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West Coast Cuisine - Clayoquot Wilderness Resorts

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

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 respectable amount of time sipping cocktails, nippling appies and wandering over to the huge outdoor grill - to check on progress and watch 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 dining tents.

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

Guests often opt for grill dinners mid-holiday and the table d'hote experience to begin and/or end their wilderness adventure.

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

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

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.

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.


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