18
OYSTERS
Six raw oysters, mignonette, horseradish, lemon, hot sauce
“We support local farmers, foragers and fishermen.”
OYSTERS
18
OYSTERS ROCKEFELLER
Five fresh oysters, sautéed spinach, double smoked bacon, Pernod emulsion
12
PAN CON TOMATE
House-made focaccia, olive oil, roasted garlic, tomato confit, shaved manchego cheese
14
NOVA SCOTIA SEAFOOD CHOWDER
Scallops, shrimp, halibut
13
PORK BELLY TOSTADA
Spiced pork belly, corn tostada, lime crema, mango acharu, micro cilantro and scallion
13
MUSSELS (CHOOSE ONE)
Acadian: Fresh herbs, garlic, cream, white wine
Spanish: Tomato-saffron broth, chorizo
16
LOBSTER KINILAW
Atlantic lobster, ataulfo mango, shallots, rice wine vinegar, chives, corn tortilla
14
STONE FRUIT & TOMATO SALAD
Locally grown tomato medley, fresh basil, arugula, seasonal stone fruit, local handmade burrata, toasted hazelnuts, olive oil, modena reduction
45
THE FIVE FISH
Scallops, shrimp, lobster, salmon, halibut, green pea risotto
34
PAN-SEARED HALIBUT
Blackened, crispy smoked cheddar grits, braised collard greens, stonefruit salsa
36
SEARED TOMAHAWK PORK CHOP
Prosciutto-wrapped pork chop, locally foraged mushrooms, veal demi, smoked Canadian cheddar, truffle chive whipped potato, Chef’s vegetables
34
COQUILLE ST. JACQUES
Scallops, tarragon & roasted garlic veloute, gruyere cheese, cognac, locally foraged mushrooms, lemon basmati
45
CIOPPINO
Tomato, fennel & saffron broth, halibut, salmon, calamari, shrimp, mussels, clams
49
CLASSIC LOBSTER DINNER
1½ lb Lobster, Tuscan potato, Chef’s vegetables, clarified butter
32
ACADIAN SHELLFISH LINGUINE
Shrimp, mussels, scallops, clams, rose sauce, basil pesto, roasted garlic
28
PAN-ROASTED CHICKEN
Marinated chicken supreme, cured pork belly, fondant potato, sautéed carrots and green peas, pan jus
24
VEGETABLE KOTHU
House-made roti, vegetable curry, crispy shallots and curry leaves V
32
ASIAN SEABASS
Crushed turmeric fingerling potatoes, capers, pink peppercorns, rasam broth
30
SALMON
Jerk spice rub, braised collard greens, coconut quinoa & peas, pineapple & habanero chow
34
ARCTIC CHAR
Escabeche, julienned vegetables, garlic & potato tombet, agrodolce
CANADIAN AAA RESERVE:
7oz TENDERLOIN 39 | 10oz STRIPLOIN 38 | 16oz RIB EYE 48
Served with Chefs vegetables, whipped potato and choice of veal jus or béarnaise
COCONUT QUINOA & PEAS 7
WHIPPED POTATO 6
SHOESTRING FRIES 7
TRUFFLE SHOESTRING FRIES 8
MUSHROOM GRATIN 8
SAUTÉED MUSHROOM IN JUS 8
CRUSHED TURMERIC FINGERLING POTATOES 7
MAC N CHEESE 8
BRAISED COLLARD GREENS WITH BACON & GARLIC 8
LOBSTER MAC N CHEESE 14
LOBSTER RISOTTO 14
VEGETARIAN, VEGAN AND GLUTEN-FREE MENUS ARE AVAILABLE.
Chef Greg Balingit and his team take great care in preparation of the menu. Please advise your server of any allergies or dietary restrictions you may have.
