NANAIMO’S NEWEST DINING EXPERIENCE
Mon -Thurs 11am – 10pm – Friday 11am till late
Saturday 9am till late – Sunday open 9am – 10pm
BRUNCH SERVED SATURDAYS, SUNDAYS & HOLIDAYS TILL 2PM
101-1240 Stewart Avenue, On the Waterfront behind the Marinaside Resort
Reservations Available 778-441-4229
Brunch served on Saturdays, Sundays and Holidays until 2pm
All breakfast items include hash browns
Beach Fires Breakfast 12
Eggs any style with a choice of double smoked bacon or breakfast sausage or ham, with choice of buttered toast.
Classic Eggs Benedict 13
Classic benny, crispy moist double smoked back 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
Choice of eggs with lettuce, tomato, aged cheddar, house aioli and choice of ham, 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 13
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.
Sausages, Bacon, Ham, Sautéed Mushrooms, Hollandaise 4ea
Toast, Eggs, Grilled tomatoes, Hash browns 2ea
Beach Fires Signature Caesar Salad 9 ea
Prepared table side for a minimum 2 people, served with crisp romaine hearts, bacon lardons and home made creamy Caesar dressing.
Garden Salad 9
Crisp baby arugula, cherry tomatoes, cucumbers, bell peppers, Spanish onions all tossed in a house herbed vinaigrette and finished with feta cheese.
Dave’s Dream Salad 10
Ripe tomatoes, prosciutto, gorgonzola cheese layered atop a Baby Arugula and phyllo bed, drizzled with sweet blueberry and strawberry vinaigrette.
Fall Harvest Salad 10
Crisp spinach, pesto marinated beets, cherry tomatoes, dried cranberries, pumpkin seeds, butternut squash, goat cheese and finished with olive oil and balsamic reduction.
MAKE THAT SALAD INTO A MEAL
Grilled Chicken add 7, Garlic Butter Prawns add 7,
Pan Seared Salmon add 7.
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 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 20
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 19
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 bean sprouts, almonds and scallions.
Chefs Seafood Chowder 12
A perfect blend of shrimp, blue claw crab, scallops, clams, 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.
Beef Tataki 12
Lightly seared AAA beef marinated with Asian flavors, finished with a sweet sesame Tataki glaze and served with a baby arugula.
Panko Breaded Brie 12
Served warm with a house made apple and cranberry chutney and crostini.
Fried Calamari 12
Strips of tender squid fried and on bed of creole slaw and finished with a roasted red pepper honey drizzle.
Crispy Fanny Bay Oysters 13
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 15
Sautéed with shallots, fennel, and garlic, with your choice of, Deglazed with Sambuca and finished with a splash of cream.
Spicy herbed Marinara with pesto. Served with crostini.
Tuna Poke 13
Albacore tuna tossed in a sweet soya glaze stacked high on a creole slaw and served with wonton chips.
Truffle Fries 10
House cut Frites tossed in truffle oil, Parmesan Cheese and fresh cracked pepper.Accompanied by pesto aioli.
All items come with your choice of Pomme Frites, Coconut Basmati Rice, or Garden Salad. Upgrade to Caesar Salad or Truffle fries add 3 – Poutine add 5
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 breasted grilled and topped with bacon, aged cheddar, butter lettuce, tomatoes, Spanish onions, and finished with a basil aioli.
Pinwheel Quesadilla 14
Pulled chicken or shrimp, 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 arugula and 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.
BLTC Wrap 15
Double smoked bacon, chicken, baby arugula, tomatoes, and white cheddar and house aioli.
Baron of Beef 16
Top of the line short rib slowed 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.
All entrees come with your choice of 2 sides: Season Vegetables, BBQ Butter Truffle Corn, Scallion Pomme Puree, Pomme Frites, Coconut Basmati Rice or Garden Salad. Upgrade to Risotto, Truffle Fries or Caesar Salad add 4
BeachFires Seafood Flamé 27 for one 50 for two
Prawns and scallops with a Ricard garlic cream sauceflambé 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 21
Seasoned with a soya maple chili glaze and grilled to perfection.
Prosciutto Wrapped Pork Tenderloin 21
Stuffed with roasted garlic, basil, and feta and finished with a blueberry demi-glace.
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.
The Chicken 16
Tender bone in chicken supreme, crisp skin whilst tender and juicy.
Succulent AAA strip loin steak for the discriminating palette seasoned in our house rub and grilled to your liking, finished with house demi glaze.
5oz California cut 22 or 10oz Pacific Grill cut 29
CHICKEN & STEAK FINISHES
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.
Oscar add 9
Sautéed prawns and crab in a herbed butter cream sauce.
King Crab Legs Market Price