LUNCH
| DAILY JUICE | 6 |
| NB VIRGIN CAESAR Horseradish, Spicy Bean | 6 |
| CLEMENTINE CRUSH Fresh Clementine, Crushed Ice | 6 |
BEGIN
| YUCATAN HOT & SOUR SOUP Smoked Chicken, Goji Berries, Coriander | 11 |
| LOBSTER TOM YUM SOUP Thai Basil, Coriander, Lobster, Pea Shoots, Chilies | 15 |
| ORGANIC BABY SALAD GREENS Honey-Sherry Vinaigrette, Snipped Herbs | 10 |
| WARM MUSHROOM & FARRO SALAD Arugula, Balsamic, Olive Oil, Pecorino Cheese | 14 |
| MOZZARELLA DI BUFALA & PROSCIUTTO Olive Oil, Basil | 15 |
| SESAME CHICKEN SALAD Green Papaya, Mint, Coriander, Thai Basil, Taro Root | 15 |
| CAESAR SALAD Parmigiano-Reggiano, Croutons | 13 |
FOLLOW
| NOVA SCOTIA LOBSTER SALAD Avocado, Maple Bacon, Blue Cheese, Buttermilk Dressing | 24 |
| BIG EYE TUNA TARTARE Citrus Soya, Avocado Chutney, Coriander | 24 |
| GRASS-FED STEAK FRITES Olive Oil, Balsamic, Thyme, Rosemary | 25 |
| ORGANIC SALMON FILET Fennel, Carrot & Orange Reduction, Coriander, Chilies | 24 |
| JENNIFER’S STILTON BRISKET BEEF BURGER Pommes Frites | 19 |
| CAVATELLI PASTA Truffle-Scented Mushroom Bolognese | 19 |
| THAI BEEF SALAD Green Mango, Peanuts, Coriander, Thai Basil, Chilies | 21 |
LUNCH SPECIALS
| Monday | |
| FETTUCCINE PASTA, NOVA SCOTIA LOBSTER Rapini, Chilies, Cherry Tomatoes | 25 |
| Tuesday | |
| WINTER GREENS RAVIOLI Prosciutto, Basil, Parmigiano | 23 |
| Wednesday | |
| BEEF BRISKET SANDWICH Cheese Curd, Rye Bread, Sauerkraut, Pommes Frites | 19 |
| Thursday | |
| PULLED BBQ PORK SANDWICH Chipotle & Lime Dusted Frites, Coleslaw | 24 |
| Friday | |
| NB FISH & CHIPS Tartar Sauce, Malt Vinegar | 25 |
FOR THE TABLE
| POMMES FRITES Shaved Pecorino Cheese | 9.5 |
| FRENCH STYLE ONION RINGS Sea Salt | 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]
