The Menu

We are happy to serve you Tuesday to Sunday between 5 and 9 pm. (Choices may be limited during low season)

• Soups

  Moroccan Carrot - 9

  With ginger yogurt and wild rice

  Seafood Chowder - 14

  Fresh local fish and shellfish with green onion and roasted garlic oil

• First Dishes

  Norris Point Greens - 14

  Local greens, soy vinaigrette, toasted almond and dried strawberry
  

  Roasted Beet Salad - 14

  House made ricotta, pumpkin seeds, honey and puffed quinoa
  

  Chicken Liver Mousse - 16

  Spice bread and spruce jelly
  

  Fried Cauliflower - 14

  Cashew satay sauce, sesame oil and gochujang
  

  Gnocchi Parisian - 15

  Walnuts, brown butter, arugula and Newfoundland sea salt

• Main Dishes

  Market Fish

  Inspired from the local catch

  Pittsburgh Style Tenderloin - 42

  Garden pesto, aligot potatoes
  

  Vegetarian Bastilla - 26

  Mushrooms, wilted greens, tofu and pine nuts
  

  Seared Sea Scallops - 34

  With risotto Milanese and wilted garden greens
  

  Pork Cordon Bleu - 32

  Breaded pork loin, smoked ham and brie served with apple slaw

• Sweets

  Spanish Almond Tart - 14

  Juniper creme anglaise
  

  Panna Cotta - 12

  With local berry compote
  

  Chocolate Mousse - 14

  Newfoundland rum caramel and nut granola