Lunch Menu

SOUPS

Lobster, Scallop & Cold Water Shrimp Chowder 14
Spanish almond broth, spring onions and smoked paprika

FIRST DISHES

Caesar Salad 13
Crisp romaine hearts, house-smoked bacon, That Dutchman’s Old Growler gouda and creamy avocado vinaigrette
The Hutten Salad 12
Seasonal salad based on a fresh supply from Ted Hutten’s farm
Nova Scotia Mussels 12
Miso, ginger broth and green onion
Fried Cauliflower 14
With cashew satay sauce
House Charcuterie 18
Locally sourced, made in-house, served with a selection of condiments and preserves, spiced bread and crisps

MAIN COURSES

Le Caveau Lobster Roll 18*
Nova Scotia Lobster, celery root, chives and mayo on herb focaccia
Reuben Sandwich 14*
Cabbage slaw, house smoked brisket, provolone and our Dijon
Line Caught Halibut and Atlantic Shrimp Cakes 15*
Panko crusted and served with fresh lemon and remoulade
Vegetable Cornish Pastie 14*
Local vegetables baked in puff pastry with English chutney
Atlantic Shrimp and Pork Pad Thai 17
Tamarind, lime, fish sauce and chili, tossed with rice noodles and peanuts
Coppa Steak 18
Grilled pork shoulder, Sorghum teriyaki sauce, sticky rice and pickled vegetables

*Add your choice of small Caesar 7, green salad 5, or frites 5

 

SWEETS

Sour Dough Ice Cream 12
Coffee infused white chocolate cremeux, sourdough crumbs and coffee syrup
Sumac Drizzle Cake 14
Sour cherry compote, toasted pistachios
Cheesecake 14
Orange curd, cardamom shortbread, candied orange peel
Caramelized Honey, Seed and Nut Tart 15
Dark chocolate, spiced blueberry compote
Eton Mess 12
Seasonal berries, whipped cream and baked meringue
Cheese Tasting 14
A selection of local and international artisan cheeses