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Soups and Salads
• Starters • Entrées
• Desserts •
Steaks
SOUPS
Roasted Onion Soup
Two types of onions in a rich beef bouillon,
finished with Swiss cheese crouton.
8
Rustic Clam Chowder
A steaming hearty chowder with
sweet corn, tarragon, and potatoes.
8
SALADS
Make it a meal….. add chicken or prawns….6
The Quamichan Salad
Fourteen different types of local organic Asian greens from
Dragonfly Farms topped with a combination of
crisp beets, curly carrots, and candied pecans.
Ask your server about our fresh house-made dressings.
8
Watermelon and Pistachio
Fresh organic Dragonfly Farm greens tossed with
crisp, sweet watermelon, red onions, pistachios,
feta cheese and balsamic vinaigrette.
8
Traditional Caesar
The freshest romaine leaves tossed in our
house-made dressing complete with grated parmesan cheese.
Large 10 Small 7
Cheese Trio Toast
A delectable selection of parmesan, cheddar, and
Swiss cheese delicately toasted on fresh foccacia.
Add to your soup or salad for a mouth-watering pair.
8
Sugar-cured Beef
This starter is designed to stimulate the appetite.
The beef is cured, then flavoured with black pepper, and
balanced by salty black olive oil. It is finished with
pesto tossed young spring green beans and Israeli cous cous.
11
Champagne Poached Scallops
Digby scallops and langostine lobster mousse wrapped in
local organic greens and served with a delicate lobster cream sauce.
12
Quamichan Mushroom Caps
Fresh mushroom caps stuffed with shrimp, smoked salmon, and cream cheese. Finished with melted Swiss cheese; a Quamichan Inn favourite.
9
Wild Mushroom Strudel
A filo pastry bundle filled with wild mushrooms and goat cheese
then finished with a bright red tomato and red pepper sauce.
9
Dungeness Crab and Shrimp Cake
Roasted sweet potatoes with local Dungeness crab, fresh dill, and shrimp
are pan-fried and finished with a velvety saffron cream sauce.
11
Roasted Half or Full Rack of Lamb
Back by popular demand! Roasted rack of Dijon crusted lamb
served with a rich red wine demi-glaze and your choice
of jellied or house made mint sauce.
Half for 32 Full for 42
We recommend Alderlea Clairnet or Casa la Joya Reserve Merlot
Exotic Game & Fowl
A fresh nightly special as quoted by your server.
28
We recommend K.W.V. Roodeberg or Seven Deadly Zins Zinfandel
Classic Indian Curry
A blend of fragrant herbs and spices used to make the marsala,
accompanied by poppadums, coconut, sultanas, and chutney.
Ask about today’s selection.
25
We recommend Zanatta Damasco or Red Knot Shiraz
Chicken Neptune
Oven roasted chicken breast, stuffed with Digby scallops, and tiger prawns. Finished with a rich, lobster cream sauce.
24
We recommend Blue Grouse Bacchus or Wolfblass Gold Label Pinot Gris
Fresh Wild Fish or Vancouver Island Seafood
An ever changing nightly special.
The kitchen will steam, grill, roast, or pan-fry accordingly
to best suit the local seafood available.
28
We recommend Starling Lane Pinot Blanc or Fouassier les Romains Sancerre
Gourmet Vegetarian
Pan-fried tofu drizzled with a fresh lime, ginger, soya, sesame dressing,
served with marinated grilled eggplant, roasted red onion,
mixed peppers, and spring asparagus.
Finished with a wild mushroom and goat cheese strudel.
24
We recommend Echo Valley Sylvaner or La Vielle Ferme Cote du Ventoux
Tender Ribs
Baby back ribs smothered in house made barbeque sauce.
Served with a baked potato with all the trimmings.
26
We recommend Beringer Merlot or Zantho Burgenland Zwigelt
THE QUAMICHAN INN’S FAMOUS STEAKS
Our steaks are cut and finely trimmed in house from selected Alberta beef.
They are specially aged a minimum of twenty-eight days,
creating a tender, flavourful steak that will melt in your mouth.
All steaks are done to your liking and served
with the freshest vegetables and your choice potatoes.
Filet Mignon
Seven Ounce
23
Nine Ounce
25
Twelve Ounce
28
New York
Seven Ounce
22
Nine Ounce
25
Twelve Ounce
28
King’s Ransom
The king of steaks; 10oz New York strip loin with garlic seared
Digby scallops and mushrooms.
36
Any steak with your choice of the following
Béarnaise
A rich hollandaise and tarragon sauce.
Madagascar
A creamy green peppercorn sauce.
Stilton Crust
A Stilton herb crust and finished with a wine demi-glaze.
THE FINISHING TOUCHES
Neptune
Digby scallops, tiger prawns, and asparagus
6
Sautéed mushrooms
3
Sautéed garlic tiger prawns or Digby scallops
6
Date and Ginger Pudding
A favourite winter pudding, sweetened with dates and banana;
Served with homemade ginger ice-cream
8
Crème Brulee
A Cointreau crème brulee with fine chocolate wafers.
7
Chocolate Cheesecake
A rich and creamy, gluten-free, no-bake chocolate cheesecake
presented in a dark chocolate cup.
8
Chef’s Signature Dessert
Petit pot’s crème chocolate baked with rum and
served with vanilla ice cream.
9
Lemon Tart
A sharp, citrus lemon curd served in a crisp filo basket and
finished with raspberry coulis and woodland blueberry compote.
8
Raspberry Symphony
A blend of raspberries and cream create a symphony of flavors.
Finished with a raspberry coulis and whipped cream.
9
Chocolate Eruption
Your taste buds will erupt with joy at the first bite of this
fabulous chocolate cake. For the serious chocoholic.
9
Ask your server about after-dinner drinks,
and enjoy them by our warm fireplace.
Chef ~ Steven Mugridge
Sous Chef ~ Edward Piksiades
Parties of 8 or more may be subject to a 15% gratuity
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Phone : (250) 746-7028
Thursday, Friday & Saturday
Wednesday through Sunday
Wednesday, Friday &
Saturday Evenings
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