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.
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Clayoquot seafood chowder with fresh thyme and tomato oil
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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.

or

Cold ziti pasta salad with roasted squash, sage and crispy pancetta
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Organic blueberry salad with lemon zest and honey
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Housemade banana bread with salmonberry preserve, organic trail mix or housemade granola bars
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Fresh fruit juice, natural soda, or bottled spring water

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