Our renowned Chef’s 5 course tasting menu changes monthly and is available exclusively in our beautifully restored Victorian dining room. We focus on working with local suppliers (to the greatest extent possible) to source seasonal ingredients from land & sea.  We believe that investing in sustainability means investing in our future food security here in Newfoundland & Labrador. Raw ingredients are treated with care & creativity, yielding a meal that is richly diverse yet satisfyingly simple

Sommelier’s Pairing

Our Sommelier pairs each new menu item with an outstanding (optional) wine flight designed to elevate individual elements of each course and the menu as a whole. Emphasis is placed on biodynamic, organic and sustainably-produced wines, both in the pairings and in our cellar.

Note: The current menu will be updated with the Sommelier’s new wine pairing as soon as possible. Thank you for your patience.

Current Tasting Menu

May 2017

Corn Soup, Grilled Pepper & Fogo Island Cold Water Shrimp Succotash,
Foraged Rockweed, Atlantic Squid-Ink Crisp
Hinterland White Cap, Prince Edward County, Ontario, Canada

Braised Cabbage, Bacon, Cayenne Honey Carrot Purée,
Roasted and Sliced Port Shoulder, Shredded Carrot and Peashoot Salad,
Smoked Paprika Dressing, Almonds
Gustave Lorentz Reserve Dry Riesling, Alsace, France

Sous-Vide Egg
Puffed Grains, Sous Vide Eggs, Saffron Aioli,
Caper Gel, Parmesan Chip
Château Miraval Rosé, Provence, France

Bone-In Beef Short Rib, Parsnip and Barley Risotto
Horseradish Gremolata, Parsnip Chip
A flight of three wines:
Beaulieu Vineyard Reserve Tapestry, Napa Valley, California, USA
Clos de l’Oratoire des Papes, Châteauneuf-du-Pape, Rhône, France
Mud House Pinot Noir, Central Otago, New Zealand

Dulce De Leche, Churros, Buttered Popcorn Gelato,
Popcorn, Brown Butter Powder
Domaine Pinnacle Apple Ice Cider, Québec, Canada

~ wine pairing is optional ~

Chef — Jeremiah Stafford

Sommelier’s pairing subject to change based on availability of product.