McGregor Dinner Menu

Served Thursday, Friday & Saturday, 5:00pm to 8:30pm

Members now have the option to place take out orders from the a la carte menu. Should you wish to order during the normal hours of service (breakfast 7:30am to 9:30am; lunch 11:30am to 2:00pm, and; dinner 5:00pm to 8:30pm), please contact the McGregor Bar at 250.384.1151 (ext. 313) and provide at least 20 minutes from when you plan to come and pick up.

Executive Chef Nicolas Hipperson:
“We are dedicated to the best naturally produced ingredients in season, featuring local wholesome produce, meats, game, fish and fowl.  We are dedicated to the Ocean Wise initiative.”


OKTOBERFEST Three Course Menu

First Course
Braised Smoked Hocks, Leeks, Herb Oil

Suggested Wine Pairing:
Quail’s Gate Gewürztraminer , Okanagan, BC 2019
5oz   7.   |   9oz  13.   |   Bottle  35.

Main Course
Pork Schnitzel
Roasted Red Potatoes, Braised Purple Cabbage, Sauerkraut, Seasonal Vegetables, Mustard Seed Jus

Suggested Wine Pairing:
Calliope Dry Riesling, Okanagan, BC 2017
5oz   6.   |   9oz  11.   |   Bottle  30.

Black Forest Cake
Chocolate Sponge Cake, Whipped Cream and Cherries

Suggested Wine Pairing:
Quail’s Gate Fortified Vintage Foch
8. (2oz pour)

A La Carte Menu


Salish Sea Chowder   10.
Traditional New England Style Chowder with Outlandish Mussels & Fanny Bay Clams, 
Pacific Salmon, Glenwood Bacon and Red Chieftain Potatoes

Rocket Salad   11.
Wild Arugula, Sunwing Farms’ Cherry Tomatoes, Lemon Vinaigrette, Shaved Pecorino Romano, Capers

Caesar Salad   14.
Baby Gem Romaine, Caesar Dressing, Sourdough Croutons, Shaved Parmigiano Reggiano, Lemon, Capers

Haliburton Organic Tomatoes   16.
Confit Baby Tomatoes, Toasted House Sourdough, Venturi Schulze Aged Balsamic, Whipped Ricotta, Olive Oil, Garden Herb Salad

Wild Skeena River Steelhead   18.
House-Smoked Steelhead Trout, Pickled Shallots, North Star Organic Beetroots, Watercress Leaves, Shallot Vinaigrette, Cumin Yogurt, Bergamot Dill Oil

Belgian Endives   16.
Two Rivers Schinkenspeck, Red Wine Poached Pears, Candied Walnuts, Saint Agur Blue, Honey Dill Vinaigrette

Berryman Brothers’ Pork Belly   17.
Ginger-Roasted Carrot, Okanagan Coronation Grape, Mustard Greens, Quince Gastrique, Crisp Pork Rind


Burrata Tortellini   28.
Hand Made Tortellini, Fresh Burrata Cheese, Garden Mint Pesto, Sunwing Tomatoes, Candied Walnuts, Shaved Pecorino Romano

Lamb Sirloin Gnocchi   30.
Slow-Cooked Metchosin Lamb, Hand Rolled Yukon Gold Potato Gnocchi, Wild Chanterelle Mushrooms, Saanich Leeks, Carrot Puree, Madeira Lamb Jus

Albacore Tuna   27.
Seared Rare Haida Gwaii Tuna, Warm Baby Potato & Chorizo Salad, Roasted Shallots, Garden Herbs Romesco Sauce

Peri-Peri Game Hen   28.
Roasted Portuguese-Style Cornish Game Hen, Mashed Potatoes, Seasonal Selection Vegetables

Pan-Roasted Wild Salmon   32.
Crushed Yukon Gold Potatoes with Rock Crab and Scallions, Wilted Swiss Chard, Slow Roasted Cherry Tomatoes, Tender Pea Shoots with Lemon Vinaigrette

Angus Tenderloin   34.
AAA Certified Angus, Roasted Seasonal Vegetables, Horseradish Whipped Potatoes, Blue Butter, Roasted Turnip Puree, Red Wine Jus

Chef’s Dry Aged Cheeseburger   25.
House Ground 50 Day Dry Aged Ribeye & Brisket, Italian Taleggio Cheese, Caramelized Onions, Tallow Toasted Brioche Bun, Red Wine Aioli