Dinner Menu
Starters
Pan seared, rice paper wrapped sea scallops, ginger sesame vinaigrette | 17 |
House charcuterie: duck rillette, tamberk coppa, horse bresaola, duck prosciutto pickled stone fruit, micro greens | 18 |
Hants County greens, warm goat cheese, honey crisp, spiced pecans and cassis | 14 |
Sauteed queen crab cakes, micro greens, smoked jalapeno crema | 17 |
Carpaccio of bison tenderloin, pickled autumn vegetables, truffled pecorino grilled cheese | 18 |
Principal Dishes
Roast barbarie duck breast, bourbon mashed sweet potato, black cherry and ancho | 34 |
Faroe Islands salmon, sauteed greens, caper, tomato, tarragon butter | 30 |
Grilled beef striploin, bleu D'Auvergne, braised short rib cap, cabernet reduction | 36 |
Yellowfin tuna grilled rare, olive, tomato, red pepper basil vinaigrette | 31 |
House stressa wrapped guinea hen breast, smoked cheddar mashed potato, mushroom thyme jus | 32 |
To Finish
Cactus pear sambuca sorbet, with house biscotti | 8 |
Blackberry brown butter tart, white chocolate ginger ice cream | 10 |
Cheese -Taleggio, Pfeffer knolle, Colliers cheddar, Blue Benedictine | 14 |
Flourless chocolate cake, house cassis ice cream | 10 |
Semi frozen chocolate terrine, chocolate almond croquant, mango coulis | 10 |
Menu is subject to change |