18
Alpina rye sourdough bread
with butter and extra virgin olive oil
½ loaf of Alpina rye sourdough bread (butter only) 12
Alpina Restaurant
Dinner Menu
Whether it’s blue skies with birds soaring by or a wintery windstorm outside, the views from within Alpina Restaurant are simply spectacular.
reservation-column
Appetizers
16
Kale Caesar Salad
served with chef choice seasoned butter and extra virgin olive oil served with house made candied bacon, sun-dried cranberries, toasted sunflower seeds, fresh shaved parmesan
19
Roasted Golden & Red Beet Salad
served with in-house smoked goat cheese creme, granny smith apples, balsamic, candied walnuts, seasonal greens
23
B.C. Albacore Tuna Crudo "Nicole Style"
served with marinated green beans, sundried tomato vinaigrette, castelvetrano olive crème, pommes olivettes, quail eggs, oven dried cherry tomatoes
18
Traditional Style Borscht
in beef & vegetable stock stewed red beet, carrot and potato, served with herbed sour cream and kornspitz crostini
59
"Villa Eyrie" Charcuterie Board
served with local cheeses, cured meats, candied salmon, marinated house smoked feta, in-house made venison terrine, house-made chutneys, seasonal fruit, pickles, house rye sour dough, assorted crackers
Pastas
34
Mushroom Ravioli*g
served with seared mushrooms, oven dried tomatoes, spinach, fresh garlic, calabrian chili, almonds, champagne beurre blanc
39
Rigatoni “Stroganoff Style”
served with beef tenderloin, mushrooms, caramelized onion, jus, sour cream, dijon mustard, arugula
39
Spaghetti "All' Acqua Pazza"
served with b.c. albacore tuna, white wine, olives, cherry tomatoes, white anchovies, basil
31
"Käsespätzle"
german mac&cheese with onions, white wine, cream, gruyere cheese, crispy onion
Mains
52
Pan Seared Scallops
served with red beet risotto, beet puree, pickled beets, mulled wine - butter sauce, hazelnuts
41
Vancouver Island Steelhead "Vintners Style"
with creamed sauerkraut, Schupfnudel, bacon, grapes with champagne beurre blanc
38
“Zürich Style” Pork Geschnetzeltes
pork tenderloin, wild and cultivated mushrooms, spätzle
38
"Villa Eyrie" Jägerschnitzel
mushroom cream sauce, cranberry sauce, broccolini
32
"Alpina" Beef Burger
house-made beef chuck patty, roasted black garlic aioli, caramelized onions, crispy bacon, butter lettuce, choice of Goat- or Blue cheese
add Kale Caesar salad +12
42
3.5 hour Braised Beef Short Rib
with “Roulade style” butter crust, german braised red cabbage, Schupfnudel, red wine jus
65
6oz Beef Tenderloin Steak
potatoes three ways, grilled green asparagus, roasted tricolored carrots, shallot jus, black garlic aioli
12oz beef striploin 79
94
Surn & Turf
6oz beef tenderloin steak and butter poached lobster, potatoes three ways, grilled green asparagus, roasted tricolored carrots, shallot jus, black garlic aioli
12oz beef striploin 109
Tableside Service
149
Chateaux Briand
12oz beef tenderloin, truffle parm fries, boursin mash potato, grilled green asparagus, roasted carrots, broccolini, black garlic aioli, shallot jus
All of our breads are baked fresh in house. We take the utmost care to ensure all dietary needs are met. Menus change seasonally and as such, some items may not be available from time to time. Please advise the Alpina team of all allergies and dietary restrictions prior to arrival. 48 hours notice would be preferred.
Vegetarian
Vegan
Gluten Free
Nut Free
Dairy Free
Contains Fish
* Dietary modification options are available upon request.
All gluten-free substitutions +$3.
All gluten-free substitutions +$3.
Plan your visit
Monday to Friday
Breakfast: 8:00am – 10:30am
Lunch: 11:30am – 4:00pm
Dinner: 4:00pm – 8:00pm (Last Seating at 7:45pm)
Saturday and Sunday
Breakfast: 8:00 am – 10:00am
Brunch: 10:00 am – 3:00 pm (Last Seating at 2:45pm)
Dinner: 4:00 pm – 9:00 pm (Last Seating at 8:45pm)
Please be advised that the last seating for each meal period will be 15 minutes prior to closing.
Reservations are strongly recommended prior to arrival. Alpina Restaurant and its washrooms are wheelchair accessible. For any special requests or dietary restrictions, please contact us in advance at info@villaeyrie.com or call 1-250-856-0188. For custom culinary experiences, we require 48-72 hours notice.
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