to begin

soups and chowders

haddock chowder*

line caught ns landed haddock, valley potatoes   7

littleneck clam chowder*

french shore hard shell clams  8

lobster chowder*

fundy lobster  12

french five onion soup

topped with house smoked white sussex cheddar  8

vegan soup of the day*

dairy and meat free, seasonal and local  6

smaller

crispy calamari

fresh parsley, lemon aioli  9

huttons roasted beet salad*

goat cheese, riverview micro mix, candied pecans  9

black bean beef satay*

oulton’s beef tenderloin skewers, radish salad, black bean sauce  9

organic green salad with "sea parsley"*

local greens, fundy dulse and beet coulis , lemon vinaigrette  8

indian point mussels*

choose your sauce - thai yellow curry and cilantro OR mojo rojo beer and chefs garden herbs  9

tempest antipasto platter

prosciutto, oulton’s smoked venison sausage, marinated peppers and artichokes,

orange/thyme cured olives, fox hill havarti* (for two)  14

pizza/pasta/risotto

margherita pizza

mozzarella, basil, tomato  12

tuscan pizza

prosciutto, fig, mozzarella and organic arugula  14

spaghetti carbonara

oulton’s bacon, coldspring farm eggs   12

lobster and mussel linguini

fundy lobster, Indian point mussels, parmesan cream, linguini, basil   17

tarragon chicken rigatoni

free range local chicken, valley asparagus, parmesan cream, tarragon, pernod, and den haan cherry tomatoes  15

lobster risotto*

fundy lobster, tomato, arborio rice, parmigiano   19

lemon and nettle risotto*

arborio, lemon zest and juice, taproot nettles, parmigiano  13

with local free range chicken  16

larger

"fish and chips"

tempura battered line caught haddock, frites, chow chow remoulade sauce, organic vegetable coleslaw  14

   (mojo rojo beer – sea level brewing)

highland hart "bangers and mash"

woodn’ hart lamb and rosemary sausage, colcannon cake, gremolata, chianti and lamb reduction  17

   (salentini rosso piceno)

beef tenderloin con funghi

oulton’s beef tenderloin, horseradish mash, baco noir wild mushroom sauce, onion rings  23

   (castello di bossi chianti classico)

butter poached nova scotia lobster*

citrus risotto, taproot spinach, lobster jus 29

   (blomidon estates chardonnay)

mcneil’s prosciutto wrapped chicken

with tomatoes four ways, sage, basil oil, crispy pancetta chip  20

   (grand pre vintner’s reserve l’acadie blanc)

tuscan stuffed tomatoes

den haan tomatoes brimming with israseli cous cous, smoked portobellos, and roasted eggplant,

valley greens, red pepper coulis, tomato relish  18

   (dogajolo igt tuscany)

grilled southwest nova halibut*

hodgepodge vegetables, local greens, den haan tomato concasse, basil oil   23

   (gaspereau pinot noir)

* - Gluten Free

Our nova scotia suppliers: mike oulton’s meats, riverview herbs, taproot farm, hutton family farm, noggins corner farm, stirlings market, indian point marine farm, ifp fisheries, fisherman’ market, elmridge farms, robicheau fisheries, woodn’hart lamb, coldspring farm, wolfville farmer’s market, canest fisheries, acadia sea products, comeau seafoods, sugar moon farm, acadian maple, rancher acres, fox hill cheese, that dutchman’s farm, holmestead cheese, meadowbrook market, green island, the fish store, goldfinch farm, keith jollymore, pete luckett

Chef Michael Howell is a member of SLOW FOOD