16 West: New Weekend Brunch Menu

North Shore casual dining destination 16 West is giving locals and visitors alike a good reason to rise and shine by adding a new lineup of Weekend Brunch dishes to the menu starting this Saturday, January 21, with Lunch service to debut on Wednesday, Feb. 1.

Available Saturdays and Sundays from 11AM to 3PM, Executive Chef Jorge Camacho’s new Brunch menu is replete with sweet and savoury selections, sides and breakfast classics like Belgian Waffles and a trio of Bennys in addition to signature takes on brunch fare like Beef Carpaccio, Lobster + Shrimp Roll and a house-made 16 West Coffee Cake with honey mascarpone cream.

The full brunch menu features the following:

16 West Coffee Cake (honey mascarpone cream);
Shrimp Cocktail (fresh horseradish, cocktail sauce);
Beef Carpaccio (beef tenderloin, roasted garlic, fried capers, lemon aioli, radish microgreens, Grana Padano, toasted baguette);
Classic Caesar (romaine, crouton, Grana Padano, house-made dressing);
Beet Salad (yellow beets, pickled red beets, goat cheese, arugula, citrus vinaigrette);
Quinoa Salad (quinoa, cucumber, wild mushroom, cherry tomato, basil, avocado, citrus vinaigrette);
Lobster + Shrimp Roll (butter-roasted Brioche bun, red cabbage salad, classic remoulade);
Bennys served on a house biscuit with a poached egg, roasted tomato, crispy hash browns and Hollandaise, available with Lobster (mushroom, leeks), Mushroom Spinach (garlic mushroom, spinach) and Classic (Canadian back bacon);
Steak or Vegetable Hash (tenderloin or mushroom, roasted pepper, spring onion, bok choy, crispy potatoes, two poached eggs, Hollandaise);
16 West Classic Breakfast (two eggs your choice, crispy hash browns, two sausage links or mushrooms, roasted tomato, one Liège Belgian waffle, maple syrup);
Liège Belgium Waffles (three waffles served with choice of whipped butter and maple syrup, milk chocolate sauce or whipped mascarpone and berry compote).

For lunch service (available Tuesday to Friday from 11AM to 3PM starting Feb. 1), Camacho and his culinary team have prepared a menu of midday-friendly fare that features 16 West signature classics, select appetizers from the weekend brunch menu, a Chef’s Soup of the Day served with toasted baguette, fresh-made Sandos served with rosemary potatoes, side salad or soup and more that include:

Charcuterie Sando (Soppressata, Prosciutto di Parma, mild chorizo, Cambezola, arugula, citrus olives);
Duck Sando (12-hour braised duck confit, pickled red wine onion, melted provolone, citrus arugula);
Steak Sando (tenderloin, red onion, spinach, melted Provolone, arugula);
Veggie Sando (grilled eggplant, tomato, basil, salsa verde);
Spaghetti Bolognese (beef and pork, Grana Padano, parsley oil, add burrata option);
Seafood Pasta (jumbo prawns, clams, mussels, lemon white wine sauce, parsley oil);
Salt Spring Island Mussels (white wine sauce, toasted baguette);
Wild Mushroom Risotto (white wine, Grana Padano, add bacon option).