Sample Lunch Menu
Subject to Frequent Changes

SPRING PEA AND ASPARAGUS SOUP         cup    6   bowl    9
focaccia croutons, clementine yogurt, chive
 
LOBSTER BISQUE         cup    10     bowl     15
raw sweet corn salsa, preserved lemon butter, crispy shallots   
 
N.B. GREENS AND PURPLES      12
pomegranate, pickled beets, fennel, walnut granola, goat cheese, maple blossom vinaigrette
 
TOMATOES ON TOAST   14
heirloom tomatoes, sourdough, scallion ricotta, pickled reds, herbs, balsamic
 
 ROTHESAY FIDDLEHEADS AND RAMPS   12
 green thai curry, crushed peanuts, quick pickle slaw, radish, chili threads
 
 
 
Enjoy the following items with your choice of covered bridge potato chips, soup or salad
 
CAPE BRETON STEELHEAD TROUT TACOS     19
ramp aioli, sweet corn salsa, tomato vierge, cilantro
                                                                                                          
 TUMERIC HUMMUS NAAN     17
grape tomato, pickled reds, feta, cilantro, avocado, jalapeno, preserved lemon
 
SPRING VEGETABLE LINGUINI      23
wild garlic pesto, preserved lemon, crispy kale, toasted almonds
 
VIETNAMESE 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