The word “Kiju” when translated, means mother. Traditionally, our mothers were the fire keepers who prepared the food that nourished our families. In serving these meals to you, we share our connection to generations past.
Four Cent Bread Skillet 14.00
A traditional Mi’kmaq quick bread, served with a spinach artichoke and cream cheese dip.
Pheasant Supreme 30.00
Pan seared Martock Glen Farms pheasant, black cherry mostrada, yukon gold potato croquettes.
Bison Burger 17.00
Charrbroiled Martock Glen Farm bison burger, vidalia onion jam, jarlsberg cheese, brioche bun.
Sweetgrass Salmon 30.00
Pan seared sweetgrass lacquered atlantic salmon loin,corn fennel chowder, parisienne potatoes and butter braised swiss chard.
Foraged Fruit and Berry Salad 6.00
A mixture of seasonal fruits and berries, local organic honey, wild mint.
Barbecued Duck 29.00
Muscovy duck, vanilla salt, blood orange reduction, Napa red onion salad, sun dried blueberry scallion wild rice.
Sweetgrass Maple Crème Brûlée 8.00
Crème Brûlée, haskapa macerated raspberries.
Wild Island Blueberry Cake 9.00
Warm blueberry strusel cake with lemon curd and house made cinnamon ice cream.
Three Course Menu Option 40.00
Four Cent Bread Skillet, Sweetgrass Salmon, Foraged Fruit and Berry Salad.
Nacho Stack 12.50
Fried corn tortillas rounds, bell peppers, red onion, tomato, jalapenos, scallions, cheddar cheese, black olives, salsa, sour cream and guacamole. Add Chicken 4.00 | Add Beef 4.00
Sea Scallop and Shiitake Risotto 16.00
Pan seared jumbo sea scallop on a bed of creamy mushroom and spinach risotto finished with chives and Asiago cheese.
Oysters Rockafeller 15.00
4 island oysters, spinach, romano reduction panko with lemon basil.
Mussels BLT 13.00
Nine Locks Dirty Blonde braised island mussles, bacon, leeks, tomato.
Sichuan Inspired Porkbelly 16.00
Local porkbelly with star anise, cinnamon, rock sugar, sichaun peppercorns, mango and napa coleslaw.
Seasonal Soup Small 4.00 | Large 7.00
Please ask your server about the soup of the day.
Seafood Chowder 8oz 9.00 | 16oz 14.00
A creamy fennel tarragon veloute with vegetables, herbs and market inspired fish and shellfish.
Curried Chickpeas 13.00
Warm curried chickpeas, roast garlic hummus, grilled naan rounds.
Crispy Chicken Wings 1/2lb 8.00 | 1lb 14.00
Crispy chicken wings with carrot and celery sticks.
Neil's Harbour Snow Crab 18.00
Panko crusted snow crab, Arborio rice, tomato parmesan salsa, balsamic reduction with lemon basil.
Add chicken to any salad for 4.00 extra.
Signature Garden Salad Small 6.00 | Large 10.00
Artisan greens with shaved carrot, cucumber, Bermuda onion, bell peppers and tomatoes with our signature strawberry maple balsamic dressing.
Caesar Salad Small 7.00 | Large 11.00
Crisp romaine tossed with bacon, Asiago and croutons finished with our creamy house dressing.
Curried Apple & Quinoa Salad 11.00
With beluga lentils, arugula, sundried cranberries, apricots and a mango honey dressing.
Rosemary Beef & Greens 16.00
Grilled striploin and artisan greens with charred peppers and grape tomatoes, finished with our raspberry lime vinaigrette and a few flurries of goat cheese snow.
Cobb Salad 15.00
A mix of baby greens, kale and spinach grilled chicken breast, avocado, bacon, boiled egg, shredded Gruyere cheese and buttermilk dressing.
Kicked Up Club 15.00
Our version of the classic clubhouse. Grilled marinated chicken breast, heirloom tomato, parmesan aioli, double smoked bacon, crisp baby greens, and avocado served on porridge bread.
Hot Turkey Sandwich 14.00
Tender turkey breast on hearty bread covered with house gravy.
The Philly 15.00
Shaved beef with sautéed peppers and onions served on a hoagie bun with a three cheese blend.
The Aloha Burger 15.00
A charbroiled 8oz Angus beef burger topped with grilled pineapple, double smoked bacon, mango relish and white cheddar.
Vegetarian Burger 16.00
Plant based burger, Kalie’s crispy radish shoots, tomato avocado salsa on a brioche bun.
Trio of Island Sausages & Nova Scotia Cheeses 21.00
Seasonal island pork sausage, a selection of provincial cheeses, seasonal berries, spiced pumpkin seeds, four cent fry bread, boiled egg, seasonal pickled vegetables. *Perfect for sharing.
Liver 'N Onions 1pc 12.00 | 2pc 14.00
Pan fried liver with onions and crisp bacon. Served with pan gravy, vegetables and choice of baked potato, fries or mashed potatoes.
Roast Lamb Pappardelle 15.00
Roasted lamb meatballs with Pappardelle pasta, sautéed market mushrooms, rosemary, Asiago cheese and tomato sauce with thick cut garlic bread.
Deep Dish Lasagna 16.00
Tender lasagna noodles layered with meat sauce, cottage cheese and mozzarella with thick cut garlic bread.
Fish Cakes & Beans 16.00
Salt cod, potato, bacon and onion fried to a golden brown and served with a crock of our house made beans and topped with our house mustard pickles.
Fish 'N Chips 1pc 12.00 | 2pc 15.00
Big Spruce battered haddock loins fried golden brown and served with crisp fries and our creamy lemon tartar sauce.
Meatloaf 'N Gravy 15.00
Savoury meatloaf braised in a mushroom gravy. Served with vegetables and choice of baked potato, fries or mashed potatoes.
Linguine Chicken Alfredo 17.00
Linguine pasta and grilled chicken breast in a classic Alfredo sauce with grilled garlic bread.
All entrees are served with vegetable of the day and a choice of fries, house salad, mashed potato or baked potato unless otherwise specified. Upgrade to a Caesar salad for 1.00 extra, upgrade to sweet
potato fries for 2.50 extra or upgrade to a spinach salad for 3.00 extra. Excludes items marked with “No substitutions”.
Squash Ravioli 23.00
Butternut squash ravioli in a lemon basil reduction, with toasted pine nuts, thick cut garlic bread. No substitutions.
Crisp Atlantic Haddock Loin 22.00
Pan seared potato crusted Nova Scotia haddock fillet with warm fennel chow chow.
Chicken Roulade 26.00
Thyme for ewe farms free range chicken with sausage kale stuffing, cranberry mango coulis and thyme pan jus.
North Shore Halibut 31.00
Sesame crusted halibut loin, ponzu butter sauce, parisienne potatoes and kale crisps.
Charbroiled Ribeye 12oz 32.00
Sesame crusted halibut loin, ponzu butter sauce, parisienne potatoes and kale crisps. No substitutions.
Butter Chicken Skillet 25.00
Chicken braised in a fragrant tomato cardamom curry reduction, Jasmine vegetable pilaf, curried chickpea and lentils, grilled naan bread and papadum.
The Angus Strip 6oz 22.00 | 12oz 30.00
Charbroiled Certified Angus Beef ® strip loin with porcini mushroom jus and tobacco onions. No substitutions.
Beef Tenderloin 31.00
Wrapped with double smoked bacon, smoked gouda garlic whipped potatoes, sweet grass maple roasted carrots, Piri piri fried shrimp, parsnip cumin puree, charred lime. No substitutions.
Chickpea Strudel 21.00
Cardamon tomato braised fall vegetable chickpea strudel, basmati, lentil pilaf and pappadums. No substitutions.
Award Winning Coconut Cream Pie 7.00
A graham crust topped with coconut milk pudding and finished with whipped cream, toasted coconut and a drizzle of crème anglais.
Chef's Creme Brulee 8.00
Market inspired, creamy baked custard, caramelized sugar crust, garnished with mint and fresh berries.
Cheesecake Rundle 8.00
Light cheesecake wrapped in phyllo served warm with seasonal berry compote and French vanilla ice cream.
Chocolate Lover's Dream 9.00
Milk chocolate mousse, enrobed in dark chocolate, with a chocolate sauce and chocolate curls.
Donuts'N Beer 8.00
House made donuts with a Breton Brewing Black Angus and maple glaze.
Foraged Fruit and Berry Salad 6.00
A mixture of seasonal fruits and berries, local organic honey, wild mint.
One Piece Fish 8.00
Served with fries or salad.
Hot Doggin Plater 8.00
Served with fries or salad.
Grill Cheese Sandwich 8.00
Served with fries or salad.
Noodles 8.00
Served with tomato sauce or buttered noodles.
Junior Burger 8.00
Served with fries or salad.
Chicken Strips 8.00
Served with fries or salad.
Fresh Fruit Salad 8.00
Served with veggie sticks.
Baby Bowl 8.00
Serving of protein, mashed potatoes and soft cooked vegetables.
All meals come with a glass of pop, juice or milk and a sundae of your choice (chocolate, strawberry or caramel).