Lunch Menu
Subject to Frequent Changes
ROASTED CAULIFLOWER AND GRUYERE SOUP cup 6 bowl 9
chive chimichurri, crispy chickpeas, toasted cumin
BAY OF FUNDY.CHOWDER cup 10 bowl 15
kombu stock, scallops, crab, smoked bacon, fingerling potato,
grand manan dulse, chive oil
MIXED N.B. GREENS AND PURPLES 12
pickled beets, cherry tomato, cucumber, feta, honey pecans, craisins, tapped maple vinaigrette
BEET CARPACCIO TRIO 10
pickled blueberries, wild arugula, walnut granola, pink grapefruit, goat cheese, basil, radish,
pomegranate balsamic, BOF salt
CRISPY ATLANTIC SALMON CAKE 16
leek tartar, quick pickle ginger slaw, capers, red onion, dill
Enjoy the following items with your choice of covered bridge potato chips, soup or salad
5 SPICE BRAISED PULLED PORK TACOS 19
black lime ginger aioli, arugula, apple cider slaw, crispy jalapeno, ponzu
TUMERIC HUMMUS NAAN 17
grape tomato, pickled reds, feta, cilantro, avocado, jalapeno, preserved lemon
ROASTED CHICKEN BANH- MI 18
grilled ciabatta, pickled veg, chili scallion mayo, cucumber, jalapeno, radish, cilantro
BLUE DOT TENDERLON TIP SANDWICH 19
fire roasted red peppers, confit tomatoes, arugula, havarti, red onions, chili aioli, truffle salt
Allergies? Dietary requirements? Don’t be shy, please inform your server and we will do our very best to accommodate as not all ingredients are listed.