Dining.

Timber Room Bar & Grill

For current hours, please see here>>>.

The Timber Room Bar & Grill offers a seasonally inspired menu with West Coast and Global influences. Our recently renovated space features floor to ceiling windows and boasts stunning views of the Beaufort Mountain Range and the 18th hole. We focus on showcasing the best of BC’s breweries & wineries with 8 craft beer taps, many tall cans and a selection of wines by the glass and bottle. Enjoy a casual and social atmosphere with multiple screens for watching sports, a cozy fireplace for those stormy winter days and a massive patio to catch the summer rays.

Weekend Take Out Menu
January 28 & 29: House made Lasagna with ground beef, spinach, ricotta, mozzarella and parmesan cheeses. Served with Caesar salad and garlic toast.
$27 includes tax and gratuity
Limited availability, pre-order here>>>

**HAPPY HOUR 3 - 6PM**

House Red or White Wine 6oz 5.25

Well Highballs 1oz 5 | 2oz 8.25

All Taps 16oz 5

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Truffle Fries 8

Chicken Wings 12.5

Nachos 16

**WEEKLY SPECIALS**

TUESDAY Steak Sandwich
6oz flatiron steak, sautéed mushrooms and onions on toasted garlic focaccia bread
24

WEDNESDAY PASTA SPECIAL
Changes weekly
January 26 – Braised beef and mushroom ragout with tagliatelle, fresh herbs and shaved grana Padano, served with Caesar salad and garlic toast
23

THURSDAY Pork Schnitzel
Butter fried spaetzle, mushroom sauce, seasonal vegetables
23

FRIDAY AND SATURDAY (while quantities last)
Prime Rib
Uniquely seasoned and slow-roasted, Crown Isle’s Prime Rib dinner is served with Yorkshire pudding, roasted potatoes, seasonal vegetables, rich red wine au jus, horseradish
8oz 35
10oz 40
12oz 46

SUNDAY FISH & CHIPS
Battered snapper, fries, tartar sauce, coleslaw.
1pc 14
2pc 19

Timber Room Shared Plates, Soups & Salads

Shared Plates

PRAWN AND CHORIZO CROSTINI 18
White wine, garlic butter, shaved parmesan and fresh herbs, toasted baguette

CHARCUTERIE & CHEESE 22
A selection of cured meats and Natural Pastures Brie cheese, seedy crackers, pickles, seasonal compote, mustard, house made red wine jelly, toasted walnuts

BAKED BRIE 19
Natural Pastures brie cheese, seasonal compote, seed crisps, crostini, toasted walnuts, balsamic drizzle

AL PASTOR TACOS 16
House smoked pork shoulder, pineapple, cilantro, onion, jalapeño-lime crema, flour tortillas

FISH TACOS 16
Beer battered snapper, coleslaw, pineapple, cilantro, onion, jalapeño-lime crema, flour tortillas

STUFFED YORKIES 16
Two house made Yorkshire puddings stuffed with thinly sliced Canadian roast beef, gravy, horseradish mayo

TRUFFLE FRIES 11.5
Tossed with fresh parsley, truffle oil, Grana Padano, truffle aioli

CHICKEN WINGS 17
One pound of wings, tossed with your choice of hot sauce, bbq sauce, 50/50 sauce or sweet chili sauce, served with pickled vegetables and buttermilk ranch

CLASSIC QUEBEC POUTINE 15
Fries, cheese curds, gravy
ADD PULLED PORK + 5

NACHOS 20
Gluten free organic corn chips, jalapeños, corn, green onions, pineapple, jalapeño-lime crema, Monterey Jack and cheddar cheeses, served with fire roasted salsa and sour cream
ADD PULLED PORK + 5
ADD GUACAMOLE + 3
ADD EXTRA CHEESE + 4

Soup

CROWN CLAM CHOWDER 8.5 | 13.5
House-made chowder with local clams and smoked bacon, served with garlic toast

DAILY MARKET SOUP 6.5 | 10.5
Changes daily, ask your server, served with garlic toast

Salads

ADD CHICKEN + 6
ADD SALMON + 9
ADD 8OZ AAA NEW YORK STEAK + 18
ADD PRAWNS + 7

CAESAR SALAD 9 | 14
Romaine drizzled with Caesar dressing, crispy capers, croutons, shaved Grana Padano

CROWN GREENS 8 | 13
Artisan greens, carrots, toasted pumpkin seeds, beet curls, tomato, red wine vinaigrette

POACHED PEAR AND PROSCIUTTO SALAD 23
Red wine poached pear, thinly sliced prosciutto, artisan lettuce, Brie cheese, toasted walnuts, pickled red onions, maple Dijon vinaigrette

SOUTHWEST TACO SALAD 25
Choice of blackened chicken or sautéed prawns, corn, avocado, cherry tomato, jalapeño peppers, artisan lettuce, herb jalapeño dressing, fresh cilantro, crispy tortillas, shredded Monterey Jack and cheddar cheese

WARM BEET AND GOAT CHEESE SALAD 18
Balsamic glazed beets, crumbled goat cheese, toasted walnuts and artisan lettuce, red wine vinaigrette

Timber Room Burgers, Handhelds & Entrees

Served with your choice of fries, greens or daily soup
SUB TRUFFLE FRIES OR CAESAR SALAD + 2
SUB CHOWDER + 4
SUB GLUTEN FREE BUN + 1

SANDWICH WITH SOUP OR SALAD 15
Changes daily, please ask your server

CROWN ISLE BURGER 21
6oz fresh ground chuck patty or grilled chicken breast, double smoked bacon, smoked cheddar, lettuce pickle, Crown sauce, toasted artisan bun

MUSHROOM TRUFFLE BURGER 24
6oz fresh ground chuck patty or grilled chicken breast, double smoked bacon, sauteed mushrooms, crispy onions, smoked cheddar, lettuce, pickle, truffle aioli, toasted artisan bun

FOCACCIA PESTO CHICKEN 19
Grilled chicken breast, swiss cheese, fresh tomato, artisan lettuce, pesto mayo, toasted focaccia bread

CRISPY BUFFALO CHICKEN WRAP 19
Crispy chicken tossed in Frank’s hot sauce, artisan greens, corn, pickled red onions, feta cheese, jalapeño aioli, flour tortilla

CROWN ISLE BEEF DIP 20
AAA slow roasted beef, caramelized onions, grainy dijon mustard, horseradish mayo, applewood smoked cheddar, pretzel bun, au jus

BBQ PULLED PORK 19
House smoked pork shoulder, BBQ sauce, crunchy slaw, crispy onions, house made pickles, toasted artisan bun

MEDITERRANEAN FALAFEL WRAP 18.5
Falafel, jalapeño-lime crema, feta cheese, pickled red onions, cucumber, fresh tomato, flour tortilla

SALMON BURGER 21
Wild salmon filet, lettuce, sprouts, sambal aioli, pickled ginger, onions and cucumbers, toasted artisan bun

CLASSIC STEAK SANDWICH 27
Grilled 8oz AAA New York Steak, sautéed mushrooms and onions, balsamic reduction, garlic focaccia bread

COCONUT CURRY CASHEW NOODLE BOWL 21
Cabbage, red onions, mushrooms, cashews, carrots, bean sprouts with rice noodles, fresh cilantro and lime with our signature Thai red curry broth
ADD CHICKEN + 5
ADD PRAWNS + 6
ADD SALMON + 7

BABY BACK RIBS Half 22 | Full 29
Smoked Memphis style, bbq glaze, roasted garlic potato purée, seasonal vegetables

WILD SALMON FILET 30
Cedar plank salmon, maple dijon butter glaze, sautéed prawns, roasted baby potatoes, seasonal vegetables

SQUASH RAVIOLI 28
Sautéed mushrooms, sage cream sauce, goat cheese, toasted pistachio, garlic crostini

BROME LAKE DUCK BREAST 31
Squash ravioli, seasonal vegetables, pinot noir and cherry demi glace

8OZ AAA NEW YORK STEAK 32
Served with roasted garlic potato purée, seasonal vegetables, demi glace
ADD SAUTÉED MUSHROOMS + 3
ADD GARLIC SAUTÉED PRAWNS + 7

FISH & CHIPS 1pc 16 | 2pc 22
Beer battered snapper, fries, tartar sauce, coleslaw

Timber Room Kids Menu & Desserts

Cheese Burger
fresh chuck patty, Natural Pastures cheese, ketchup, with your choice of soup, salad or fries
9

Grilled Cheese
with your choice of soup, salad or fries
9

Crispy Chicken Strips
with sweet potato fries, plum sauce and ketchup
9

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New York Cheesecake
seasonal fruit compote, whipped cream
10

Classic Vanilla Bean Crème Brûlée
chantilly cream, fresh berries and vanilla tuille
9

Death by Chocolate
five layer chocolate cake
10

Timber Room Wine, Beer & Cider

WHITE WINE 6oz | 9oz | Btl
House White Pinot Grigio BC 6.25| 8.75
Calliope Sauvignon Blanc BC 8.25| 12.25| 34
Calliope Reisling BC 9.75| 14.25| 42
Burrowing Owl Pinot Gris BC 10.75| 14.75 | 44
Crowsnest Chardonnay BC 11.25| 15.75| 48

RED WINE 6oz | 9oz | Btl
House Red Merlot BC 6.25 | 8.75
Crowsnest Merlot BC 9.75 | 14.25 | 42
Josh Cellars Cab Sauvignon CA 10 | 14.5 | 43
40 Knots Pinot Noir BC 11.25 | 15.75 | 48
La Fiole Côtes Du Rhône FR 12.5 | 16.5 | 50
Burrowing Owl Malbec BC 12.75 | 16.75 | 52

ROSÉ & SPARKLING 9oz | Btl
Fontval Rosé FRANCE 6oz 9.25 | 13.75 | 38
Stoneboat Bubble Boat Brut BC 5oz | 10.5 | 46

BEER Sleeve | Pint | Jug
DRAFT 16oz | 20oz | 60oz
Lucky Lager 5 | 6.5 | 18
Vancouver Island Pilsner 6.25 | 7.5
Gladstone Belgian Single 6.25 | 7.5
Land & Sea Comexico Hazy Pale Ale 6.25 | 7.5
Yellow Dog Chase My Tail Pale Ale 6.25 | 7.5
Phillips Solaris White Peach Ale 6.25 | 7.5
Driftwood Raised by Wolves IPA 6.25 | 7.5
Hoyne Dark Matter 6.25 | 7.5

DOMESTIC Btl 6.25
Alexander Keith’s, Budweiser, Kokanee, Bud Light, Phillips Blue Buck, New Grist GF, Molson Canadian

IMPORT Btl 6.75
Corona, Kronenbourg Blanc, Stella Artois, Heineken, Guinness Tall Can

CIDERS & COOLERS
Okanagan Apple / Pear 6.25
Hey Y’all Ice Tea 6.25
Mike’s Hard Lemonade 6.25
Strongbow Original 7.5

Timber Room Cocktails

COCKTAILS
CAESAR 7.75
Absolut vodka, Clamato, signature Caesar mix, pickled beans

DARK N’ STORMY 7.5
Goslings rum, Fentimans ginger beer

MOSCOW MULE 7.5
Vodka, Jamaican ginger beer, lime juice

MARGARITA 7.5
Sauza Hornito’s Plata tequila, triple sec, your choice of lime or strawberry

MOJITO 7.5
Bacardi rum, lime, muddled mint leaves, simple syrup, soda

APEROL SPRITZ 1.5oz 11
Aperol, prosecco, soda

BREAKFAST AT TIFFANY’S 2oz 11
Vanilla vodka, raspberry liqueur, splash of pineapple & cranberry

WHISKEY SOUR 2oz 10.5
Wiser’s rye, maple syrup, lemon, bitters, egg white

OLD FASHIONED 2oz 10.5
Wiser’s rye, orange peel, sugar, Angostura bitters

ORDER TAKE OUT ONLINE WITH THE NEW CROWN ISLE APP!

Call 250-703-5088 to order. Thank you.***

Please read our current protocols in place due to Covid-19.

We expect and will enforce that masks must be worn at all times unless the patron is seated at their table (going to the washroom, entering & exiting etc.)

The Sandwedge

The Sandwedge snack shack is located at the top of the 10th tee, offering burgers, hot dogs and more during and after your round. Use the Crown Isle App to order on course and your order will be ready at the turn. Enjoy the patio area while watching golfers tee off on #10.

The Sandwedge is open 10am – 6pm daily during the summer season, weather dependent.

  • Chef Dan Vogt
    Chef Dan Vogt

Chef Dan Vogt brings 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.

Previous to Crown Isle, Chef Dan spent 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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