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. Relaxed atmosphere. 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.

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

Christmas Eve 7am – 8pm

Christmas Day 10am – 8pm

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

Timber Room Menu

FRESH SHEET December 3 - 16

Black and Tan Onion Rings
ranch or blue cheese dressing
10
Beer suggestion Phillips Blue Buck 20oz 6.25

Classic Reuben Sandwich
dark rye bread, corned beef, sauerkraut, swiss cheese, Dijon mustard
14
Beer suggestion Cumberland Forest Fog 20oz 6.25

Bacon and Spinach Salad
warm bacon and mushrooms, red onions, feta cheese and maple balsamic vinaigrette
16
Wine suggestion Tinhorn Creek Gewurztraminer BC 6oz 9.75 | 9oz 14 | BTL 40

Red Wine Poached Pear Salad
mixed greens, toasted walnuts, blue cheese, creamy yogurt dressing
15
Wine suggestion Bodega Norton Malbec ARG 6oz 8 | 9oz 11.5 | BTL 35

Crispy Cornmeal Fish Sandwich
crunchy slaw, tartar sauce, dill pickle
served with your choice of fries, soup or greens
17
Beer suggestion Ace Honey Cream Ale 20oz 6.25

8oz Flatiron Steak Sandwich
garlic focaccia bread, sautéed mushrooms and onions served with your choice of fries, soup or greens
24
Wine suggestion Frescobaldi Chianti ITALY 6oz 9.75 | 9oz 14 | BTL 40

Pork Schnitzel
butter fried spaetzle, hunter sauce, seasonal vegetables
20
Wine suggestion Mission Hill Chardonnay 6oz 9.75 | 9oz 14 | BTL 40

Feature Pasta
changes often, ask your server

Shared Plates

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

Yam Fries
chipotle dressing
7

Fish Tacos
cornmeal dusted snapper, coleslaw, guacamole, salsa, fresh cilantro and lime
16

Chicken Wings
one pound of wings, tossed with your choice of teriyaki, hot sauce or bbq sauce
16

Classic Quebec Poutine
fries, cheese curds, gravy
14

Nachos
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
caramelized onions, red wine and a rich beef broth, topped with crostini and provolone cheese
11

Mixed Organic Greens
artisan greens, carrots, toasted pumpkin seeds, sprouts, tomato, red wine vinaigrette
7 | 13

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

Ancient Grain Salad
quinoa, smoked almonds, goat cheese, dried cranberries, arugula, ginger spice dressing
10 | 16

Enhancers
6 oz. Grilled Flatiron 13.5
5 Prawns 9 5 oz.
Chicken 7.75 5 oz.
Salmon 12.5

Sandwiches & Burgers

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

Crown Isle Burger
6oz fresh chuck patty, bacon, cheese, pickle, lettuce, Crown sauce (can substitute grilled chicken breast)
19

Crown Roasted Beef Dip
AAA beef, caramelized onions, horseradish mayo, Havarti cheese, ciabatta bun, au jus
17

Black Bean Walnut Burger
Provolone cheese, sprouts, lettuce, guacamole, chipotle mayo
16

Salmon Burger
wild salmon, bacon, guacamole, sprouts, horseradish mayo
20

Entrées

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

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

Rice Bowl
teriyaki, stirfry vegetables, coconut rice, peanuts, cilantro
18
Prawns 24 | Grilled Flatiron 27 Chicken 22 | Salmon 26

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

Wild Mushroom Ravioli
garlic cream sauce, toasted pistachios, Grana Padano cheese, crostini
23

Chicken Breast
roasted potatoes, caramelized onions, bacon, mushrooms, thyme
26

Pan Seared Wild Salmon Filet
wild rice pilaf, seasonal vegetables, roasted red pepper sauce
27

Sterling Silver Filet Mignon
herb roasted potatoes, seasonal vegetables, compound butter, demi-glace
4oz 32 | 6oz 36

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

Desserts

Chocolate Taster
changes often, please ask your server
12

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

New York Cheesecake
seasonal fruit compote, whipped cream
10

Frozen Coconut Cream Pie
toasted coconut ribbons and toasted meringue
10

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

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

Christmas Eve 5PM – 8pm

Christmas Day CLOSED

Menu Availability –  Dinner 5:00pm.

Winter 2019-2020

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

Appetizers

SOUPS

Butternut Squash Soup
brown butter, toasted pine nuts
8

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

SALADS

Beet & Goat Cheese Salad
roasted beets, whipped herb goat cheese, brown butter vinaigrette, toasted pistachios, arugula
13

Atrium Caesar Salad
crispy capers, prosciutto and parmesan crisp
12

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

•••

Prawn Cocktail
poached prawns, house made cocktail sauce
14

Natural Pastures Baked Brie
warm baked brie cheese, topped with caramelized onions and cranberry chutney, served with crisp flatbread and Raincoast crisps
13

Mains

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

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

Lamb Shank Osso Bucco
braised lamb shank, saffron risotto, gremolata, oven dried tomatoes
29

Roast Pork Tenderloin
roasted apple, mustard and maple gastrique, root vegetable purée, crispy root chips
26

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
36

Pan Seared Chicken Breast
yam and potato pave, mushroom and bacon demi
26

Wild Mushroom Ravioli
garlic cream sauce, toasted pistachios, Grana Padano cheese, crostini
23

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