(902) 422-4421     

Main Menu


Scallop Ceviche 22
Fermented tomato garum, champagne vinegar, wasabi, citrus gelee, candied ginger & cilantro

Stonefruit & Bitter Greens 20
Valley stonefruit, raddichio & endive, pickled mustard seed, pistachio brittle, yogurt & honey dressing

Seafood Chowder 23
Seafood velouté, Nova Scotian halibut, scallop

Roasted Romaine 20
Confit garlic dressing, house-cured pork belly, croutons, grana padano, chorizo jam

Beef Tartare 23
AAA Beef tenderloin, salsa macha, pickled shallots, green peppercorn emulsion, grana padano, dill pickle, salt & vinegar gaufrettes

Tuna Tartare 21
Ancho chili & date ponzu, roasted eggplant, cumin aioli, beetroot chips

Maritime Mussels 21
Chorizo jam, sofrito butter, grilled focaccia

Crispy Maitake Mushroom 20
Locally foraged maitake mushroom, vegan XO, green peppercorn emulsion

Crab Cakes Rangoon 24
Cape Breton crab & shrimp rangoon style, lemongrass & ginger aioli, scallion & celery root remoulade

Salmon Gravlax &
Swordfish Rillettes 23

Fried kataifi, soy-marinated quail egg, kalamansi & lemongrass gel, tobiko

Oysters Rockefeller (5pc) 23
Cream, bacon, spinach, pernod, panko

Local Oysters (6pcs) 23
Caesar mignonette, hot sauce, lemon


Lobster Dinner
Subject to availability/ market price
Cracked 1.5lb Lobster, confit baby potatoes, cheddar biscuit, scallion & celery root remoulade, drawn butter

Shrimp & Mussel
Scampi 41

Grilled shrimp, sautéed mussels, courgette crema, ziti, caper & lemon sofrito, heirloom tomatoes, basil pesto, pine nuts

Cape d’Or Salmon 42
Sun-dried tomato espuma,compressed radish, cauliflower & kale, lemon beurre blanc

Halibut 47

Charred radish, hazelnut gremolata, edamame bean & shishito fricassée, heirloom tomatoes, chive & lemon butter

Scallop Grenobloise 45
Parmesan fregola, confit fennel, parsnip, orange tobiko

The Five Fish
Experience 53

Jumbo shrimp, scallop, Nova Scotian halibut, Cape d’Or salmon, ½ lobster tail, pea & lemon risotto, chevre, confit tomatoes


Beef Tip Tagliatelle 41
Seared AAA tenderloin, sautéed mushrooms, hazelnut pesto, truffle cream sauce

Chicken Ballotine 39
House-cured pancetta, carrot butterscotch, mushroom & sage duxelles, brussel sprouts & new potatoes, tarragon vinaigrette, crispy kale

5 Fishermen Burger 30
AAA Canadian beef, aged cheddar, bacon, caramelized onion & port preserve, scallion & celery root remoulade, tarragon aioli, sea-salted shoestring frites

Lamb Roulade 45
Atlantic lamb saddle, basil pesto, feta, heirloom tomato salad, grilled asparagus, fig jus


All served with confit baby potatoes, Chef’s vegetables and choice of sauce.

Whole Grilled Branzino for Two 56
Subject to market availability
1lb Red Drum bass, grilled asparagus & sauce grenobloise, heirloom tomatoes

Filet Mignon 53
7oz AAA beef tenderloin

Bone-in Pork Chop 39
14oz Withrow’s Rocky Knoll Farm marinated pork

Rack of Lamb 55
½ Rack of Northumberlamb Atlantic Lamb

Ribeye 56
12oz Withrow’s Rocky Knoll farm AAA beef

Side Enhancements
Sautéed Maritime Mushrooms 6
Honey-roasted Heirloom Carrots 6
Lobster Ziti 21 | Truffle Fries 11
Pea & Lemon Risotto 14 | Lobster Risotto 19

Additional Sauces
Bearnaise 4 | Veal jus 4
Peppercorn Sauce 4 | Chimichurri 2

Scallops (3) 15 | Shrimp (3) 13
2oz Atlantic Lobster Meat 11
Half Lobster Tail 19