The menu
A selection of what the kitchen is known for. The full menu, prices and all, is one click away.
Lobster, shrimp, and bay scallops in a warm cheese-and-garlic dip, with toasted naan.
Seven Blue Pearl oysters from Cocagne Cape on the half-shell, with house mignonette and lemon.
Blue Pearls baked with spinach, garlic, panko, and Parmigiano Reggiano.
Two cakes of local rock crab, with mango salsa, spicy mayo, and lemon.
PEI mussels steamed in small-batch IPA with herbs, tomato, and onion. Bread and butter for the broth.
Four glorious scallops, with a garlic aioli and a spicy one.
Our seafood chowder, served as a meal: lobster, shrimp, scallops, and quahogs in a light cream broth, with basmati rice, bread, and heirloom honeyed carrots. Also made without cream.
Acadian specialtyCream of broccoli with two-year Balderson cheddar.
Acadian chicken stew with potato, carrot, celery, and a generous hand of summer savoury, with or without dumplings.
Acadian specialtyCut to the quick, an onion knows only how to make us cry. Given patience, red wine, cognac, and beef, it redeems itself.
Atlantic scallops, lobster, and cold-water shrimp in a shallot and Chardonnay cream, under a gruyère and potato gratin.
Fresh pasta in a rosée sauce with lobster, shrimp, scallops, and mussels.
Acadian specialtyLobster, celery, and chives in toasted finger rolls.
Acadian specialtyFresh pasta in a butter Alfredo with Parmigiano, broccoli, and carrots.
Brisket, pork shoulder, pulled chicken, and sausage, wood-smoked by Morse et Marteaux. A carnivore’s tea party with no tiny cups.
A bit like tourtière, but only a bit: beef, pork, and chicken, cooked first, then ground by hand.
Acadian specialtyMaple, curry, and coconut in a vermouth reduction, over rice with roasted coconut. Made vegan on request.
Chicken or lobster, with an impossibly good house bacon and roasted red pepper aioli. One of six impossible things before supper.
Sharp, cool, and unlockable only with a fork.
Almond sponge, coffee, and chocolate, in strict layers.
The house pâtisserie, upstairs, keeps the classics in good order.
Hot drinks arrive with a chocolate made for the bistro by Adorable Chocolat, our sister house.
Our house Czech pilsner, brewed with Les Brasseux d’la Côte, on tap beside nine more Maritime drafts.
The White Queen, strongest piece on the board. The Red, with muddled jalapeño and a chili shrub, crowned with fire.
Maritime vodka, ginger beer, and lemon; New Brunswick crème de cassis with dry sparkling wine.
From Magnetic Hill’s Osceola by the Sea to Chablis, Gavi di Gavi, and Chianti Nipozzano Riserva. Moquetails and VALK kombucha on draught for the unspirited.
The full menu
Tap a page to read it full size. The drinks list waits at the table.
