Breakfast available Saturdays & Sundays in the Atrium.
Check out the menu below.
The Timber Room Bar & Grill offers a deliciously wonderful “gastro-pub” menu in a newly renovated space. From steaks to salmon, noodle bowls to tacos, burgers and ribs, our menu has been designed to please all! Family-friendly and open for breakfast, lunch, and dinner (dependent on season, please see current hours below). The ambiance is playful and social – full of logging memorabilia, live sports on the multiple screens, great music playing in the background, and a cozy fireplace section. When the weather warms up, the Comox Valley’s largest and most scenic patio overlooking the 18th green welcomes golfers, hotel guests, and local patrons alike. Come for a beverage, stay for a meal.
Please note: an 18% gratuity will be automatically applied to groups of 8+.
6oz
7.00
16oz
6.00
16oz
6.75
10.00
14.50
18.00
Chef Eric's weekly burger feature, served with your choice of fries, greens, or daily soup.
22.00
Grilled 8oz AAA New York Steak, sautéed mushrooms and onions on toasted garlic focaccia bread
25.00
Changes weekly
November 29 – Tagliatelle Bolognese with shaved parmesan and fresh herbs. Served with Caesar salad and garlic toast.
24.00
Butter fried spaetzle, mushroom sauce, seasonal vegetables
26.00
Uniquely seasoned and slow-roasted, Crown Isle’s Prime Rib dinner is served with Yorkshire pudding, roasted potatoes, seasonal vegetables, rich red wine au jus, horseradish (while quantities last)
8oz 36
10oz 42
12oz 48
Battered snapper, fries, tartar sauce, coleslaw
1pc 14
2pc 20
White wine, garlic butter, shaved parmesan and fresh herbs, toasted baguette
18.50
A selection of cured meats and Natural Pastures Brie cheese, seedy crackers, pickles, seasonal compote, mustard, house made red wine jelly, toasted walnuts
25.00
Natural Pastures brie cheese, seasonal compote, seed crisps, crostini, toasted walnuts, balsamic drizzle
20.00
House smoked pork shoulder, pineapple, cilantro, onion, jalapeño-lime crema, flour tortillas
16.50
Beer battered snapper, coleslaw, pineapple, cilantro, onion, jalapeño-lime crema, flour tortillas
17.50
Two house made Yorkshire puddings stuffed with thinly sliced Canadian roast beef, gravy, horseradish mayo
17.00
Tossed with fresh parsley, truffle oil, Grana Padano, truffle aioli
12.50
One pound of wings, tossed with your choice of hot sauce, bbq sauce, 50/50 sauce or sweet chili sauce, served with pickled vegetables and buttermilk ranch
18.00
Fries, cheese curds, gravy
ADD PULLED PORK + 5
15.50
Gluten free organic corn chips, jalapeños, corn, green onions, pineapple, jalapeño-lime crema, Monterey Jack and cheddar cheeses, served with fire roasted salsa and sour cream
ADD PULLED PORK + 5
ADD GUACAMOLE + 3
ADD EXTRA CHEESE + 4
21.00
Soup
House-made chowder with local clams and smoked bacon, served with garlic toast
9.5 | 14.5
Changes daily, ask your server, served with garlic toast
7 | 11
Salads
ADD CHICKEN + 6.5
ADD SALMON + 10
ADD 8OZ AAA NEW YORK STEAK + 18
ADD PRAWNS + 8
Romaine drizzled with Caesar dressing, crispy capers, croutons, shaved Grana Padano
9.5 | 14.5
Artisan greens, carrots, toasted pumpkin seeds, beet curls, tomato, red wine vinaigrette
8.5 | 13.5
Red wine poached pear, thinly sliced prosciutto, artisan lettuce, Brie cheese, toasted walnuts, pickled red onions, maple Dijon vinaigrette
24.00
Choice of blackened chicken or sautéed prawns, corn, avocado, cherry tomato, jalapeño peppers, artisan lettuce, herb jalapeño dressing, fresh cilantro, crispy tortillas, shredded Monterey Jack and cheddar cheese
25.00
Balsamic glazed beets, crumbled goat cheese, toasted walnuts and artisan lettuce, red wine vinaigrette
20.00
Served with your choice of fries, greens or daily soup
SUB TRUFFLE FRIES OR CAESAR SALAD + 2
SUB CHOWDER + 4
SUB GLUTEN FREE BUN + 1
Changes daily, please ask your server
15.50
6oz fresh ground chuck patty or grilled chicken breast, double smoked bacon, smoked cheddar, lettuce pickle, Crown sauce, toasted artisan bun
22.00
6oz fresh ground chuck patty or grilled chicken breast, double smoked bacon, sauteed mushrooms, crispy onions, smoked cheddar, lettuce, pickle, truffle aioli, toasted artisan bun
25.00
Grilled chicken breast, swiss cheese, fresh tomato, artisan lettuce, pesto mayo, toasted focaccia bread
20.00
Crispy chicken tossed in Frank’s hot sauce, artisan greens, corn, pickled red onions, feta cheese, jalapeño aioli, flour tortilla
21.00
AAA slow roasted beef, caramelized onions, grainy dijon mustard, horseradish mayo, applewood smoked cheddar, pretzel bun, au jus
21.00
House smoked pork shoulder, BBQ sauce, crunchy slaw, crispy onions, house made pickles, toasted artisan bun
19.00
Falafel, jalapeño-lime crema, feta cheese, pickled red onions, cucumber, fresh tomato, flour tortilla
19.00
Wild salmon filet, lettuce, sprouts, sambal aioli, pickled ginger, onions and cucumbers, toasted artisan bun
22.00
Grilled 8oz AAA New York Steak, sautéed mushrooms and onions, balsamic reduction, garlic focaccia bread
28.00
Cabbage, red onions, mushrooms, cashews, carrots, bean sprouts with rice noodles, fresh cilantro and lime with our signature Thai red curry broth
ADD CHICKEN + 5
ADD PRAWNS + 6
ADD SALMON + 7
22.00
Smoked Memphis style, bbq glaze, roasted garlic potato purée, seasonal vegetables
Half 23
Full 30
Cedar plank salmon, maple dijon butter glaze, sautéed prawns, roasted baby potatoes, seasonal vegetables
32.00
Sautéed mushrooms, sage cream sauce, goat cheese, toasted pistachio, garlic crostini
28.00
Squash ravioli, seasonal vegetables, pinot noir and cherry demi glace
31.00
Served with roasted garlic potato purée, seasonal vegetables, demi glace
ADD SAUTÉED MUSHROOMS + 3
ADD GARLIC SAUTÉED PRAWNS + 7
33.00
Battered snapper, fries, tartar sauce, coleslaw
1pc 17
2pc 23
Seasonal fruit compote, whipped cream
Chantilly cream, fresh berries and vanilla tuille
Five layer chocolate cake
fresh chuck patty, Natural Pastures cheese, ketchup, with your choice of soup, salad or fries
with your choice of soup, salad or fries
with your choice of fries, salad or soup, plum sauce and ketchup
6oz | 9oz | Btl
6oz | 9oz | Btl
9oz | Btl
Sleeve 16oz | Pint 20oz | Jug 60oz
DRAFT
Lucky, Kokanee, Bud Light, Michelob Ultra, New Grist GF
Hoyne Dark Matter, Phillips Blue Buck, Phillips Glitterbomb Hazy IPA
Corona, Stella Artois
Can
Smirnoff vodka, Clamato, signature Caesar mix, pickled beans
Bacardi Black rum, ginger beer, lime juice
Smirnoff vodka, ginger beer, lime juice
Aperol, Steller's Jay Brut, soda
Gordon's gin, Campari, sweet vermouth
Sauza Hornito’s Plata tequila, triple sec, fresh lime juice, simple syrup
Canadian Club, lemon, bitters, egg white
Bulleit bourbon, orange peel, sugar, Angostura bitters
The Atrium at Crown Isle welcomes you for weekend breakfast, overlooking the 18th green and Beaufort mountain range. Enjoy dishes including Smoked Salmon Eggs Benedict, classic Crown waffles, and a Breakfast Focaccia Sandwich created by Chef Dan Vogt, perfect with a mimosa.
For current hours, please check on our Contact page.
Two eggs, any style; your choice of bacon, breakfast sausage or ham; served with hashbrowns and harvest grain or sourdough bread
Three eggs with a melted blend of cheddar and jack cheeses; served with hashbrowns and either harvest grain or sourdough bread. Choice of 3: BACON | FETA | GREEN ONION HAM | MUSHROOMS | RED PEPPER | TOMATO
Two eggs poached to your liking, back bacon, house-made hollandaise sauce, on an English muffin served with hashbrowns
Two eggs poached to your liking, smoked salmon, house-made hollandaise sauce, on an English muffin served with hashbrowns
Served with whipped cream and fruit compote
Peppers, caramelized onions, mushrooms, hashbrowns, topped with two poached eggs, pickled onions and chipotle hollandaise
Fried eggs, bacon, smoked cheddar cheese, fresh tomato, pesto mayo and sprouts, served with hashbrowns and fruit
The Sandwedge snack shack is located at the top of the 10th tee, offering burgers, hot dogs and more during and after your round. Enjoy the patio area while watching golfers tee off on #10.
The Sandwedge is open seasonally. For current hours, please check on our Contact page.
Chef Dan Vogt brings his creative flair and use of local ingredients to the kitchen at Crown Isle. Chef Dan is a Red Seal, professionally trained chef, with 15 years experience in the kitchen. Chef Dan is passionate about customer service, and “going the extra step” to ensure guest satisfaction. With an early background in design, he brings his attention to detail to intimate plated dinners as well as large banquet settings and everything in between.
Previous to Crown Isle, Chef Dan spent 12 years at Fairwinds Golf Club in Nanoose Bay, and led the kitchen at The Social Room in Comox.
Chef Dan works with the kitchen brigade to create innovative menu items pairing with a beverage menu drawing from the rich local food and drink producers of the Comox Valley.
Raised in Winnipeg, Chef Dan has called Vancouver Island home for nearly 20 years. Outside of the kitchen, he likes to get outside and enjoys hiking, fishing, hunting and snowshoeing.
