Dinner Menu
SOUPS
- Lobster, Scallop &
Cold Water Shrimp Chowder 15 - Spanish almond broth, spring onions and smoked paprika
- Thai Coconut Soup (vg) 10
- Sweet potato and cilantro
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
- Rosé sauce, preserved lemon and leek coulis
- Brant Lake Wagyu Carpaccio 19
- Kimchi aioli, cured egg, olive oil, Newfoundland sea salt
- Fried Local Asparagus (vg) 12
- Spicy cashew cheese
- Potato Gnocchi (v) 14
- Sofritto, confit garlic and Ciro’s asiago
- Caesar Salad 14
- Crisp romaine hearts, house-smoked bacon, That Dutchman’s Old Growler gouda and creamy avocado vinaigrette
- Roasted Carrots (v) 14
- Burrata, toasted hazelnuts, sherry vinaigrette, fermented honey
MAINS
- Seared Arctic Char 30
- Lobster grits, greens and spicy American sauce
- Rabbit Sausage 28
- Carrot risotto and arugula
- Guinea Fowl 32
- rutabaga purée, oat groats, chaga cream
- Lamb Shank 29
- Mustard spatzle, buttered, pickled cabbage, fried shallots
- Brant Lake Hanger Steak 34
- Confit celeriac, sea truffle mash, demi
- Ravioli Doppio (v) 29
- Parsnip, wild mushroom with Avonlea clothbound cheddar
- Crisp Salsa Verde Marinated Acadian Tofu (vg) 26
- Romesco, charred cauliflower and wilted spinach
SWEETS 12
- Chiffon Cheesecake 14
- Spiced apple compote, sea salt caramel and pecan crumble
- Dark Maple, Rye Cake 14
- Wild blueberry compote and juniper ice cream
- White Coffee Panna Cotta 14
- Dark chocolate and brown sugar crumb
- Roasted Carrot Ganache Tart 16
- White chocolate drizzle and toasted oat ice cream
- Flourless Chocolate Cake 15
- Raspberry Marshmallow, Raspberry Curd (gf/df)
- Cheese Tasting 14
- A selection of local and international artisan cheeses