Dinner Menu
APPETIZERS AND FOR SHARING
- Oysters on the Half Shell (minimum order of 4) MP
- Served with house-made condiments
- Our fresh baked Sourdough & our own Cultured Butter 6
- Charcuterie Board 18 / Charcuterie and Cheese 29
- House-made and locally sourced, served with chutney, compote and spiced bread
- Roasted Buttercup Squash Soup 10
- with dukkah and brioche crisp
- Bluefin Tuna Tartar 20
- Lavash, creme fraiche, egg and Harissa aioli
- Celery Root Salad 14 (V)
- Cashew Cheese, green olive, pan roasted date and sherry cream
- Caesar Salad 14
- Romaine hearts, creamy avocado dressing, Old Growler gouda and crisp rillon
SMALL PLATES AND PRINCIPAL DISHES
- Civet of Martock Glen Red Deer 32
- Braised in Marechal Foch, finished with pearl onions and lardons, served with herb spätzle ,red cabbage and veg
- Brant Lake Wagyu Hanger Steak 34
- Rösti potatoes, bone marrow butter and squash pave
- Grilled Rainbow Trout 28
- Oat groat risotto, caramelized carrot and burnt maple gastrique
- Scallops and Boar Belly 32
- Gnocchi sardi, nduja and kohlrabi
- Mafalde 16 / 24 (V)
- Squash and miso sauce, gremolata and wilted greens
v=vegetarian
SWEETS 12
- Creme Brulée 12
- Wild blueberry compote
- Red-wine Poached Pear 14
- Dark chocolate ganache, pumpkin seed granola
- Sticky Toffee Pudding 14
- With white coffee ice cream and whipped cream
- Salted Cashew Sugar Pie 14
- Tonka bean custard
- Cheese Tasting 14
- A selection of local and international artisan cheeses
A kids menu is available at the restaurant!
Our menu is available for dine-in or take-out. Call ahead 902-542-7177 to order, pre-pay or pay at time of pick up. Please arrive at the agreed upon time for pick up. Pick up will be in the dining room unless otherwise confirmed.