Brunch Menu //

The bennys

* served with two poached organic free range eggs, hollandaise sauce, hash browns and fruit

*traditional | 22

back bacon, toasted english muffin

*spanish prawn | 28

garlic tiger prawns, baby spinach, paprika, dill, toasted english muffin

* smoked salmon | 28

smoked BC sockeye salmon, herb cream cheese, capers, toasted english muffin

*crab  | 34

chilled crab salad, smashed avocado, chives, toasted english muffin

*vegetarian | 23

vegetable fritter, chimichurri

beef bulgogi | 24

two poached eggs, hollandaise, marinated sirloin, sautéed kimchi, green onion, toasted english muffin

The rest

coal harbour breakfast | 26

scrambled eggs, fraser valley kessler ham, bratwurst sausage, smoked bacon, hash browns, fruit

house made waffles | 18

berries, whip cream

chicken n’ waffles | 25

sunny side egg, buttermilk fried chicken, house made waffles, pickled diakon, sweet and spicy sauce, sesame seeds, greens

steak & eggs | 38

two fried eggs, grilled sirloin steak, hash browns, green salad, red wine demi

croque monsieur | 22

sourdough bread, back bacon, bechamel, edam cheese, green salad

make it a madame | 3

ham & cheese omelette | 23

two eggs, back bacon, edam cheese, green salad

schnitzel | 28

fried egg, breaded pork chop, creamy robert sauce, sauerkraut, hash browns

lunch

burger | 26

8oz chuck burger, aged cheddar cheese, bacon, raw red onion, lettuce, tomato, roasted garlic aioli
served with fries or salad on a brioche bun

fish & chips | 30

two piece of beer battered ling cod, fries, coleslaw, tartar sauce, lemon wedge

avocado toast | 25

sourdough bread, smashed avocado, fire roasted tomatoes, pickled onion, radish, micro greens, side salad *vegan

plant based burger | 25

avocado, vegan mayo, raw red onion, lettuce, tomato served with fries or salad on a brioche bun,
substitute for a gluten free bun | 2 *vegan

salads

signature salad | 28

mixed greens, walnuts, goat cheese, summer berries, white balsamic vinaigrette 

tomato burrata salad | 38 

burrata, heirloom tomato, basil, balsamic, extra virgin olive oil, flaked salt, crostini 

tuna niçoise salad | 35

tomato, egg, green beans, new potatoes, olives, anchovies, white balsamic vinaigrette 

cobb | 32

grilled chicken, tomato, avocado, blue cheese, hard-boiled egg, bacon, white balsamic vinaigrette

sides

daily fruit plate | 18

ask your server for today’s selection

bakery basket | 18

croissants and assorted danish

salad & entrée add ons

6oz steelhead | 15
6oz tuna steak | 15
5oz chicken | 10
6oz sirloin | 15 
4 piece prawns | 12
5 piece scallops | 15 

 

Executive Chef Chris Andraza 

 

 

 

– taxes and gratuity not included

– menus subject to change with seasonal considerations

– cakes or other dessert items from outside sources will be charged at $3.50 per guest

– parties of eight or more are subject to an 20% service fee and will be seated when the entire party has arrived