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Dinner Menu May 5 – 16, 2016


Smoked Salmon: house-cured, locally-farmed organic salmon, rosehip jam, assorted pickles, juniper sour cream ($8.50)

Soup: Spanish soup of roasted garlic, rosemary & chorizo, poached egg, grilled bread ($8.50)

Sunchokes: salad of locally-grown sunchokes, roasted, crispy chips & purée, roasted garlic, burnt maple reduction, yellow birch oil ($8.50)


Chicken: Moon Tide Farm chicken breast, grilled asparagus, colcannon, soubise, cream jus ($22)

Scallops: pan-seared Bay of Fundy scallops, Keralan carrot-lime pickle, spiced chickpea fritters, yoghurt, cucumber & cilantro ($25)

Pasta: seafood pasta with handmade pappardelle, scallops, mussels, shrimp, halibut, salmon & haddock, cherry tomatoes, capers, red onions, fresh herbs, shaved parmesan ($23)

Halibut: grilled local filet, bean salad, lemon, olive oil, red onion, Broadfork Farm greens, pickled spruce tip salt ($24)


“Lost Bread”: black sesame & banana pain perdu, homemade peanut butter & honey ice cream, sesame praline ($7)

Chocolate & Rye: chocolate pots....silky chocolate custard, rye & raisin cookies ($7)