Lunch Menu
FIRSTS AND SIDES
- Charcuterie Board 20 / Charcuterie and Cheese 34
- House-made and locally sourced, served with house-made condiments, spiced bread and crisps
- Newfoundland Mussels 16 (gf)
- Charred lime cream sauce, crispy onions, cilantro & focaccia
- Duck Fat Fries 14 (gf)
- Harissa mayo, Old Growler gouda, green onion
- Caesar Salad 16 (gf)
- Romaine hearts, house-cured bacon, creamy avocado dressing, Old Growler gouda
- Nova Scotia Clam and White Fish Chowder 16
- House-cured bacon, spring onions, fennel and smoked paprika
- Fried Calamari (gf) 18
- Puttanesca aioli, fried shallots, lemon & garden chives
MAIN COURSES
- Le Caveau Reuben 17 *
-
House-cured beef brisket, sweet cider mustard, sauerkraut and Gruyere on house-made light rye bread (can be gluten free)
- Buttermilk Haddock Panzanella 20 *
- Focaccia, citrus, pickled fennel, fresh mozzarella, cherry tomatoes & ailoli
- Seared Nova Scotia Sea Scallop Spaghetti "Fra Diavolo" 29
- House-made fresh pasta, tomato sauce with garden herbs & Ciro's aged Asiago
- Grilled Flat Iron Steak 26 (gf)
- Crisp new potatoes, seasonal vegetables, caramelized onion & wild mushroom gastrique
- Red Thai Curry 22 (df)
- Choice of cold-water shrimp or tofu, with bean sprouts, egg, cilantro, tamarind, peanuts, fish sauce & lime (can be vegan)
SWEETS
- Coffee Panna Cotta (gf) 16
- Espresso oat streusel & candied plums
- New York Style Vanilla Bean Cheesecake (gf) 15
- Caramel ganache, seasonal fruit compote
- Dark Chocolate Tart (vegan) 16
- Fermented lemon syrup, blueberry compote & candied cocoa nib
- Zeppole 16
- Pomme D'Or Cream liqueur ice cream & cinnamon sugar
- 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.