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.

Hours of Operation:
7:00am – 9:00pm • Sunday – Thursday
7:00am – 10:00pm • Friday & Saturday

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

Breakfast Menu

Crown Breakfast
two eggs, any style; your choice of bacon (4), breakfast sausage (3) or back bacon (3); served with crushed red nugget potatoes and either harvest grain or sourdough bread
16

Continental Healthy Start
granola and yogurt with a side of fresh fruit and a house baked muffin – ask your server for today’s choices
12

Build-Your-Own Omelette
three eggs with a melted blend of cheddar and jack cheeses; served with crushed red nugget potatoes and either harvest grain or sourdough bread
16
Additional fillings
bacon, chorizo sausage, feta cheese, goat cheese, green onions, ham, mushrooms, red peppers, spinach, tomatoes
1 EACH

Buttermilk Pancakes
light and fluffy, topped with fresh berry compote, syrup, whipped cream, and a dusting of icing sugar
14

Breakfast Sandwich
two fried eggs, two pieces of bacon, Havarti cheese, tomatoes and chipotle mayo on a brioche bun
13

Hearty Skillet
your choice of chorizo sausage, bacon, or mushroom and spinach; tossed with crispy red nugget potatoes, red peppers, green onions and cheddar cheese; topped with two eggs cooked to your liking; served with harvest grain or sourdough bread
16
Add house made hollandaise sauce 2

Substitute a bowl of fresh fruit for the crushed red nugget potatoes on any dish for 3

Substitute gluten free bread as an option with any of your breakfast menu items for 2

Eggs Benedict
Two eggs poached to your liking, house-made hollandaise sauce, on an English muffin served with crushed red nugget potatoes
Classic – back bacon
Smoked Salmon – topped with fried capers 
Blackstone – bacon and tomato 
Veggie – avocado and tomato
16

Honey Roasted Granola
served with a side of milk
7

Harvest Grain Rolled Oatmeal
with raisins and brown sugar, served with a side of milk
9

English Muffin
traditional and toasted, served with butter and preserves
3

Muffin
baked in-house – ask your  server for our current selection
4

Toast
multigrain or sourdough; served with butter and preserves Gluten Free bread also available
3

Breakfast Sides

Bacon (4), Breakfast Sausage (3), or Back Bacon(3)
5.5

Crushed Red Nugget Potatoes
3

Eggs
ONE EGG 2 TWO EGGS 3.5

Fresh Seasonal Fruit
4.5

Plain Yogurt with Honey
4

House Made Hollandaise Sauce
2

Smoked Salmon Lox
6

Half Avocado
3.5

Shared Plates & Flatbreads

Yam Fries
chipotle dressing
7

Classic Quebec Poutine
fries, cheese curds, gravy
14

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

Chicken Wings
one pound of wings, tossed with your choice of teriyaki, hot sauce, bbq sauce or sweet chili sauce
16.5

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

Gyoza and Spring Rolls
pork gyoza and vegetable spring rolls with ponzu-peanut sauce
12

Nachos
freshly cut tortilla chips topped with peppers, olives, green onion, jalapeños, mixed cheeses, with salsa and sour cream
19
Add guacamole 3 | Add extra cheese 4 | Add spicy ground beef 7

Wild Mushroom Flatbread
Alfredo sauce, wild mushrooms, mixed shredded cheeses, truffle aioli, fresh arugula
19

Pesto and Sundried Tomato Flatbread
bocconcini cheese and balsamic reduction
19

Soups & Salads

Daily Market Soup
5.5 | 8.5

Clam and Bacon Chowder
house-made chowder with local seafood & smoked bacon
7.5 | 12.5

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
7.5 | 13

Caesar Salad
romaine drizzled with Caesar dressing, topped with crispy capers, croutons, shaved grana padano
8.5 | 14

Ancient Grain Salad
quinoa, smoked almonds, goat cheese, dried cranberries, arugula, raspberry vinaigrette
10.5 | 16

Salmon and Avocado Salad
pan seared wild salmon, avocado, mixed greens, quinoa, pumpkin seeds, beet curls and red wine vinaigrette
25

Black and Blue Salad
Cajun grilled chicken breast or flatiron steak, mixed greens, grape tomatoes, corn, peppers, blue cheese, tossed in sundried tomato vinaigrette
22

ENHANCERS
Grilled Flatiron 6oz 13.5
Chicken 5oz 7.75
Prawns (6) 9
Salmon 5oz 12.5

Handhelds

Served with your choice of fries, soup or greens

Add yam fries or caesar salad 2 | Add chowder 4 | Add gluten free bun 1

Crown Isle Burger
6oz fresh chuck patty or grilled chicken breast, bacon, white cheddar, lettuce, pickle and Crown sauce
19

Guacamole Burger
6oz fresh chuck patty or grilled chicken breast, jalepẽno, guacamole, Swiss cheese, chipotle aioli
20

Crown Club
grilled chicken breast, bacon, tomato, Provolone cheese, lettuce and mayo, on toasted sourdough
18.5

Chicken Caesar Wrap
grilled chicken, Provolone cheese, Caesar salad mix
17

6oz Flatiron Steak Sandwich
flatiron steak, sautéed mushrooms and onions on toasted garlic focaccia bread
21

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

Reuben Sandwich
dark rye bread, corned beef, sauerkraut, swiss cheese, Dijon mustard
16

Lentil and Quinoa Burger
house made patty with red lentils, quinoa, and kale, topped with lettuce, sprouts and feta cheese
17

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

Entrées

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

Slow Cooked Baby Back Ribs
glazed with smoky barbecue sauce, served with fries and coleslaw
19 | 25

Farmer Ben’s Three Egg Omelette
eggs, bacon, onion, mushroom, and white cheddar, served with toast and a choice of nugget potatoes or salad
17

Rice Bowl
teriyaki or red curry, stirfry vegetables, coconut rice, peanuts, cilantro, sesame seeds
18
Prawns 24 | Grilled Flatiron 27 | Chicken 23 | Salmon 26

Wild Mushroom Ravioli
garlic cream sauce, toasted pistachios, Grana Padano cheese, crostini
24

Pork Schnitzel
butter fried spaetzle, mushroom sauce, seasonal vegetables
21

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

Pan Seared Wild Salmon Filet
wild rice pilaf, seasonal vegetables, lemon beurre blanc
27

AAA Filet Mignon
herb roasted potatoes, seasonal vegetables, compound butter, demi-glace
4oz 33 | 6oz 37

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  |   10 oz   37  |   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 – 9:00pm • Tuesday to Saturday

Menu Availability –  Dinner 5:00pm.

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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