Seafood and farm forward cooking

Springtime in Paris

A French brasserie menu in Nova Scotia


Soupe à l’Oignon Gratinée
caramelized onion broth, croutons, gruyere
Moules et Frites a la Normandie GFO
classic chives mussels “Normandy style” with apples, cider, shallots, cream & rosemary
(served with triple cooked fries)
Salade “Auvergne” VO, GFO
ted hutten’s spinach, pear, candied walnut, electric blue cheese, crisped westphalean ham, puis lentils, honey dijon vinaigrette
Coquilles Saint-Jacques GFO
caramelized sea scallops, beetroot tartare, toasted chevre, hazelnut
Vol-au-Vent d’Homard et Asperges
atlantic lobster, leek & asparagus puff pastry, lobster bisque cream, cured egg, red onion jam, baby greens
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)

chives-from-the-seaFrom the SEA

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”..
Saumon Beurré au Citron GFO
butter roasted salmon, salt cod brandade, spring vegetables, lemon velouté, green tomato chow

chives-from-the-farmFROM THE FARM

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
Poulet de Printemps Fumé GFO
smoked thousand hills farm free range chicken breast, bacon, spring vegetable “hodge podge”, sauce soubise, shallot tarragon butter.
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 .
chives menu