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 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 NS haddock and other fish from Fisherman’s Market.


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


Local/Atlantic Oysters 

(when available)

– 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


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


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.

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

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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