Lunch

Served from 11:00 am to 3:00 pm

SALADS & STARTERS

DAILY MARKET INSPIRED SOUPS

Meat 9 | Veggie 8

GARDEN SALAD

9
w/ maple Dijon vinaigrette

“KALE CAESAR!” SALAD (GFO)

11

Ted Hutten’s kale | double smoked bacon parmesan | lemon & garlic aioli dressing

EAST COAST SALAD (GFO)

11

weekly summer farmer’s market inspired salad featuring True Leaf greens

DUCK NOODLE SALAD (GFO)

11

confit duck | glass noodles | Ted’s summer veg pickled shiitakes | peanuts | maple ginger sesame vinaigrette

SLOPPY JOE POUTINE (GFO)

11

smoky tomato beef & pork “Joe” sauce cheese curds | green onion

BUTTERMILK CALAMARI (GFO)

11

red dragon sauce

THE PLOUGHMAN (GFO)

14

country pork terrine | honey ham select local cheeses | housemade branston pickle | red fife wheat bread | grainy dijon


SAMMIES ‘N SUCH

MEAT & VEGGIE SANDWICHES OF THE WEEK

Market Price
served on artisan bread… see our board

HADDOCK TACOS (2)

10

panko crusted line caught haddock | guacamole red & white taco sauce | curtido slaw (additional tacos $4 each)

TOMATO FOCCACIA BRUSCHETTA

15

locally sourced summer tomatoes herb & garlic goat’s cheese | arugula pesto grilled housemade focaccia

CRISPY HADDOCK B.L.T. (GFO)

17.5

panko crusted line caught haddock smoky bacon tartar sauce | cheese slice field tomato | iceberg lettuce

DRIVE-THRU MUSHROOM MELT (GFO)

17

crispy veg and cashew patty | blue cheese spread | pickled mushrooms | dijonaisse | kale chip crunch

Above served with your choice of sea salt fries, side garden salad, or daily soup ($1.00 surcharge for premium salads)


HOT BOWLS

BOWL OF THE WEEK (GFO)

see our board for what market inspired hot dish the kitchen’s cooking up this week!

SMOKED POTATO CHOWDER (GFO)

14

scallops | mussels | coldwater shrimp | bacon white fish | old bay oil | grilled red fife bread

FISH AND CHIPS

16

our crispy panko crusted line caught haddock strips | dixie slaw | smoky bacon tartar sauce

TOFU CASHEW RED CURRY (GFO)

18

spicy vegetable red curry | tofu croutons | grilled greens | salt & pepper rice | cashews

ROASTY VEG MAC N’ CHEESE

18.5

smoky cheddar | gouda & cauliflower mornay cheesy breadcrumbs | kale | brussel sprout & cauliflower gratin

SCALLOP SPAGHETTINI

23

caramelized sea scallops | arugula pesto spaghettini | cherry tomatoes | crisped westphalean ham | grana padano


BURGERS

we use house ground pei chuck, brisket and short rib served three styles:

OLD SCHOOL (GFO)

17.5
the signature with cheese, kosher dills, and the burger works

SMOKEHOUSE (GFO)

18
smoked gouda | chorizo bbq crispy shallots | bacon onion jam chipotle aioli

THAI-GRR BURGER (GFO)

18
peanut satay glaze pad thai slaw cilantro basil mayo

We cook our burgers to medium-well or an internal temp of 160F. As the beef is ground fresh in house it can be served similar to a steak, with a hint of pink. Please inform your server if you would prefer an alternate doneness.


Kids Menu $10

Cheeseburger Slider

Crispy Panko Haddock Strips

Chicken Fingers
(Served with fries, small salad, or side of vegetables)

Macaroni and Cheese