Dinner Menu
FOR SHARING
- Oysters (min of 4) MP
- served on the half shell with mignonette
- Charcuterie Board 20 / Charcuterie and Cheese 34
- Locally sourced and made in house, served with a selection of condiments and preserves, spice bread & crisps
- Fresh Sourdough Bread 8
- With our own cultured butter
APPETIZERS
- Vegetable Pakora 17
- Seasonal vegetable fritters with tomato chutney & tamarind glaze
- Seared Nova Scotia Sea Scallops 20
- Caponata with citrus & radish slaw
- Yellowfin Tuna Tartar 20
- Chilli crisp aioli, pickled ginger & gaufrette potatoes
- Pea and Ricotta Casoncelli (v) 18
- Filled house-made pasta, served with brown butter, golden oregano, almonds & Old Growler gouda
- Moroccan Carrot Salad 18
- Minted labneh, cashews, garlic dates, harissa vinaigrette & cilantro
MAIN DISHES
- Duck Rigatoni 34
- Confit duck, L'Acadie Blanc cream sauce, garden her & focaccia crumb
- Wagyu Hanger Steak 45
- Oat groat risotto, tomato demi & wilted greens
- Hamilton Farm's Trout 38
- Heritage white grits, sauce Américaine & peas
- Crisp Cauliflower Steak (vg) 28
- Olive and ramp pesto, walnut sauce and seasonal vegetables
- 4 Course Tasting Menu 75
- With estate or international wine pairing. Non-alcoholic pairing available also
SWEETS
- Coffee Panna Cotta (gf) 16
- Espresso oat streusel & candied plums
- New York Style Vanilla Bean Cheesecake (gf) 15
- Caramel ganache, seasonal fruit compote
- Dark Chocolate Tart (vegan) 16
- Fermented lemon syrup, blueberry compote & candied cocoa nib
- Zeppole 16
- Pomme D'Or Cream liqueur ice cream & cinnamon sugar
- Cheese Tasting 18
- A selection of local & international artisan cheeses