MIXED LETTUCES 9
walnuts, craisins, feta, balsamic vinaigrette
A SELECTION OF CHEESE 13
from home and away, with honey miso walnuts, cherry biscotti
CHARRED BEEF STRIP TATAKI 14
dressed greens, crispy asiago, balsamic syrup
CAESAR SALAD 10
romaine, focaccia croutons, parmesan, bacon bits
10 SECOND SEARED TUNA 15
crushed avocado, cilantro, tobiko, wakame, burnt ginger yuzu honey vinaigrette
RED CURRY ROASTED SQUASH BISQUE 9
smoked paprika oil, chives, sprouts
BRAISED BEEF SHORT RIB CANNELONI 12
roasted sunchoke puree, crispy onions, organic pea shoots, red wine jus, caramelized sherry vinegar
CRAB CAKE 15
nappa kimchi slaw, mustard sweet pickle tartar sauce, charred bell pepper emulsion
lobster, scallops, halibut, bacon, potato puree
GRILLED C.A.B. STRIPLOIN 33
sour cream mashed potato, roasted pearl onions, wild mushroom red wine jus
MAPLE GLAZED DUCK BREAST 27
butternut squash puree, caramelized onion date jus
ROASTED SALMON 25
garlic butter marble potatoes, aioli
HONEY CHILI ROASTED CHICKEN 25
sweet potato puree, pine nut confit gravy
TRUST THE COOKS 57
let us take care of 5 courses that feature the best ingredients we can source at this time.Öask for wine advice
participation of the entire table is required
Food is our common ground,
a universal experience.
- James Beard
Our evolving menu highlights our commitment to many local farmers and New Brunswick artisans and over the course of each season may completely change.
We hope you enjoy!
Chef Markian and the kitchen team.
Donít be shy, just let us know, as not all ingredients are listed.