Lunch Menu May 2026
FOR SHARING
- Charcuterie Board 24 / Charcuterie and Cheese 39
- House-made and locally sourced, with a selection of condiments, preserves, pecan spice bread & crisps
- Double Duck Fat Fries 14 (gf)
- Harissa aioli, Old Growler gouda & green onion
APPETIZERS
- Caesar Salad 16
- Romaine hearts, house-cured bacon crumble, creamy avocado dressing, Old Growler gouda (our dressing is vegan)
- Arancini 18
- Tomato ragu, Fontina, pea shoot salad, garden chive
- Nova Scotia Seafood Platter 26
- House smoked salmon, lobster dip & coldwater shrimp salad
- Lobster, Atlantic Cod and Coldwater Shrimp Chowder 18
- Spanish almond broth, spring onions & smoked paprika
- Curried Squash and Coconut Soup 10 (vg)
- with pumpkin seed crumble & ramp oil
MAIN DISHES
- Le Caveau Reuben 18*
- House-cured beef brisket, sweet cider mustard, sauerkraut and Gruyere on house-made molasses bun
- Sourdough crusted Atlantic Cod 28 (can be gf)
- Beet salad, potato salad, Boston lettuce & parsley sauce
- Charcoal grilled Pork Steak 26 (gf)
- Garlic and citrus marinated coppa (pork neck) with paprika aioli, served with duck fat fries & green salad
- Moroccan "Sis Tavuk" Tofu Skewers 24 (v)
- Chickpea salad, tomato, citrus chutney & herbed labneh (can be vegan)
- Scallop and Mussel Mafalde 26
- Seared scallops, steamed mussels, house-made mafalde pasta, pesto rosso sauce, peas & gremolata
*Add ons: side caesar 9, green salad 9, duck fat fries 8
SWEETS
- Zeppole 16
- Italian pastries, mocha caramel sauce, candied nuts & vanilla ice cream
- Pistachio Carrot Cake 15
- Icing and apricot ginger sauce
- Milk Chocolate Mousse Dome 16
- Mascarpone, miroir noir glaze on graham cracker base
- Raspberry Pavlovas 15
- Lemon curd, raspberry compote, fresh berries & mint
- Cheese Tasting 22
- A selection of local & international artisan cheeses