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West Coast Cuisine - Clayoquot Wilderness Resorts

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

If smoked Mosquito Bay oyster and thyme chowder, or grilled salmon and organic field green salad, or beer-battered halibut and shoestring pomme frites 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 resort Chefs in the dining room at just about the time they check-in for the day.

If light is right, then perhaps a made-to-order deli sandwich like grilled vegetables and sliced free-range chicken on house-made bread, or a cold wild rice and citrus salad served with pear and parsnip soup.

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


Grilled halibut club sandwich with organic tomatoes, local field greens, Ucluelet goat cheese and basil pesto mayonnaise.

Clayoquot seafood chowder with fresh thyme and tomato oil

Pan-seared wild pacific salmon salad with baby spinach, garden vermicelli, and smoked tomato vinaigrette


Grilled free-range chicken with roasted asparagus, sweet garlic mayonnaise, and Salt Spring goat cheese on house-made seed loaf.


Cold ziti pasta salad with roasted squash, sage and crispy pancetta

Organic blueberry salad with lemon zest and honey

Housemade banana bread with salmonberry preserve, organic trail mix or housemade granola bars

Fresh fruit juice, natural soda, or bottled spring water


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