Lunch

Served from 11:00 am to 3:00 pm

A COMBO FOR $4 WITH ANY SIDE

MEATLOAF TACO (2)(GFO)

10

donair spiced meatloaf | crispy corn shell | cherry tomato tabbouleh | garlic aioli

HADDOCK TACOS (2)

9.5

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

BUTTERMILK CALAMARI

11

red dragon sauce

SNOW CRAB & SHRIMP STUFFED SHIITAKE CAPS

14

Jason’s shiitake mushrooms | shellfish spinach stuffing | au gratin crust

ENGLISH PUB CURRY N’ CHIPS (GFO)

10

curried vegetable gravy | cheese curds | sweet peas

SMOKED POTATO CHOWDER (GFO)

14

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

THE PLOUGHMAN (GFO)

14

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


DISHES BELOW INCLUDE A SIDE

THE CHEESEBURGERS (GFO)*

we use house ground PEI chuck, brisket, and short rib served two styles:

- OLD SCHOOL

17.5

the signature with cheese | kosher dills | and the burger works

- SMOKEHOUSE

18

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

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


THIS WEEK’S MEAT & VEG SAMMIES

served on our signature Slow Dough red fife wheat bread – PRICED DAILY

SIDES

PICK ANY 2 SIDES FOR $13

GARDEN SALAD (GFO)

market greens | maple dijon vinaigrette

RADICAL ROOTS SALAD (GFO)

pickled heirloom carrots | local radish | barley | arugula | beet hummus | cranberries | ginger sumac vinaigrette

“KALE, CAESAR!” SALAD (GFO)

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


TODAY’S SOUP - MEAT OR VEG

SEA SALT FRIES


HOT BOWLS

BOWL OF THE WEEK

see our board for details on this market inspired weekly hot lunch dish!

“DAYBOAT” RISOTTO (GFO)

22

Cape Breton snow crab & lobster bisque risotto | crispy ham | potato fried scallops | arugula pesto | fingerling chips

MY PAL TOFU

18

Szechuan shiitake ragu | salt & pepper rice | crispy acadian tofu | wonton chips

ROASTY VEG MAC N’ CHEESE

18.5

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

KOREAN GNOCCHI (GFO)

16

pork and kimchi chili | nappa cabbage | green onions | crispy rice cakes



*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.