Locals Restaurant Comox Valley, BC


Soups and Salads

As so many of our ingredients are sourced locally, menu items may vary depending upon availability.


Chicken and Garlic Soup  $15

Simmered free range chicken broth with roasted garlic, herbs and Island Farms Cream


Baked Onion Soup $15

Caramelized onions simmered in a rich beef and sherry broth, baked with Natural Pastures Smoked Boerenkaas crostini


Fish Market Chowder $16

West Coast medley of fresh seafood and smoked candied salmon simmered in a creamy vegetable broth


Poached Pear Salad $15

Pattison Farms and Eatmore Sprouts seasonal greens garnished with pear, toasted almond and sundried cranberries, finished with an apple cider vinaigrette and quince jelly


Heart of Romaine Caesar Salad $15

Crispy romaine lettuce served with oven roasted garlic, capers and Natural Pastures Parmadammer cheese, and our homemade creamy Caesar dressing


Beet & Goat Cheese Salad $16

Roasted bi-color beets and baked pure goat cheese phyllo roll served with fresh Eatmore Sprouts micro greens, Pattison Farms organic arugula, with roasted pine nuts, and a shallot and sherry vinegar dressing


Raclette Cheese & Apple Salad $16

Baked walnut crostini with Little Qualicum Cheeseworks Raclette Cheese and sautéed apples, served on seasonal Mesclun greens with our grainy mustard vinaigrette and lavender jelly





Cortes Island Gem Oysters $17

Half dozen fresh oysters shucked to order, served raw with a raspberry vinegar and cracked peppercorn mignonette


Island Bison Carpaccio $19

Thinly sliced marinated bison tenderloin served with shaved Parmadammer cheese, extra virgin olive oil, capers and a walnut crostini


West Coast Mussels or Clams $17

Simmered in an anise infused light cream with shaved fennel, roasted garlic, pickled ginger, seasonal herbs and green peppercorns


Albacore Tuna Loin Tataki $16

West coast tuna loin seared rare, served chilled with a short grain rice & vegetable sushi roll, soy ginger dip, chili oil, wasabi aïoli and a roasted cashew coriander pesto


Foie Gras Pot De Crème $18

Duck foie gras and Comox Valley free range chicken liver savory custard served with Innisfree farm organic quince jelly, candy pecans, pickled cipollini onions and light rye toast


Sautéed Prawns Provençal $18

Jumbo prawns sautéed with fresh dice tomato in a lemon, garlic and herb butter sauce, served in Cakebread Artisan Bakery puff pastry


Seared Jumbo Scallops $18

Pan seared jumbo scallops and fennel seed infused Tannadice Farms pork belly served on a smooth carrot & ginger puree, wilted winter kale and a lemongrass sauce


Fanny Bay Oysters $16

Pan seared chickpea crusted and served warm on fresh spinach leaves with sautéed vegetable julienne, French shallot and sherry vinaigrette, finished with

homemade fennel crackers and caper berries.


Sockeye Salmon & Crab Cakes $17

West Coast salmon and crab cakes mixed with herbed fresh cheese served on local spinach with fresh dill aïoli and chili oil


Charcuterie Board $18

Hickory smoked Muscovy duck breast, homemade terrine or pâté, local sausage and salami, served with onion jam and gherkins  


Artisan Cheese Board $18

Assorted Natural Pastures and Little Qualicum Cheeseworks cheese selection, served with candy nuts, dry fruits confit and biscotti


Shrimp & Crab Stack $19

Fresh local seafood layered with short grain sticky rice, Eatmore Sprouts greens, homemade wasabi aïoli, pickled ginger and toasted Sesame seeds

Dinner Entrees

West Coast Seafood Trio $35

Seared medium rare tuna loin, salmon and crab cake and jumbo prawn and scallop skewer, served on whipped potatoes with Big D's honey soy glaze and a spicy Asian vegetable slaw.


Locals Seafood Linguine $32

Medley of white fish, candied salmon, mussels, clams, scallops and jumbo prawns, tossed with Prontissima carrot and dill linguini, in a fresh herb and artisan cheese cream sauce


Jumbo Prawns & Scallop Thai Curry $36

Simmered in a Thai green curry and coconut broth, served with a short grain rice timbale with seasonal vegetables


Prosciutto Wrapped Salmon $32

Pan seared BC wild salmon fillet, served on baked polenta on vegetable ratatouille with olive tapenade, basil and pine nut pesto, balsamic reduction


Wild Sablefish Fillet $35

Baked with a roasted garlic and preserved black bean paste, served on a hearty bean couscous with a fresh ginger and Sake beurre blanc


Pacific Rim Bouillabaisse $37

Medley of local shellfish, Dungeness crab, fish, jumbo prawns & scallops simmered in fennel infused tomato saffron broth, served with a roasted garlic aïoli, potatoes and seasonal vegetables


Gunter Brother Braised Beef $29

Comox Valley slow cooked beef cheek simmered in a rich red wine sauce with sundried organic tomatoes, roasted peppers, olives and pearl onions, served on Prontissima fresh pasta


Home Smoked Pork Chop $30

Gunter Brothers pork chop smoked with apple wood, served with fresh thyme, caramelized onion and potato pavé, finished with poached pear and walnut pesto


Mixed Grill Trio $35

Seared duck breast, Sterling Silver beef medallion, homemade artisan sausage served whipped potatoes with truffle oil, Tannadice Farms bacon and foraged mushroom sauce


Baked Portabella Mushroom $28

Grilled portabella mushroom cap stuffed with leeks, caramelized onions, spinach, roasted peppers and Little Qualicum Cheeseworks feta, served on baked polenta with a balsamic reduction


Vancouver Island Stuffed Chicken $30

Natural Pastures ricotta, craisin and pistachio stuffed chicken breast served on baked polenta with watercress puree, finished with a sour cherry gastrique sauce


Sterling Silver NY Steak $37

Charbroiled Premium Alberta beef served on crushed potato with creamed leek, Little Qualicum Cheeseworks Blue Claire cheese and Shiraz reduction jus


Comox Valley Island Bison Pasta $32

Sautéed bison tenderloin morsels and medley of BC mushrooms tossed with fresh Prontissima Pasta parpadelle, Tannadice Farm bacon, fresh rosemary and brandy cream sauce, drizzled with truffle oil.


   If you have any dietary restrictions please advise your server


Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of food borne illness

A 18% gratuity added automatically to groups over 8 people