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Well, the sun is out today and we are hoping you will join us on our patio for dinner tonight! It hasn't been great patio weather since we opened it but it looks brighter today so fingers crossed!!

We have the following specials for you...
Soup: cream of portabello mushroom finished with gorgonzola.

Salad: Winter Woodfire; organic artisan greens, pickled apples, goat cheese, toasted pecans, carrot ribbons & pea tendrils, with a creamy apple cider vinaigrette.

Appetizer: steamed mussels & clams in a fresh tomato, herb sauce, with grilled chorizo, & red onions.

Pizza Special: bechamel sauce, mozzarella, peppered steak, sliced tomatoes, roasted garlic, & red onions, finished with fresh arugula.

Seafood Grill: ahi tuna, wild sockeye salmon, & prawns, grilled & finished with lemon herb butter, sauteed potatoes & wood-fired vegetables.

Dessert Specials:
Fresh local strawberries & cream.

Lemon panna cotta with a fresh tayberry compote & whipped cream.

Hope you can join us.
Reservations: 250 247 0095
Take-Out: 250 247 0093
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3 hours ago  ·  

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Woodfire is open tonight from 4 - 9pm and we have the following specials -

Soup: cream of portabello mushroom finished with gorgonzola.

Appetizer: steamed mussels & clams in a fresh tomato, herb sauce, with grilled chorizo, & red onions.

Pizza Special: Valdez - bechamel sauce, mozzarella, peppered steak, sliced tomatoes, roasted garlic, & red onions, finished with fresh arugula.

Seafood Grill: cod, mahi-mahi, & wild sockeye salmon, grilled & finished with lemon herb butter, sauteed potatoes & wood-fired vegetables. It will be changing to ahi tuna, wild sockeye salmon, & prawns during the evening.

Dessert Specials:
Fresh local strawberries & cream.

Lemon panna cotta with a fresh tayberry compote & whipped cream.

Hope you can join us.
Reservations: 250 247 0095
Take-Out: 250 247 0093
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23 hours ago  ·  

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Well, last night we realized midway through the evening that we had been open for exactly 10 years! No balloons or fanfares, but just gratitude for all the loyalty our customers have shown us, the dedication of all the staff over the years, and the wonderful support we are still receiving through these challenging times - THANK YOU!!!

For specials we have the following -

Soup: cream of portabello mushroom finished with gorgonzola.

Salad: Organic artisan greens, fresh tayberries, toasted pinenuts, pea tendrils, & fresh basil, in a creamy citrus dressing.

Pizza Special: Valdez - tomato sauce, mozzarella, peppered steak, gorgonzola, pesto, balsamic red onion jam, finished with arugula.

Seafood Grill: mahi-mahi, wild sockeye salmon, & prawns, grilled & finished with lemon herb butter, sauteed potatoes & wood-fired vegetables.

Entree Special: grilled sirloin steak, with a pearl scallop truffle cream sauce, sauteed potatoes & wood-fired vegetables.

Dessert Special: lemon panna cotta with a fresh tayberry compote & whipped cream.

Hope you can join us.
Reservations: 250 247 0095
Take-Out: 250 247 0093
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4 days ago  ·  

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Happy Canada Day!!
Woodfire is open tonight and has the following specials:

Soup: cream of potato & parmesan finished with truffle oil.

Salad: organic artisan greens, fresh tayberries, toasted pine nuts, pea tendrils, with basil, lemon, cream dressing.

Appetizer: citrus & chili marinated olives served with flatbread

Pizza: bechamel sauce, spinach, pesto, chicken breast, red onions, roasted garlic and mozzarella.

Seafood Grill: mahi mahi, wild sockeye salmon & prawns, grilled with lemon herb butter, sauteed potatoes & wood-fired vegetables.

Dessert Special: vanilla panna cotta, rhubarb compote, and pine nut brittle.

Hope you can join us.

Reservations: 250 247 0095
Take-Out: 250 247 0093
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7 days ago  ·  

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Woodfire has some delicious specials for tonight.

We have a cream of potato & parmesan soup finished with truffle oil.

Winter Woodfire Salad: organic artisan greens, pickled Granny Smith apples, fresh peas sprouts,
roasted pecans, carrot ribbons & crumbled goats cheese, with a creamy apple cider vinaigrette.

Pizza Special: bechamel sauce, mozzarella, smoked sockeye salmon, grilled asparagus, goat cheese, & sun-dried tomatoes, finished with arugula.

Entree Special: parmesan-crusted mahi-mahi fillet, with a fresh tomato & herb ragout, crushed new potatoes & wood-fired vegetables.

Seafood Grill: Mahi mahi, wild sockeye salmon & prawns, grilled and finished with lemon herb butter, sauteed potatoes & wood-fired vegetables.

Dessert: Vanilla panna cotta, fresh rhubarb compote, whipped cream & pine nut brittle.

Hope you can join us.
Reservations, please call: 250 247 0095
Take-Out, please call: 250 247 0093
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1 week ago  ·  

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Woodfire Restaurant updated their cover photo.
Woodfire Restaurant

Woodfire Restaurant's cover photo ... See MoreSee Less

2 weeks ago  ·  

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Woodfire is hoping you will join us tonight.
We have the following specials:

Soup: Roasted butternut squash with coconut curry finished with goat cheese.

Entree: Slow roasted lamb saddle, with prune stuffing, finished with red wine balsamic mint reduction, sauteed new potatoes & wood-fired vegetables.

Grilled Sirloin Steak with pearl scallop truffle cream sauce, sauteed new potatoes & wood-fired vegetables.

Seafood Grill: Ahi, Wild sockeye salmon, and prawns grilled and finished with lemon herb butter, sauteed new potatoes & wood-fired vegetables.

Pizza Special: tomato sauce, mozzarella, peppered steak, mushrooms, roasted red peppers, & jalapenos, finished with avocado salsa.

Dessert Special: Vanilla panna cotta with rhubarb compote & pine nut praline.

For reservations please call: 250 247 0095
For takeout please call: 250 247 0093

Thank you.
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2 weeks ago  ·  

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Woodfire is open at 4pm this afternoon and weather permitting, the patio will be too.

We have the following specials:
Soup: Roasted butternut squash with coconut curry, finished with sour cream.

Salad: Winter Woodfire Salad: organic greens, pickled apples, spiced toasted almonds, carrot ribbons, & goat cheese, finished with a creamy apple cider vinaigrette.

Pizza: Elder Cedar: tomato sauce, peppered steak, mushrooms, jalepênos, roasted red peppers, and mozzarella, finished with sour cream and avocado salsa.

Entree Special: Grilled mahi-mahi, with lemon caper saffron aioli, sauteed new potatoes & pan-fried garlic scapes from Deep Roots Farm on Gabriola.

Seafood Grill: Blackened cod, wild sockeye salmon & prawns, grilled and finished with lemon herb butter, sauteed potatoes & wood-fired vegetables.

Dessert Special: Baked vanilla bean cheesecake with salted smoked pine nuts & caramel sauce.

Hope you can join us.
Reservations: 250 247 0095
Take-Out: 250 247 0093
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3 weeks ago  ·  

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Woodfire Restaurant is with Gloria Hatfield and 2 others.
Woodfire Restaurant

Woodfire has a new patio - and it opens tomorrow at 4pm.

We will now be open 7 days a week for dine-in and takeout.

Enjoy dinner on the patio or in our air-conditioned restaurant. Reservations recommended!

Call 250 247 0095 to reserve!

Big thank you's to Emma Hooton, Sam Hooton, Ben Hooton, Gloria Hatfield, Ken Hatfield, & Nanami Carlson for your help in putting this all together. We appreciate it so much!!!
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3 weeks ago  ·  

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Woodfire is open for takeout only tonight and tomorrow night, then our patio will be open on Wednesday.

From Wednesday onwards we will be open 7 days a week, for both dine-in and takeout from 4 - 9 pm.

We really appreciate your patience as we navigated new hours and opened gradually. The feedback has been great and we are very excited to have the patio this summer.

For takeout specials tonight we have the following:

Soup: cream of mushroom with gorgonzola

Burger Special: Avocado chicken burger with goat cheese, garlic aioli, and arugula, served with fries & caesar or organic greens.

Pizza Special: tomato sauce, mozzarella, ground chili beef, roasted red peppers, jalapenos, mushrooms, finished with avocado salsa & sour cream.

Dessert Special: Baked vanilla bean cheesecake with smoked salted pinenuts, & caramel sauce, (similar to picture but with pine nuts)_

If you'd like to order takeout tonight or tomorrow, please call 250 247 0095 or 250 247 0093.
Thank you.
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3 weeks ago  ·  

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