A P P E T I Z E R S & S H A R E A B L E S

OYSTERS ROCKEFELLER 18

Five fresh oysters • sautéed spinach • double smoked bacon • Pernod emulsion

OYSTERS 18

Six raw oysters • mignonette • horseradish • lemon • hot sauce

MUSSELS ACADIAN 12

Fresh herbs • garlic • cream • white wine

Salmon CROQUETTES 12

Atlantic Salmon • paprika aioli • house pickles

Seared Tuna Tataki 12

Peanut crumble • sesame oil • seaweed salad • togarashi

NOVA SCOTIA SEAFOOD CHOWDER cup 12 | bowl 17

Scallops • clams • shrimp • mussels • salmon • Cheddar scone

72 hour PORK BELLY 12

Acadian maple syrup • charred corn • truffle oil • crispy quinoa

Grilled Cauliflower 12

Crispy polenta • leeks • oyster mushrooms • chimichurri

Scallop Ceviche 12

Taro Chips • sesame dill aioli • ginger lemongrass marinade • thai basil

Grilled Swordfish Nicoise 12

Arugula • soft poached egg • olive tapenade • Russian vinaigrette • baby potato

SALADS

LOCALLY FARMED & FORAGED SALAD 13

A daily inspiration of locally farmed and foraged produce.

TOMATO AVOCADO SALAD 12

Feta cheese • pickled onions • arugula • herbed yogurt vinaigrette

F I V E F I S H E R M E N   F A V O U R I T E S

THE FIVE FISH 40

Scallops • shrimp • lobster • asparagus risotto • salmon • halibut

HALIBUT 34

White bean cassoulet • pork belly • boar sausage • smoked crème fraiche

BRAISED LAMB SHANK 29

Cipollini • Ancient grains • zucchini • almonds • cucumber yogurt • au jus

CLASSIC LOBSTER DINNER 42

1½ lb Lobster • roasted baby potato • Chef’s vegetables • clarified butter

CHICKEN & SHRIMP CRIOLLA 24

Roasted chicken supreme • sweet pepper & tomato criolla • shrimp • bacon • basmati rice • Chef’s vegetables

ACADIAN SHELLFISH TAGLIATELLE 32

Clams • shrimp • scallops • mussels • fresh herbs
Choice of white wine cream sauce or tomato sauce

WOOD GRILLED TOFU & MUSHROOM 24

Grilled Tofu • mushroom broth • foraged mushrooms • artichokes • kale • mushroom dumplings

WOOD GRILLED FISH

6oz of fresh seafood, cooked on our wood fired grill. Served with your choice of a signature sauce and side.

SEA BASS 34 • SALMON 29 • RAINBOW TROUT 31 • SWORDFISH 33

SIGNATURE SAUCES: CHIMICHURRI • PINEAPPLE SALSA • ASIAN BBQ • MAPLE BROWN BUTTER

SIDES: CHEF’S VEGETABLES • WHIPPED POTATO • ROASTED POTATO • BASMATI RICE • ANCIENT GRAINS • SHOESTRING FRIES

WOOD GRILLED STEAKS

Served with your choice of a signature sauce and a side

CANADIAN AAA RESERVE

7OZ TENDERLOIN 38 • 10OZ STRIPLOIN 36 • 16OZ RIB EYE 48

USDA PRIME STEAKS

7OZ TENDERLOIN 55 • 10OZ STRIPLOIN 45 • 16OZ RIB EYE 60

SIGNATURE SAUCES: VEAL JUS • CHIPOTLE BUTTER • CHIMICHURRI • BERNAISE

SIDES: CHEF’S VEGETABLES • WHIPPED POTATO • ROASTED POTATO • BASMATI RICE • ANCIENT GRAINS • SHOESTRING FRIES

SIDES

CHEF’S VEGETABLE OF THE DAY 6 • SHOESTRING FRIES 6 • WHIPPED POTATOES 6 • CREAMED SPINACH 6
WHITE BEAN CASSOULET 6 • MAC N CHEESE 6 • SAUTÉED MUSHROOM AU JUS 8 • LOBSTER MASH 12 • CARAMELIZED ONION 6

WE HOPE YOU LEFT ROOM FOR DESSERT! OUR DESSERTS ARE HOMEMADE AND DELICIOUS.
Chef Chris Kyprianou and his team take great care in preparing all sauces, soups and condiments here in The Five Fishermen kitchen.
Please advise us of any allergies, which will help to prevent any negative allergic reaction.


Please Note: 17% gratuity is added for parties of eight or more.