Lunch Menu
FIRSTS AND SIDES
- Charcuterie Board 19 / Charcuterie and Cheese 32
- House-made and locally sourced, served with chutney, compote and spiced bread
- Newfoundland Mussels 16
- White curry, crisp chilis, lime and tamarind
- Rigatoni Pasta 14
- Wild ramp pesto, parmesan and crisp onions
- Duck Fat Fries 12
- Harissa mayo, Old Growler gouda, green onions
- Caesar Salad 15
- Romaine hearts, bacon lardons, creamy avocado dressing, Old Growler gouda
- Lobster, Scallop and Cold Water Shrimp Chowder 16
- Spanish almond broth, spring onions and smoked paprika
MAIN COURSES
- Le Caveau Reuben 16 *
-
House cured beef brisket, Thousand Island dressing, sauerkraut and Gruyere on house-made Caraway bread (can be gluten free)
- Open-Face Confit Chicken Sandwich 16 *
- Apple, mayo & red wine cranberries (can be gluten free)
- Scallop Spaghetti 20
- Garlic butter, gremolata
- Grilled Coppa Steak 20
- Southern BBQ spice, buttermilk mash, apple chutney
- Noodle Bowl 18
- Fried tofu, kimchi, soba noodles, sesame, gochujang
SWEETS
- Vanilla Blancmange (GF) 15
- Toasted almonds & dark chocolate crumble
- Pumpkin Cheesecake (GF) 15
- Basque style cheesecake, candied pumpkin seeds & whipped cream
- Coffee Profiteroles 15
- Coffee mousse, whipped cream & chocolate sauce
- Chocolate Gateau (VG) 15
- Dark chocolate cake, red wine reduction, red wine poached pear, caramel sauce & candied walnuts
- Cheese Tasting 18
- A selection of local & international artisan cheeses
If you have a food allergy or dietary restriction. please do not hesitate to let us know, we will do our best to accommodate you.