To begin
Oysters on the Half Shell – 22
Half dozen on ice. Cider vinegar mignonette, horseradish, lemon.
Oysters Rockefeller – 26
Half dozen baked oysters, spinach crema, herbed house-made focaccia crumbs.
Lobster Bisque – 16
Nova Scotia lobster bisque, crème fraîche, chive oil, cognac.
Yellowfin Tuna Tartare – 24
Hand-cut yellowfin, shallot, Dijon, cornichon, crème fraîche, toasted brioche.
Asparagus & White Bean – 17
Local asparagus, white bean purée, pistachio gremolata, feta.
Seared Scallops – 24
Three NS scallops, rhubarb beurre blanc, shaved fennel, pea tendrils.
Burrata – 18
Fresh burrata, roasted summer tomato, basil oil, flaked sea salt, grilled bread.
Caesar – 14
Romaine hearts, house Caesar, aged Parmigiano, anchovy, sourdough crouton.
The Table
Lobster Agnolotti – 48
House-made pasta, Nova Scotia lobster and mascarpone filling, lobster cream, tarragon butter, chervil,
pea shoots.
Bucatini & Shrimp – 38
Bucatini, basil pesto, NS coldwater shrimp, toasted pine nuts, parmigiano.
Summer Pea Risotto, Halibut – 48
Carnaroli risotto, English pea purée, summer peas, sugar snap peas, NS halibut, crispy leeks.
Chicken à la Française – 42
Free-range chicken supreme, lemon and white wine butter, pomme purée, glazed carrots, parsley.
Pork Chop – 44
Bone-in pork chop, maple mustard sauce, potato gratin, pan-seared cabbage.
Beef Tenderloin – 62
6 oz tenderloin, green peppercorn and cognac sauce, pomme fondant, green beans, watercress and
shallot.
Roasted Cauliflower – 26
Half head, romanesco sauce, hazelnut brown butter, golden raisins, capers, herbs, dressed watercress.
Alongside
Bread & Butter – 8
Local sourdough, cultured butter, sea salt.
Champagne Gastrique Carrots – 11
Heritage carrots, champagne gastrique glaze, butter, herbs.
Garden Salad – 11
Summer leaves, radish, cucumber, shaved NS cheese, Dijon vinaigrette.
Pomme Purée – 11
Whipped potato, butter, cream, sea salt.
Asparagus – 10
Roasted NS asparagus, lemon butter, sea salt.
Dessert
Thousand Layer Apple Cake – 14
Sweet apple terrine, custard cream, caramelized crust.
Triple Chocolate Mousse – 14
Dark, milk and white chocolate mousse, chocolate lattice, brownie crumb.
Stacked Lemon Cake – 14
Lemon curd layered cake, Italian meringue, lemon glaze.
Cheese – 20
Two NS cheeses from That Dutchman’s Farm. Honeycomb, house crackers, fruit.
Affogato – 12 / 16
Double espresso over vanilla bean ice cream. With Frangelico or without.
