What's on for lunch depends on what's on the go.

If alder-smoked grilled salmon over wild greens, Island lager-crusted halibut and shoestring chips, or smoked Mosquito Bay oyster and thyme chowder sound like lunch, then pull up a chair.

Wilderness adventurers take ultra-gourmet backpack lunches along for the ride — or the hike, while spa-goers and loungers can visit Chef May in the cookhouse at just about the time he checks-in for the day.

If light is right, then contemplate a made-to-order deli sandwich like free-range chicken and grilled vegetables on house-made pan bread, or a seafood brochette and wild rice and mushroom salad.

But wherever you are and whatever you are up to — lunch is served when and how you like it.

Clayoquot seafood chowder with fresh thyme and tomato oil
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Local organic field greens and garden vegetables with a maple balsamic vinaigrette
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Wild pacific halibut club sandwich, with organic beefsteak tomatoes, crisp pancetta, organic lettuce
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Pan-seared wild pacific salmon salad with baby spinach, garden vermicelli, and smoked tomato vinaigrette

Spit-roasted free-run chicken with white bean cassoulet and organic field greens
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Pan-seared wild pacific salmon salad with baby spinach, garden vermicelli, and smoked tomato vinaigrette
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Cold fussili pasta salad with caramelized golden beets, baby garnet carrots, Clayoquot sea asparagus, and Chef's famous grainy mustard dressing

Grilled free-range chicken with fire-roasted vegetables, pumpkin seed pesto, and buffalo mozzarella on house-made herb foccacio.
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Grand Marnier-kissed strawberry salad with mint
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Cold white chocolate and banana croissant pudding cup
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Outpost trail mix or housemade granola bars
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Fresh fruit juice, natural soda, or bottled spring water

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