Sample Dinner Menu

SMALL PLATES
 
SPRING PEA AND ASPARAGUS SOUP        9
               clementine yogurt, focaccia croutons, chive oil
 
LOBSTER BISQUE    15
raw sweet corn salsa, preserved lemon butter, crispy shallots
 
               ROTHESAY FIDDLEHEADS AND RAMPS   12
               green thai curry, crushed peanuts, quick pickle slaw, radish, chili threads
 
               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
 
              
          LARGE PLATES
 
               ATLANTIC BEEF “BLUE DOT” TENDERLOIN     38
rosemary truffle mashed, green peppercorn bordelaise, maitake, pickled ramps, crispy shallots
 
              ATLANTIC SALMON     28
              tumeric hummus, early harvest veg, charred tomato emulsion, arugula salad, chili oil
 
NEW BRUNSWICK HALIBUT     38
ramps, tomato vierge, wild canadian rice, raw corn salsa, capers, herbs
 
             LAVENDER HONEY CHICKEN SUPREME   28
rosemary whipped potatoes, chorizo and dijon demi, wilted kale, early harvest vegetables
 
ROASTED VEGETABLE LINGUINI   26
             wild garlic pesto, cream, preserved lemon, parmigiano, toasted pine nuts, crispy kale
 
FLAVOURS OF NEW BRUNSWICK     65
5 courses of fresh, locally sourced and seasonally available ingredients 
​participation of the entire table is required, available until 6:30 PM