FALL 2022 MENU
STARTERS
Soup of the day - bread & butter _9.
Haddock Accras - herb oil, herbal pressed yogurt _16.
Lobster Bisque - topping of the moment _16.
Trout Tartare - citrus emulsion, supremed orange, classic garnish _20.
Oysters (6 or 12) - mignonette of the moment _18. / _34.
Pork Terrine and Poultry Liver - blackcurrant, cranberries, homemade confit _18.
Cheese Sticks - haskap berry compote _16.
Charcuterie Board - pickled vegetables, homemade confit _30.
Green salad - vegetables of the moment, honey and cider dressing _7.
MAIN COURSES
Poultry Ballotine - puree, mushrooms, black garlic sauce, candied potatoes _34.
Trout Tartare - citrus emulsion, classic garnish, fries and salad _28.
Pork Osso Bucco - risotto, cooking juice, Grana Padano cheese, vegetables of the moment _32.
Mushroom Ravioli - leek cream sauce, pan-fried mushrooms _28.
Fish N’ Chips - tartar sauce, fries and salad _27.
Island’s Poutine - duck, green peas, lardons _22.
Vegetarian Risotto - vegetables of the moment, mushrooms, goat cheese _28.
BRUNCH PLATES (Saturday and Sunday 11:30 a.m. to 1:30 p.m.)
Smoked Salmon Benedict - English muffin, hollandaise sauce, potatoes, smoothie _29.
Braised Ham Benedict - English muffin, hollandaise sauce, potatoes, smoothie _26.
DESSERTS
Gelato - chocolat, limoncello or pistachio _8.
Chocolate and Courgette Cake - chocolate tile, pecans, Chantilly cream _12.
Apple Tartlet - grenache, cream, oat crumble _12.
Deconstructed Cheese Cake - blackcurrant, Graham crackers _14.
Cheese Platter - homemade confit, croutons _20.
**The menu may contain allergens.
Taxes and tip not included.
Menu and prices are subject to change without notice.
