,
cherry tomatoes
CRISPY CHICKEN SANDWICH • 24
crispy buttermilk chicken, house hot sauce
shaved lettuce, dill pickles, parmesan ranch,
house fries
caesar salad or beets & arugula instead of fries • 3
FLATBREADS
PEPPERONI & OLIVES • 22
pepperoni, castelvetrano olives, fior di latte
cheese, basil parmesan, tomato sauce, balsamic
reduction
MARGHERITA • 19
fior di latte cheese, basil parmesan, tomato sauce
BBQ CHICKEN • 22
smoked chicken, bacon, banana peppers,
cheddar & mozzarella cheese, tomato bbq sauce
“The consumption of RAW oysters poses an increased risk of
foodborne illness. A cooking step is needed to eliminate
potential bacterial or viral contamination.”
Medical Health Officer
avocado • 4
chicken breast supreme • 15
chilled prawns • 13
seared scallops • 20
gluten free • 2
dairy free cheese • 1
DINNER
ENTRÉES
BEEF TENDERLOIN • 45 • 58
cab beef tenderloin, potato pave, finger carrots,
charred carrot puree, crispy onion rings, garlic confit demi
CHICKEN • 39
roasted chicken supreme, roasted fingerling potatoes, broccolini,
bacon vinaigrette, cheddar fondue
CLAM & SALMON PASTA • 39
manila clams, smoked salmon, tagliarini pasta, peas, saffron, garlic,
parsley, herb bread crumbs
SCALLOPS & PORK • 46
glazed pork belly, hokkaido scallops, warm farro, pickled shimeji,
charred broccoli, umami hollandaise
BAKED HALIBUT • 41 • 49
l pacific halibut, spring asparagus, shrimp potato croquette, preserved lemon emulsion,
dill pickle relish, shaved fennel and asparagus salad
DUCK DUO • 49
7oz duck breast, ricotta gnocchi, roasted beets, herb pistou,
crispy confit leg, red wine pear emulsion, duck jus
SUMMER SQUASH • 32
grilled marinated zucchini, pickled zucchini, warm farro salad, chimichurri,
goat feta, dried currants, toasted almonds, seasonal greens
add seared scallops to any dish • 20
PLATTERS FOR TWO
CRAB AND SEAFOOD • 149
pre order twenty-four hours prior
whole dungeness crab, seared hokkaido scallops, chilled prawn cocktail,
basil and preserved lemon risotto, roasted broccolini, beet and feta salad,
old bay butter
LAMB DUO • 112
almond crusted rack, braised shoulder, ricotta gnocchi, asparagus,
sungold tomatoes, goat feta, chimichurri
our culinary team creates seasonal menu using the best in british columbia sourced products.
these dishes can be tailored to suit your dietary needs. in cooperation with the vancouver aquarium, all long beach
lodge resort menus use seafood harvested in a sustainable manner.
pepperoni, castelvetrano olives, fior di latte
cheese, basil parmesan, tomato sauce, balsamic
reduction
MARGHERITA • 19
fior di latte cheese, basil parmesan, tomato sauce
BBQ CHICKEN • 22
smoked chicken, bacon, banana peppers,
cheddar & mozzarella cheese, tomato bbq sauce
“The consumption of RAW oysters poses an increased risk of
foodborne illness. A cooking step is needed to eliminate
potential bacterial or viral contamination.”
Medical Health Officer
avocado • 4
chicken breast supreme • 15
chilled prawns • 13
seared scallops • 20
gluten free • 2
dairy free cheese • 1
DINNER
ENTRÉES
BEEF TENDERLOIN • 45 • 58
cab beef tenderloin, potato pave, finger carrots,
charred carrot puree, crispy onion rings, garlic confit demi
CHICKEN • 39
roasted chicken supreme, roasted fingerling potatoes, broccolini,
bacon vinaigrette, cheddar fondue
CLAM & SALMON PASTA • 39
manila clams, smoked salmon, tagliarini pasta, peas, saffron, garlic,
parsley, herb bread crumbs
SCALLOPS & PORK • 46
glazed pork belly, hokkaido scallops, warm farro, pickled shimeji,
charred broccoli, umami hollandaise
BAKED HALIBUT • 41 • 49
l pacific halibut, spring asparagus, shrimp potato croquette, preserved lemon emulsion,
dill pickle relish, shaved fennel and asparagus salad
DUCK DUO • 49
7oz duck breast, ricotta gnocchi, roasted beets, herb pistou,
crispy confit leg, red wine pear emulsion, duck jus
SUMMER SQUASH • 32
grilled marinated zucchini, pickled zucchini, warm farro salad, chimichurri,
goat feta, dried currants, toasted almonds, seasonal greens
add seared scallops to any dish • 20
PLATTERS FOR TWO
CRAB AND SEAFOOD • 149
pre order twenty-four hours prior
whole dungeness crab, seared hokkaido scallops, chilled prawn cocktail,
basil and preserved lemon risotto, roasted broccolini, beet and feta salad,
old bay butter
LAMB DUO • 112
almond crusted rack, braised shoulder, ricotta gnocchi, asparagus,
sungold tomatoes, goat feta, chimichurri
our culinary team creates seasonal menu using the best in british columbia sourced products.
these dishes can be tailored to suit your dietary needs. in cooperation with the vancouver aquarium, all long beach
lodge resort menus use seafood harvested in a sustainable manner.