Available 5:00 pm to 10:00 pm. Seniors (60+) save 10%*

Gazpacho $12
roasted peppers, grilled sourdough
Heirloom Tomato Salad $15
summer lettuces, corn and pine nut vinaigrette
Salt Spring Island Goat Cheese Sformato $15
roasted beet, arugula
Wild Mushroom Arancini $15
baby kale, parmesan, truffle
Cucumber and Strawberry Salad $16
summit garden mint, radish, nasturtium vinaigrette
Octopus Giardino $16
pickled garden vegetables, pork sausage, artichoke, calabrian chili vinaigrette
Albacore Tuna Crudo $18
charred pearl onion, grapefruit, olive


Vegetable Ribollita $26
codes farm legumes, summer vegetable, tomato ragu
Olive Gnocchi $26
parmesan cheese, summer vegetables
Smoked Cornish Hen $27/$50
olive gnocchi, grilled zucchini, peperonata
Chicken Parmesan Cannelloni $28
natural pastures buffalo mozzarella, heirloom tomato sauce, basil oil
Spaghetti $30
dungeness crab, garden beans, shellfish butter
Chinook Salmon $33
artichoke, carrot farrotto, summit garden pesto
Pan Roasted Halibut $38
couscous, snap peas, swiss chard, pearl onion, guanciale vinaigrette
9OZ Brant Lake Wagyu Bavette $43
oregano roasted new potato, baby kale, anchovy, foraged mushrooms, natural veal reduction
Vancouver Island Lamb MP
eggplant, fennel, mint caponata


family style Friday and Saturday | $60 per person
Sunday thru Thursday | $45 per person
Based on the daily a la carte menu, Chef Terry Pichor features an impromptu three-course family style preparation made to involve the entire table in the collective dining experience. Please ask your server for the nightly menu features.

Sunday through Thursday special offer available for a limited time.


*See Summit Restaurant for complete details. Prices shown do not include tax.