MENU
LUNCH
Smallplates
Soup of the Day - 8
Cornbread with Seasonal Butter - 7
Herb Falafel with Beet Hummus, Pumpkin Seeds, Za'atar and Rising Sun Naan - 15
Garden Greens with Radish, Cucumber and Hop Shallot Vinaigrette - Small 8 / Large 12
Pomegranate Salad on Mixed Greens with Goat Cheese, Butternut Squash, Pumpkin & Sunflower Seeds, Israeli Couscous, and Honey Fig Vinaigrette - 17
Station Caesar; Little Gem Lettuce, Endive, Warm Bacon, Croutons, Cured Egg Yolk, Parmesan, Preserved Lemon, Crispy Capers and Caesar Dressing - Small 11 / Large 14
Pan Seared Atlantic Scallops on Corn Puree with Chorizo and Chimichurri - 23
Crispy Fried Brussel Sprouts with Double Smoked Bacon, Parmesan and Chili Aioli - 17
A Selection of Cured Meats and Cheese and Antipasti with Rising Sun Bakery Bread - Half 21 / Full 35
Cottage Fry Supreme with Oxtail Gravy, Squeaky Curds, Crispy Shallots and Scallion - 13
Cottage Fries - 6
Mains
The Mudtown Burger; Canadian Prime, Old Cheddar and House Dressing - 19
Honey Soy Glazed Local Trout on Fingerling Potatoes with Broccolini, Leeks and Mushroom Jus - 29
Open Faced Shaved Beef Sandwich au Jus, Aged Cheddar, Crispy Fried Onions, Pickles and Horseradish Aioli - 22
PEI Mussels, Citrus White Wine Beurre Blanc, Sourdough - 21
Wild Mushroom and Butternut Squash with Cauliflower Puree, Goat Cheese, Fermented Black Garlic, Balsamic Reduction and Sourdough - 22
Sweets
Sticky Toffee Pudding with Big Bay Ice Cream and Warm Toffee Sauce - 9
Coconut Panna Cotta - 9
Hazelnut Chocolate Tart - 9
DINNER
Smallplates
Soup of the Day - 8
Cornbread with Seasonal Butter - 7
Herb Falafel with Beet Hummus, Pumpkin Seeds, Za'atar and Rising Sun Naan - 15
Garden Greens with Radish, Cucumber and Hop Shallot Vinaigrette - Small 8 / Large 12
Pomegranate Salad on Mixed Greens with Goat Cheese, Butternut Squash, Pumpkin & Sunflower Seeds, Israeli Couscous, and Honey Fig Vinaigrette - 17
Station Caesar; Little Gem Lettuce, Endive, Warm Bacon, Croutons, Cured Egg Yolk, Parmesan, Preserved Lemon, Crispy Capers and Caesar Dressing - Small 11 / Large 14
Pan Seared Atlantic Scallops on Corn Puree with Chorizo and Chimichurri - 23
Crispy Fried Brussel Sprouts with Double Smoked Bacon, Parmesan and Chili Aioli - 17
A Selection of Cured Meats and Cheese and Antipasti with Rising Sun Bakery Bread - Half 21 / Full 35
Cottage Fry Supreme with Oxtail Gravy, Squeaky Curds, Crispy Shallots and Scallion - 13
Cottage Fries - 6
Mains
The Mudtown Burger; Canadian Prime, Old Cheddar and House Dressing - 19
Honey Soy Glazed Local Trout on Fingerling Potatoes with Broccolini, Leeks and Mushroom Jus - 29
Crispy Duck Confit on Rosti Potato, Wild Berry Compote, Asparagus and Candied Fennel - 28
House Made Pappardelle with Braised Brisket, Truffle Pomodoro and Pine Nuts - 26
AAA 8oz Local Flank Steak with Celeriac Puree, Heirloom Carrots, Broccolini and Red Wine Peppercorn Cream - 33
PEI Mussels, Citrus White Wine Beurre Blanc, Sourdough - 21
Wild Mushroom and Butternut Squash with Cauliflower Puree, Goat Cheese, Fermented Black Garlic, Balsamic Reduction and Sourdough - 22
Sweets
Sticky Toffee Pudding with Big Bay Ice Cream and Warm Toffee Sauce - 9
Coconut Panna Cotta - 9
Hazelnut Chocolate Tart - 9