NEW NAME, NEW MANAGEMENT,
A BRAND NEW DINING EXPERIENCE ON THE OCEANFRONT

101-1240 Stewart Avenue, On the oceanfront behind the Marinaside Resort
Reservations Available 778-441-4229

Wed -Thurs 11am – 10pm   –  Friday 11am till late
Saturday 10am till late  –  Sunday open 10am – 8pm
BRUNCH SERVED SATURDAYS, SUNDAYS & HOLIDAYS TILL 4PM

BRUNCH

All breakfast items include hash browns (excluding french toast)

The View Breakfast 12
Eggs any style with a choice of double smoked bacon or breakfast sausage. Served with buttered toast

Classic Eggs Benedict 13
Classic benny, crispy moist double smoked bacon on warm English muffins smothered in hollandaise

Oceanside Benedict 14
Classic benny, with grilled Cajun prawns on warm English muffins smothered in hollandaise

West Coast Benedict 14
Smoked salmon locks, cream cheese and capers on warm English muffins topped with a fresh dill hollandaise

Garden Benedict 12
Sautéed spinach, caramelized onions, wild mushrooms on warm English muffins and finished with a pesto hollandaise

Ocean Grill Frittata 14
Sautéed shrimp, shallots, peppers, tomatoes, spinach folded into fluffy eggs finished with feta cheese and served with choice of buttered toast

Breakfast Sandwich 11
English muffin with two eggs, choice of bacon, sausage, or tomato, with aged cheddar

Chorizo Hash Bowl 15
Hash browns pan fried with moist crispy chorizo sausage thinly sliced julienne onions, roasted red peppers, spinach mixed cheese and topped with two poached eggs smothered in chipotle hollandaise and served with choice of buttered toast

Pesto Chicken Hash Bowl 14
Hash browns pan fried with sliced chicken, onions, spinach, wild mushrooms, and cherry tomatoes with two poached eggs and finished with a pesto hollandaise and toast

Steak and Eggs 18
Succulent striploin with choice of eggs on pan toasted focaccia bread topped with caramelized onions and finished with house aioli

Maple Bacon French Toast 13
Cinnamon scented French loaf pan fried to perfection with powdered sugar and a maple, bacon compound butter and served with maple syrup and whipped cream

Add-ons
Sausages, Bacon, Sautéed Mushrooms, Hollandaise 4ea
Toast, Eggs, Grilled tomatoes, Hash browns, Cheese 2ea

SALADS

Chef’s Signature Caesar Salad half 7 full 12
Served with crisp romaine hearts, bacon lardons, focaccia croutons, crispy capers, and homemade creamy Caesar dressing

Greek Garden Salad half 7 full 12
Crisp baby arugula, cherry tomatoes, cucumbers, bell peppers, Spanish onions, and finished with feta cheese

Warm Spinach Salad 12
Baby spinach, bacon lardon, cherry tomatoes, almonds, Spanish onions, dried dates tossed in warm mustard balsamic vinaigrette and finished with goat cheese

The View Caprese 12
Bocconcini cheese, cherry tomatoes, marinated beets, dried cranberries tossed in basil vinaigrette, on butter lettuce and finished with balsamic reduction

MAKE THAT SALAD INTO A MEAL
Grilled Chicken add 7, Garlic Butter Prawns add 7,
Cajun Chicken add 8, Pan Seared Salmon add 9.

PASTA & BOWLS

Peppercorn Beef Farfalle 20
Tender tips of striploin sautéed with Portobello mushrooms, spinach, and cherry tomatoes, tossed in a creamy dill peppercorn sauce placed in a garlic butter tortilla bowl and finished with parmesan cheese

Linguini Capesante 24
Prawns, mussels, and Pacific bay scallops tossed in a rich chipotle cream sauce with chorizo sausage, shallots, banana peppers, roasted red peppers, and garlic. Served on a bed of linguini

The View Seafood Mac & Cheese 25
Prawns, diver scallops, crab, lobster, bacon, and roasted garlic, pasta shells tossed in a creole goat cheese mornaise

Red Thai Coconut Curry 20
Your choice of chicken or prawns simmered to perfection with a creamy and gentle fusion of coconut curry flavors tossed in Asian vegetables, rice noodles, and topped with almonds and scallions
(Make it chicken and prawns for 25)

STARTERS

Chef’s Seafood Chowder 13
A perfect blend of shrimp, blue claw crab, scallops, clams, bacon, and a medley of vegetables in a rich herbed cream

Sweet and Spicy Fall Scallops 14
Succulent Sea Scallops seasoned in spicy house rub, blackened to perfection served with a Cajun cream sauce, topped with tataki arugula

Flash-Fried Brussel Sprouts 12
Fried crispy, topped with bacon lardons, parmesan cheese, balsamic reduction, on a bed of maple pumpkin puree

Panko Breaded Brie 13
Served warm with a house made apple and cranberry chutney and crostini

Fried Calamari 14
Strips of tender squid fried and served on a bed of creole slaw and finished with a roasted red pepper honey drizzle and tataki sauce

Prawns Gratin 14
Black tiger prawns, roasted garlic, shallots, leeks, cherry tomatoes, spinach, seared in garlic butter, topped with aged cheddar and panko bread crumbs. Baked and served with crostini

Mussels and Clams Two Ways 15
Sautéed with shallots, leeks, and garlic
Served with focaccia garlic bread and your choice of
Sambuca cream reduction
or
Chorizo Capesante cream sauce

Tuna Poke 14
Yellowfin tuna tossed in a sweet soya glaze stacked high on a creole slaw and served with wonton chips

Truffle Fries half 6 full 11
House cut Frites tossed in truffle oil, Parmesan Cheese and fresh cracked pepper. Accompanied by pesto aioli. Great for sharing

LUNCH

All lunch items come with your choice of Pomme Frites,
Coconut Basmati Rice, or Garden Salad
Upgrade to Caesar Salad or Truffle fries add 4

Sirloin Burger 17

Signature house ground sirloin patty topped with aged cheddar cheese, double smoked bacon, butter lettuce, tomato and onion, and a house aioli

Chicken Club Burger 16

Fresh free range chicken breast grilled and topped with bacon,
aged cheddar, butter lettuce, tomatoes, Spanish onions,
and finished with a basil aioli
Want it crispy? Add 2

Fish and Chips
Red Truck Lager beer battered cod served with a cranberry wasabi slaw and remoulade
1 piece 14 or 2 piece 17

Pinwheel Quesadilla 16

Pulled chicken or prawn, roasted red peppers, spinach, mixed cheese and a basil pesto and served with sour cream and salsa

Tacos Your Way 16
Your choice of beef, chicken, or Portobello mushroom cooked in a Mexican house rub with cilantro. Served with three flour tortillas, salsa, sour cream, cheese, banana peppers and lettuce

Seared Prawn Wrap 15

Lightly seared with house rub with baby arugula, crispy capers, roasted red peppers, bacon lardon and lemon aioli

Chicken Club Wrap 15

Double smoked bacon, chicken, baby arugula, tomatoes, and white cheddar and house aioli

Baron of Beef 17

Top of the line short rib slow-braised to perfection. Topped with caramelized onions, aged cheddar and finished with house aioli

New York Steak Sandwich 18
Succulent beef strip loin cooked to your liking, sliced and placed on garlic focaccia bread and then topped with sautéed onions and mushrooms and finished with a brandy peppercorn sauce

Add-ons
Peppercorn sauce add 4
Gravy add 2.5
Gluten-free bun add 2

ENTRÉES

All entrees come with your choice of 2 sides:
Season Vegetables, Truffle Roasted Potatoes,  Scallion Pomme Puree, Coconut Basmati Rice or Garden Salad
Upgrade to Risotto, Caesar Salad, or Fettuccini Alfredo add 4

The View Seafood Flambé 25
Prawns and scallops with a Ricard garlic cream sauce flambé prepared tableside

Prosciutto Wrapped Cod 21
Roasted and finished with a caper brown butter sauce, served with remoulade

Lobster Seafood Platter 37
Roasted lobster tail, prawns, mussels, pan seared in a dill lemon cream sauce

Pacific Grill Salmon $23
Seasoned with a soya maple chili glaze and grilled to perfection

Maple Apple Pork Tenderloin Medallions 23
Roasted to a tender medium finished with a maple apple calvados walnut and bacon sauce

Braised Short Rib 22
6 ounces slowly braised in a roasted garlic demi-glace

Lamb Sirloin 24
Lamb sirloin pan seared and topped with a Dijon mustard and basil pesto rub, roasted to perfection and then sliced the way it should be

Stuffed Chicken Supremé 25
Bone in chicken stuffed with scallops, prawns, pesto, brie cheese, topped with a herb wine cream sauce

The Steak
Succulent AAA strip loin steak for the discriminating palate seasoned in our house rub and grilled to your liking, finished with house demi-glace
6oz California cut 24 or 12oz Pacific Grill cut 31

STEAK FINISHES
Oscar – Sautéed prawns and crab in a herbed butter cream sauce add 9

Fungi – Wild mushrooms sautéed in shallots, leeks, roasted garlic add 5

Brandied Peppercorn Sauce – Green peppercorns in a rich creamy demi-glace add 5

Garlic Butter Lobster Tail – Slow roasted with a house made garlic butter sauce add 18