Dinner Menu
Starters
| Pan seared, rice paper wrapped sea scallops, ginger sesame vinaigrette | 17 |
| A collection of vegetables, organic greens, walnut bagna cauda vinaigrette | 13 |
| House charcuterie: smoked duck rillette, boar coppa, tam-berk coppa, duck breast, pickled stone fruit, micro greens | 16 |
| Hants County greens, warm goat cheese, apple, spiced pecans and cassis | 12 |
| Sauteed queen crab cake, micro greens, smoked jalapeno crema | 17 |
| Carpaccio of bison tenderloin, pickled winter vegetables, truffled pecorino grilled cheese | 17 |
Principal Dishes
| Roast barbarie duck breast, bourbon mashed sweet potato, black cherry and ancho | 33 |
| Faroe Islands salmon, new potatoes, caper tomato chive butter | 29 |
| Grilled beef striploin, bleu d'auvergne, braised beef shank cap, cabernet reduction | 36 |
| Yellowfin tuna grilled rare, olive, tomato, red pepper basil vinaigrette | 31 |
| Prosciutto wrapped Guinea hen breast, mushroom thyme jus, smoked cheddar mashed potatoes | 29 |
To Finish
| Golden pineapple star anise sorbet, with house biscotti | 8 |
| Blackberry brown butter tart, black currant ice cream | 9.5 |
| Cheese4 -Le Riopelle, Tomme des Demoiselles, Le Bocke, Blue Benedictine | 14 |
| Flourless chocolate cake, house churned coconut sorbet | 10 |
| Semi frozen chocolate terrine, chocolate almond croquant, apricot coulis | 10 |
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Menu is subject to change |