Dining.

Dining at Crown Isle

Crown Isle’s gorgeous clubhouse offers two dining options with the Timber Room Bar & Grill and newly opened The Atrium.

The Timber Room Bar & Grill offers a deliciously wonderful “gastro-pub” menu. From steaks to salmon, teriyaki bowls to tacos, burgers and ribs, our menu has been designed to please all! Family-friendly and open 7 days a week for breakfast, lunch, and dinner. The ambiance is playful and social – full of logging memorabilia, live sports on the multiple screens, great music playing in the background, and a cozy fireplace section. When the weather warms up, the Comox Valley’s largest and most scenic patio overlooking the 18th green welcomes golfers, hotel guests, and local patrons alike. Come for a beverage, stay for a meal.

The Atrium at Crown Isle offers fine dining in a spectacular newly renovated setting overlooking the 18th green and Comox Glacier. Enjoy a pop-up restaurant experience with a fresh menu and theme that will change completely each season. The Atrium is open for dinner service Wednesday to Saturday, year round.

Timber Room Bar & Grill

Reservations are not necessary, but are recommended for larger groups.

Bar & Grill Hours of Operation:
6:30am – 11:00pm • Sunday to Wednesday
6:30am – Midnight • Thursday, Friday and Saturday
The kitchen will remain open until 10:00pm Tuesday – Saturday; 9:00pm Sunday and Monday.

Menu Availability – Breakfast 6:30am, Lunch 11:00 am, Dinner 5:00pm.

Timber Room Menu

Shared Plates

Middle Eastern Dip  12
chickpea, cumin, smoked paprika, olives, warm flatbread

Yam Fries  7
miso ginger mayo

Arancini  11
basil pesto and smoked cheese

Gyoza  12
pork & vegetable dumplings, Ponzu-ginger sauce

Fish Tacos  16
tempura snapper, ranch dressed slaw, chipotle sauce

White Wine Steamed Clams  16
corn, pancetta, chilies, green onion, garlic toast

Chicken Wings  15
one pound of wings, tossed with your choice of teriyaki, hot sauce or bbq sauce

Classic Quebec Poutine  14
fries, cheese curds, gravy

Prawns and Spanish Chorizo  15
dry sherry, coriander, garlic toast

Nachos   18
freshly cut tortilla chips topped with peppers, olives, green onion, jalapeños, and mixed cheeses; salsa and sour cream
Add guacamole  3   |   Add extra cheese  3

Soups & Salads

Clam and Bacon Chowder  7  |  12
house-made chowder with local seafood & smoked bacon

Daily Market Soup  5  |  8

French Onion Soup au Gratine  11
roasted onions, beer parmesan bacon broth

Caesar Salad  8  |  14
romaine drizzled with Caesar dressing, topped with crispy capers, croutons, shaved grana padano

Ancient Grain Salad  9  |  15
quinoa, smoked almonds, goat cheese, dried apricot, arugula, ginger spice dressing (GF)

Grilled Flatiron Salad  20
grilled 6oz flatiron, roasted vegetables, house made beef bacon, radicchio, chimichurri sauce  (GF)

Sandwiches & Burgers

All sandwiches served with your choice of fries, soup or greens

Crown Isle Burger  17
6oz fresh chuck patty, bacon, cheese, pickle, shredded lettuce, Crown sauce

Whiskey & Beer Braised Short Rib Sandwich  22
open faced, tender short rib, Crown sauce, caramelized onions, Natural Pastures Amsterdammer cheese, topped with steak cut onion rings, au jus

Crown Roasted Striploin Beef Dip  17
jus dipped shaved beef, Crown sauce, red onion, Natural Pastures smoked Boerenkaas cheese

Black Bean Walnut Burger  16
Natural Pastures Amsterdammer cheese, sprouts, grilled pickled red onion, chipotle mayo

Salmon Burger  17
sockeye salmon, bacon, guacamole, sprouts, wasabi mayo

Entrées

Spaghetti Puttanesca  16
tomato, olives, capers

Tagliatelle Beef Ragout  18
braised beef, mushrooms, tomato, red wine

Farmer Ben’s Three Egg Omelette  16
eggs, bacon, onion, mushroom, Natural Pastures Amsterdammer cheese, served with toast and a choice of nugget potatoes or salad

Fish & Chips   1pc   14  |  2pc   20
battered snapper, fries, tartar sauce, coleslaw

Rice Bowl  16
teriyaki, stirfry vegetables, coconut rice, peanuts, cilantro
Prawns  19  |  Grilled Flatiron  23  |  Chicken  18  |  Salmon  22

Slow Cooked Baby Back Ribs  18  |  24
glazed with smokey barbecue sauce, served with fries and coleslaw

Chicken Breast  25
fingerling potatoes, caramelized onions, bacon, mushrooms, thyme  (GF)

Wild Salmon Filet  25
crispy sprouts, parsnip purée, lemon, capers, parsley  (GF)

ENHANCERS

6 oz. Grilled Flatiron  13.5

5 Prawns  9

5 oz. Chicken  7.75

5 oz. Salmon  12.5

CROWN STEAKS

6oz Tenderloin  32

10oz New York Striploin  37

All steaks served with red wine shallot butter and red wine demi-glace

Every Friday and Saturday AFTER 5PM
Prime Rib Night
Uniquely seasoned and slow-roasted, Crown Isle’s Prime Rib dinner is served with Yorkshire pudding, smashed potatoes, seasonal vegetables, rich red wine au jus, horseradish cream (while quantities last)

Medium-rare is recommended, but can be cooked to your liking

8 oz   26  |   12 oz   32

Desserts

Chocolate Taster 12
changes often, please ask your server

Classic Vanilla Bean Crème Brulée 10
chantilly cream, fresh berries and vanilla tuille

Feature Cheesecake 10
changes often, please ask your server

Frozen Coconut Cream Pie 10
toasted coconut ribbons and toasted meringue

Vanilla Lemon Crèpes 10
lemon mousse, seasonal berry sauce, candied pistachios

FRIDAY & SATURDAY Prime Rib Special

Contact us to make a reservation: 250-703-5088

The Atrium

Reservations are not necessary, but are recommended for larger groups.

The Atrium Hours of Operation:
5:00pm – 11:00pm • Tuesday to Saturday

Menu Availability –  Dinner 5:00pm.

Taste of the Coast Menu – June/July/August 2019

Enjoy fresh seafood dishes along with your Crown Isle favourites like Friday & Saturday Prime Rib, all summer long in the Atrium!

Appetizers

Tuna Poke
diced tuna, ponzu sauce, crispy wonton, pickled cucumber and red onions, sriracha drizzle
15

Mixed Artisan Green Salad
Vancouver Island greens, carrot curls, local sprouts, pumpkin seeds, grape tomatoes and red wine vinaigrette
10

Clam and Bacon Chowder
house-made chowder with local seafood & smoked bacon
12

Atrium Caesar Salad
crispy capers, prosciutto and parmesan crisp
12

Scallops Romesco
pan seared scallops, Romesco sauce, extra virgin olive oil, fresh arugula
17

West Coast Steamed Clams
green curry sauce, kaffir lime, julienne carrots
16

Jumbo Prawn Cocktail
poached prawns, house made cocktail sauce
14

Fanny Bay Oysters Rockefeller
topped with bacon, spinach, butter and fresh parsley, baked until golden brown
16

Mains

Surf and Turf
6oz Filet Mignon, buttered baby potato, seasonal vegetables, drawn butter
with (3) Jumbo Prawns 40 | with 5oz Lobster Tail 68

Sterling Silver Filet Mignon
Yukon Gold truffle mashed potato, seasonal vegetables, compound butter
4oz 32 | 6oz 36

Prime Rib FRIDAY & SATURDAY ONLY
Canadian AAA, Yukon Gold truffle mashed potato, seasonal vegetables, Yorkshire pudding, jus
(while quantities last)
8oz 31 | 10oz 37 | 12oz 43

ADD ONS
Brandy Peppercorn Sauce 4
Sautéed Mushrooms 3 (5)
Garlic Prawns 8

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Pan Seared Wild Salmon Filet
wild rice pilaf, braised bok choy, maple ginger sauce
27

Seafood Bouillabaisse
ling cod, wild salmon, pan seared scallop, baby potato, tomato saffron broth, crostini
30

Pacific Ling Cod
warm potato salad with Dijon and bacon vinaigrette, grilled red onion
28

Prawn and Clam Linguini
spicy tomato sauce, fresh basil and garlic butter topped with herbed bread crumbs
28

Seafood Trio
pan seared ling cod, sautéed garlic prawns (3) and scallops (3) with white wine and fresh herbs, wild rice pilaf, seasonal vegetables, chimichurri drizzle
36

Pan Seared Scallops
sweet pea risotto, preserved lemon beurre blanc, roasted peppers
30

Desserts

Chocolate Taster 12
changes often, please ask your server

Classic Vanilla Bean Crème Brulée 10
chantilly cream, fresh berries and vanilla tuille

Feature Cheesecake 10
changes often, please ask your server

Frozen Coconut Cream Pie 10
toasted coconut ribbons and toasted meringue

Vanilla Lemon Crèpes 10
lemon mousse, seasonal berry sauce, candied pistachios

  • Chef Dan Vogt
      Chef Dan Vogt

    Chef Dan Vogt is excited to bring his creative flair and use of local ingredients to the kitchen at Crown Isle. Chef Dan is a Red Seal, professionally trained chef, with 15 years experience in the kitchen. Chef Dan is passionate about customer service, and “going the extra step” to ensure guest satisfaction. With an early background in design, he brings his attention to detail to intimate plated dinners as well as large banquet settings and everything in between.

    Chef Dan joins the team at Crown Isle by way of 12 years at Fairwinds Golf Club in Nanoose Bay, where he served as both Head Chef and Food & Beverage Manager. This experience on both sides of the kitchen counter has provided an excellent insight into the fast-paced, multifaceted resort environment. He most recently led the kitchen at The Social Room in Comox.

    Moving forward at Crown Isle, his desire is to work with the kitchen brigade to create innovative menu items pairing with a beverage menu drawing from the rich local food and drink producers of the Comox Valley.

    Raised in Winnipeg, Chef Dan has called Vancouver Island home for nearly 20 years. Outside of the kitchen, he likes to get outside and enjoys hiking, fishing, hunting and snowshoeing.

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