THAI RED CURRY SQUASH TOM YUM BISQUE 9
coconut milk, galangal, roasted pumpkin seeds,
dried cranberry, toasty oil
SWEET AND STURDY GREENS 10
sweet pickled beets, warm chevre fritter, dried apricot,
toasted pumpkin seeds, crispy roots and shoots,
vanilla citrus vinaigrette, maldon salt crystals
10 SECOND SEARED TUNA CRUDO 17
tobiko, sesame, wakame salad, cilantro, crispy onions,
southern style guacamole, watermelon radish, bulgogi mayo
CHEESE FROM LA BERGERIE AUX QUATRES VENTS 13
raspberry leather pepita craisin biscotti,
vanilla roasted walnuts, sun dried cherries
KALE CAESAR 10
garlic bread crumb, bacon, caper popcorn, parmesan,
anchovy lemon vinaigrette
LOBSTER SWEET POTATO CAKE 17
carrot slaw, smoked chili tartar, charred pepper puree,
fresh dill, crispy jalapeno
lobster, scallops, halibut, fingerling potato, bacon,
creamy dashi, chive essence, dulse scatter
BRAISED LAMB SHANK 29
parsnip puree, sweet & sour red cabbage,
birch syrup glaze, caramelized date jus,
sweet pickled red onion, 7up apple arugula salad
CRISPY WILD GARLIC CRUSTED FUNDY HALIBUT 36
confit of fingerling potato, french onion soup aioli
GRILLED ATLANTIC BLUE DOT BEEF STRIP 36
toasted montreal spice, boursin spun potato,
charred maitake mushroom, red wine mushroom jus “noisette”
DUCK CONFIT CANNELONI 22
slow roasted onions, smoked cheese curds,
smoked duck heart du puy lentil vinaigrette
ROASTED SALMON 25
roasted fingerling potato, charred green onion,
red wine vinaigrette, scallion ash harissa yogurt
wild garlic oil
SAMBAL HONEY GLAZED CHICKEN BREAST 25
smoked cheddar confit leg cornbread pudding,
cranberry citrus glaze, roasted onion craisin dijon jus
TRUST THE COOKS 58
let us take care of 5 courses that feature the best ingredients
we can source at this time.…ask for wine advice
available until 1 hour before close, participation of the entire table is required
Tell me what you eat…
…and I will tell you who you are.
- Jean Anthelme Brillat-Savarin
At Shadow Lawn and the Robertson restaurant we do our best to use the most honest ingredients from the area.
Our evolving menu highlights our commitment to many local farmers and New Brunswick artisans and over the course of each season may completely change.
We purchase local from our friends when it makes sense, which is often.
We make all the cool stuff in house but at the same time are proud to serve the best local items that we don’t make like covered bridge chips and atlantic canadian craisins.
Thank you for being here we hope you enjoy.
Chef Markian and the crew.
Don’t be shy, just let us know,
as not all ingredients are listed.