THE TOWNHOUSE KITCHEN
TUESDAY/WEDNESDAY/SUNDAY 4-9, LATE NIGHT UNTIL 10
THURSDAY/FRIDAY/SATURDAY 4-10, LATE NIGHT UNTIL 11PM
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, MacLennan’s Glen, Bethany’s Garden Apprentice Program, Quinn Farms, Calvin Venedam, 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 Seafoods, organic cheese from Knoydart Farms, honey from Cornect Family Farms, maple syrup from Haveracre’s Farms, wild blueberries from McLennan’s Glen & Wild & 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 NS haddock and other fish from Fisherman’s Market.
THE SUNDAY ROAST & SESSION
Changes each week, always locally raised meats, ready for 5pm Sundays, live Irish music from 6:30.
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.
Hot Curried Nuts (V, GF*) 5
Spanish Tortilla, a hearty wedge of traditional potato, & onion omelette, cooked in olive oil (V, GF*) 5
Blue Cheese Toast, onion & fennel marmalade (V) 6.5
Smoked Bratwurst, grainy mustard (GF*) 6
Pulled Pork Potato Skins, dry rubbed & slow roasted pulled pork, slightly spicy tomato sauce, aged cheddar (GF*) 10
Mushroom & Goat’s Cheese Potato Skins, fresh herbs, sautéed onions/leeks & aged cheddar
(V, GF*) 9
Mexican Pizza, chorizo, black-bean spread, old cheddar, on flour tortilla, topped with fresh house salsa & greens 13
– V*/Vegetarian option: Sub avocado for chorizo
– Raw on the half shell, with mignonette
each 3, 1/2 dozen 16.5, 1 dozen 30
– Grilled in their shells for 3 mins, with lemon-herb butter 1/2 dozen 20.5, 1 dozen 34
Bacon Wrapped Scallops, Vacheresse bacon, Digby scallops, grilled with honey-miso glaze (GF*) 14
East Coast Mussels (when available) steamed in NS craft beer, garlic, bacon & parsley, served with homemade breads one size 12
GF*/Gluten free option: steamed in Jost’s L’Acadie Chardonnay white wine
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, crispy seed crackers, veggie sticks (Vegan, GF*, Nuts) 12
Smoked Trout Paté Board, Sustainable Blue trout, cream cheese, pickled onion & radish, cucumbers, dressed arugula, brown soda bread, (GF crackers available) 15
Red Chowder tomato & tarragon, fresh haddock, smoked trout, scallops, topped with whipped cream & arugula oil, served with brown soda bread (GF* w/out bread) cup 11, bowl 14
Georgeville Lobster Chowder – Please allow 25 minutes for this incredibly rich chowder to be prepared from scratch. Lobster, bacon, haddock, scallops, smoked trout, heavy cream, served with brown soda bread (GF* w/out bread) 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
Roasted Squash Salad Local squash & roasted red onion, quinoa, arugula, curried nuts, cranberry goat’s cheese, cumin & coriander, lemon-ginger dressing (V, GF, NUTS!) 16
1/2 size 11, add bacon 3
CLASSIC PUB MAINS
Shepherd’s Pie A pub classic – made with locally raised lamb, beef & veggies, topped with mashed potatoes, with side green salad or spicy sriracha slaw 17
Fisherman’s Pie NS haddock, smoked trout & Digby scallops in a rich tarragon & white wine cream sauce, topped with mashed potatoes & herbed bread crumbs, with side green salad or spicy sriracha slaw 19 add lobster – 10
Daily Curry Made from scratch, boldly spiced, full of veggies, served with basmati or jasmine rice, ask server for today’s (GF) Local free-range chicken, from Crossroads Valley Farm 18
or Vegan chickpea & veggie curry 15
Green Chili Mac & Cheese Penne noodles, green chiles & garlic, white cheddar, parmesan, cream, side green salad or spicy sriracha slaw (V) 15
add: avocado – 4, blue cheese – 4, bacon – 3, chorizo – 3, pulled pork – 4, lobster – 10
All desserts are made from scratch, in house.
*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
Seasonal fruit compote, crumbled french meringue, whipped cream, and house made ice cream (GF*) 8