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.
​