Lunch 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
FIRST DISHES
- House Charcuterie 18 / Charcuterie and Cheese 29
- Locally sourced, made in-house, served with a selection of condiments and preserves, spiced bread and crisps
- Fried Cauliflower (VG) 14
- With cashew satay sauce and tamarind
- L'Acadie Vine Smoked Salmon 18
- Zippoli, fish sauce aioli and pickled red onion
- Nova Scotia Mussels 14
- Moroccan spice, coconut cream, green onions and lemons
- Caesar Salad 14
- Crisp romaine hearts, house-smoked bacon, That Dutchman’s Old Growler gouda and creamy avocado vinaigrette
- The Valley Salad 12
- Seasonal salad based on a fresh supply from our farmers like Ted Hutten
MAIN COURSES
- Reuben Sandwich 14*
- Cabbage slaw, house smoked brisket, provolone and our Dijon, served on focaccia
- Line Caught Halibut and Atlantic Shrimp Cakes 15*
- Panko crusted and served with tomato chow and caper aioli
- Vegetarian Jamaican Pie (VG) 14*
- Local vegetables, rice, black beans and lentils baked in traditional pastry and served with English chutney
- Scallops and Shrimp Spaghetti 20
- Nova Scotia sea scallops and cold-water shrimp, house made spaghetti, tossed in a roasted garlic cream with shaved parmesan
- Whey Braised Wagyu Beef Meat Balls 18
- Filled with burrata, served with Nova Scotia brown rice and arrabbiata sauce
*Add your choice of small Caesar 7, green salad 6, or frites 5
vg = vegan
SWEETS
- 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