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MENU

LUNCH MENU

DINNER MENU

APPETIZERS

SOUP OF THE DAY | 11
please ask for feature of the day

GRILLED CAESAR SALAD | 16
double smoked bacon – parmesan – croutons – roasted garlic dressing

WINTER KALE SALAD | 17
roasted brussel sprouts – crispy fried brie – bragg farm sweet potato –
dried cranberry – herb roasted pecans – honey apple vinaigrette

BUTTERNUT SQUASH BRUSCHETTA | 15
sundried tomato – leeks – whipped black pepper goat cheese – fresh basil

FRIED RAVIOLI | 15
kendal hills mushrooms – leeks – ricotta filled – homemade fresh herb pesto aioli

FRESH BURRATA | 18
house made balsamic & fig jam – candied pecans – crostini & grilled bread

BEEF BRISKET POUTINE | 16
red wine brisket ragout – house cut trites – aged cheddar – pickled onion – horseradish crema

GARLIC SHRIMP SPRING ROLL | 16
spicy mango chutney – pickled vegetable slaw

SEARED SCALLOP | 18
house made bacon & apple jam – charred lemon – brown butter

CHARCUTERIE | sm 22 | lg 36
weekly cheese & meat selection – crostini – house pickles – mustard – fruit compote

MAINS

LOCAL BEEF BURGER | 22
smoked bacon – orange cheddar – confit onion – tomato jam – special sauce –
greens – hand cut frites or caesar salad

VENISON SMASH BURGER | 23
house made bacon and apple jam – tickler cheddar – caramelized onion –
rosemary aioli

ATLANTIC SALMON | 29
cheddar & chive polenta – roasted broccoli – romesco sauce

BAFFIN ISLAND ARCTIC CHAR | 33
vegetable chickpea biryani, marinated zuccinni and cashew crema

10oz STRIPLOIN | 39
house cut frites – glazed local vegetables – red wine jus

KING COLE DUCK BREAST | 34
savory wild mushroom & goat cheese bread pudding – bacon & brussels –
rosemary balsamic jus

LAMB SHANK | 32
charred pepper & roasted eggplant risotto – sautéed green beans – grainy mustard jus

BUTTERMILK FRIED CHICKEN | 26
house made sausage gravy – bacon cheddar mac a cheese – sauteed green
beans – cornbread

BEEF BRISKET RAGOUT | 25
kendal hills mushrooms – onions – peppers – house made tomato – pappardelle noodle – whipped ricotta

BLACK TIGER SHRIMP PASTA | 25
roasted broccoli – onions – peppers – sundried tomatoes – broccoli pesto
cream

VEGAN

CARROT MISO GEMELLI | 22
house made mushroom bolognese – toasted nut “parmesan”

ROASTED BUTTNERNUT SQUASH | 23
vegetable chickpea biryani – cashew dried cranberry – mint chutney – cashew creama

All items are subject to change due to availability

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