'One of the World's most scenic Dining Rooms'

In The Beginning:

Soup of the day: 

Edgewater Salad:  
A visually pleasing array of seasonal greens and tomatoes, enlivened by a simple lemon, herb, garlic and virgin olive oil dressing  

Escargot: 
Sautéed in Bordeaux, baked in basil pesto 

Pan Seared Camembert: 
Served with fig mousse, deep fried parsley, and roasted garlic greens. 

Prawns Piri-Piri: 
Tiger prawns seared in garlic, cilantro and sambal, and served with cooling greens  

Caesar at the Edge: 
Traditional with a twist! - romaine, parmesan, homemade croûtons and julienne of sun-dried tomatoes  
 

 
*An assortment of breads are included with your meal   
 

*All items include an array of fresh vegetables and potatoes (excluding the pastas)  
 
 
 
    

The Main Events:

Vegetarian Pasta: 
A special concoction created daily for your palate pleasure.  

Pasta of the Day: 
The chef rambles. Enlivened and prepared with tasteful fresh ingredients 

Schnitzel: 
Prime local pork loin with Thomas' secret hunter mushroom sauce.  

Poulet à L´Edge: 
Boneless baked chicken breast infused with pistachio-camembert, sundried tomatoes and a pesto vinaigrette  

West Coast Salmon: 
Fresh fillet of B.C. Salmon, pan seared with lime and herbs, and served with a feather light sauce bérnaise  

Prawns Piekarski::  
Spicy tiger prawns sautéed with fresh ginger, garlic, and cilantro. 

Surf 'n Turf: 
A treat for all the senses. The best from the land (venison medallions) has a meeting down by the sea with it's very distant cousin the salmon and a few other close friends... 

Rack of Lamb: 
From those mist covered mountains. Rack of lamb served with a seven herb essence and all the trimmings. 

Venison Medallions: 
Fresh, British Columbia farm-raised, venison medallions served with a wonderfully light shitake mushroom sauce. 

Château Briand: 
Fresh Venison served with a range of vegetables pomme château, herb bearnaise, and pink peppercorn cognac sauce, for two.