UNDER NEW MANAGEMENT 

SORRY WE ARE CURRENTLY CLOSED AS WE TRANSITION INTO A NEW MANAGEMENT GROUP
RE-OPENING ANY DAY NOW – STAY TUNED FOR AN UPDATED MENU, AND MORE.

101-1240 Stewart Avenue, On the Waterfront behind the Marinaside Resort
Reservations Available 778-441-4229

BRUNCH

Brunch served on Saturdays, Sundays and Holidays until 2pm

All breakfast items include hash browns (excluding french toast)

Beach Fires Breakfast 12
Eggs any style with a choice of double smoked bacon or breakfast sausage. Served with buttered toast

Classic Eggs Benedict 13
Classic benny, crispy moist double smoked bacon on warm English muffins smothered in hollandaise

Pacific Grill Benedict 14
Classic benny, with grilled Cajun prawns on warm English muffins smothered in hollandaise

West Coast Benedict 14
Smoked salmon locks, cream cheese and caper’s on warm English muffins topped with a fresh dill hollandaise

Garden Benedict 12
Sautéed spinach, caramelized onions, wild mushrooms on warm English muffins and finished with a pesto hollandaise

Ocean Grill Frittata 14
Sautéed shrimp, shallots, peppers, tomatoes, spinach folded into fluffy eggs finished with feta cheese and served with choice of buttered toast

Breakfast Bunwich 13
Over easy soft eggs with lettuce, tomato, aged cheddar, house aioli and choice sausage or bacon on a brioche bun or in a flour tortilla wrap

Chorizo Hash Bowl 15
Hash browns pan fried with moist crispy chorizo sausage thinly sliced julienne onions, roasted red peppers, spinach mixed cheese and topped with two poached eggs smothered in chipotle hollandaise and served with choice of buttered toast

Pesto Chicken Hash Bowl 14
Hash browns pan fried with sliced chicken, onions, spinach, wild mushrooms, and cherry tomatoes with two poached eggs and finished with a pesto hollandaise and toast

Steak and Eggs 18
Succulent striploin with choice of eggs on pan toasted focaccia bread topped with caramelized onions and finished with house aioli

Maple Bacon French Toast 13
Cinnamon scented French loaf pan fried to perfection with powdered sugar and a maple, bacon compound butter and served with maple syrup and whipped cream

Add-ons
Sausages, Bacon, Sautéed Mushrooms, Hollandaise 4ea
Toast, Eggs, Grilled tomatoes, Hash browns, Cheese 2ea

SALADS

Beach Fires Signature Caesar Salad half 7 full 12
Served with crisp romaine hearts, bacon lardons, focaccia croutons, crispy capers, and home made creamy caesar dressing

Garden Salad 12
Crisp baby arugula, cherry tomatoes, cucumbers, bell peppers, Spanish onions all tossed in a house herbed vinaigrette and finished with feta cheese

Pacific Grill Chophouse Salad 12
Ripe tomatoes, prosciutto, gorgonzola cheese layered atop a baby arugula and phyllo bed, drizzled with sweet blueberry and strawberry vinaigrette

Summer Berry Salad 12
Blueberries, strawberries, cajun sunflower seeds, feta cheese, watermelon, butter lettuce, finished with balsamic reduction and olive oil

MAKE THAT SALAD INTO A MEAL

Grilled Chicken add 7, Garlic Butter Prawns add 7,
Sesame Seared Tuna 7, Pan Seared Salmon add 9

PASTA & BOWLS

Peppercorn Beef Farfalle 20
Tender tips of striploin sautéed with portobello mushrooms spinach and cherry tomatoes, tossed in a creamy dill peppercorn sauce placed in garlic buttered tortilla bowl and finished with parmesan cheese

Linguini Capesante 24
Prawns, mussels and Pacific bay scallops tossed in a rich chipotle cream sauce with chorizo sausage, shallots, roasted red peppers, and garlic. Served on a bed of Linguini

Linguine Pacific Grill Red Surf and Turf 22
Seared Chicken and Salmon, Portobello mushrooms, roasted red peppers and sweet corn all tossed in a basil tomato ragout and placed on a bed of Linguine pasta and finished with parmesan cheese

Red Thai Coconut Curry 20
Your choice of chicken or prawns simmered to perfection with a creamy and gentle fusion of coconut curry flavors tossed in Asian vegetables, rice noodles and topped with almonds and scallions
(Make it chicken and prawns for 25)

STARTERS

Chefs Seafood Chowder 13
A perfect blend of shrimp, blue claw crab, scallops, clams, bacon and a medley of vegetables in a rich herbed cream

Blackened Scallops 14
Succulent Sea Scallops seasoned in spicy house rub, blackened to perfection and finished with a refreshing blood orange and watermelon salsa

Beachfires Lettuce Wrap 15
Slow braised short rib in a hoisen BBQ sauce. Served with wild mushrooms, coconut rice and butter lettuce

Panko Breaded Brie 13
Served warm with a house made apple and cranberry chutney and crostini

Fried Calamari 15
Strips of tender squid fried and served on bed of creole slaw and finished with a roasted red pepper honey drizzle. and tataki sauce

Crispy Fanny Bay Oysters 14
Tossed in house made cornmeal batter and fried to perfection served with a Cajun cream sauce topped with goat cheese and balsamic reduction

Mussels and Clams Two Ways 17
Sautéed with shallots, leeks and garlic. Served with focaccia garlic bread and your choice of: Sambuca cream reduction or Chorizo Capesante cream sauce

Tuna Poke 14
Albacore tuna tossed in a sweet soya glaze stacked high on a creole slaw and served with wonton chips

Truffle Fries half 7 full 12
House cut Frites tossed in truffle oil, Parmesan Cheese and fresh cracked pepper. Accompanied by pesto aioli. Great for sharing

LUNCH

All items come with your choice of Pomme Frites, Coconut Basmati Rice, or Garden Salad. Upgrade to Caesar Salad or Truffle fries add 4

Sirloin Burger 17
Signature house ground sirloin patty topped with aged cheddar cheese, double smoked bacon, butter lettuce, tomato and onion, and a house aioli

Chicken Club Burger 16
Fresh free range chicken breast grilled and topped with bacon, aged cheddar, butter lettuce, tomatoes, Spanish onions, and finished with a basil aioli

The Veg Burger 15
Portobello mushrooms, spinach, red onion, feta, roasted red peppers and a balsamic aioli

Pinwheel Quesadilla 16
Pulled chicken or prawn, roasted red peppers, spinach, mixed cheese and a basil pesto and served with sour cream and salsa

Fish Taco’s 14
Seared salmon served in two tortillas with baby arugulaand a caper remoulade sauce and finished with a bacon infused roasted red pepper coulis

Seared Tuna Wrap 15
Lightly seared with house rubs with baby arugula, crispy capers, roasted red peppers, bacon lardon and Lemon aioli

Chicken Club Wrap 15
Double smoked bacon, chicken, baby arugula, tomatoes, and white cheddar and house aioli

Baron of Beef 18
Top of the line short rib slow-braised to perfection. Topped with caramelized onions, aged cheddar and finished with house aioli

New York Steak Sandwich 18
Succulent beef strip loin cooked to your liking, sliced and placed on garlic focaccia bread and then topped with sautéed onions and mushrooms and finished with a brandy peppercorn sauce

ENTRÉES

All entrées come with your choice of 2 sides:
Season Vegetables, BBQ Butter Truffle Corn, Scallion Pomme Puree, Coconut Basmati Rice or Garden Salad. Upgrade to Risotto, or Caesar Salad add 4

BeachFires Seafood Flambé 25
Prawns and scallops with a Ricard garlic cream sauce flambé prepared table side

Sesame Crusted Tuna 19
Albacore tuna crusted in black and white sesame seeds and seared lightly to medium rare, finished with a blood orange and watermelon salsa and balsamic drizzle

Pacific Grill Salmon 23
Seasoned with a soya maple chili glaze and grilled to perfection

Prosciutto Wrapped Pork Tenderloin 22
Stuffed with roasted garlic, basil, and feta and served medium. Finished with a blueberry demi-glaze

Lamb Sirloin 24
Lamb sirloin pan seared and topped with a Dijon mustard and basil pesto rub, roasted to perfection and then sliced the way it should be

Stuffed Chicken Supremé 25
Bone in chicken stuffed with scallops, prawns, pesto, brie cheese, topped with a herb wine cream sauce

The Steak
Succulent AAA strip loin steak for the discriminating palette seasoned in our house rub and grilled to your liking, finished with house demi glaze
6oz California cut 24 or 12oz Pacific Grill cut 31

STEAK FINISHES

Oscar add 9
Sautéed prawns and crab in a herbed butter cream sauce

Fungi add 5
Wild mushrooms sautéed in shallots, leeks, roasted garlic

Brandied Peppercorn Sauce add 5
Green peppercorns in a rich creamy demi glaze

Black and Blue add 6
Pan seared in cajun house rub and blackened topped with blue cheese