Menu

FOR SHARING

6 or 12 Oysters MP

Served raw, with Jason's hot sauce and mignonette

Charcuterie & Cheese 39 / Charcuterie Board 24 (meats only)

House made and locally sourced, served with a selection of condiments, preserves, pecan spice bread & chrisps

A small Loaf of Sourdough Bread 10

Cultured butter & Newfoundland sea salt

APPETIZERS

Beef Tartare 24

Atlantic beef, shishito aioli, pickled sun jewel melon & Old Growler gouda

Pan roasted Scallops 20

Pork belly rillons, spiced apple purée & potato gaufrette

Radicchio and Fennel Salad 19 (v)

grape vinaigrette, pickled stone fruit, pine nuts

Gnocchi Parisienne 19 

Field pepper cream sauce, green olive pesto (v)

Squash Fritter 18 (vg) 

Tahini hummus sauce, fried chickpeas, parsley cashew crumb 

MAIN DISHES

Pan roasted "Sustainable" Atlantic Salmon 38

Provencal sauce, wild rice & olive oil mousseline 

Seared Duck Breast 48

Wild mushroom risotto, fennel & celery root purée with sour cherry demi

Brant Lake Wagyu Hanger Steak 50

Potato pavé, wild mushroom, sauce Diane 

Moroccan Vegetable Bastilla 28 (vg) 

Chickpeas, onion, saffron, local greens, with roasted baby fennel and harissa 

Chef's Tasting Menu 85

A four-course tasting menu

(for parties greater than 6, the tasting menu is available for the entire party only and has to be pre-booked) 

SWEETS

Zeppole 16

Italian pastries, white chocolate cremeux & vanilla ice cream 

Vanilla Chiffon Cheesecake 15 (gf)

salted caramel & toasted coconut 

Dark Chocolate Tart 16 (vg, gf)

Dark chocolate ganache, pistachio & pecan crust, served with plum butter

Riesling Poached Pear 15

Cardamon cake with maple cream sauce

Cheese Tasting 22

A selection of local & international artisan cheeses

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, creamy avocado dressing, Old Growler gouda (our dressing is vegan) 

Arancini 18 (v)

House puttanesca sauce, Ciro's asiago & garden herb

House Smoked Salmon 24

Potato latkes, pickled red onion, crème fraîche (gf)

Lobster, Atlantic Cod and coldwater Shrimp Chowder 18

Spanish almond broth, spring onions & smoked paprika 

Valley Greens & Fresh Cheese 18 (can be v or vg)

Cherry tomatoes, toasted walnuts, house made ricotta, & sherry vinaigrette

MAIN DISHES

Le Caveau Reuben 18*

House-cured beef brisket, sweet cider mustard, sauerkraut and Gruyere on house-made molasses bun  

Cornmeal crusted Atlantic Cod 28 (gf)

Corn salad, potato salad, cucumber salad & parsley sauce

Morteau Sausage 26 

Cheese spätzle, wilted greens & black trumpet jus

Moroccan "Sis Tavuk" Tofu Skewers 24 (v)

Hummus, roasted carrots, tomato, citrus chutney & cilantro mint labneh (gf, can be vegan)

Scallop Mafalde 28

Seared scallops, roasted broccoli pesto cream, pistachio gremolata & Ciro's asiago

*Add ons: side caesar 9, green salad 9, duck fat fries 9

SWEETS

Zeppole 16

Italian pastries, white chocolate cremeux & vanilla ice cream   

Vanilla Chiffon Cheesecake 15 (gf)

salted caramel and toasted coconut

Dark Chocolate Tart 16 (vg, gf)

Dark chocolate ganache, pistachio & pecan crust, served with plum butter

Riesling poached Pear 15 

Cardamon cake with maple cream sauce

Cheese Tasting 22

A selection of local & international artisan cheeses

Domaine de Grand Pré Estate Wines

ESTATE TRADITIONAL METHOD & SPARKLING WINES

• 25th Anniversary Red Sparkling 46
• Nova Scotia Brut 56
• Brut Rose 68
• 2019 Blanc de Blanc  85
• Riesling – Extra Brut, TM 70
• 2010 Vintage Cider 60
• White Conversation Water 13
• Pink Conversation Water 13
• Moscato 13

ESTATE WHITE WINES

• Orange Wine  46
• L’Acadie Blanc 38
• Ortega 40
• Tidal Bay 42
• Muscat 48
• Riesling 42
• Chardonnay unoaked 46
• Small Lot Chardonnay 62

ESTATE ROSÉ WINE

• NS Rosé  38

ESTATE RED WINES

• Marquette 42
• Baco Noir 38
• NS Red 38
• Field Blend 46
• Castel 40

Wines from Around the World

Please note our wine list is ever changing but this will give you an idea of variety of international offerings

SPARKLING, ROSÉ & WHITE

• Ployez Jacquemart 147
• Taittinger, Brut Réserve 1500ml  289
• AIX 59
• Gerard Bertrand, Gris Blanc 42
• Melon De Bourgogne, Chereau Carre, La Griffe 50
• Sauvignon Blanc, Gerard Bertrand 42
• Sauvignon Blanc, The Horologist 48
• Sauvignon Blanc, Brancaia, Il Bianco 78
• Sauvignon Blanc, Domaine du Pré Semelé 102
• Sauvignon Blanc, Spalek 62
• Allacher, Welschriesling 64
• Nimbus Albus, Kamara 59
• Gemischter Satz, Early Bird, Taubenschuss 64
• Grüner Veltliner, Taubenschuss 64
• Roero Arneis DOCG, Michele Chiarlo 64
• Cortese, Villa Sparina, Gavi di Gavi 62
• Treixadura, “The Flower and the Bee” 66
• Grüner Sylvaner, Late Harvest, Vinarstvi Balaz 66
• Riesling, Am Stein Guts 74
• La Blanca, Krasna Hora 64
• Weissburgunder, Taubenschuss 72
• Chardonnay, DeMorgenzon 52
• Chardonnay, Jean-Marc Brocard 94
• Chardonnay, Jean Marc Boillot, 1er Cru 129

RED 

• Gamay, Malivoire 54
• Pinot Noir, Chateau de Tracy Les Marnes 66
• Pinot Noir, Domaine Gachot-Monot 103
• Pinot Noir, Bambule, Judith Beck 84
• Cabernet Franc, Château Coudray- Montpensier 60
• Zweigelt, Judith Beck 56
• Zweigelt, Late Harvest, Spalek 62
• Barbarossa, Marco Barba 60
• Barbera, Prunotto Costamiole 120
• Sangiovese, Colle Massari, Rosso Riserva 70
• Sangiovese, Caparzo, Brunello di Montalcino 122
• Touriga Nacional, Quinta da Boa Esperança 66
• Malbec, Tilia 42
• Malbec, Versado 80
• Frappato, Occhipinti SP68 96
• Quinta de Cardo 40
• Tempranillo, Embocadero 62
• Tempranillo, Bodegas J. A. Calvo, Casajus 80
• Nebbiolo, Tortoniano, Michele Chiarlo 110
• Nebbiolo, Vietti 155
• Shadow Play, Kamara 69
• Valpolicella, Lenotti 74
• Shiraz, Two Hands. “Tenacity” 68
• Châteauneuf-du-Pape, Saint Gayan 130
• Chateau Argadens 66
• Chateau Palmer, Alter Ego de Palmer 250
• Chateau Calon-Segur 275
• Chateau Gracia, Grand Cru 299