Quarry Dining Lounge
Quarry features a modern, open-concept dining room with big windows that offer Main Street and mountain views. The wrap around bar with counter seats provides glimpses into the kitchen (see the chefs at work), while the pretty 20-seat sidewalk patio is great for people watching. Chef/owner Andrew Tutt uses fresh ingredients to create generous portions of European-inspired Canadian fare while his wife Casey greets guests. The wine list with Canadian and international labels is small but thoughtfully constructed; watch for Quarry’s winemaker multi-course dinners with wine pairings.
- Perfect Lunch ($8 to $14): choose half or full sized daily sandwich with soup and/or salad
- Sandwiches (lunch): BLT, housemade Alberta beef or bison burger, and braised bison short rib “beef dip”
- Salads: roasted asparagus and water cress with Benedictine blue cheese and candied walnuts; and roasted beets and feta with honey oregano dressing
- Charcuterie Plate: house-made terrine, pâté, cured meat, cheese, preserves, chutney and mustards
- Salt Spring Island Mussels: steamed with white wine, creamy garlic aioli and grilled country bread
- Grilled Rib Eye Steak and Braised Cap: with blue cheese poutine-style frites and braising jus
- Pan Roasted Chicken Breast: with rosemary potatoes, green beans, and dried fig and preserved lemon jus
- Moroccan Vegetable Tagine: with lemon gremolada
- Panko Crusted Canadian Pickerel: with sautéed mushrooms, Lyonais potato and grilled lemon
- Spaghetti Carbonara: double smoked bacon, white wine cream sauce, baby spinach and poached egg
- Desserts: chocolate mascarpone mousse with poached pear mille-feuille; citrus tart with raspberry coulis and vanilla panna cotta with stewed cherries



