Appetizers
Pork Tenderloin Medallions
pan seared and finished in an Annapolis Valley apple sherry sauce with a foie gras & brioche pudding
13.
Grilled Quail
herb marinated, with smoked shallot jam, birch syrup
and baguette crisp
15.
Nova Scotia Mussels
steamed with a ‘Dragon’s Breath’ blue cheese sherry cream OR a white wine, tarragon and garlic broth
11.
Roasted Chili Crab Cake
pan seared, with a red pepper aioli and fried capers
12.
Digby Scallops
peppered sea scallops topped with sturgeon caviar with
radish carpaccio, shaved parmesan & white balsamic gastrique
16.
Calamari
crispy rings of fried calamari in a piquante tomato chili sauce
10.
Oysters! Oysters! Oysters!
Daily selection, served on the half shell, with fresh horseradish and condiments.
OR baked with sautéed mushrooms, thyme, bread crumbs & parmesan
18.
Salad
Beet Salad local roasted beets on goat cheese, with asparagus spears, and white wine vinaigrette
9.
Warm Spinach Salad
with smoked bacon, radicchio and button mushrooms, in a warm balsamic garlic vinaigrette, with parmesan
12.
Arugula & Treviso Salad
tossed in a creamy roast tomato and cracked pepper dressing, with pancetta crisp, oven dried cherry tomato and shaved 'aged' cheddar
11.
Soup
Sweet Potato and Blackened Scallop Chowder
with mixed seafood, in a light cream broth
10.
Chef’s Call
Chef’s soup of the day
6.
Main Courses
Lobster
whole champagne butter poached lobster, removed from the shell and served with steamed vegetables and sweet potato purée
40..
Roasted Breast of Chicken
stuffed with foie gras & mushroom, served
with sun dried tomato risotto and Espanole sauace 28.
Gnocchi
hand rolled potato dumpling pasta with wild mushroom, truffle oil,
sherry and a demi sauce, topped with parmesan
23.
Grilled Beef Ribeye
with truffled pecorino cream, brown sugar roast root
vegetable and horseradish mashed potato
35.
Brome Lake Duck ‘Two Ways'
Triple Sec and ginger glazed breast of
duck and cinnamon spiced duck confit with cherry chutney,
with grilled asparagus
and candied pecan sweet potato purée 34.
Grilled Beef Tenderloin Filet
with red wine braised oxtail, foie gras
with birch syrup and potato gratin layered with mushroom and Dubliner 39.
Roast Lamb Rack
brushed with Dijon mustard, porcini dusted and served with buttermilk mashed potato and grape must mustard jus
38.
Digby Scallops
pan seared, served with arugula hazelnut pesto, prosciutto
asparagus and Applewood & chive polenta
28.
Halibut
pan seared fresh Atlantic halibut with sweet onion tomato vroth and
fingerling potatoes
28.
Vegetarian Entrée
please ask your server for today’s selection
25.
THE DRILL you ask, you shall receive!
Leave it up to the Chef to create a four course meal for two.
150.00 (please, no stipulations on the drill)
Of special note to our customers…We are considerate of specific dietary choices where you are concerned.
Please advise your server of any food allergies! 15% gratuity is added to parties of eight or more
Try one of our other menus:
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