Appetizers

Summer Squash & Tomato Soup Roasted corn salsa

10

Spinach & Beet Salad NL Honey, candied pecans, goat feta vinaigrette

11

Madison’s Caesar Romaine hearts, lardons, fried capers, parmesan tuile

12

Local Tomato Salad Buffalo mozzarella, basil, balsamic reduction

11

Atlantic Oysters Strongbow mignonette, lemon, horseradish

15

Scallops Pulled pork, arugula, pickled red onion, hollandaise

17

Lobster Poutine Triple cooked frites, Nova Scotia curd, chicken demi. hollandaise

16

Flatbread Wild Chantrelles, bacon, arugula, goat cheese, tomato sherry jam

14

Terrine De L`Maison Duck confit, foie gras, pork liver, triple crunch mustard, pickled vegetables

12

Land

AB AAA Angus Striploin Roasted garlic whipped potatoes, asparagus, parmesan,

mushroom demi 35

Lamb Shank Roasted corn polenta, autumn sausage, greens, blue cheese crumble

31

AAA Beef Tenderloin Leek and parmigiano potato pave, bacon, grilled kale, veal demi

42

QC Duck Breast “Pork & Beans”, lentils, berry jus

36

Sea

Corn Flour Crusted Cod Beetroot and fennel quinoa, spinach, saffron beure blanc, chicken wing

26

Planked Fresh Salmon Fingerlings, local vegetables, bacon, maple butter

31

Bouillabaisse Fresh seafood, chorizo, saffron, rouille, roasted fennel

35

Garden

Wild Mushroom Bolognese Hand rolled spaghetini, parmesan

20

Chef Nathan Hornidge

Sous Chef Jason Whittle