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

ROASTED ROOT SALAD (GFO)

11

spiced roasted carrots and roots | ted’s radishes
feta cheese | toasted seeds | plumped dried
cranberries | arugula | lemon coriander vinaigrette

DUCK CRUNCH SALAD (GFO)

11

confit duck | napa cabbage | puffed vermicelli
radish | pickled apple vin | grapes

CHICKEN DINNER POUTINE

11

braised chicken | chicken gravy | cheese curds
peas | mom’s stuffing

BUTTERMILK CALAMARI (GFO)

12

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)

14

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 | dijonnaise
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

cauliflower, cheddar and gouda béchamel
cheesy breadcrumbs | kale, broccoli and brussels
sprout gratin | side garden salad

SCALLOP BROCCOLI CARBONARA

23

seared n.s. scallops | fettuccine
crispy westphalian ham | broccoli


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


Andrew Farrell – Chef de Cuisine
Craig Flinn – Chef/Proprietor

GFO- Gluten-free option available upon request.