Grill and Deli

Chef May's Deli Counter

Chef loves his new "choose-your-own protein" deli-style counter in the cookhouse.

A new mid-day meal alternative is the Outpost grill menu where guests choose from an ever-changing menu of main ingredients like maple and balsamic marinated salmon brochettes, or four peppercorn-crusted tenderloin medallions; then pair their grill choices with side dishes like fire-roasted baby corn and sea asparagus soup, or lobster mushroom and thyme salad.

After a morning of wilderness activities, massage or lounging, guests wander over to the huge outdoor grill to check on Chef's progress and watch for riders returning for lunch and for resident black bear wandering onto the estuary. Return to the cookhouse dining room, Chef's open-kitchen bar, or to the bistro or family diing tent and pull up a chair.

In short order, your custom camp lunch will arrive, and with it, recommendations for gorgeous BC wines and foreshadowings of dessert.

Guests often opt for grill lunches on those days when the activity level and need for whole food energy is higher.

Mixed Grill Dinner

Sample Grill Menus

Wild rice and field mushroom stufffed boar chops with
fire-roasted chestnut and baby squash brochettes, and crisped
parmesan and sage risotto with white truffle oil

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Seared and lemon miso-glazed local albacore tuna , with grilled
baby radicchio, and toasted wheat , red lentil and blood orange pilaf.

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Beef tenderloin and local dungeness crab, grilled to order and
served with fire-roasted baby vegetables, and roasted scallion mashed
potatoes or crispy shoestring fries.

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Herb and sea salt rubbed grilled free-range chicken half served with
crispy oven-roasted herbed potato medallions, spiced baby carrots
and slow-roasted heirloom tomatoes with white balsamic and leeks.