Lunch Menu
Subject to Frequent Changes

 
Early Spring Lunch
 
CAULIFLOWER AND GRUYERE SOUP        cup    6   bowl    9
crispy chickpea, fried shallots, toasty cumin
 
BAY OF FUNDY CHOWDER         cup    10     bowl     15
Kombu, scallops, crab, smoked bacon, fingerling potato,
grand manan dulse, chive oil      
 
N.B. GREENS AND PURPLES      12
pickled beets, cherry tomato, cucumber, feta, honey pecans, craisins, tapped maple vinaigrette
 
TOMATOES ON TOAST   14
heirloom tomatoes, sourdough, scallion ricotta, pickled reds, herbs, balsamic
 
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
 
N.B. HALIBUT TACOS     19
avocado crema, arugula, black bean and sweet corn salsa, tomato vierge, cilantro                                  
                                                                                                          
 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