CURRENT MENU

THE TOWNHOUSE KITCHEN

KITCHEN HOURS

TUESDAY THROUGH SUNDAY   4-10

TUESDAY/WEDNESDAY/THURSDAY/FRIDAY/SATURDAY LATE NIGHT UNTIL 11PM

SUNDAY – NO LATE NIGHT MENU

MONDAY – CLOSED

WE BUY LOCAL

We’re proud to source our food from great local and NS suppliers! We buy veggies, fruit, and herbs in season from Antigonish Co. market gardeners: Seabright Gardens, Casey VandeSande, Bethany’s Garden Apprentice Program, Quinn Farms, Calvin Venedam, Overmars Farms, and more.

We source pastured beef, lamb, and pork from Vacheresse Meats (an awesome family-run, local butcher shop), free range chicken from Crossroads Valley Farm, Cabot Oysters from Havre Boucher Seafoodsorganic cheese from Knoydart Farms, honey from Cornect Family Farms, maple syrup from Haveracre’s Farms, wild blueberries from McLennan’s GlenWild & Blue Farms – all in Antigonsh Co.!

We bring in oyster and shiitake mushrooms from a great new grower Pura Vida Mushrooms (Pictou Co.), oysters from Mabou & Wolfe Island (CB) and North Nova (Pictou Co.), inland-farmed salmon & trout from Sustainable Blue (Centre Burlington), Advocate Harbour, and Northern Harvest (NB),  Digby scallops, Ship Harbor mussels, sausages from The Pork Shop, and wild-caught and sustainably raised fish through Afishionado Fishmongers (Halifax).

THE SUNDAY ROAST & SESSION

Changes each week, always locally raised meats, ready for 5pm Sundays, live Irish music from 6:30. Just a note – we tend to be full before 6pm and people tend to longer for the music, so if you’re keen, consider coming in early (or possibly later – after 8 or so, as the kitchen is open until 10, and the musicians are usually still cooking too!

DAILY SPECIALS

Look for our daily winter dinner specials including Pad Thai, Korean night, Burger night, and more!

V = vegetarian, GF = Gluten Free, NUTS! = nut allergy alert

**We try to offer several gluten free options and note most ingredients in our dishes, but please let our servers know right away if you have any serious allergies. Although we try to prevent any cross contamination, we have a small kitchen and bake our own breads and desserts in house & thus cannot guarantee everything is completely free from trace amounts of gluten or other allergens.


SMALL PLATES

Hot Curried Nuts (V, GF*)    5

Spanish Tortilla  A hearty wedge of potato & onion omelette (V, GF*)     5

Knoydart Aged Cheddar Chutney, soda bread (V)  6.5

Artichoke & Olive Tapenade Baguette (V)     5

Blue Cheese Toast  Onion & fennel marmalade (V)   6.5

Smoked Bratwurst  Grainy mustard (GF*)    6

Red Potato Roasties  Grainy mustard & smoked paprika aioli (V, GF*)        6

Mexican Pizza  Chorizo, black-bean spread, old cheddar, on flour tortilla, topped with fresh house made salsa & greens    13

V*/Vegetarian option: Sub avocado


SHELLFISH

Local/Atlantic Oysters (when available) 

Raw on the half shell, with sesame-lime mignonette (ask server for lemon or hot sauce)

each    3,   1/2 dozen   16.5,  1 dozen   30

Bacon Wrapped Scallops  Vacheresse’s local  bacon, Digby scallops, grilled, with maple glaze (GF*)      14

East Coast Mussels (when available) 1 lb East Coast mussels steamed in NS craft beer, with garlic, bacon & parsley, served with house made bread     12

 


BOARDS

Townhouse Tapas  Spanish tortilla, artichoke & olive tapenade, Knoydart organic cheddar, dressed greens, baguette  (V, GF* crackers available)   13

Bombay Hummus  Chickpeas, ginger, cashews & Indian spices, greens, crispy seed crackers, veggie sticks   (Vegan, GF*, Nuts)        12

Smoked Salmon Paté Board  Pickled onion & radish, cucumbers, dressed arugula, brown soda bread (GF* crackers available)     15

Nova Scotia Seafood Board (when available)  A typical board might contain: Local oysters, potted PEI rock crab, smoked, maple glazed Arctic char, chilli & fennel pickled mussels, toasts, bread, crackers (GF* without bread)                 market price   


  CHOWDERS

Red Chowder  Tomato & tarragon, haddock, house smoked salmon, Digby scallops, topped with whipped cream & arugula oil, with brown soda bread (GF* option)

cup    11,  bowl      14

Georgeville Lobster Chowder  – Please allow 25 minutes for this incredibly rich chowder to be prepared from scratch. Lobster, bacon, haddock, Digby scallops, house smoked salmon, heavy cream, with brown soda bread (GF* option)   18


MAIN DISH SALADS

Smoked Salmon Niçoise Salad  4oz house smoked Northern Harvest salmon, warm potatoes, black olives, hard boiled egg, seasonal veggies, greens, orange & tarragon dressing (GF*)     19

Thai Beef and Noodle Salad  5.5oz dry thai chilli marinated sirloin, grilled and thinly sliced, maple-sesame rice vermicelli noodles, dark, leafy greens, shredded veggies, cilantro, ginger, lime and local almond butter dressing (GF*)       17

sub avocado (V),   OR   sub smoked salmon  2   

Roasted Rainbow Beet Salad Goat’s cheese, pistachios, local arugula, mixed greens, micro-greens, basil, blueberry & honey vinaigrette  (V, GF*, NUTS)      14

add bacon  3,   OR  add smoked salmon  6

 


CLASSIC PUB MAINS

Aged Cheddar & Bacon Jam Burger  Local beef, greens, grainy mustard aioli, side of roasties, and green salad OR spicy Sriracha slaw

(GF* option – burger on extra greens, no bun)     17

Korean Pork Burger  Local pork, gochujang & sesame glaze, kimchi aioli, spinach, micro-greens,  side of roasties, and green salad OR spicy Sriracha slaw (GF* option – burger on extra greens, no bun)      17

Catch of the Day  Local/sustainable seafood, local seasonal veggies, ask server for details                 market price 

Thai Jungle Curry  Made from scratch, fresh local basil & cilantro, caramelized NS onions, tomatoes, lots of veggies, basmati or jasmine rice (GF) Free-range chicken, Crossroads Valley Farm     18

or        Vegan chickpea & veggie curry      15

Green Chili Mac & Cheese  Penne, green chillis & garlic, white cheddar, parmesan, cream, side green salad or spicy sriracha slaw    (V)      15

ADD: avocado – 4, blue cheese – 4, bacon – 3, chorizo – 3, lobster – 10


TOWNHOUSE DESSERTS

All desserts are made from scratch, in house.

Polish Cheesecake

*This is not your typical cheesecake! 

A Syperek family recipe, rich vanilla cheesecake in light pastry, served warm with blueberry coulis ……………… 7

Dark Chocolate Tart with Salted Oat Crust 

Silky smooth, rich chocolate. Amazingly vegan! 

(Vegan, GF*)   ……………………………………………  7

Chocolate & Amaretto Bread Pudding

Back by popular demand, made with house baked baguette, topped with salted caramel sauce  ………………………..  7

Eton Mess

Seasonal fruit compote, crumbled french meringue, whipped cream, and house made ice cream  (GF*) ……………….. 8


HOT TODDYS & BOOZY COFFEES

Classic Hot Toddy (1.5oz) 

with fresh lemon, honey, cloves, cinnamon stick …………..  7.39

Choose your booze: Jamesons Irish whiskey/Ironworks Bluenose dark rum (NS)/Scotch – Teachers or Famous Grouse

Irish Coffee (1oz)

Javablend’s Fog City coffee, Jamesons Irish whiskey, lightly whipped cream ……………………………………………….  8.26

Steinhart Maple Coffee & Cream (1oz)

Javablend’s Fog City coffee, Steinhart maple vodka, lightly whipped cream, nutmeg ……………………………………..  9.13

Boozy Coffee (1oz)

Javablend’s Fog City coffee with your choice of Bailey’s, Amaretto, or Drambuie  (ask to add whip, + $1)……………  7.39

Or have a look at our dark beers and single malts.

OR PERHAPS…. finish your evening with an Irish Coffee, Steinhart Maple Vodka, or one of our selection of single malt scotches?

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