Local. Authentic. Exceptional
We take pride in our menu being locally sourced and prepared from scratch with passion and creativity. We use traditional techniques and methods to produce exceptional food.
STARTERS
STARTERS
Chowder
8
sweet cream corn, signature house bacon, green onion, smoked cheddar
Kale
10
Goodleaf Farms young kale, croutons, valley apple, pickled vegetables, pumpkin seeds, sweet peppers, burnt apple vinaigrette
Caesar
12
grilled artisanal baby romaine, seven minute egg, croutons, molasses bacon lardons, parmesan, old school dressing
Mushroom
12
truffled foraged mushroom tart, parmesan cheese, aged balsamic
Oysters
Each 3
locally grown, served on black rocks, house mignonette, lime
Squid
12
flash fried calamari, red pepper tomato sauce, house toasted curry aioli
Shrimp
12
hand-rolled shrimp springrolls, asian slaw, stone fruit chutney
Mussels
13
one pound atlantic black mussels, bacon lardons, confit garlic, tomato sauce, croutons
Marrow
12
canoe cut, roasted beef bone marrow, crostini, cider mustard, onion marmalade
Poutine
13
braised beef shortrib, cheese curds, hand-cut fries, onion ring, Primal jus, beer-naise
Chicken
14
bang bang, pulled & flash fried chicken, chipotle mayo, lime
Ribs
14
Korean BBQ pork ribs, sticky rice, rice cracker, kimchi, gochubang sauce
CHARCUTERIE
Small Batch & House-Made
crostini, kettle fried potato chips, kitchen pickles, old school mustard
Each 9/ Board of Three 24
CHARCUTERIE
Small Batch & House-Made
crostini, kettle fried potato chips, kitchen pickles, old school mustard
Each 9/ Board of Three 24
Beef
Striploin: Dad's Biltong Recipe, Toasted Coriander Crusted, 30 Day Cured
Bison
Round: Bresaola, Black Pepper, Juniper Berries, Ironworks Cranberry Liqueur, 25 Day Dry Cured
Boar
Loin: Lonzino, White Truffle, Dehydrated Mushrooms, 20 Day Dry Cured
Lamb
Leg: Pastrami, Togarashi Spiced, 72 Hour Brine, 6 Hour Smoke
Duck
Breast: Prosciutto, Citrus Fruit, 12 Day Dry Cured
MAINS
MAINS
Salmon
25
pan roasted atlantic salmon, root vegetables, tapenade, tarragon caper butter, lime
Tuna
26
seared sustainable yellow fin tuna niçoise (med-rare), potato, tomatoes, green beans, egg, tapenade
Beef Burger
18
house ground beef striploin & beef chuck, bacon, onion jam, onion ring, one hour Primal smoked cheddar, hand-cut fries, chimichurri, beer-naise
Hog
Half Rack 19 Full Rack 29
BBQ spiced hog back ribs, warm potato salad, chipotle coleslaw
Hen
22
1/2 cornish hen peri-peri grilled, smoked maple root vegetables, haystack fries
Duck
25
Brome Lake duck leg confit, fried egg, duck fat potatoes, blistered tomatoes, caramelized red onions, molasses bacon, lardons, jus
Rabbit
26
pulled local rabbit, one hour smoked, 24 hour sous vide, tagliatelle pasta, tomato, confit garlic, house mustard, foraged mustard cream sauce, grated parmesan
Shortrib
30
braised atlantic beef shortrib, double creamed garlic mashed potato, fried greens
Striploin
31
10oz grass fed atlantic beef, horseradish bone marrow butter, roasted garlic, cipollini onions, burnt lime, old school cider mustard
Prime Rib (For Two)
79
35oz bone-in grass fed & dry aged, horseradish bone marrow butter, roasted garlic, cipollini onions, burnt lime, cider mustard, beast jus
(served med-rare, allow 35 min)
DESSERTS
DESSERTS
Malva
9
Mom's recipe, South African apricot sticky toffee pudding
Lemon
10
fresh lemon curd tartlet, torched Italian meringue
Chocolate
12
baked-to-order chocolate molten lava cake, smoked porter ice cream
Brûlée
8
Madagascar vanilla infused
BEERSHAKES
BEERSHAKES
Beershake
10
Candy Rim & Whipped Cream:
choose your craft beer on tap,
choose your ice cream.
Additional Toppings (each 1): doughnut chips, caramel corn, oreos, waffle cone