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
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