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 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.

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

Timber Room Menu

Shared Plates

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

Yam Fries
chipotle dressing
7

Gyoza
pork & vegetable dumplings, Ponzu-ginger sauce
12

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

White Wine Steamed Clams
corn, pancetta, chilies, green onion, garlic toast
17

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

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

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
roasted onions, beer parmesan bacon broth
11

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
21

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
19

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
23

Crown Roasted Striploin Beef Dip
jus dipped shaved beef, Crown sauce, red onion, Havarti
17

Black Bean Walnut Burger
Havarti, sprouts, grilled pickled red onion, chipotle mayo 16 Salmon Burger wild salmon, bacon, guacamole, sprouts, wasabi mayo
20

Entrées

Spaghetti Puttanesca
tomato, olives, capers
16

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

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 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
26

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

ENHANCERS

6 oz. Grilled Flatiron  13.5

5 Prawns  9

5 oz. Chicken  7.75

5 oz. Salmon  12.5

CROWN STEAKS

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

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

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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