-Warm starters-

Native cod fish chowder.

6

Onion soup gratinée

baked in a tureen with baguette crouton and gruyere 8

Fresh lobster meat, oyster mushrooms, leeks, sweet peas and

fresh papardelle, in a tarragon beurre blanc. 15

A larger portion 28

and oyster mushrooms topped with

our own blueberry and honey confiture,

finished with a sprinkle of sea salt. 15

Mussels Marinière

Cultivated PEI mussels classically prepared with hallots, leeks,

fresh herbs, lemon, wine, and crème fraîche. 9

Foie Gras poutine

Hand cut potatoes fried in duck fat and layered with foie gras gravy

and goat cheese curd. 8

Add a slice of sautéed foie for another 12

Tender and succulent duck confit

tossed with black kale in a warm vinaigrette.

Garnished with fresh Heart Song Farm goat cheese,

dried cranberries and almonds. 11

Gruyere cheese, apple wood smoked bacon, onion and fresh horseradish.

Served in a bubbling-hot crock,

With grilled sourdough flatbread. 9.5