FRESH TOMATO, ARUGULA PESTO, COMOX BRIE, AIOLI

TOMATO, PESTO & BRIE

BACON LARDONS, MAPLE SYRUP, BUTTERMILK FRIED CHICKEN, HOUSE MADE WAFFLE

FRIED CHICKEN & WAFFLE BENNY

2 FREE RUN EGGS, LOCAL BACON OR BRITISH BANGERs, PAN-FRIES W/ CARAMELIZED ONIONS

CLASSIC BREAKFAST

HOUSE-CURED CERTIFIED ANGUS BEEF BRISKET, IPA BRAISED CABBAGE, GRUYÈRE, FRIED POTATOES & CARAMELIZED ONIONS

CORNED BEEF HASH

TOMATO & GUACAMOLE

FREE RUN EGG, LOCAL BACON OR BRITISH BANGER, PAN-FRIES W/ CARAMELIZED ONIONS

QUICK START

CHORIZO, FRIED POTATOES, CARAMELIZED ONIONS, TOMATO, MUSHROOMS, SHARP CHEDDAR, FRESH ROSEMARY

CHORIZO SAUSAGE HASH

PORTABELLA & BUTTON MUSHROOMS, FRESH THYME, ROASTED RED ONION & RED PEPPERS, PROVOLONE, ARUGULA PESTO

ROASTED GARLIC & MUSHROOM HASH (VEGETARIAN)

LITTLE QUALICUM FRESH CHEESE, PAPRIKA AIOLI

CHORIZO SAUSAGE & GUACAMOLE

LOCAL HAM, HAVARTI, MORNAY, GRAINY MUSTARD AIOLI

HAM & CHEESE

HOUSE CUT FRIES, CHEESE CURDS, HOUSE GRAVY & BACON LARDONS TOPPED WITH 1 POACHED EGG

BREAKFAST POUTINE

FREE RUN EGG, GRILLED TOMATO, FRIED POTATOES W/ CARAMELIZED ONIONS

GRILLED TOMATO

100% PURE CANADIAN MAPLE SYRUP, FRESH CUT FRUIT

FRENCH TOAST

DUNGENESS CRAB & SHRIMP

LITTLE QUALICUM FRESH CHEESE, CHORIZO SAUSAGE, GUACAMOLE

CHORIZO & GUACAMOLE BENNY

Topped with 2 free run poached eggs & hollandaise with fried potatoes & caramelized onions

CLASSIC EGGS BENNY

3 FREE RUN EGGS, LOCAL BACON & BRITISH BANGER, PAN-FRIES W/ CARAMELIZED ONIONS

BLUE COLLAR

ENGLISH BLUE CHEESE, BACON LARDONS, PORTABELLA & BUTTON MUSHROOMS

STILTON, BACON & MUSHROOM BENNY

BLACK BEANS, TOMATO, LITTLE QUALICUM FRESH CHEESE, GREEN ONIONS, FRIED POTATOES, CARAMELIZED ONIONS, MOJO SAUCE

HUEVOS HASH (VEGETARIAN)

LOCAL SMOKED SALMON, LEMON HORSERADISH CREAM CHEESE, CRIPSY CAPERS

SMOKED SALMON BENNY

CHEF'S CHOICE TRIPLE BENNY

BRAISED CERTIFIED ANGUS BEEF RIBEYE IN A RICH TOMATO SAUCE WITH PARMESAN CHEESE

PRIME RIB SPAGHETTI BOLOGNAISE

B.C RANCHLANDS BEEF BURGER, CHIPOTLE ONION RELISH, AIOLI, LETTUCE & TOMATO ON A FRESH BAKED HERON ROCK BUN

FATBOUY BURGER

GRANNY SMITH APPLE, RED GRAPES, TOASTED SEEDS, LOCAL BACON LARDONS, DIJON-SHALLOT VINAIGRETTE

ORGANIC GREENS

In a food processor, combine arugula, pine nuts, Parmesan cheese, garlic, olive oil, salt, and lemon juice. Blend until smooth. Adjust seasoning if necessary.

Make the Arugula Pesto

On each slice of baguette, spread a layer of arugula pesto. Top with sliced tomatoes, followed by slices of Comox Brie cheese. Drizzle a little aioli over the top and add fresh arugula leaves for garnish. Serve immediately.

Assemble the Tomato, Pesto & Brie

Arugula

Pine nuts

Parmesan cheese, grated

Garlic, minced

Olive oil

Salt

Lemon juice

Fresh tomatoes, sliced

Comox Brie cheese, sliced

Aioli

Arugula leaves

Baguette or bread, sliced

In a large bowl, combine buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Add chicken thighs to the buttermilk mixture, cover, and refrigerate for at least 2 hours or overnight.

Marinate the Chicken

In a separate bowl, mix together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.

Prepare the Coating

Heat oil in a large pot over medium-high heat. Remove chicken from marinade and dredge each piece in the flour mixture. Fry the chicken in batches for about 10-12 minutes or until golden brown and cooked through. Drain on paper towels.

Fry the Chicken

In a large bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, beat eggs and mix with milk and melted butter. Combine wet ingredients with dry ingredients and stir until just combined.

Prepare the Waffle Batter

Preheat a waffle maker. Pour the batter into the preheated waffle maker and cook according to the manufacturer's instructions until golden brown.

Cook the Waffles

Place a waffle on a plate, top with fried chicken, scatter bacon lardons, and drizzle generously with maple syrup.

Assemble the Dish

buttermilk

chicken thighs

all-purpose flour

cornstarch

garlic powder

onion powder

paprika

salt

black pepper

oil for frying

baking powder

sugar

eggs

milk

butter, melted

bacon lardons

maple syrup

Slice the onion thinly. In a skillet, heat the olive oil over medium heat. Add the onions, salt, and black pepper, and cook until caramelized, about 15-20 minutes, stirring occasionally.

Prepare the Onions

In a separate skillet, cook the bacon or British bangers over medium heat until crispy or browned, about 5-7 minutes. If using bangers, ensure they are cooked through.

Cook the Meat

In the same skillet used for the meat, crack the free run eggs and cook to your desired doneness (sunny side up, over easy, etc.), about 3-5 minutes.

Cook the Eggs

On a plate, place the caramelized onions, the cooked bacon or bangers, and the eggs. Serve warm.

Assemble the Plate

Free run eggs

Local bacon or British bangers

Onion

Black pepper

Dice the corned beef brisket, shred the cabbage, cube the potatoes, and slice the onions.

Prepare the Ingredients

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the shredded cabbage and sauté for about 5 minutes until softened. Pour in the IPA beer, cover, and simmer for 10 minutes until the cabbage is tender. Season with salt and pepper.

Braise the Cabbage

In another pan, heat the remaining tablespoon of olive oil over medium-high heat. Add the cubed potatoes and cook until golden brown and crispy, about 15-20 minutes. Stir occasionally.

Cook the Potatoes

In a separate skillet, add a bit more olive oil if needed and sauté the sliced onions over low heat until they are golden and caramelized, about 15 minutes.

Caramelize the Onions

In a large bowl, combine the cooked potatoes, braised cabbage, diced corned beef, and caramelized onions. Mix well.

Combine Ingredients

Transfer the mixture to a large skillet and spread it out evenly. Cook on medium heat for about 5-10 minutes, allowing the bottom to get crispy. Sprinkle the shredded Gruyère cheese on top, cover, and let it melt for a few minutes.

Cook the Hash

Corned beef brisket

Cabbage

Gruyère cheese

Potatoes

Onions

IPA beer

Preheat the Grill

Slice the tomatoes in half and drizzle with olive oil, salt, and black pepper.

Prepare the Tomatoes

Place the tomatoes cut-side down on the grill and cook for about 4-5 minutes until they have grill marks and are softened.

Grill the Tomatoes

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Mash the avocado with a fork until smooth or leave it slightly chunky, as preferred.

Mash the Avocados

Add lime juice, chopped red onion, cilantro, jalapeño, and salt to taste. Mix well.

Mix in Other Ingredients

Tomatoes

Avocados

Lime juice

Red onion

Cilantro

Jalapeño

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon or British banger and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil. Add the sliced onions, season with salt and pepper, and cook over medium-low heat, stirring occasionally, until they are golden and caramelized, about 10-15 minutes.

Once the onions are caramelized, push them to the side of the skillet. Crack the eggs into the skillet and cook to your preferred doneness, about 2-4 minutes for sunny-side up.

Fry the Eggs

Plate the fried eggs, topped with caramelized onions, alongside the crispy bacon or British banger. Enjoy your Quick Start breakfast!

Plate and Serve

Eggs

Local Bacon

British Banger

Black Pepper

Olive Oil

Wash and peel the potatoes, then cut them into small cubes. Slice the onion and mushrooms, and chop the tomato. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and season with salt and black pepper. Cook for about 10-15 minutes, stirring occasionally, until golden brown and crispy.

While the potatoes are cooking, in a separate pan, add the chorizo sausage and cook until browned. Once done, remove from heat and set aside.

Add the Chorizo

In the same skillet used for the potatoes, add the remaining tablespoon of olive oil. Add the sliced onion and cook on low heat until caramelized, about 10-12 minutes.

Once the onions are caramelized, add the mushrooms and cook until they are softened. Then, add the cooked potatoes and chorizo to the skillet. Mix in the chopped tomato and fresh rosemary. Stir well and cook for another 5 minutes to heat through.

Sprinkle the sharp cheddar cheese on top and cover the skillet. Allow to cook for an additional 2-3 minutes, or until the cheese is melted.

Add Cheese

Remove from heat and serve hot. Enjoy your Chorizo Sausage Hash!

Serve

Chorizo sausage

Tomato

Mushrooms

Sharp cheddar cheese

Fresh rosemary

Preheat the oven to 400°F (200°C). Chop the red onion and red bell pepper into bite-sized pieces. Clean and slice the portabella and button mushrooms.

Roasting the Vegetables

In a large bowl, combine the chopped onion, bell pepper, portabella mushrooms, and button mushrooms. Drizzle with olive oil, add fresh thyme, salt, and black pepper. Toss everything together to combine.

Prepare the Vegetables for Roasting

Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Roast the Vegetables

Remove the roasted vegetables from the oven and sprinkle the provolone cheese over the top. Return to the oven for an additional 5 minutes, or until the cheese is melted.

Adding Provolone Cheese

While the vegetables are roasting, prepare the arugula pesto by blending arugula, olive oil, salt, and pepper in a food processor until smooth.

Prepare Arugula Pesto

Once the cheese is melted, remove the hash from the oven, drizzle with arugula pesto, and serve warm.

Portabella mushrooms

Button mushrooms

Red bell pepper

Fresh thyme

Provolone cheese

In a skillet over medium heat, add olive oil and minced garlic. Once fragrant, add the chorizo and cook until browned and fully cooked, about 8-10 minutes. Stir in cumin and paprika, cooking for another 2 minutes.

Cook the Chorizo

In a bowl, mash the avocados with a fork. Stir in lime juice, finely chopped red onion, diced tomato, chopped cilantro, and salt. Mix well until combined.

Make the Guacamole

In a small bowl, combine mayonnaise, paprika, garlic powder, lemon juice, and salt. Mix until smooth and well combined.

Prepare the Paprika Aioli

On a serving plate, place the cooked chorizo, dollops of guacamole, and fresh cheese. Serve with paprika aioli on the side for dipping.

Garlic

Cumin

Paprika

Mayonnaise

Garlic powder

Little Qualicum fresh cheese

In a small bowl, mix together the grainy mustard and mayonnaise until well combined. Set aside.

Prepare the Aioli

Lay out two slices of bread. On each slice, layer local ham followed by Havarti cheese. Pour Mornay sauce generously over the cheese.

Assemble the Sandwich

Place the remaining slices of bread on top to complete the sandwiches. Heat a skillet over medium heat and cook the sandwiches for 3-4 minutes on each side until the bread is golden and the cheese is melted.

Top and Toast

Once toasted, remove the sandwiches from the skillet and slice in half. Serve with the grainy mustard aioli on the side for dipping.

Tomato, Pesto & Brie

Fried Chicken & Waffle Benny

Classic Breakfast

Corned Beef Hash

Tomato & Guacamole

Quick Start

Chorizo Sausage Hash

Roasted Garlic & Mushroom Hash (vegetarian)

Chorizo Sausage & Guacamole

Ham & Cheese

Breakfast Poutine

Grilled Tomato

French Toast

Dungeness Crab & Shrimp

Chorizo & Guacamole Benny

Classic Eggs Benny

Blue Collar

Stilton, Bacon & Mushroom Benny

Huevos Hash (vegetarian)

Smoked Salmon Benny

Chef's Choice Triple Benny

Prime Rib Spaghetti Bolognaise

Fatbouy Burger

Organic Greens