Dinner Menu

Lobster, Scallop & Cold Water Shrimp Chowder 14: Spanish almond broth, spring onions and smoked paprika
Roasted Pumpkin Soup 10: Pumpkin oil and Dukkah

Oysters on the Half Shell (minimum order of 4) MP: Served with house-made condiments
Charcuterie Board 18 / Charcuterie and Cheese 29: House-made and locally sourced, served with chutney, compote and spiced bread
House Smoked Salmon 16: Savoury crumpet, gribiche, dried egg, red onion
Sea Truffle Bucatini 14: Heirloom tomato pesto, Roma asiago
Roast Beet Salad 12: Spiced granola, creme fraiche, local honey
Caesar Salad 13: Crisp romaine hearts, house-smoked bacon, That Dutchman’s Old Growler gouda and creamy avocado vinaigrette

Add our own fresh artisanal bread with butter 5

Civet of Martock Glen Red Deer 29: Braised in Marechal Foch, finished with pearl onions and lardons, served with spaetzli, red cabbage and vegetables
Free Range Guinea Fowl 34: Napa cabbage and hazelnut salad, sherry vinaigrette, cold pressed canola oil and beluga lentils
Oulton's Heritage Pork Three Ways 36: Smoked loin, belly rillon, herbed braised leg, roasted celeriac and caramelized onions
Brant Lake Wagyu Beef Duo 36: Braised deckle and seared hanger, with polenta, Brussels sprouts and wild mushroom ragout
Roasted Squash Agnolotti 28: White wine cream, fried sage, crisp pancetta and smoked fresh cheese
Seared Arctic Char 29: wild rice risotto, wilted greens and saffron garlic sauce

Thai Curry & Crisp Tofu 22: Rice noodles, red Thai curry sauce, sautéed vegetables and crisp Acadian tofu
Spaetzli 24: with greens, crisp onions and asiago
Wild Mushroom Tart 26: with Dragons Breath Blue, greens and walnuts
Burundi Squash Curry 26: Medium curry with chickpeas, cocnut and greens, served with basmati rice