Some regular features on our daily special sheet might include local whole spot prawns, dungeness crab, wolf eel, Arctic char, rainbow trout, steelhead and wild chinook salmon when it's in season. Wild game such as pheasant, quail, partridge and even ostrich make regular appearances on our menu. For the red meat lovers, the island is home to some of the world's finest venison, caribou and elk. In the winter there is superb wild boar and bison.

From our coastal rain forests there are wild chanterelles and succulent morels, plus the even more exotic pine and cauliflower mushrooms. Cowichan Valley salmonberries in May, Metchosin blackberries and tayberries in June and July, then salal, red gooseberry and wild currants through the fall.

In the spring we feature fresh fiddleheads, the delicious shoots of young ferns. Sweet, tender local asparagus, miniature new potatoes and baby beets follow next. Summer brings peaches-and-cream corn on the cob, sugar snap peas and fragrant lavender. In Autumn the island abounds with exotic squashes and pumpkins. Late-picked crabapples and winter sorrel are harvested next, along with island kiwi fruit and many varieties of grapes.

 

Please note - The menus contained below are samples only to give you an idea of how we cook and the general price range of our dishes. At Camille's we do a new menu every single day. It is not possible to post a current menu here as we often don't know everything that will be on it until a few hours before that night's service. If you have a particular favourite or are looking for something specific please give us a call. With enough notice we can make practically anything.

 

For our Vegetarian customers - we always have some vegetarian dishes on both the appetizer and entree menus. What most of our regular vegetarian customers do however is just speak with their server about what they like to eat, and what they would prefer not to eat. Our chefs will be happy to prepare a special plate for you containing what ever is fresh and local that day within the boundaries of your particular diet.

 

For our customers with other dietary needs or concerns - as above, just speak with your server and we will take care of everything. Because all of the food at Camille's is made in house, and largely cooked to order, it is very easy for us to alter a dish to suit almost any food requirement.

SOME SAMPLE APPETIZERS

Lemon, Ginger and Spot Prawn Bisque Our signature soup $13   Hot and Sour Soup Five spice glazed muscovy duck breast, green daikon, grilled Saltspring Island oyster mushrooms, xiao nong bao steamed dumplings $11 Sea Bluff Farm Parsnip and White Truffle Soup Stinging nettle Pesto, root vegetable chips $10 Baked Camembert and Spinach Salad Phyllo wrapped Natural Pastures Comox camembert, spinach, toasted pecan and grapefruit vinaigrette $11   Cortes Island Mussel Bouillabaisse Tomato, white wine and saffron broth,  rouille, bread sticks $12   Butternut Squash and Goat Cheese Ravioli Warm shaved beet and sun-dried cranberry salad, brown butter glaze, toasted pine nuts $12   Duck Confit Salad Organic baby greens, fresh ginger, red pepper, mandarin oranges, honey wonton crisp $12   Albacore Tuna Tempura Street Roll Vietnamese tartar sauce with roasted peanut and dried shrimp, shaved cabbage, grilled scallions $13   Qualicum Bay Scallops Potato, parsnip and horseradish croquettes, warm leek and apple vinaigrette, fennel confit creme fraiche $13

SOME SAMPLE ENTRÉES

Fillet of Wild Salmon Beet papardelle with smoked salmon and shallot butter sauce, local vegetables, winter greens, maple balsamic glazed beets $28   Hecate Strait Halibut Herb crust, sea scallops, tiger prawns, artichoke heart and organic vegetable barigoule $29   Breast of Free Run Chicken Cranberry mustard glaze, caramelized leek and feta turnover, root vegetable and apple puree $28   Rack of Lamb Fig and walnut tapenade, parsnip cambozola gratin, balsamic jus, local vegetables, braised greens $37   Breast of Duck Roasted local shallot tarte tatin, candied lemon and fennel salad, white bean and Sea Cider puree $30   Winter Vegetable and Mascarpone Ravioli Morel mushrooms, nodding onion beurre blanc, fiddlehead greens, arugula pesto $23   Lychee and Lentil Curry Warm naan bread, watermelon rind chutney, carrot pachadi $23   Ranchlands Organic Beef Tenderloin Foie gras torchon, fondant potatoes, Yellow point cranberry cumberland demiglace, claytonia and wild spring herb salad $37

$7.00 will be charged for split entrees with additional vegetables and starch Menu prices do not include G.S.T A Standard 17% Gratuity will be added for all parties of seven or more All prices in Canadian dollars.

Camille's Restaurant 45 Bastion Square Victoria, B.C. Canada   V8W 1J1 (250) 381-3433 info@camillesrestaurant.com