Lunch Menu

    • chowder & salad

    • FRESHLY MADE CLAM CHOWDER

      5.75 cup
      9.25 bowl

      bacon, potatoes, cream, celery, leeks, herbs

    • WILTED BABY SPINACH

      7.75

      bacon, gorgonzola, toasted almond, Granny Smith apples, warm honey-sherry vinaigrette

    • HOUSE GREENS

      5.5

      grape tomato, cucumber, red onion, tamarind vinaigrette

    • ROASTED BEETS

      8.25

      goat cheese, arugula, maple glazed walnut, white balsamic orange vinaigrette

    • BABY KALE CAESAR SALAD

      7
      add white anchovies + 3

      shaved fennel, parmesan, classic egg yolk, anchovy, garlic toasted bread crumbs

    • ASIAN SLAW

      3.5

      Napa cabbage, tri color carrots, red cabbage, scallion, cilantro, ginger tamari dressing

    • ADD TO A SALAD

      grilled wild Chinook salmon + 12.50
      grilled wild prawns + 10
      grilled chicken + 7
      grilled Portobello mushroom + 4
      crab & shrimp cake + 10
    • shareable plates

    • LIGHTLY DUSTED CALAMARI SAUTÉED

      14.50

      olive oil, garlic, lemon, chili flakes, red cabbage, parsley

    • FLASH FRIED BRUSSEL SPROUTS

      8.50

      garlic, lemon, a dash of cayenne pepper, garlic aioli

    • BAKED GOAT CHEESE

      13.25

      garlic confit, olive tapenade, herbs, toasted baguette

    • FRESH SALT SPRING ISLAND MUSSELS

      16.50

      red curry, lime, basil, garlic, butter

    • side of...

    • seasonal vegetables

      4
    • grilled mini baguette

      3
    • French fries with house made ketchup

      3 small
      5 large
    • entrees

    • PANKO CRUSTED FRESH FISH AND CHIPS

      18

      daily selection of fresh fish, Asian slaw, house made tartar sauce, French fries

    • GRILLED WILD CHINOOK SALMON

      24

      shitake mushrooms, white truffle crema, seasonal vegetables

    • SPICY SEAFOOD STEW

      19

      fresh mussels, prawns, fresh white fish, squid, saffron, tomato, aromatic vegetables, fresh herbs

    • PAN FRIED CRAB AND SHRIMP CAKES

      21

      sweet chili aioli, blood orange vinaigrette, arugula, crispy French fries

    • THE BAYFRONT PLATTER

      25
      add grilled wild prawns + 10

      a crab and shrimp cake, grilled wild Chinook salmon, a mini clam chowder, French fries, arugula salad

    • sandwiches & burgers

      served with house made Asian slaw or French fries

    • GRILLED WILD CHINOOK SALMON SANDWICH

      17.50
      add bacon 1.25

      saffron aioli, lettuce, tomato, pickled red onion, toasted bun

    • GRILLED PORTOBELLO MUSHROOM SANDWICH

      13

      gorgonzola, garlic aioli, roasted red peppers, arugula, caramelized onion, toasted bun

    • GRILLED LOCAL WALKER FARMS LAMB BURGER

      17

      goat cheese stuffed, pickled turmeric onions, roasted garlic aioli, tomato, arugula, toasted pretzel bun

    • 1/3 LB GRILLED GROUND CHOICE BEEF BURGER

      10.50
      add cheddar or gorgonzola + 1.25

      lettuce, onion, tomato, toasted pretzel bun

    • MICHAEL BURGER

      14.50

      double cheddar, double bacon, double delicious, lettuce, tomato, onion, toasted pretzel bun.

      We use a blend of brisket, short rib and chuck for our beef burgers.

    • lunch special sip

    • OREGON BLACKBERRY MIMOSA

      5
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“As you dine on saffron-scented salmon, you'll watch commercial fishermen unloading their catch just outside the window. Fresh just doesn't get any fresher than this. Keep an eye out for sea lions, too. At lunch, go for the saffron salmon sandwich.” ­
­— Frommers