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 Tuesday 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.

November 1, 2019 – January 31, 2020 Hours of Operation:
7:30am – 9:00pm • Sunday – Thursday
7:30am – 10:00pm • Friday & Saturday

Menu Availability – Breakfast 7:30am, Lunch 11:30 am, Dinner 5:00pm.

Timber Room Menu

Shared Plates

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

Yam Fries
chipotle dressing

pork & vegetable dumplings, Ponzu-ginger sauce

Fish Tacos
tempura snapper, ranch dressed slaw, chipotle sauce

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

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

Classic Quebec Poutine
fries, cheese curds, gravy

Prawns and Spanish Chorizo
dry sherry, coriander, garlic toast

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

Soups & Salads

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

Daily Market Soup
5 | 8

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

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

Ancient Grain Salad (GF)
quinoa, smoked almonds, goat cheese, dried apricot, arugula, ginger spice dressing
10 | 16

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

Sandwiches & Burgers

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

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

Whiskey & Beer Braised Short Rib Sandwich
open faced, tender short rib, Crown sauce, sautéed mushrooms, caramelized onions, smoked cheddar, topped with steak cut onion rings, au jus

Crown Roasted Striploin Beef Dip
jus dipped shaved beef, Crown sauce, red onion, Havarti

Black Bean Walnut Burger
Havarti, sprouts, grilled pickled red onion, chipotle mayo 16

Salmon Burger
wild salmon, bacon, guacamole, sprouts, wasabi mayo


Spaghetti Puttanesca
tomato, olives, capers

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

Farmer Ben’s Three Egg Omelette
eggs, bacon, onion, mushroom, Havarti, served with toast and a choice of nugget potatoes or salad

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

Rice Bowl
teriyaki, stirfry vegetables, coconut rice, peanuts, cilantro
Prawns 22 | Grilled Flatiron 25 | Chicken 20 | Salmon 24

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

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

Pan Seared Wild Salmon Filet (GF)
wild rice pilaf, braised bok choy, maple ginger sauce


6 oz. Grilled Flatiron  13.5

5 Prawns  9

5 oz. Chicken  7.75

5 oz. Salmon  12.5


6oz Tenderloin  36

10oz New York Striploin  38

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   31  |   12 oz   43


Chocolate Taster
changes often, please ask your server

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

New York Cheesecake
seasonal fruit compote, whipped cream

Frozen Coconut Cream Pie
toasted coconut ribbons and toasted meringue

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

FRIDAY & SATURDAY Prime Rib Special

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

The Atrium

Reservations recommended, especially during the holiday season.

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

Menu Availability –  Dinner 5:00pm.

Taste of Autumn Menu – September/October/November 2019

Warm up for fall with hearty entrees, soups and more featuring seasonal ingredients and flavours. Prime Rib every Friday & Saturday evening.



Butternut Squash Soup
brown butter, toasted pine nuts

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


Beet & Goat Cheese Salad
roasted beets, whipped herb goat cheese, brown butter vinaigrette, toasted pistachios, arugula

Atrium Caesar Salad
crispy capers, prosciutto and parmesan crisp

Mixed Organic Greens
artisan greens, toasted pumpkin seeds, sprouts, tomato, red wine vinaigrette 10


Prawn Cocktail
poached prawns, house made cocktail sauce

Natural Pastures Baked Brie
warm baked brie cheese, topped with caramelized onions and cranberry chutney, served with crisp flatbread and Raincoast crisps


Sterling Silver Filet Mignon
herb roasted potatoes, seasonal vegetables, compound butter, demi-glace
4oz 32 | 6oz 36
ADD ONS Sautéed Mushrooms 4 (5) Garlic Prawns 9

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

Lamb Shank Osso Bucco
braised lamb shank, saffron risotto, gremolata, oven dried tomatoes

Roast Pork Tenderloin
roasted apple, mustard and maple gastrique, root vegetable purée, crispy root chips

Seafood Trio
pan seared salmon, sautéed garlic prawns (3) and scallops (3) with white wine and fresh herbs, wild rice pilaf, seasonal vegetables, lemon beurre blanc

Pan Seared Chicken Breast
yam and potato pave, mushroom and bacon demi

Wild Mushroom Ravioli
garlic cream sauce, toasted pistachios, Grana Padano cheese, crostini

Pan Seared Scallops
sweet pea risotto, preserved lemon beurre blanc, seasonal vegetables


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.