DINNER
NB CLASSICS
| YUCATAN HOT AND SOUR SOUP Smoked Chicken, Goji Berries, Coriander | 11 |
| ORGANIC BABY SALAD LEAVES Aged Balsamic, Olive Oil | 13 |
| NOVA SCOTIA LOBSTER SALAD Avocado, Maple Bacon, Blue Cheese, Buttermilk Dressing | 24 |
| GLAZED B.C. BLACK COD Asian Pear, Cucumber, Kaffir Lime, Coriander, Chilies | 17 |
| CAVATELLI PASTA Truffle-Scented Mushroom Bolognese | 16 |
| CRISP DUCK SALAD Sumac-Dusted Green Papaya Slaw, Cashews | 15 |
| TUNISIAN OCTOPUS Braised Greens, Flageolet, Iberico Chorizo | 17 |
| NB CHARCUTERIE BOARD | 24 |
RAW
| HAMACHI CEVICHE Coriander, Lime, Avocado, Jalapeño | 16 |
| BIG EYE TUNA TARTARE Citrus Soya, Ginger, Avocado | 15 |
| SALMON SASHIMI Yuzu, Soya, Coriander, Sesame Seeds, Chilies | 15 |
FISH
| CHARRED RARE BIG EYE TUNA Green Beans, Cloud Ear Mushrooms, Sesame, Coriander | 29 |
| ROASTED SEA SCALLOPS Bacon, Cauliflower Purée, Fingerling Potatoes, Shaved Black Truffle | 28 |
| MEDITERRANEAN SEABASS Spinach, Hummus, Chipotle, Taggiascan Olives | 27 |
MEAT
| RABBIT SOFFRITO, PAPPARDELLE PASTA Porcini Mushrooms, Pancetta, Olives | 26 |
| THYME & GARLIC ROASTED CORNISH HEN Braised Kale, Bacon, White Beans, Tarragon Jus | 27 |
| BRAISED BEEF SHORT RIB Corn Truffle, Pickled Red Onions, Queso Añejo, Coriander | 29 |
| JENNIFER’S STILTON BEEF BRISKET BURGER Pommes Frites | 22 |
NB HOGTOWN CLASSIC
Available Monday to Thursday
From January 9 to February 2
| PULLED SUCKLING PIG & BOUDIN NOIR TART Maple Bacon, Tallegio, Cheese. Truffle Vinaigrette, Crackling | 29 |
DAVID’S PRIVATE STOCK
Served with Olive Oil, Balsamic,
Rosemary & Thyme Ash
| 9-INCH BONE-IN 33/OZ RIBSTEAK | 89 |
| 12/OZ CUMBRAE FARMS NEW YORK STRIP | 53 |
| 8/OZ GRASS-FED BEEF TENDERLOIN | 42 |
DINNER SPECIALS
| Monday | |
| NB STEAK TARTARE, POMMES FRITES | 27 |
| Tuesday | |
| WINTER GREENS RAVIOLI, PROSCIUTTO | 27 |
| Wednesday | |
| DUNGENESS CRABCAKES, AVOCADO, CORIANDER | 29 |
| Thursday | |
| RAGÙ BOLOGNESE, FETTUCCINE PASTA, BASIL | 27 |
| Friday | |
| N.Z. GROUPER, TAGGIASCAN OLIVES, CHERRY TOMATOES | 29 |
| Saturday | |
| ORGANIC SALMON FILET, FARRO, BLACK TRUFFLE, BACON | 29 |
FOR THE TABLE
| POMMES FRITES, Shaved Pecorino Cheese | 9.5 |
| SHAVED ONION RINGS Sea Salt | 9.5 |
| ROASTED BEETS, Herb Vinaigrette | 9.5 |
| SAUTÉED RAPINI, Garlic, Chili | 9.5 |
| BRUSSELS SPROUTS, Sambal, Mint, Tempura Bits | 9.5 |
EXECUTIVE CHEF - DAVID LEE
CHEF DE CUISINE - GEOFF O’CONNOR
[Download our Menu in PDF Format]
