The 2004 opening of the beautiful Healing Grounds Spa created exciting new culinary opportunities for Quait Bay and Outpost chefs alike.

Because Chef May's modern natural cuisine is by nature, very fresh and whole food-oriented, and light on dairy and saturated fats, it is a pleasure for him and his staff to modify menus to suit vegetarian, vegan, fruitarian, low-carb, high-carb, and high-protein diets.

Organic beetroot soup with toasted caraway seed and scallions

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Russet potato cannelloni with root vegetable jardiniere, smoked tomato compote and fresh basil

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Poached wild pacific salmon with wilted rainbow chard in a shelling pea and shallot broth

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Grilled free-range chicken breast, zuchinni mushroom cake with roasted red pepper coulis

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