Fragrant tomato and oregano broth with locally cultivated mussels.
Fall tomato squash flatbread with a sundried tomato pesto, Asiago, Romano and Grana Padano cheeses finished with crunchy sunflower and basil shoots.
With lime tzatziki and grilled pita wedges.
Pan seared jumbo sea scallop on a bed of creamy mushroom and spinach risotto finished with chives and Asiago cheese.
Pubnico, NS, haddock served on flour tortillas topped with mango slaw, shaved red onion and artisan greens drizzled with mango honey dressing.
Crisp nacho chips layered with peppers, red onion, tomato, jalapeños and cheddar cheese with salsa and sour cream on the side. Add Chicken: 4.00 | Add Beef: 4.00
A creamy fennel tarragon veloute with vegetables, herbs and market inspired fish and shellfish.
Please ask your server about the soup of the day.
With a marinara sauce.
A tower of fries topped with cheese curds and house made turkey gravy.
Add Chicken 4.00 | Add Beef 4.00
Crispy chicken wings with carrot and celery sticks.
Pecan crusted goat cheese balls on a bed of field berry coulis served with wedges of grilled cinnamon scone.