Appetizers

Charcuterie Plate

duck liver mousse, chicken galantine, smoked guanciale, and oxtail timable served with housemade pickles and mustard.

11.00

Prince Edward Island Mussles

with coconut, curry, and shrimp broth

8.00

Pear and Citrus Salad

spiced roasted pear, mixed greens, local citrus, toasted pecans, and stilton cheese in a honey balsamic vinaigrette, finished with mulled wine syrup

8.00

Entrees

Pork Shoulder Steak

with brie and duck pastrami macaroni and cheese, green peppercorn demi-glace, and onion and thyme relish

20.00

Shepherd’s Pie

beer-braised lamb and pied de cochon stew under a potato and parmesan crust, with pickled onions and pea shoots in an absinthe vinaigrette

18.00

Oyster and Root Vegetable Stew

P&J oysters, smoked gulf fish, guanciale, turnips, and potatoes under a pastry cap, with roasted beets and arugula in green goddess dressing

19.00

Roasted Duck Breast

with cranberry and foie gras bread pudding, Brussels sprouts, bacon, and a warm satsuma marmalade

27.00