Menu

 

August 2026 Menu Description

Our tasting menus are on a two day rotation. The menus change with the seasons about every 3 to 4 weeks. We seat guests at by reservation only.

Make your table reservation here. You do not need a reservation to enjoy our small plates-casual menu.

*Please allow for possible ingredient adjustments. We work with very small producers and they may experience shortages of an ingredient due to unforeseen weather or other circumstances.

**We do our best to adjust to any food allergies make sure to let us know at the time of reservation. We cannot accomodate for any allium allergies or intolerance and may not be able to adjust some dishes to be LF. We process shellfish and fish in our kitchen. We also use flour, nuts (no peanuts), eggs and other possible allergens in our food and while we are strict about avoiding cross contamination of those allergens, it remains a possiblility.

Below you find the menus for August 2026, items and prices are subject to change as availibility of the ingredients may change.

Dates for menu B: September 7,9,11,13,15,17,19,21,23,25,27,29 Dates for Menu A: September 8,10,12,14,16,18,20,22,24,26,28,30

 
 

Tasting Menu A

(vegetarian)

  • Beet Chips & Blueberry Fromage Blanc

  • Rosted Tomato & Sweet Pepper Potage

  • Grilled Caesar

  • Barley & Sweet Corn Risotto

  • Chimi Churri Mushrooms

  • NV Brut & Rhubarb Sorbet

  • Hot Port Raspberries over Vanilla Ice Cream

    Vegetarian Menu — $81

Tasting Menu A

(Pescetarian Or Carnivore)

  • Beet Chips & Blueberry Fromage Blanc

  • Rosted Tomato & Sweet Pepper Potage

  • Grilled Caesar

  • Barley & Sweet Corn Risotto

  • Cabots Seafood Stew

  • or

  • Smoked Pork Loin

  • NV Brut & Rhubarb Sorbet

  • Hot Port Raspberries over Vanilla Ice Cream

  • Chocolate truffle

    Carnivore Menu — $83

    Pescetarian Menu — $84

 

TASTING MENU B

(PESCETARIAN OR CARNIVORE)

  • Gougere

  • Pea & Mint Soup

  • Roasted Cape Breton beets, wild Margaree Valley blueberries and Skye glen farmers cheese bake

  • Fingerling Potato, roasted Fennel & Apple Salad

  • Halibut with Romesco Saucec

  • or

  • Churrasco (skirt steak) Chimichurri

  • NV Brut & Rhubarb Sorbet

  • Fruit of the day Crisp

    Carnivore Menu — $82

Pescetarian Menu — $84

 

 

TASTING MENU B

(Vegetarian)

  • Gougere

  • Pea & Mint Soup

  • Roasted Cape Breton beets, wild Margaree Valley blueberries and Skye glen farmers cheese bake

  • Barley & Mushroom Risotto

  • Grilled Mushrooms on Romesco Sauce

  • NV Brut & Rhubarb Sorbet

  • Fruit of the day Crisp

    Vegetarian Menu — $81

 

TONIGHT'S CASUAL MENU (available daily, Changes made weekly)

A selection of chef-prepared small plates.

Choose two or three small plates to create your own relaxed dinner.

Caesar Salad 19

House-made Caesar dressing, crisp romaine, shaved Parmesan and house-made croutons.

Fingerling Potato & Roasted Fennel Salad 15

Warm fingerling potatoes, roasted fennel, fresh apple and cider vinaigrette.

Roasted Tomato & Sweet Pepper Soup 15

Fire roasted tomatoe and red pepper potage with parmesan focaccia.

Creamy Parmesan Polenta & Mushroom Ragù 16

Creamy Parmesan polenta, savoury mushroom ragù and a hint of truffle.

Cabots Seafood Stew 25

swordfish, haddock, clams, shrimp and bay scallops in halibut, tomato & saffron broth

Ask your server about today's house-made dessert.

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