Dinner Menu
SOUPS
- Lobster, Scallop &
Cold Water Shrimp Chowder 15 - Spanish almond broth, spring onions and smoked paprika
- Roasted Cauliflower Soup (v can be vg) 10
- Cumin and Asiago
SMALL PLATES
- Our house baked Artisanal Bread with Butter 6
- Choice of olive, sourdough or kamut
- 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
- Cold Water Shrimp Terrine 16
- Lemon puree and olive tapenade
- Brant Lake Wagyu Carpaccio 19
- Kimchi aioli, cured egg, olive oil, Newfoundland sea salt
- Roasted Baby Carrots (vg) 12
- Spicy cashew cheese
- Gnocchi Parisienne (v) 14
- Wild mushroom, roasted garlic cream
- Caesar Salad 14
- Crisp romaine hearts, house-smoked bacon, That Dutchman’s Old Growler gouda and creamy avocado vinaigrette
- Ravioli Doppio (v) 16
- Sweet potato, hazelnut and fresh cheese with Avonlea clothbound cheddar
MAINS
- Seared Arctic Char 32
- Saffron, fennel, braised vegetables and dried scallop
- Rabbit Sausage 28
- Arugula risotto, caramelized onion and lemon
- Magret Duck Breast 38
- Sous vide, cranberry, Szenchuan pepper, parsnip and jus
- Lamb Duo 38
- Braised shoulder wrapped in potato roost, seared chop and thyme cream
- Brant Lake Hanger Steak 34
- Puffed buckwheat, peas, carrot puree and demi
- Pappardelle Pasta (v) 28
- Pine nuts, spinach, Ran-Cher Acres goat cheese
- Crisp Salsa Red Thai Curry Marinated Acadian Tofu (vg) 28
- Brown rice, sautéed vegetables and cashews
A kids menu is available!
SWEETS 12
- Apple Pie Cake Truffles 14
- Sea salt caramel and fresh cheese
- Hazelnut Daquoise14
- Dark chocolate ganache, coffee mousse and caramel syrup
- Carrot Cake 14
- White chocolate cremeux, oat shortbread frosting and milk crumb
- Coconut and Sour Cherry Semifreddo 12
- Cherry jam, toasted coconut
- Chocolate Brownie 12
- Pistachio marshmallow, chocolate sauce and cream (GF - dairy free available)
- Cheese Tasting 14
- A selection of local and international artisan cheeses