Breakfast in the Atrium
Available 7 days a week
Click to check out the menu below.
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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+.
Sunday- Wednesday 8pm to 9pm
Thursday-Tuesday 8pm-10pm
6oz
7
1oz 5
2oz 9.25
16oz
6
16oz
7.75
16oz
6.75
16.50
20
10
17
18.50
After 4pm
Chef Eric’s weekly burger feature, served with your choice of fries, greens, or daily soup.
Comes with your choice of a sleeve of any lager or a glass of 6oz house wine
🍸
Monday Martinis
$3 off any of our Martini’s
26
Grilled 8oz AAA New York Steak, sautéed mushrooms and onions on toasted garlic focaccia bread
🍹 Tequila Tuesday Margarita Madness
Lime, Mango and Paloma’s for $10
27
After 5pm • Changes weekly
April 24 – Prawn tagliatelle in a pesto cream sauce with grape tomatoes, roasted peppers, shaved parmesan and fresh herbs. Served with Caesar salad and garlic toast.
🍷 Wine Wednesday
30% off all bottles of wine
25
After 5pm
Butter fried spaetzle, mushroom sauce, seasonal vegetables
🥃 Thirsty Thursday – Scotch
$3 off Any Scotch
$5 off Selected Premium Scotches
🍸 Crown Empress 2.5 oz $14
27
After 5pm
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)
🍷 Weekend Shangri-La Sangria’s $8
8oz 37
10oz 43
12oz 49
(Changes monthly)
Sweet and spicy glazed ham, garlic butter and herb-basted potatoes, seasonal vegetables,
house-made mustard, fig compote.
🍹 Sunday Caesars
$7 1oz -$12 2oz
28
Black Tiger prawns, sweet peas, Parmesan, fresh herbs
21
A selection of cured meats and local cheeses, seedy crackers, pickles, house-made mustard, olives, crostini, spiced almonds, dried fruits
30
Roma and sundried tomatoes, feta cheese, red onions, fresh basil and Parmesan, served with crostini, corn tortilla chips, focaccia
20
Little Qualicum baked brie, seasonal compote, seedy crackers, crostini, spiced almonds and balsamic reduction
21.50
Beer battered snapper, coleslaw, pico de gallo, cilantro, onion, jalapeño-lime crema, flour tortillas
19.50
Yorkshire puddings with thinly sliced Canadian roast beef, gravy, horseradish dijonaise, fresh herbs
21
Parmesan, truffle oil, fresh herbs, truffle aioli
12.50
Sriracha mayo
12.50
One pound of wings with buttermilk ranch Choose your sauce: Hot,50/50, BBQ, salt and pepper, sweet chili
20
Garlic butter, Parmesan and Caesar dip
OR
Fresh limes and jalapeño-lime crema dip
21
Fries, cheese curds, gravy, green onions
ADD PULLED PORK + 6
16.75
Gluten free organic corn tortilla chips, Monterey Jack, cheddar, and feta cheeses, pickled jalapeños, charred corn, jalapeño-lime crema, pico de gallo,
sour cream, green onions
ADD PULLED PORK +6
ADD GUACAMOLE + 3
ADD EXTRA CHEESE + 4
23
Soup
House-made chowder with local clams and smoked bacon, garlic foccacia
10 | 17
Served with garlic foccacia, changes daily
8 | 12
Salads
ADD CHICKEN + 7
ADD SALMON + 12
ADD 8OZ AAA NEW YORK STEAK + 18
ADD PRAWNS + 9
Romaine, Caesar dressing, crispy capers, croutons, shaved Parmesan
11.5 | 16.5
Artisan greens, carrots, toasted pumpkin seeds, beet curls, tomato, cucumbers, white balsamic vinaigrette
9.5 | 14.5
Artisan greens, charred corn, avocado, cherry tomatoes, jalapeño peppers, jalapeño-lime crema, corn tortilla chips, Monterey Jack and cheddar cheese, fresh cilantro. Choice of blackened chicken or Black Tiger prawns
26.50
Poached prawns, candied salmon, hard-boiled egg, charred corn, sundried tomatoes, arugula, artisan greens, grainy Dijon vinaigrette, garlic crostini
28
Artisan greens, seasonal berries, feta cheese, spiced almonds, white balsamic vinaigrette
22
Served with your choice of fries, greens or daily soup
SUB CHOWDER + 5
SUB YAM FRIES, TRUFFLE FRIES OR CAESAR SALAD + 3
SUB POUTINE + 5
SUB GLUTEN FREE BUN + 1
Available until 5pm, please ask your server
17.5
6oz fresh ground chuck, double smoked bacon, white cheddar, lettuce, pickle, Crown sauce, artisan bun
24
Grilled chicken breast, white cheddar, jalapeño peppers, coleslaw, pickled red onions, artisan greens
25
Garlic focaccia, provolone, spicy capicola, rosemary ham, salami, arugula, roasted red pepper, truffle aioli, balsamic reduction
23
Arugula, charred corn, roasted red peppers, jalapeño-lime crema, feta cheese, sundried tomato, flour tortilla
21.5
AAA slow-roasted beef, toasted ciabatta, caramelized onions, provolone, horseradish dijonaise, au jus
22
Gochujang sauce, kimchi, crispy onions, sriracha mayo
21
Falafel, jalapeño-lime crema, feta cheese, pickled red onions, pickled cucumber, fresh tomato, sprouts
20
Wild salmon, arugula, sprouts, pickled ginger, onions and cucumbers, artisan bun, sriracha mayo
23
Grilled 8oz AAA New York Steak, sautéed mushrooms and onions, balsamic reduction, garlic focaccia
30
Seasoned sticky rice, gochujang sauce, kimchi, pickled red onions, cucumbers, carrots, ginger. Topped with green onions, sesame seeds, sriracha mayo
CHOOSE YOUR MAIN:
Avocado 23
Pulled Pork 25
Chicken 27
Prawns 29
Salmon 30
Battered snapper, fries, coleslaw, tartar sauce
1pc 19
2pc 25
Roasted garlic cream sauce, shaved Parmesan, truffle oil, toasted pistachios
32
Memphis-style house smoked, whisky bbq sauce, roasted baby potatoes, seasonal vegetables, coleslaw
Half 25
Full 33
Wild salmon, maple Dijon butter, Black Tiger prawns, roasted baby potatoes, seasonal vegetables
35
Cowichan Bay Farmhouse Chicken Breast, wild mushroom risotto, roasted garlic cream, seasonal vegetables
31
Potato Pavé, seasonal vegetables, red wine demi, mint chimichurri
34
Roasted baby potatoes, demi-glace, seasonal vegetables, crispy fried onions
ADD SAUTÉED MUSHROOMS + 4
ADD GARLIC SAUTÉED PRAWNS + 9
35
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
Appleton’s Finest British Ale, Dark Matter, Pilsner
Lucky, Kokanee, Bud Light, Michelob Ultra, GF Options
Hoyne Dark Matter, Phillips Blue Buck Ale, Phillips Glitterbomb Hazy IPA
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
Empress Gin, St-Germain Elderflower Liquor, grapefruit juice, cranberry juice, lemon juice, soda water, simple syrup
Bulleit bourbon, orange peel, sugar, Angostura bitters
Gordon’s Gin, lemon juice, soda, simple syrup
Canadian Club Rye, Vermouth, Bitters
Stoli Vodka, Triple Sec, cranberry juice, lime juice
The Atrium at Crown Isle welcomes you for breakfast, overlooking the 18th green and Beaufort mountain range. Enjoy dishes including Smoked Salmon Eggs Benedict, classic Crown Breakfast, and a Focaccia Sandwich created by Chef Dan Vogt, perfect with a mimosa.
For current hours, please check on our Contact page.
Monday to Friday
Two eggs any style; your choice of bacon, breakfast sausage or ham; served with hashbrowns and harvest grain or sourdough bread
20
Three eggs any style, three strips bacon, three breakfast sausages, and back bacon; served with hashbrowns and harvest grain or sourdough bread
25
Fried eggs, bacon, smoked cheddar cheese, fresh tomato, pesto mayo and sprouts, served with hashbrowns and fruit
18.5
Three eggs with a melted blend of cheddar and jack cheeses, ham, green onion, mushrooms; served with hashbrowns and either harvest grain or sourdough bread
21
Topped with fruit compote, whipped cream and toasted walnuts
18
Saturday & Sunday
Two eggs, any style; your choice of bacon, breakfast sausage or ham; served with hashbrowns and harvest grain or sourdough bread
20
Three eggs, three strips bacon, three breakfast sausages, and back bacon; served with hashbrowns and harvest grain or sourdough bread
25
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
21
Two eggs poached to your liking, back bacon, house-made hollandaise sauce, on an English muffin served with hashbrowns
21
Two eggs poached to your liking, smoked salmon, house-made hollandaise sauce, on an English muffin served with hashbrowns
22
Topped with fruit compote, whipped cream and toasted walnuts
18
Peppers, caramelized onions, mushrooms, hashbrowns, topped with two poached eggs, pickled onions and chipotle hollandaise
21
Fried eggs, bacon, smoked cheddar cheese, fresh tomato, pesto mayo and sprouts, served with hashbrowns and fruit
18.5
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.
