Celebrate Easter Above the City

Join us this Easter for a festive buffet brunch at Vista 18, where sweeping views set the scene for a special gathering. Share the occasion with family and friends in a relaxed, welcoming atmosphere above the city. Seating is limited and reservations are highly recommended. To secure your table, please call 250.382.9258 or email host@chateauvictoria.com.

Easter Buffet Brunch Menu

STARTERS

available from 4:30-10

BREAD AT THE TABLE

(serves two)

6

  • v

  • gfo

VISTA CHIPS

banana pepper relish aioli

8

  • v

  • gf

CUCUMBER SWEET CORN SALAD

fresh spinach, pickled shallots, roasted garlic crisps, miso sesame dressing, chive shoots

14

  • v

  • gf

MOROCCAN TOMATO+CHICKPEA CHOWDER

saffron yogurt foam

13

  • v

  • gf

VISTA 18 GREENS

cherry tomato, artichokes hearts, roasted red peppers, marinated zucchini, toasted pumpkin seeds, roasted tomato, thyme dressing

15

  • veg

  • gf

CRISPY CRAB POLENTA

tequila lime yogurt

15

  • gf

FLATBREAD

arugula pesto, buffalo brie, pickled shallot

16

  • v

SLIDER TRIO OF THE DAY

ask your server for today’s slider feature

17

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CAPRESE BASIL CHICKEN MEDALLIONS

fresh tomatoes, pearl bocconcini, balsamic drizzle

17

  • gf

CRISPY HUMBOLDT SQUID

madras curry marinade, green apple salad,
mango chutney yogurt, naan crisp

18

  • gfo

SAUTÉED PACIFIC MUSSELS

roasted garlic + fennel cream

20

  • gf

FRESH SHUCKED OYSTERS

black garlic caviar, dill pickle mignonette

4/ea

  • gf

half dz

23

dz

46

  • V

    Vegetarian

  • VO

    Vegetarian Option

  • VEG

    Vegan

  • GF

    Gluten Free

  • GFO

    Gluten Free Option

CREATIONS

available from 4:30-10

GRILLED KUTERRA STEELHEAD

french lentil risotto, fennel salad, lime yuzu dressing, yuzu pearls

34

  • gf

BACON POACHED LING COD

winter squash potato pave,
leek cream, grilled leek medallions

32

  • gf

FLANK STEAK WELLINGTON

wild mushroom beef pate, wrapped with flank steak, prosciutto + puff pastry,
cauliflower purée, marsala demi

38

PORK DUO

13 hour smoked pork belly, thinly sliced sous vide pork loin, pear demi, buttermilk
cracked pepper potato croquettes, pear + horseradish braised green cabbage

36

  • gf

BUTTERNUT SQUASH RAVIOLI

chorizo bolognese sauce or
roasted red pepper tomato sauce, sweet red onions, bell peppers, wild mushrooms

29

  • vo

MARKET SELECT

chef’s inspiration of the moment

market price

ENHANCEMENTS

farm fresh vegetables or local potatoes

7

sautéed wild mushrooms

8

butter poached wild prawns

9

butter poached lobster claws

16

  • V

    Vegetarian

  • VO

    Vegetarian Option

  • VEG

    Vegan

  • GF

    Gluten Free

  • GFO

    Gluten Free Option

FAVOURITES

available from 4:30-10

COCONUT ENCRUSTED SEARED AHI TUNA

rice paper salad roll, orange ginger dressing, tempura yam fries, roasted pineapple cream sauce

33

  • gfo

HERB ROASTED CHICKEN + BUTTER POACHED WILD PRAWNS

roasted fingerlings, farm fresh vegetables

37

  • gf

GRILLED LAMB SIRLOIN

confit potato gratin with feta, sautéed beets + kalamata olives, chili oregano butter

39

  • gf

BLACKENED 10OZ ANGUS STRIPLOIN

bacon roasted fingerlings, pearl onions, cremini mushrooms, crispy leeks, roasted carrots, lime butter

40

  • gf

ROASTED SPICED CAULIFLOWER

red pepper hummus, almond raisin rice cake,
marinated zucchini

28

  • v

  • gf

VISTA BURGER

fresh basil leaves, sliced tomato, balsamic onion rings, sundried tomato jam,
mayo, golden potato bun

Patty: beef or veggie patty

Side: fries, house chowder or green salad

22

  • gfo

  • vo

cheddar

3

feta

3

mushrooms

5

bacon

5

  • V

    Vegetarian

  • VO

    Vegetarian Option

  • VEG

    Vegan

  • GF

    Gluten Free

  • GFO

    Gluten Free Option

CHEESE + CHARCUTERIE

candied walnuts, house pickles, crackers + choose any combination of 3 (meat and/or cheese) from below

MANCHEGO – SPAIN – FIRM

nutty, sharp, salty + caramel

-pasteurized sheep’s milk-

CHIVE CHAVROUX – FRANCE – GOAT

 mild + light with a hint of fresh chive
-pasteurized goat’s milk

SMOKED GORGONZOLA – CANADA – BLUE

piquant, salty, creamy, smoky

-pasteurized cow’s milk-

MT. MORIARTY – VANCOUVER ISLAND – SEMI FIRM

 rugged alpine-style cheddar
-unpasteurized cow’s milk

BUFFALO BRIE – VANCOUVER ISLAND – SOFT

 bloomy rind, buttery soft interior, creamy flavor-pasteurized cow’s milk

$22

each additional item 5 dollars

SMOKED MEAT

CURED MEAT

PATE

house jelly

3

olives

7

grainy mustard

3

DESSERT

available from 4:30-10

FRESH BAKED COOKIE

double chocolate, oatmeal raisin, white chocolate macadamia or peanut butter

4

CHOCOLATE TRIO PATE

hazelnut praline, vanilla crème fraiche, raspberry liquid gel

12

  • gf

WHITE CHOCOLATE LEMON CHEESECAKE

cinnamon roll crust, Italian meringue

12

  • gfo

ROOT BEER FLOAT BRÛLÉE

pop rocks, chocolate tuille

12

  • gfo

Truffle Taster

selection of milk, dark + white chocolate truffles

12

  • gfo

HOUSE MADE ICE CREAMS + SORBETS

chef’s rotating selection

4 / scoop

  • gf

  • V

    Vegetarian

  • VO

    Vegetarian Option

  • VEG

    Vegan

  • GF

    Gluten Free

  • GFO

    Gluten Free Option

SMALL PLATES & HAPPY HOUR OPTIONS
BLACKENED 10OZ ANGUS STRIPLOIN
SIGNATURE DESSERTS

All prices subject to tax. Items and prices subject to availability.