Lunch Menu May 1 2025

Charcuterie Board 24 / Charcuterie and Cheese 39: House-made and locally sourced, with a selection of condiments, preserves, pecan spice bread and crisps
Double Duck Fat Fries 15 (gf): Harissa and lime aioli, Old Growler gouda and green onion

Caesar Salad 16: Romaine hearts, house-cured bacon, creamy avocado dressing, Old Growler gouda (our dressing is vegan)
Newfoundland Mussels 18 (gf): Nduja cream, fried garlic, cilantro
Nova Scotia Fish and Shellfish Chowder 16 (gf): House-cured bacon, spring onions, fennel and smoked paprika

Le Caveau Reuben 18: House-cured beef brisket, sweet cider mustard, sauerkraut and Gruyere on house-made molasses bun
Cornmeal Crusted Arctic Char 24 (gf): Celery root remoulade, vine ripened tomatoes, potato salad, Boston lettuce
Grilled Coppa Steak 26 (gf): Frites and Madagascar sauce
Vegetable Biryani 22 (vg): Rice, chickpeas, white beans, cashews, tomatoes, whipped tahini
Scallops Mafalde Marinara 28: Seared Nova Scotia sea scallops, house-made pasta, classic marinara sauce, Ciro's asiago, basil & olive oil

Add ons: side caesar 9, green salad 9, house-cut fries 6

Zeppole 15: Tossed in nutmeg sugar, with almond ice cream & sour cherry compote
Crème Caramel 15: Chantilly cream, demerara short bread & apple butter
Dark Chocolate Mousse 16: Burnt orange marmalade, dacquoise & candied cocoa nibs
Pistachio and Oat Pavé 16 (vg): Maple "cream" & Italian plum compote
Cheese Tasting 20: A selection of local & international artisan cheeses