Lunch at the Club

Served Monday to Friday, 11:30am to 2:00pm

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.”


Salish Sea Chowder   7/10
New England-Style Chowder with Outlandish Mussels & Fanny Bay Clams, Pacific Salmon, Bacon, and Red Chieftain Potatoes

Soup of The Moment   6/8
An Ever-Changing Creation by Our Talented Lunch Team

UC Classic Cobb Salad   18.
Bright Greens Organic Salad, Grilled Chicken Breast, Vine Ripe Tomatoes, Crumbled Blue Cheese,
Crispy Smoked Bacon, Avocado, Sherry Vinaigrette

Buddha Bowl   16.
Ancient Grains, Shaved Cabbage, Organic Kale, Carrots, Roasted Yams, Sprouts, Chickpeas, 
Avocado and Sesame, Toasted Peanut Lime Vinaigrette

Tuna Poke Salad   20.
Yellowfin Tuna, Wild Arugula Leaves, Edamame Beans, Avocado, Mango-Pineapple Salsa, 
Sesame Hoisin Vinaigrette, Crispy Wontons and Shredded Nori

North Star Spinach Salad   15.
Organic Spinach Leaves, Red Wine-Poached Bartlett Pears, Toasted Almonds, Okanagan Goat Cheese, Poppy Seed Vinaigrette

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

Add Protein to Your Salad
Chicken Breast  +5.          Salmon  +6.          Prawns  +7.

Italian Deli   16.
Cured Italian Deli Cuts, Banana Pepper & Olive Tapenade, Feta Cheese, Arugula and Genovese Basil on Focaccia Bread

Baby Shrimp on Croissant   19.
Baby Chilean Shrimp Salad, Lemon Aioli, Pickled Shallots, Celery, Boston Lettuce, Fresh Coriander on Butter Croissant

UC Club   15.
Free-Range Turkey, Tomatoes, Iceberg Lettuce, Crispy Smoked Bacon, Roasted Garlic Aioli on Marbled Rye Bread

Grilled Salmon Bowl   23.
Oven-Roasted Sockeye Salmon, Tabbouleh, Coconut Jasmine Rice, Pineapple-Mango Salsa, Roasted Seasonal Vegetables, Shitake Mushrooms, Miso Red Pepper Emulsion

Fish & Chips   18./22.
Haida Gwaii Halibut, Phillips Blue Buck Batter, Kennebec Potato Fries, House Tartar Sauce, Cabbage Coleslaw

Angus Beef Burger   16.
Caramelized Onions, Crumbled Blue Cheese, House Burger Sauce, Tomato and Lettuce

Outlandish Honey Mussels   18.
Confit Tomatoes, Italian Sausage, Roasted Fennel, White Wine Garlic Broth, Grilled Focaccia, Herb Salad

Selva Prawn Mac & Cheese   19.
Garlic Butter-Poached Prawns, Gruyere & Fontina Mornay Sauce, Garden Herb Sourdough Crumble, Cavatappi Pasta

Chicken Pot Pie   18.
Cowichan Valley Farmhouse Chicken Breast, Summer Peas, Shitake Mushrooms and Fragrant Herbs, Flaky Puff Pastry