The Experience

Fortify your adventurous spirit with dining as sensational as these wilds. The executive chef at King Pacific Lodge deftly evolves culinary creations from traditional native recipes and seasonal sources of local delicacies. Feast from fresh sheets listing bounties of the sea, harvests from the forest and yields from this morning’s cull of wild berries and mushrooms. Sit before a place setting that mirrors the verdant greens and mountainous proportions you see out the windows.

The Cuisine

The magical natural surroundings of King Pacific Lodge require equally spectacular culinary offerings. Our chefs have traveled the globe to cull the knowledge and experience needed to craft fresh local ingredients into world-class dishes. Take fresh seafood (of course, the key). Add a collection of native plants and fruits. Add more than a pinch of innovation. Season with years of international fine-food experience and create an unusually delicious and original dining experience.

SAMPLE BREAKFAST MENU

Caramelized Apples on Fresh Fruit Toast

Maple Syrup Baked Beans with Grilled Pea-meal Bacon

Poached Egg & Sourdough Toast

Margherita Frittata Oven-roasted Plum Tomato, Mozzarella & Basil, Toast

Cornmeal Biscuits, Grilled Tomato, Seared Honey Ham & Egg your way

House-made Fruit Danishes, Croissants & Breakfast Breads including Crumpets, Biscuits, Doughnuts & Brioche

SAMPLE LUNCHEON MENUS

1.
Appetizer ~
Shrimp & Avocado Salad with Golden Beet Coulis
Main Course ~
Stuffed Loin of Rabbit on Adzuki Bean Mushroom & Kale Ragout with Mustard Seed Jus
Or
Artichoke Heart, Semi-dried Tomato, Kalamata Olive, Mushroom & Goat Cheese Pizza

2.
Appetizer ~
Crab Ravioli in a Lemon Grass Crab Broth
Main Course ~
Duck Confit on Chick Pea Curry with Pear Chutney
Or
Seared Ling Cod Sandwich with Semi-dried Tomato Mayonnaise & Roasted Peppers served with Green Salad

3.
Appetizer ~
Mixed Greens with Grape Tomatoes & House Smoked Salmon with a Tomato Confit & Feta Dressing, Herb Crouton
Main Course ~
Roast Pork Tenderloin, Onion Compote & Tzatziki on Roast Garlic Foccacia, Oven-fried Yukon Gold Potatoes
Or
Spinach Fettuccine with Wild Mushrooms, Fresh Herbs, Squash Emulsion & Grana Padano Cheese

SAMPLE DINNER MENUS

1.
Appetizer ~
Rock Fish & Dungeness Crab Cake with Braised Cabbage & Black Trumpet Mushroom
Main Course ~
Roasted Triple "A" Alberta Beef Strip loin, Yukon Gold Potato Croquette, Wilted Purple Kale & Portobello Mushrooms served with Onion Red Wine Sauce
Or
Celery Poached Wild Spring Salmon served with a Crab Risotto, Roasted Squash & Broccolini in Celery Broth
Dessert ~
Tri-Chocolate Truffle Tart, Mocha Fudge Ripple Ice Cream & Sour Cherry Coulis

2.
Appetizer ~
Raw Spot Prawn Salad with pickled Daikon Radish, Cabbage, Oyster Mushroom & Sesame Seed Slaw, Flying Fish Roe Vinaigrette
Main Course ~
Yogurt marinated Pork Tenderloin with Roasted Butternut Squash, Wilted curly Kale, Caramelized Shallot Demi Glace
Or
Herb-crusted Halibut with Mushroom Adzuki Bean Ragout & Sweet Corn Emulsion
Dessert ~
Tropical Napoleon

3.
Appetizer ~
Guinea Fowl Rillette with a Salad of Fiddle Heads, Baby Golden Beets & Grape Tomatoes with Truffle Gribiche Sauce
Main Course ~
Whole Steamed Dungeness Crab served with roasted Nugget Potatoes, Brocolini, Portobello & Dill-smoked, Drawn Butter
or
Breast of Duck, Roasted & served with Israeli Couscous, Baby Carrots & Roasted Oyster Mushrooms with a Chermoula Sauce
Dessert ~
Orange Crème brulee, Chocolate Orange Mousse, Shortbread & Date Orange Salad

The Lodge serves a selection of British Columbia wines with all meals. If guests wish to select a premium wine from the wine cellar, for an additional charge.