Mediterranean olives house-marinated in rosemary, herbs, garlic, and olive oil

Home-roasted maple and chili candied cashews, almonds and peanuts

Day-old bread croutons tossed in duck fat, garlic and thyme

Local NS Oysters served with Goodmore Kombucha mignonette and lemon

Chef’s selection of cheese and charcuterie, home-made purees and preserves, served with crostini and crackers

Farmer’s market seasonal vegetables, sesame lemon dip, home-made pickles and preserves, served with crostini

Atlantic sturgeon fish cakes with pickled fennel, citrus mayo, fresh orange and fresh dill

Japanese inspired soy, sesame and lime marinated chicken, served with home-made Maritime sriracha, sour cream and honey za’atar dipping sauces

AAA Canadian beef tenderloin and chateaubriand with capers, chives, shallots and citrus zest, served with hand-cut baguette crostini

Traditional bite sized falafel served with warm artisan Tanoor bread, tahini and sumac, pickled wild cucumbers, sundried tomato, parsley and shallots

Fried cauliflower tossed in home-made dynamite dressing, lemon, chives, toasted sesame and topped with Japanese tuna bonito flakes

Thin hand-cut potato fries tossed in truffle infused oil, topped with Parmigiano Reggiano and served with pepper aioli

Maple and chili candied cashews, almonds and peanuts, arugula and mixed greens, smoked freekeh grains, charred and preserved vegetables, maple dressing

Confit duck, arugula, local fruits, Blue Harbour electric blue cheese, beets and toasted walnuts, topped with a maple soy vinaigrette dressing

Fresh local mixed green leaves with beets, raw and preserved vegetables, EVOO and balsamic dressing

Arborio rice, braised forest mushrooms, porcini powder and locally foraged Sea Truffle, topped with 30-month aged Parmigiano Reggiano

Our Chef’s hand-rolled pasta with home-made sauces and local ingredients ( Market Price )

Broiled miso-marinated home-butchered Atlantic halibut fillet, served with house pickled salad and purées

6 oz. local grass-fed beef tenderloin, hand-cut truffle fries, served with red wine infused mushrooms, pepper aioli and pepper sauce

Grilled King Oyster Mushrooms, smoked young barley, pickled local vegetables medley, kale chips and sweet red pepper purée

Creamy Maritime chowder with NS lobster, local white fish and cherry tomatoes, served with a side of seared NS scallops

Two pieces of vodka-battered local fresh haddock filets, fried and served with hand-cut Russet potato fries, home-made tartar sauce and lemon

Tatamagouche grass-fed beef house patty, Ciro’s Asiago cheese, crispy pork bacon, lettuce, pickled beets, onion jam and home-made mayo on a brioche bun, served with a side of thin hand-cut fries topped with Parmigiano Reggiano

Free-range fried chicken marinated in garlic and soy, pickled slaw, lettuce, chili mayo on a brioche bun, served with a side of thin hand-cut Russet potato fries

Nova Scotian lobster, home-made lobster shell mayo, chives, nori purée, lemon zest, served on a brioche roll with a side of thin hand-cut fries topped with Parmigiano Reggiano

29 – 48oz AAA Canadian grass-fed bone-in beef prime rib, cast iron seared and butter basted with local herbs and garlic. Served with a mountain of seasonal roasted vegetables, sautéed greens and potatoes, topped with our chef's home made wine reduction demi, pepper sauce and preserved tomato jam ( Serves 2 to 4 people - Market Price )

A rich dark chocolate home-made ganache quenelle, on a bed of chocolate crumble, topped with caramel, smoked salt and berries

Our Chefs’ signature baked cheesecake

Winter pudding made with maple, cranberries and apples, served with home-made vanilla ice-cream, cranberry ginger compote and Triple Sec caramel

Let our chefs surprise your taste-buds with a curated five-course experience featuring a selection of dishes from and off our menu!

A bottle of Veuve Clicquot Brut, 30g tin of Caviar, blinis, eggs component, sour cream, lemon and chives

* Caviar on its own or added to your favorite dish

Sourdough bread, organic peanut butter and home-made jam

Organic Greek yoghurt bowl, homemade granola, fresh fruits, organic honey and Seafoam lavender

French toast topped with Nova Scotia pure maple syrup, Chantilly cream and berries

2 eggs (fried, poached or scrambled), local pork sausage, duck-fat home fries, charred tomatoes and baked beans, served with buttered toast

Two free-run poached eggs, Acadian smoked sturgeon and pickled shallots, topped with house Hollandaise and Wild Acadian Sturgeon Caviar, served on butter toasted rye bread with a side of mixed greens salad

Two free-run poached eggs, confit duck, on savoury bread pudding and served with a side of green salad

6 oz. cast iron seared local grass-fed AAA tenderloin steak, served with a sunny side up fried egg and a side of thin hand-cut potato fries tossed in truffle infused oil, topped with Parmigiano Reggiano and served with pepper aioli

Grilled then baked smoked pork ham, local Asiago cheese and onion jam in a brioche toast, topped with a velvety layer of mornay sauce and served with a side salad

Two croquettes made with local pumpkin, 30-month aged Parmigiano Reggiano and home-made béchamel, stuffed with Ciro’s Tallagio cheese and served with a side salad with beets, seeds and toasted pine nuts

Tatamagouche grass-fed beef ribeye house patty, sautéed mushrooms, blue cheese, onion jam and home-made mayo on a milk bun served with a side of green salad or thin hand-cut fries

Maple and chili candied cashews, almonds and peanuts, arugula and mixed greens, smoked freekeh grains, charred and preserved vegetables, maple dressing

Confit duck, arugula, local fruits, Blue Harbour electric blue cheese, beets and toasted walnuts, topped with a maple soy vinaigrette dressing

Fresh local mixed green leaves with beets, raw and preserved vegetables, EVOO and balsamic dressing

A rich dark chocolate home-made ganache quenelle, on a bed of chocolate crumble, topped with caramel, smoked salt and berries

Our Chefs’ signature baked cheesecake

Winter pudding made with maple, cranberries and apples, served with home-made vanilla ice-cream, cranberry ginger compote and Triple Sec caramel