Dinner Menu

  

COOL/COLD

 

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 TENDERLOIN CARPACCIO     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

 

 

 

WARM/HOT

 

RED CURRY ROASTED SQUASH BISQUE    9

roasted pumpkin seeds, smoked paprika oil,

 

BRAISED BEEF SHORT RIB CANNELONI      12

roasted sunchoke puree & chips, crispy tempura 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, root vegetable chips

 

CHOWDER                  12

lobster, scallops, halibut, bacon, potato puree

 

 

LARGER PLATES

 

GRILLED C.A.B. STRIPLOIN    33

herbed boursin spun potato, roasted pearl onions,

wild mushroom red wine jus

 

SWEET SOY BRAISED LAMB SHANK     27

butternut squash puree, caramelized onion date jus

arugula, pickled apple, sweet onion salad,

 

CRISPY HERB CRUSTED HALIBUT     34

salsify puree, demi glazed pearl onion & celeriac,

brown butter truffle vinaigrette

 

MAPLE CHILI ROASTED CHICKEN     25

brown butter parsnip puree,

braised red cabbage,  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.

 

 


Allergies?  

Donít be shy, just let us know, as not all ingredients are listed.