APPETIZERS

Eel Lake Oysters on the Half Shell 18

Fresh Shucked with lemon and peppered vodka Caesar granite

Bay of fundy sushi 14

Digby scallops, kelp caviar, dulse mayo, soya wafers, pickled ginger and wasabi

Paper thin prosciutto, Honeydew melon & cantelope 13

With sour gerkins, balsamic orange cherry marmalade and housemade soda cracker

Whale Cove Crab Cakes 12

With candied red onion salad and cranberry mayo on grilled pineapple

Sauteed Digby scallops “Natasha” 12

Under puff pastry with juniper laced tomato cream and crispy leek

Roast Quail Wrapped in Bacon Stuffed with Caramelized Onions 14

Toasted pumpkin and sunflower seed ragout, red grape confit

Chef Dale’s Creations

Pan Seared “World Famous” Digby Scallops 30

Fingerling potatoes, buttered root vegetables, leek julienne and mango lime butter

Grilled lamb chops “provencal” 34

roast vegetable croustade, maple whiskey glaze and grilled peaches

Grilled double cut pork chop 26

apple onion fritters, balsamic red onion jam, thyme zucchini with a port reduction

Maple basted atlantic salmon and Haddock 28

buttered green beans, pineapple red pepper chutney, lemon balm beurre blanc and beet infused quinoa

10 oz. of Canadian “Home on the Range” Beef Strip Loin 32

Grilled onion and tomato compote, asparagus, bacon leek croquettes with brandy peppercorn sauce

golden potato and wild rice pancakes 24

pan fried tofu, sage glaze, braised purple cabbage, chili pickled green beans, grilled tomato garlic relish

“The 100 Kilometre Experience” 28

Thousand Hills Free Range Chicken with Pan Fried Spinach Ricotta dumplings, Wilted Wild Rose Organic Greens, grilled Gulliver’s Cove green and red tomatoes and natural juices.

Sandy Cove Lobster and Wild Mushroom Risotto 36

Lobster Bisque Sauce, truffle Infused olive oil and shaved Padano parmesan