Drinks & Dining
Pastries for breakfast in the garden. Fill your cup. Sun-soaked patio, excellent company—when you’re here, you’re family. Wild-caught fish. Hand-picked herbs. A burger you can sink your teeth into. Corks popped. Bottles shared. Raise your glass, cheers!
Restaurant
Pick a table with ocean views, and be just as amazed at the food. Locally-sourced and lovingly prepared, our bright dining space suits casual stop-ins and special occasions alike.
Cafe
Join us in The Garden. Hot coffee, well-steeped teas, and flaky pastries pair well with slow moments watching flower buds open with the sun. Stay a while, we’re glad to have you.
Coming Soon
Wine Cellar
Step into our hidden gem wine cellar, where wall-to-wall bottles of premium vines beg to be opened. Book this space for group tastings, rehearsal nights, and as an excuse to have charcuterie.
Restaurant Menus
Brunch Menu
NF – Nut-free | DF – Dairy-free | GF – Gluten-free | V – Vegetarian
Mains
Steak Frites – 34
8oz 63 acres flank steak, house cut fries, salsa verde, Balsamic Aioli (DF / NF)
Avocado Toast – 25
House-made sourdough, prosciutto, heirloom tomato, balsamic, stracciatella, small salad (NF)
Smoked Salmon Bagel – 25
Everything bagel, smoked salmon, herb and garlic cream cheese, capers, arugula, thinly sliced red onion (NF) – 25
Apple Cinnamon Pancakes – 24
Think apple crumble but pancakes. Toasted vanilla meringue, caramelized apple, brown sugar butter, maple syrup, granola (V)
Greek Yogurt with Muesli – 14
Honey, fresh berries (V)
West Coast Continental for 2 – 40
Assorted house-made pastries, seasonal fruit and berries, chef ’s selection of cheese and charcuterie, smoked salmon
Additions
1 egg – 3
Breakfast sausage – 5
House-made Sourdough with Butter – 4
Gluten free available
Thick Cut Bacon – 4
Peameal Bacon – 4
Fresh Fruit Bowl – 9
Benedicts & Eggs
Harbour House Classic – 25
2 farm fresh eggs cooked your way, choice of house-made breakfast sausage or thick cut bacon, crispy hashbrowns, small salad, sourdough toast (NF)
Spinach and Feta Omelette – 21
3 eggs, red onion, feta cheese, sauteed spinach, small salad, crispy hashbrowns (V / NF)
Dungeness Crab Benny – 31
Dungeness crab, poached eggs, house-made english muffin, hollandaise, small salad,
crispy hashbrowns (NF)
Classic Eggs Benny – 24
Peameal bacon, poached eggs, hollandaise, house-made english muffin, small salad, crispy hashbrowns (NF)
Smoked Salmon Benny – 27
Smoked salmon, poached eggs, house-made english muffin, hollandaise, crispy capers, red onion, dill, small salad, crispy hashbrowns (NF)
Tomato and Avocado Benny – 23
Roasted cherry tomatoes, avocado, poached eggs, hollandaise, house-made english muffin, small salad, crispy hashbrowns (NF)
Coffee & Tea
Coffee – 5
Espresso/Americano – 6
Cappucino/Latte – 8
add: Shot of espresso – 3
Specialty Teas – 6
Earl grey, chamomile, english breakfast, berry punch, arabian mint, rooibos apple pie, lemon ginger, rose congou (black), green, chai masala
Premium Teas – 8
Jasmine white monkey & darjeeling
Juices – 6
Apple, orange, pineapple, tomato, clamato, cranberry, iced tea
Freshly Squeezed Orange Juice – 9.5
Seize the Day!
Mimosa – 16
Vaporetto prosecco with your choice of: orange, grapefruit, cranberry, or pineapple juice
Frenchie’s Island 75 – 19
Wayward unruly gin, lemon, bella blanc de blancs
Bloody Caesar – 14
Bailey’s & Coffee – 10
Lunch Menu
SHAREABLES
Focaccia – 8/13
Rosemary, Maldon sea salt (NF/DF)
Caesar Salad – 19
Baby romaine lettuce, kale, anchovy dijon dressing (NF)
Burrata Panzanella – 29
Heirloom tomatoes, cucumber, pickled shallot, watercress, burrata, balsamic, toasted focaccia, pesto lemon vinaigrette, almonds
Crab Cake – 22
Dungeness crab, rock crab, bull kelp, bearnaise aioli, charred corn, pickled sea asparagus salad (NF/DF)
Sockeye Salmon Crudo – 26
Italian chili crisp, radish, lime, chive oil, candied pistachio, prosciutto (DF)
Clams – 24
White wine, olive oil, parsley, pepperoncini, butter (NF)
Charcuterie and Cheese – 33
Assorted local meats and cheese, pickles
Oysters – sold by the 6 ($21) or 12 ($40)
Champagne mignonette, lemon, horseradish (NF/DF/GF)
Sandwiches
Served with Fries or Salad
The Harbour Burger – 27
Brioche bun, brisket and chuck blend, iceberg, pickle, crispy onion, smoked gouda, balsamic aioli, heirloom tomato (NF)
Spicy Tuna Burger – 25
Brioche bun, sriracha ahi tuna, panko, tomato, pickle, lettuce, red onion, miso kelp mayo (NF)
BLT – 20
Thick cut bacon, heirloom tomato, lettuce, rye bread, black garlic aioli (NF/DF)
Summer Squash – 20
Focaccia, roasted eggplant & zucchini, roasted red pepper, chickpea puree, pesto mayo, feta, pickled eggplant, artichoke (NF)
Entrees
Sablefish – 37
Braised fennel, blistered tomatoes, balsamic glaze, fingerling potato (NF/GF)
Scallops – 60
Wild mushroom & truffle risotto, micro arugula & parmesan crisp (NF)
63 Acres Beef Flank Steak – 45
Crispy lemon potatoes, broccolini, jus, basil verde, shallot agrodolce (NF/GF)
63 Acres Beef Ribeye – 72
Crispy lemon potatoes, broccolini, jus, basil verde, shallot agrodolce (NF/GF)
Chicken Piccata – 37
Rossdown farms chicken, sundried tomato, spinach créme fraîche, brussel sprouts, caper, lemon (NF)
Spicy Vodka Rigatoni – 25
Pomodoro, calabrian chili, vodka, cream, grana padano
Additions
Prawns – 12
Scallops – 26
Chicken – 16
Crab Meat – 25
Flank Steak – 25
Burrata – 20
Dinner Menu
Shareables
Focaccia – 8 / 13
Rosemary, Maldon sea salt (NF/DF)
Caesar Salad – 19
Baby romaine lettuce, kale, anchovy-dijon dressing (NF)
Burrata Panzanella – 29
Heirloom tomatoes, cucumber, pickled shallot, watercress, burrata, balsamic, toasted focaccia, pesto-lemon vinaigrette, almonds
Crab Cake – 22
Dungeness crab, rock crab, bull kelp, Béarnaise aioli, charred corn, pickled sea asparagus salad (NF/DF)
Sockeye Salmon Crudo – 26
Italian chili crisp, radish, lime, chive oil, candied pistachio, prosciutto (DF)
Clams – 24
White wine, olive oil, parsley, pepperoncini, butter (NF)
Charcuterie and Cheese – 33
Assorted local meats and cheese, pickles
Oysters – Sold by the 6 ($21) or 12 ($40)
Champagne mignonette, lemon, horseradish (NF/DF/GF)
Entrees
Sablefish – 37
Braised fennel, blistered tomatoes, balsamic glaze, fingerling potato (NF/GF)
Scallops – 60
Wild mushroom & truffle risotto, micro arugula, parmesan crisp (NF)
63 Acres Beef Flank Steak – 45
Crispy lemon potatoes, broccolini, jus, basil verde, shallot agrodolce (NF/GF)
63 Acres Beef Ribeye – 72
Crispy lemon potatoes, broccolini, jus, basil verde, shallot agrodolce (NF/GF)
Chicken Piccata – 37
Rossdown Farms chicken, sundried tomato, spinach crème fraîche, brussels sprouts, capers, lemon (NF)
Spicy Vodka Rigatoni – 25
Pomodoro, calabrian chili, vodka, cream, grana padano, basil
Additions
Prawns – 12
Scallops – 26
Chicken – 16
Crab Meat – 25
Flank Steak – 25
Burrata – 20
DRink Menu
Signature Cocktails
Spicy Margarita – 18
Salted rim, fresh lime, jalapeno slices, el jimador reposado, triple sec, st germain
Harbour Aviation – 18
Empress indigo gin, st germain elderflower, luxardo maraschino, cherry, fresh lemon juice
GST – 18
Stillhead gin, orange ginger shrub, fresh lime juice, fever free tonic, garden flowers
Espresso Martini – 18
Espresso, vodka, galliano
Old Fashioned – 18
Sugar, angostura bitters, makers mark bourbon, orange twist
Bourbon Smash – 19
Russels small batch bourbon, muddled lemon & fresh mint, fresh lemon juice, simple syrup
Aperol Spritz – 19
Aperol, prosecco, triple sec, soda, orange wheel
Negroni – 17
Bombay sapphire, gin, campari, noilly prat rouge
Draft Beer
Rotating Local Beers – 16 oz 8.5 • 20 oz 10
Rotating Cider – 11
Non Alc
Whiffin Spritz – 14
house made shrub topped with soda
chose from: strawberry • blackberry ginger • orange ginger
Harbour Sunset – 14
Fresh lemon juice, strawberry shrub, ginger shrub, soda
Sabrii – O Tonic – 12
Sobrii non alc gin, tonic water, lime wedge, fresh cucumber
Wine
Sparkling – 5oz gls | btl
NV Vaporetto No. 8, Prosecco DOC, Italy – 16 | 75
2021 Sea Star ‘Bulla Maris’ (pink! Chardonnay/ Merlot), Pender Island, BC – 18 | 85
White – 6oz gls | btl
Lightning Rock ‘Cross Border Collection’ Riesling, Washington + BC 2024 – 16 | 65
Alderlea Vineyards Pinot Gris (pink!), Cowichan Valley, BC 2024 – 17 | 75
Carème Terre Brûlèe (Chenin Blanc), Swartland, South Africa 2022 – 15 | 60
Costamolino Vermentino di Sardegna DOC, Italy 2022 – 16 | 65
Miopasso Fiano Terre Siciliane IGP, Italy 2021 – 15.5 | 63
Rosé – 6oz gls | btl
Sophie Valrose ‘Le Bijou’ Coteaux de Béziers IGP, France 2023 – 19 | 90
Lightning Rock ‘Alvail Vineyard’ Cabernet Franc Rosé, Okanagan Valley, BC 2023 – 17 | 75
Red – 6oz gls | btl
Contrada di San Felice (Sangiovese), Toscana IGT, Italy 2020 – 14.5 | 60
Paul Jaboulet Aîné ‘Parralèle 45’ Côtes-du-Rhône AOC (Grenache, Syrah, etc), France 2022 – 16.5 | 65
2023 Tilia Malbec (Organic), Argentina 2023 – 14.5 | 60
Matchbook ‘Red Gravel’ Cabernet Sauvignon, Lake County AVA, California, USA 2021 – 17 | 75
Q&A (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot) Okanagan Valley, BC VQA 2020 – 19 | 90
Happy Hour Menu
Food
Garlic Prawns – 15
White wine, garlic, butter, focaccia
Parm Fries – 12
House cut fries, chive, parmesan, black pepper, black garlic and truffle aioli
Chicken Wings – 15
Buttermilk buffalo, gochujang apple, miso ranch
Clams – 15
White wine, olive oil, parsley, pepperoncini, butter
Burger – 15
American cheese, pickle lettuce, tomato, onion
Caesar Salad – 8
Baby romaine lettuce, kale, anchovy dijon dressing
Drinks
Caesar – 12
Vodka, clamato, tobasco, worcestershire
GST – 14
Stillhead gin, orange & ginger shrub, fresh lime juice, fever tree tonic
Harbour Sunset – 10
fresh lime, strawberry, ginger (non alcoholic)
House Wine – 9 (6oz)
Red • White • Rose
Draught Beer – 6 (16oz) 7.5 (20oz)
Rotating local taps
DINNER FOR TWO
AMUSE
Beet Rose
Cashew cream, flowers, quinoa cracker (GF, Vegan)
Charred Octopus
Tomato broth, olive tapenade, dill (GF, DF)
COURSE TWO
Salmon Gravlax
Dill, horseradish cream, sourdough crisps
Roasted Bone Marrow & Beef Tartare
Cured egg yolk, truffle, pickled mustard seeds, baguette, micro arugula
Leek Terrine
Shiso and grape vinaigrette, chive oil, pomme soufflés, caper aioli (GF, Vegan)
COURSE THREE
Pan Seared Halibut
Roasted turnips, bok choy, dashi broth with ginger, crispy rice paper, nori (GF)
Roasted Venison Tenderloin
Parsnip purée, hazelnut praline, blackberry jus, glazed shallot, braised red cabbage
Cauliflower Steak
Pomegranate molasses, white bean and garlic purée, walnut and lentil crumble, herb vinaigrette, pomegranate (GF, Vegan)
COURSE FOUR
The Rose
Rose montée, lychee Nootka rose confit, pistachio frangipan
Pineapple Passion Fruit Tart
Vegan coconut passion fruit curd, pineapple, passion fruit confit, almond cocoa sablé (GF, Vegan)
Chocolate Mousse
Chocolate mousse, chocolate cake, raspberry confit