Seafood and farm forward cooking
Springtime in Paris
A French brasserie menu in Nova Scotia
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| Soupe à l’Oignon Gratinée caramelized onion broth, croutons, gruyere |
12 |
| Moules et Frites a la Normandie GFO classic chives mussels “Normandy style” with apples, cider, shallots, cream & rosemary (served with triple cooked fries) |
13 |
| Salade “Auvergne” VO, GFO ted hutten’s spinach, pear, candied walnut, electric blue cheese, crisped westphalean ham, puis lentils, honey dijon vinaigrette |
12 |
| Coquilles Saint-Jacques GFO caramelized sea scallops, beetroot tartare, toasted chevre, hazelnut |
13 |
| Vol-au-Vent d’Homard et Asperges atlantic lobster, leek & asparagus puff pastry, lobster bisque cream, cured egg, red onion jam, baby greens |
14 |
| Charcuterie GFO housemade “terrine du semaine”, chicken liver parfait, sausissons sec, westphalean ham, ale mustard, tomato onion jam, cornichons, housemade focaccia & crostini. (add torchon of Quebec foie gras…12) |
17 |
STARTERS
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| Poisson du Jour our “dayboat fish dish” serves the freshest selections of what our local suppliers catch |
Market Price |
| Bouillabaisse GFO fresh atlantic halibut, scallops, mussels, lobster & newfoundland coldwater shrimp, tomato fennel broth, fingerling potatoes, grilled baguette, saffron lemon “rouille”.. |
29 |
| Saumon Beurré au Citron GFO butter roasted salmon, salt cod brandade, spring vegetables, lemon velouté, green tomato chow |
26 |
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| Agneau Bourguignon GFO braise of n.s. free range lamb shoulder in red wine, root vegetables, minted sweet peas, smoked cheddar potato croquette, caramelized lion’s mane mushrooms |
27 |
| Poulet de Printemps Fumé GFO smoked thousand hills farm free range chicken breast, bacon, spring vegetable “hodge podge”, sauce soubise, shallot tarragon butter. |
26 |
| Strudel aux Légumes V, GFO lentil & vegetable puff pastry strudel, seared turnip “scallops”, root vegetable puree, sautéed n.s. mushrooms, spring vegetables, charred tomato, spinach velouté . |
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From the SEA
FROM THE FARM