Seasonal Menu
(Variations may occur daily due to farm supplies & seasonality)
Roast field tomato soup
herbed goat cheese & cherry tomato bruschetta
10 GFO/V
Greens salad
grilled peaches, westphalean ham, fresh mozzarella, white balsamic vinaigrette
11 GFO/V
Ciro’s burrata
“chorizo” mushrooms, shishito peppers, cherry tomatoes, basil, hot honey
16 GFO/V
Duckduo of confit spring roll
sweet & sour plum, coffee smoked duck breast, apple celeriac salad
12
General Tao pork belly
crunchy cashew coleslaw, sesame ginger honey glaze
11 GFO
Mussels
“Normandy”, bulkwark cider rosemary cream, honeycrisp apple, focaccia
11.5 GFO
“CAJUN” FLASH FRIED OYSTERS
sweet potato, slaw, chorizo barbeque, chipotle aioli
12.5 GFO
Maritime cheese plate
apple butter, pepper jelly, crostini
15 GFO/V
Main
Pasta du Jour
MP
Butcher’s cut N.S. beef
local mushrooms, rainbow carrots,french filet beans, glazed “neeps”, charred onion, mushroom ketchup
MP GFO
Martock Glen free range chicken
corn cob polenta, double smoked bacon, sweet corn succotash, swiss chard, smoked shallot paris butter
24 GFO
Caramelized sea scallops
warm roasted sunchoke & smoked bacon salad, baby bell peppers, arugula, garlic chips
24 GFO
Arctic char
crispy salt cod croquette, rainbow beetroot,green tomato chow, swiss chard, golden beet aioli
25 GFO
Lobster risotto
braised leeks, sweet shelling peas, pecorino, pea tendril salad
25
Handmade potato gnocchi
butternut squash, pan-roasted local mushrooms, baby courgettes, aged gouda, brown butter, sage, aged balsamic
21 V
SIDES
Buttered fingerling potatoes with fleur de sel & parsley
6 GFO/V
Autumn squash risotto
7 GFO/V
Garlic sautéed N.S. mushrooms
8 GFO/V
Corn cob polenta with succotash & pecorino
6 GFO/V
Caramelized sea scallops (4 oz.)
13 GFO
Desserts
Sticky toffee pudding
caramel apples, vanilla bean ice cream
9 V
Triple chocolate layer ganache cake
raspberry
10 V
Tiramisu
9 GFO/V
Ice cream by the scoop & appropriate sauce
5 GFO/V
Chocolate truffle
1.5
