Braxton's Restaurant & Bar at The Algonquin Resort

Crab meat, scallops, shrimps, mussels, bacon, garlic, cream, dill oil, grilled sourdough (d, g, sf)

Arugula, tomato, tomato consommé, shallots, chives, white balsamic, olive oil, truffle oil, herb oil, balsamic reduction (d)

Roasted butternut squash, onions, cherry tomatoes, candied walnuts, baby radish, blue cheese mousse, maple mustard vinaigrette (d, n)

Baby gem, soft boiled egg, parmesan cheese, chives, crostini, bacon bites, house caesar dressing (d, e)

6oz Bird’s Hill wagyu patty, brioche bun, caramelized onion, smoked cheddar, lettuce, tomato, pickle, tartar sauce, fries (d, e, g)

Pressed sandwich with caramelized apple, fennel slaw with pickled red onions, aged swiss with bourbon maple glaze, fries (g, d)

Buttermilk marinated fried chicken in brioche sliders, Swiss cheese with Korean gochujang mayo, house dill pickles, coleslaw, fries (g, d)

Caramelized onions, roasted red peppers, sundried tomatoes, goat cheese, pesto aioli, fries (g, d)

Ground beef, pork, red wine, San Marzano tomatoes, parmesan cheese, basil (d, g)

Pancetta, garlic, shallots, parmesan, 63°C egg (d, g, e)

Crispy battered chicken, Asian slaw, fragrant jasmine rice, soy, honey, sesame seed, hoisin sauce, edamame, peanuts, peppers, bok choy, shrimp crackers (d, e, g, n, s, sd, sf)

CAB beef striploin, rosemary parmesan truffle fries, provençal tomato, creamy peppercorn jus (g, d)

Caddy Kolsch – Saint Andrews local beer batter fried 7oz haddock, tartar sauce, pea mint puree, fries (g, e)

Indian spice marinated lamb shank, butter, saffron, fenugreek leaves, fragrant rice (d, n)

Thai green curry, tofu, coconut milk, lemon grass, lime leaves, sesame oil, peppers, bok choy, fragrant jasmine rice, shrimp crackers (s, sd, sf) Add chicken breast or shrimp (4 pcs) 6 (Thai curry is a vegan dish but comes with shrimp crackers on the side that contains shellfish)

Arugula, tomato, tomato consommé, shallots, chives, white balsamic, olive oil, truffle oil, basil, balsamic reduction, herb oil. Wine Pairing: Ruffino Pinot Grigio, Italy 20 (9oz)

Roasted butternut squash, onions, cherry tomatoes, candied walnuts, baby radish, blue cheese mousse, maple mustard vinaigrette

Artisanal cheeses, includes local gouda cheese, homemade duck rillette, homemade bacon-onion jam, cured meat selection, crackers, berries, honey, preserves

Foie gras terrine, caramelized apple, date cardamom purée, brioche

Crab meat, scallops, shrimps, mussels, bacon, garlic, cream, dill oil, grilled sourdough. Wine Pairing: Rayo de Luna Chardonnay, Argentina 20 (9oz)

½ dozen shucked | 1 dozen shucked. Market fresh catch, green apple mignonette, hot sauce, lemons

Choice of: Blue Cheese Sauce - Blue cheese, garlic, shallots, leek, cherry tomato, white wine, lemon zest, grilled sourdough or Thai Red Curry Sauce - Thai red curry, coconut milk, garlic, ginger, spring onion, onion, lemon zest, coriander, sourdough

Crab meat, risotto, parmesan cheese, cream, shellfish bisque, tomato, pesto, bread crumbs

Thai green curry, tofu, coconut milk, lemongrass, lime leaves, sesame oil, peppers, bok choy, fragrant jasmine rice, shrimp cracker. Add chicken breast 6, Add shrimp (4 pcs) 6

Indian spice marinated lamb shank, butter, saffron, fenugreek leaves, spices, fragrant rice

Saffron risotto, orange gremolata, peas, braising jus (d, g, n) Wine Pairing: Ruffino Chianti, Italy 18 (9oz)

Confit potatoes, parsnip purée, braised lentil ragout, charred broccolini, maple glazed carrots, blueberry apple reduction (d)

Ground beef, pork, red wine, san marzano tomatoes, parmesan cheese, basil (d, g)

Pancetta, garlic, shallots, parmesan cheese, 63°C egg (d, g, e)

Pea mint puree, braised fennel, yukon gold mousse, pistachio gremolata (d, n, sf)

Yuzu, Canadian lobster bisque, saffron limoncello emulsion, zucchini, amaro montenegro, lobster reduction (d, g, sf)

6oz halibut, macedoine of vegetables, yukon gold mousse, fennel, pernod, mussels, warm tartar sauce (d, sf) Wine Pairing: Finca Las Moras Chardonnay, Argentina $18 (9oz)

Shrimp, chili, parsley, garlic, butter, mashed potatoes, grilled lemon (d, sf)

7 oz Atlantic Blue Dot tenderloin, parsnip purée, provençal tomato, yukon mashed potatoes, charred broccolini (d, g) Add chicken breast 6 Add shrimp (6 pcs) 9

12 oz Atlantic Blue Dot ribeye, parsnip purée, provençal tomato, yukon mashed potatoes, charred broccolini (d, g) Add chicken breast 6 Add shrimp (6 pcs) 9 Wine Pairing: Blake Boulevard Cabernet Sauvignon, Canada 18 (9oz)

Choose from our accompanying sauces: Chimichurri, Creamy mushroom sauce, Creamy pepper sauce

Inspired by Chef Braxton’s cookbook Almond, orange, rosewater, salted caramel ice cream (n, g, d)

Carrot, cardamom, candied carrots, blueberry, pecan (n, g, d)

French meringue, chestnut cream, milk chocolate, nutmeg, candied chestnut cookie (e, n, d, g, s)

Cinnamon, ginger, spices, milk chocolate, rum, raspberry sauce (g, d, n, s)

Selection of afternoon tea inspired petit fours platter

Creamy espresso, frangelico, kahlua, vodka

Colombian coffee, Irish whisky, brown sugar, whipped cream

Espresso, tequila, licor 43

Colombian coffee, kahlua, coffee liquor, triple sec

A locally inspired blend of wild blueberries, Chamoock Chaga, tart sumac berries, and bold Assam black tea, finished with maple sugar flakes for a smooth, subtly sweet taste.

White chocolate shell filled with wild blueberry jelly and a touch of lemon zest — a smooth, tangy burst of Atlantic summer.

Dark chocolate encases a silky maple ganache, finished with a sprinkle of sea salt reminiscent of Bay of Fundy breezes.

A delicate mousse dome layering local blueberry compote and maple sponge — glossy and sophisticated.

Fragrant matcha and bright yuzu blend Japanese precision with Maritime heart.

Airy choux pastry piped with raspberry crème légère, a hint of rose petal for elegance.

Bursting with local blueberries and served warm with clotted cream and homemade jam.

Raspberry folded into soft, buttery dough, accented by creamy white chocolate.

Traditional butter scone — simple, flaky, and perfect with Devonshire cream.

Heirloom Tomato, Rye Bread, Tomato Pesto Cream Cheese

Tortilla Wrap, Ham Sliced, Gruyère Cheese, Honey Mustard Sauce

Tortilla Wrap, Cheese spread, Prosciutto, Swiss Cheese, Cherry Tomato

Wonton Cup, Olive Tomato tapenade, Burrata, Aromatic Oil

Beet Cured Salmon Mosaic, Thinly Sliced Crostini, Salmon Mousse

Tart cranberries with sweet white chocolate (g, e, d)

Toasted pecan folded in buttery dough maple drizzle (g, e, d, n)

Time-honored recipe with light, fluffy texture (g, e, d)

(g, d, n)

(g, e, d)

(g, e, d)

(g, d)

(g, e, d)

(g, e, d)

(g, e, d)

Exquisite Ethiopian mocha café notes weave through light hints of sweet chocolate caramel.

A full flavoured tea with superb well-defined blueberry highlights

A blend created with Ganong Bros Ltd, this rooibos tea draws on the rich chocolate centre of the classic Chicken Bones candy. Smooth aromatic, it features pronounced chocolate notes balanced by a gentle touch of cinnamon.

Bright and uplifting, this naturally caffeine-free blend combines smooth rooibos with zesty lemon notes from lemongrass a touch of calendula. A vibrant cup any time of day

Inspired by Chef Braxton’s cookbook Almond, orange, rosewater, salted caramel ice cream (n, g, d)

Carrot, cardamom, candied carrots, blueberry, pecan (n, g, d)

French meringue, chestnut cream, milk chocolate, nutmeg, candied chestnut cookie (e, n, d, g, s)

Cinnamon, ginger, spices, milk chocolate, rum, raspberry sauce (g, d, n, s)

Selection of afternoon tea inspired petit fours platter

Creamy espresso, frangelico, kahlua, vodka

Colombian coffee, Irish whisky, brown sugar, whipped cream

Espresso, tequila, licor 43

Colombian coffee, kahlua, coffee liquor, triple sec

A locally inspired blend of wild blueberries, Chamoock Chaga, tart sumac berries, and bold Assam black tea, finished with maple sugar flakes for a smooth, subtly sweet taste.

Daily Chef’s selection (d)

Vanilla yogurt, berries, granola, toasted coconut (g, n)

Frozen acai berries, exotic frozen fruit purée, seasonal fresh fruits & berries, granola, peanut butter (d, g, n)

Berries, maple syrup, cinnamon sugar, shredded coconut, granola

Onion, shaved cucumber, cream cheese, fried capers, boiled egg, arugula, croissant, breakfast potatoes, provençal tomato (d, e, g)

Sourdough bread, smashed avocado, marinated cherry tomatoes, onion, radish, two poached eggs, feta crumbs, breakfast potatoes, provençal tomato (e, g, d)

Two free range eggs your way, crispy bacon, pork sausage, provençal tomato, hashbrown triangles, sautéed mushrooms, baked beans, fresh fruit bowl, choice of toast, choice of coffee or tea, juice (e, g)

Herb fragrant mushrooms, sourdough toast, poached eggs, hollandaise, cashew cream, white sesame, truffle, parmesan (d, g, n, sd)

Tortilla sheet, breakfast potatoes, bacon, sausage, scrambled eggs, spring onions, hashbrown, tomatoes, hollandaise (g, d, e)

Stewed pepper, tomatoes, poached eggs, sausage, feta cheese, pita bread (d, e, g)

Two free range poached eggs, peameal bacon, english muffin, hollandaise, provençal tomato, hashbrown triangles, sautéed mushrooms (g, d, e)

Provençal tomato, breakfast potatoes, sautéed mushrooms, served with choice of toast, three free range eggs, choice of: smoked ham, onion, bacon bites, scallion, tomato, mushroom, peppers, cheddar cheese (e, g, d)

Golden brioche topped with caramelized banana, mixed berries, saffron butter cream and drizzled with warm toffee sauce (g, d)

Individual flavoured yogurt, fresh cut fruits, choice of Danish, muffin, croissants or toast, choice of tea or coffee, fresh juice (g)

(2 slices)

(5 pcs)

(3 pcs)

with choice of cream cheese or butter & preserves

Colombian coffee, Irish whisky, brown sugar, whipped cream

Upgrade to Mimosa with Freshly Squeezed Orange Juice 15

Crab meat, scallops, shrimps, mussels, bacon, garlic, cream, dill oil, grilled sourdough (d, g, sf)

Arugula, tomato, tomato consommé, shallots, chives, white balsamic, olive oil, truffle oil, herb oil, balsamic reduction (d)

Roasted butternut squash, onions, cherry tomatoes, candied walnuts, baby radish, blue cheese mousse, maple mustard vinaigrette (d, n)

Baby gem, soft boiled egg, parmesan cheese, chives, crostini, bacon bites, house caesar dressing (d, e)

6oz Bird’s Hill wagyu patty, brioche bun, caramelized onion, smoked cheddar, lettuce, tomato, pickle, tartar sauce, fries (d, e, g)

Pressed sandwich with caramelized apple, fennel slaw with pickled red onions, aged swiss with bourbon maple glaze, fries (g, d)

Buttermilk marinated fried chicken in brioche sliders, Swiss cheese with Korean gochujang mayo, house dill pickles, coleslaw, fries (g, d)

Caramelized onions, roasted red peppers, sundried tomatoes, goat cheese, pesto aioli, fries (g, d)

Ground beef, pork, red wine, San Marzano tomatoes, parmesan cheese, basil (d, g)

Pancetta, garlic, shallots, parmesan, 63°C egg (d, g, e)

Crispy battered chicken, Asian slaw, fragrant jasmine rice, soy, honey, sesame seed, hoisin sauce, edamame, peanuts, peppers, bok choy, shrimp crackers (d, e, g, n, s, sd, sf)

CAB beef striploin, rosemary parmesan truffle fries, provençal tomato, creamy peppercorn jus (g, d)

Caddy Kolsch – Saint Andrews local beer batter fried 7oz haddock, tartar sauce, pea & mint puree, fries (g, e)

Indian spice marinated lamb shank, butter, saffron, fenugreek leaves, fragrant rice (d, n)

Thai green curry, tofu, coconut milk, lemon grass, lime leaves, sesame oil, peppers, bok choy, fragrant jasmine rice, shrimp crackers (s, sd, sf) Add chicken breast or shrimp (4 pcs) 6 (Thai curry is a vegan dish but comes with shrimp crackers on the side that contains shellfish)

Arugula, tomato, tomato consommé, shallots, chives, white balsamic, olive oil, truffle oil, basil, balsamic reduction, herb oil. Wine Pairing: Ruffino Pinot Grigio, Italy 20 (9oz)

Roasted butternut squash, onions, cherry tomatoes, candied walnuts, baby radish, blue cheese mousse, maple mustard vinaigrette

Artisanal cheeses, includes local gouda cheese, homemade duck rillette, homemade bacon-onion jam, cured meat selection, crackers, berries, honey, preserves

Foie gras terrine, caramelized apple, date & cardamom purée, brioche

Crab meat, scallops, shrimps, mussels, bacon, garlic, cream, dill oil, grilled sourdough. Wine Pairing: Rayo de Luna Chardonnay, Argentina 20 (9oz)

½ dozen shucked | 1 dozen shucked. Market fresh catch, green apple mignonette, hot sauce, lemons

Choice of: Blue Cheese Sauce - Blue cheese, garlic, shallots, leek, cherry tomato, white wine, lemon zest, grilled sourdough or Thai Red Curry Sauce - Thai red curry, coconut milk, garlic, ginger, spring onion, onion, lemon zest, coriander, sourdough

Crab meat, risotto, parmesan cheese, cream, shellfish bisque, tomato, pesto, bread crumbs

Thai green curry, tofu, coconut milk, lemongrass, lime leaves, sesame oil, peppers, bok choy, fragrant jasmine rice, shrimp cracker. Add chicken breast 6, Add shrimp (4 pcs) 6

Indian spice marinated lamb shank, butter, saffron, fenugreek leaves, spices, fragrant rice

Saffron risotto, orange gremolata, peas, braising jus (d, g, n) Wine Pairing: Ruffino Chianti, Italy 18 (9oz)

Confit potatoes, parsnip purée, braised lentil ragout, charred broccolini, maple glazed carrots, blueberry apple reduction (d)

Ground beef, pork, red wine, san marzano tomatoes, parmesan cheese, basil (d, g)

Pancetta, garlic, shallots, parmesan cheese, 63°C egg (d, g, e)

Pea mint puree, braised fennel, yukon gold mousse, pistachio gremolata (d, n, sf)

Yuzu, Canadian lobster bisque, saffron & limoncello emulsion, zucchini, amaro montenegro, lobster reduction (d, g, sf)

6oz halibut, macedoine of vegetables, yukon gold mousse, fennel, pernod, mussels, warm tartar sauce (d, sf) Wine Pairing: Finca Las Moras Chardonnay, Argentina $18 (9oz)

Shrimp, chili, parsley, garlic, butter, mashed potatoes, grilled lemon (d, sf)

7 oz Atlantic Blue Dot tenderloin, parsnip purée, provençal tomato, yukon mashed potatoes, charred broccolini (d, g) Add chicken breast 6 Add shrimp (6 pcs) 9

12 oz Atlantic Blue Dot ribeye, parsnip purée, provençal tomato, yukon mashed potatoes, charred broccolini (d, g) Add chicken breast 6 Add shrimp (6 pcs) 9 Wine Pairing: Blake Boulevard Cabernet Sauvignon, Canada 18 (9oz)

Choose from our accompanying sauces: Chimichurri, Creamy mushroom sauce, Creamy pepper sauce

Inspired by Chef Braxton’s cookbook Almond, orange, rosewater, salted caramel ice cream (n, g, d)

Carrot, cardamom, candied carrots, blueberry, pecan (n, g, d)

French meringue, chestnut cream, milk chocolate, nutmeg, candied chestnut cookie (e, n, d, g, s)

Cinnamon, ginger, spices, milk chocolate, rum, raspberry sauce (g, d, n, s)

Selection of afternoon tea inspired petit fours platter

Creamy espresso, frangelico, kahlua, vodka

Colombian coffee, Irish whisky, brown sugar, whipped cream

Espresso, tequila, licor 43

Colombian coffee, kahlua, coffee liquor, triple sec

A locally inspired blend of wild blueberries, Chamoock Chaga, tart sumac berries, and bold Assam black tea, finished with maple sugar flakes for a smooth, subtly sweet taste.

White chocolate shell filled with wild blueberry jelly and a touch of lemon zest — a smooth, tangy burst of Atlantic summer.

Dark chocolate encases a silky maple ganache, finished with a sprinkle of sea salt reminiscent of Bay of Fundy breezes.

A delicate mousse dome layering local blueberry compote and maple sponge — glossy and sophisticated.

Fragrant matcha and bright yuzu blend Japanese precision with Maritime heart.

Airy choux pastry piped with raspberry crème légère, a hint of rose petal for elegance.

Bursting with local blueberries and served warm with clotted cream and homemade jam.

Raspberry folded into soft, buttery dough, accented by creamy white chocolate.

Traditional butter scone — simple, flaky, and perfect with Devonshire cream.

Heirloom Tomato, Rye Bread, Tomato Pesto Cream Cheese

Tortilla Wrap, Ham Sliced, Gruyère Cheese, Honey Mustard Sauce

Tortilla Wrap, Cheese spread, Prosciutto, Swiss Cheese, Cherry Tomato

Wonton Cup, Olive Tomato tapenade, Burrata, Aromatic Oil

Beet Cured Salmon Mosaic, Thinly Sliced Crostini, Salmon Mousse

Tart cranberries with sweet white chocolate (g, e, d)

Toasted pecan folded in buttery dough & maple drizzle (g, e, d, n)

Time-honored recipe with light, fluffy texture (g, e, d)

(g, d, n)

(g, e, d)

(g, e, d)

(g, d)

(g, e, d)

(g, e, d)

(g, e, d)

Exquisite Ethiopian mocha café notes weave through light hints of sweet chocolate & caramel.

A full flavoured tea with superb & well-defined blueberry highlights

A blend created with Ganong Bros Ltd, this rooibos tea draws on the rich chocolate centre of the classic Chicken Bones candy. Smooth & aromatic, it features pronounced chocolate notes balanced by a gentle touch of cinnamon.

Bright and uplifting, this naturally caffeine-free blend combines smooth rooibos with zesty lemon notes from lemongrass & a touch of calendula. A vibrant cup any time of day

Inspired by Chef Braxton’s cookbook Almond, orange, rosewater, salted caramel ice cream (n, g, d)

Carrot, cardamom, candied carrots, blueberry, pecan (n, g, d)

French meringue, chestnut cream, milk chocolate, nutmeg, candied chestnut cookie (e, n, d, g, s)

Cinnamon, ginger, spices, milk chocolate, rum, raspberry sauce (g, d, n, s)

Selection of afternoon tea inspired petit fours platter

Creamy espresso, frangelico, kahlua, vodka

Colombian coffee, Irish whisky, brown sugar, whipped cream

Espresso, tequila, licor 43

Colombian coffee, kahlua, coffee liquor, triple sec

A locally inspired blend of wild blueberries, Chamoock Chaga, tart sumac berries, and bold Assam black tea, finished with maple sugar flakes for a smooth, subtly sweet taste.

Daily Chef’s selection (d)

Vanilla yogurt, berries, granola, toasted coconut (g, n)

Frozen acai berries, exotic frozen fruit purée, seasonal fresh fruits & berries, granola, peanut butter (d, g, n)

Berries, maple syrup, cinnamon sugar, shredded coconut, granola

Onion, shaved cucumber, cream cheese, fried capers, boiled egg, arugula, croissant, breakfast potatoes, provençal tomato (d, e, g)

Sourdough bread, smashed avocado, marinated cherry tomatoes, onion, radish, two poached eggs, feta crumbs, breakfast potatoes, provençal tomato (e, g, d)

Two free range eggs your way, crispy bacon, pork sausage, provençal tomato, hashbrown triangles, sautéed mushrooms, baked beans, fresh fruit bowl, choice of toast, choice of coffee or tea, juice (e, g)

Herb fragrant mushrooms, sourdough toast, poached eggs, hollandaise, cashew cream, white sesame, truffle, parmesan (d, g, n, sd)

Tortilla sheet, breakfast potatoes, bacon, sausage, scrambled eggs, spring onions, hashbrown, tomatoes, hollandaise (g, d, e)

Stewed pepper, tomatoes, poached eggs, sausage, feta cheese, pita bread (d, e, g)

Two free range poached eggs, peameal bacon, english muffin, hollandaise, provençal tomato, hashbrown triangles, sautéed mushrooms (g, d, e)

Provençal tomato, breakfast potatoes, sautéed mushrooms, served with choice of toast, three free range eggs, choice of: smoked ham, onion, bacon bites, scallion, tomato, mushroom, peppers, cheddar cheese (e, g, d)

Golden brioche topped with caramelized banana, mixed berries, saffron butter cream and drizzled with warm toffee sauce (g, d)

Individual flavoured yogurt, fresh cut fruits, choice of Danish, muffin, croissants or toast, choice of tea or coffee, fresh juice (g)

(2 slices)

(5 pcs)

(3 pcs)

with choice of cream cheese or butter & preserves

Colombian coffee, Irish whisky, brown sugar, whipped cream

Upgrade to Mimosa with Freshly Squeezed Orange Juice 15

Crab meat, scallops, shrimps, mussels, bacon, garlic, cream, dill oil, grilled sourdough (d, g, sf)

Arugula, tomato, tomato consommé, shallots, chives, white balsamic, olive oil, truffle oil, herb oil, balsamic reduction (d)

Roasted butternut squash, onions, cherry tomatoes, candied walnuts, baby radish, blue cheese mousse, maple mustard vinaigrette (d, n)

Baby gem, soft boiled egg, parmesan cheese, chives, crostini, bacon bites, house caesar dressing (d, e)

6oz Bird’s Hill wagyu patty, brioche bun, caramelized onion, smoked cheddar, lettuce, tomato, pickle, tartar sauce, fries (d, e, g)

Pressed sandwich with caramelized apple, fennel slaw with pickled red onions, aged swiss with bourbon maple glaze, fries (g, d)

Buttermilk marinated fried chicken in brioche sliders, Swiss cheese with Korean gochujang mayo, house dill pickles, coleslaw, fries (g, d)

Caramelized onions, roasted red peppers, sundried tomatoes, goat cheese, pesto aioli, fries (g, d)

Ground beef, pork, red wine, San Marzano tomatoes, parmesan cheese, basil (d, g)

Pancetta, garlic, shallots, parmesan, 63°C egg (d, g, e)

Crispy battered chicken, Asian slaw, fragrant jasmine rice, soy, honey, sesame seed, hoisin sauce, edamame, peanuts, peppers, bok choy, shrimp crackers (d, e, g, n, s, sd, sf)

CAB beef striploin, rosemary parmesan truffle fries, provençal tomato, creamy peppercorn jus (g, d)

Caddy Kolsch – Saint Andrews local beer batter fried 7oz haddock, tartar sauce, pea & mint puree, fries (g, e)

Indian spice marinated lamb shank, butter, saffron, fenugreek leaves, fragrant rice (d, n)

Thai green curry, tofu, coconut milk, lemon grass, lime leaves, sesame oil, peppers, bok choy, fragrant jasmine rice, shrimp crackers (s, sd, sf) Add chicken breast or shrimp (4 pcs) 6 (Thai curry is a vegan dish but comes with shrimp crackers on the side that contains shellfish)

Arugula, tomato, tomato consommé, shallots, chives, white balsamic, olive oil, truffle oil, basil, balsamic reduction, herb oil. Wine Pairing: Ruffino Pinot Grigio, Italy 20 (9oz)

Roasted butternut squash, onions, cherry tomatoes, candied walnuts, baby radish, blue cheese mousse, maple mustard vinaigrette

Artisanal cheeses, includes local gouda cheese, homemade duck rillette, homemade bacon-onion jam, cured meat selection, crackers, berries, honey, preserves

Foie gras terrine, caramelized apple, date & cardamom purée, brioche

Crab meat, scallops, shrimps, mussels, bacon, garlic, cream, dill oil, grilled sourdough. Wine Pairing: Rayo de Luna Chardonnay, Argentina 20 (9oz)

½ dozen shucked | 1 dozen shucked. Market fresh catch, green apple mignonette, hot sauce, lemons

Choice of: Blue Cheese Sauce - Blue cheese, garlic, shallots, leek, cherry tomato, white wine, lemon zest, grilled sourdough or Thai Red Curry Sauce - Thai red curry, coconut milk, garlic, ginger, spring onion, onion, lemon zest, coriander, sourdough

Crab meat, risotto, parmesan cheese, cream, shellfish bisque, tomato, pesto, bread crumbs

Thai green curry, tofu, coconut milk, lemongrass, lime leaves, sesame oil, peppers, bok choy, fragrant jasmine rice, shrimp cracker. Add chicken breast 6, Add shrimp (4 pcs) 6

Indian spice marinated lamb shank, butter, saffron, fenugreek leaves, spices, fragrant rice

Saffron risotto, orange gremolata, peas, braising jus (d, g, n) Wine Pairing: Ruffino Chianti, Italy 18 (9oz)

Confit potatoes, parsnip purée, braised lentil ragout, charred broccolini, maple glazed carrots, blueberry apple reduction (d)

Ground beef, pork, red wine, san marzano tomatoes, parmesan cheese, basil (d, g)

Pancetta, garlic, shallots, parmesan cheese, 63°C egg (d, g, e)

Pea mint puree, braised fennel, yukon gold mousse, pistachio gremolata (d, n, sf)

Yuzu, Canadian lobster bisque, saffron & limoncello emulsion, zucchini, amaro montenegro, lobster reduction (d, g, sf)

6oz halibut, macedoine of vegetables, yukon gold mousse, fennel, pernod, mussels, warm tartar sauce (d, sf) Wine Pairing: Finca Las Moras Chardonnay, Argentina $18 (9oz)

Shrimp, chili, parsley, garlic, butter, mashed potatoes, grilled lemon (d, sf)

7 oz Atlantic Blue Dot tenderloin, parsnip purée, provençal tomato, yukon mashed potatoes, charred broccolini (d, g) Add chicken breast 6 Add shrimp (6 pcs) 9

12 oz Atlantic Blue Dot ribeye, parsnip purée, provençal tomato, yukon mashed potatoes, charred broccolini (d, g) Add chicken breast 6 Add shrimp (6 pcs) 9 Wine Pairing: Blake Boulevard Cabernet Sauvignon, Canada 18 (9oz)

Choose from our accompanying sauces: Chimichurri, Creamy mushroom sauce, Creamy pepper sauce

Inspired by Chef Braxton’s cookbook Almond, orange, rosewater, salted caramel ice cream (n, g, d)

Carrot, cardamom, candied carrots, blueberry, pecan (n, g, d)

French meringue, chestnut cream, milk chocolate, nutmeg, candied chestnut cookie (e, n, d, g, s)

Cinnamon, ginger, spices, milk chocolate, rum, raspberry sauce (g, d, n, s)

Selection of afternoon tea inspired petit fours platter

Creamy espresso, frangelico, kahlua, vodka

Colombian coffee, Irish whisky, brown sugar, whipped cream

Espresso, tequila, licor 43

Colombian coffee, kahlua, coffee liquor, triple sec

A locally inspired blend of wild blueberries, Chamoock Chaga, tart sumac berries, and bold Assam black tea, finished with maple sugar flakes for a smooth, subtly sweet taste.

White chocolate shell filled with wild blueberry jelly and a touch of lemon zest — a smooth, tangy burst of Atlantic summer.

Dark chocolate encases a silky maple ganache, finished with a sprinkle of sea salt reminiscent of Bay of Fundy breezes.

A delicate mousse dome layering local blueberry compote and maple sponge — glossy and sophisticated.

Fragrant matcha and bright yuzu blend Japanese precision with Maritime heart.

Airy choux pastry piped with raspberry crème légère, a hint of rose petal for elegance.

Bursting with local blueberries and served warm with clotted cream and homemade jam.

Raspberry folded into soft, buttery dough, accented by creamy white chocolate.

Traditional butter scone — simple, flaky, and perfect with Devonshire cream.

Heirloom Tomato, Rye Bread, Tomato Pesto Cream Cheese

Tortilla Wrap, Ham Sliced, Gruyère Cheese, Honey Mustard Sauce

Tortilla Wrap, Cheese spread, Prosciutto, Swiss Cheese, Cherry Tomato

Wonton Cup, Olive Tomato tapenade, Burrata, Aromatic Oil

Beet Cured Salmon Mosaic, Thinly Sliced Crostini, Salmon Mousse

Tart cranberries with sweet white chocolate (g, e, d)

Toasted pecan folded in buttery dough & maple drizzle (g, e, d, n)

Time-honored recipe with light, fluffy texture (g, e, d)

(g, d, n)

(g, e, d)

(g, e, d)

(g, d)

(g, e, d)

(g, e, d)

(g, e, d)

Exquisite Ethiopian mocha café notes weave through light hints of sweet chocolate & caramel.

A full flavoured tea with superb & well-defined blueberry highlights

A blend created with Ganong Bros Ltd, this rooibos tea draws on the rich chocolate centre of the classic Chicken Bones candy. Smooth & aromatic, it features pronounced chocolate notes balanced by a gentle touch of cinnamon.

Bright and uplifting, this naturally caffeine-free blend combines smooth rooibos with zesty lemon notes from lemongrass & a touch of calendula. A vibrant cup any time of day

Bursting with local blueberries and served warm.

2 traditional butter scones - simple, flaky and perfect.

Small savoury pancakes, smoked salmon, herb cream, salmon roe.

Chef’s daily bread selection, pulled chicken, assortment of dried fruits, chicken consommé gel.

AAA yellowfin tuna soaked in soy mirin marinade, spicy gochujang base.

Sweet glazed smoked tofu, focaccia, tomato pesto cream cheese, arugula.

Crisp almond sable, soft almond cream, wild blueberry compote, maple glaze.

Brown butter cake, toasted oats, dried cranberries.

Chocolate sponge, maple crémeux, silky chocolate mousse.

Creamy cheesecake, buttery crumb, blueberry compote.

A bold, balanced tea sourced from the world’s finest gardens. Rich and rounded, with malty depth and delicate floral notes.

A bold, full-bodied black tea with rich flavour and deep colour—perfect for a midday lift.

Malty and full-bodied, with bright, lively notes and a subtle hint of cask-aged oak. A bold Highlander’s cup of tea.

Crafted in collaboration with Ganong Bros Ltd, this signature black tea is inspired by the iconic Chicken Bones candy from St. Stephen, NB. With bold cinnamon flavour at the forefront, it reflects the candy’s spiced outer layer, complimented by a hint of bittersweet chocolate.

A distinctive green tea with a light, golden-yellow liquor and a unique, toasty rice flavour with a hint of sweetness. This conversation-starting tea offers a smooth, comforting cup that’s both familiar and intriguing.

Exquisite Ethiopian mocha café notes weave through light hints of sweet chocolate and caramel.

A full flavoured tea with superb and well-defined blueberry highlights.

A blend created with Ganong Bros Ltd, this rooibos tea draws on the rich chocolate centre of the classic Chicken Bones candy. Smooth and aromatic, it features pronounced chocolate notes balanced by a gentle touch of cinnamon.

Bright and uplifting, this naturally caffeine-free blend combines smooth rooibos with zesty lemon notes from lemongrass and a touch of calendula. A vibrant cup any time of day.

Inspired by Chef Braxton’s cookbook Almond, orange, rosewater, salted caramel ice cream (n, g, d)

Carrot, cardamom, candied carrots, blueberry, pecan (n, g, d)

French meringue, chestnut cream, milk chocolate, nutmeg, candied chestnut cookie (e, n, d, g, s)

Cinnamon, ginger, spices, milk chocolate, rum, raspberry sauce (g, d, n, s)

Selection of afternoon tea inspired petit fours platter

Creamy espresso, frangelico, kahlua, vodka

Colombian coffee, Irish whisky, brown sugar, whipped cream

Espresso, tequila, licor 43

Colombian coffee, kahlua, coffee liquor, triple sec

A locally inspired blend of wild blueberries, Chamoock Chaga, tart sumac berries, and bold Assam black tea, finished with maple sugar flakes for a smooth, subtly sweet taste.

Daily Chef’s selection (d)

Vanilla yogurt, berries, granola, toasted coconut (g, n)

Frozen acai berries, exotic frozen fruit purée, seasonal fresh fruits & berries, granola, peanut butter (d, g, n)

Berries, maple syrup, cinnamon sugar, shredded coconut, granola

Onion, shaved cucumber, cream cheese, fried capers, boiled egg, arugula, croissant, breakfast potatoes, provençal tomato (d, e, g)

Sourdough bread, smashed avocado, marinated cherry tomatoes, onion, radish, two poached eggs, feta crumbs, breakfast potatoes, provençal tomato (e, g, d)

Two free range eggs your way, crispy bacon, pork sausage, provençal tomato, hashbrown triangles, sautéed mushrooms, baked beans, fresh fruit bowl, choice of toast, choice of coffee or tea, juice (e, g)

Herb fragrant mushrooms, sourdough toast, poached eggs, hollandaise, cashew cream, white sesame, truffle, parmesan (d, g, n, sd)

Tortilla sheet, breakfast potatoes, bacon, sausage, scrambled eggs, spring onions, hashbrown, tomatoes, hollandaise (g, d, e)

Stewed pepper, tomatoes, poached eggs, sausage, feta cheese, pita bread (d, e, g)

Two free range poached eggs, peameal bacon, english muffin, hollandaise, provençal tomato, hashbrown triangles, sautéed mushrooms (g, d, e)

Provençal tomato, breakfast potatoes, sautéed mushrooms, served with choice of toast, three free range eggs, choice of: smoked ham, onion, bacon bites, scallion, tomato, mushroom, peppers, cheddar cheese (e, g, d)

Golden brioche topped with caramelized banana, mixed berries, saffron butter cream and drizzled with warm toffee sauce (g, d)

Individual flavoured yogurt, fresh cut fruits, choice of Danish, muffin, croissants or toast, choice of tea or coffee, fresh juice (g)

(2 slices)

(5 pcs)

(3 pcs)

with choice of cream cheese or butter & preserves

Colombian coffee, Irish whisky, brown sugar, whipped cream

Upgrade to Mimosa with Freshly Squeezed Orange Juice 15

Crab meat, scallops, shrimps, mussels, bacon, garlic, cream, dill oil, grilled sourdough (d, g, sf)

Arugula, tomato, tomato consommé, shallots, chives, white balsamic, olive oil, truffle oil, herb oil, balsamic reduction (d)

Roasted butternut squash, onions, cherry tomatoes, candied walnuts, baby radish, blue cheese mousse, maple mustard vinaigrette (d, n)

Baby gem, soft boiled egg, parmesan cheese, chives, crostini, bacon bites, house caesar dressing (d, e)

6oz Bird’s Hill wagyu patty, brioche bun, caramelized onion, smoked cheddar, lettuce, tomato, pickle, tartar sauce, fries (d, e, g)

Pressed sandwich with caramelized apple, fennel slaw with pickled red onions, aged swiss with bourbon maple glaze, fries (g, d)

Buttermilk marinated fried chicken in brioche sliders, Swiss cheese with Korean gochujang mayo, house dill pickles, coleslaw, fries (g, d)

Caramelized onions, roasted red peppers, sundried tomatoes, goat cheese, pesto aioli, fries (g, d)

Ground beef, pork, red wine, San Marzano tomatoes, parmesan cheese, basil (d, g)

Pancetta, garlic, shallots, parmesan, 63°C egg (d, g, e)

Crispy battered chicken, Asian slaw, fragrant jasmine rice, soy, honey, sesame seed, hoisin sauce, edamame, peanuts, peppers, bok choy, shrimp crackers (d, e, g, n, s, sd, sf)

CAB beef striploin, rosemary parmesan truffle fries, provençal tomato, creamy peppercorn jus (g, d)

Caddy Kolsch – Saint Andrews local beer batter fried 7oz haddock, tartar sauce, pea & mint puree, fries (g, e)

Indian spice marinated lamb shank, butter, saffron, fenugreek leaves, fragrant rice (d, n)

Thai green curry, tofu, coconut milk, lemon grass, lime leaves, sesame oil, peppers, bok choy, fragrant jasmine rice, shrimp crackers (s, sd, sf) Add chicken breast or shrimp (4 pcs) 6 (Thai curry is a vegan dish but comes with shrimp crackers on the side that contains shellfish)

Inspired by Chef Braxton’s cookbook Almond, orange, rosewater, salted caramel ice cream (n, g, d)

Carrot, cardamom, candied carrots, blueberry, pecan (n, g, d)

French meringue, chestnut cream, milk chocolate, nutmeg, candied chestnut cookie (e, n, d, g, s)

Cinnamon, ginger, spices, milk chocolate, rum, raspberry sauce (g, d, n, s)

Selection of afternoon tea inspired petit fours platter

Creamy espresso, frangelico, kahlua, vodka

Colombian coffee, Irish whisky, brown sugar, whipped cream

Espresso, tequila, licor 43

Colombian coffee, kahlua, coffee liquor, triple sec

A locally inspired blend of wild blueberries, Chamoock Chaga, tart sumac berries, and bold Assam black tea, finished with maple sugar flakes for a smooth, subtly sweet taste.

White chocolate shell filled with wild blueberry jelly and a touch of lemon zest — a smooth, tangy burst of Atlantic summer.

Dark chocolate encases a silky maple ganache, finished with a sprinkle of sea salt reminiscent of Bay of Fundy breezes.

A delicate mousse dome layering local blueberry compote and maple sponge — glossy and sophisticated.

Fragrant matcha and bright yuzu blend Japanese precision with Maritime heart.

Airy choux pastry piped with raspberry crème légère, a hint of rose petal for elegance.

Bursting with local blueberries and served warm with clotted cream and homemade jam.

Raspberry folded into soft, buttery dough, accented by creamy white chocolate.

Traditional butter scone — simple, flaky, and perfect with Devonshire cream.

Heirloom Tomato, Rye Bread, Tomato Pesto Cream Cheese

Tortilla Wrap, Ham Sliced, Gruyère Cheese, Honey Mustard Sauce

Tortilla Wrap, Cheese spread, Prosciutto, Swiss Cheese, Cherry Tomato

Wonton Cup, Olive Tomato tapenade, Burrata, Aromatic Oil

Beet Cured Salmon Mosaic, Thinly Sliced Crostini, Salmon Mousse

Tart cranberries with sweet white chocolate (g, e, d)

Toasted pecan folded in buttery dough & maple drizzle (g, e, d, n)

Time-honored recipe with light, fluffy texture (g, e, d)

(g, d, n)

(g, e, d)

(g, e, d)

(g, d)

(g, e, d)

(g, e, d)

(g, e, d)

Exquisite Ethiopian mocha café notes weave through light hints of sweet chocolate & caramel.

A full flavoured tea with superb & well-defined blueberry highlights

A blend created with Ganong Bros Ltd, this rooibos tea draws on the rich chocolate centre of the classic Chicken Bones candy. Smooth & aromatic, it features pronounced chocolate notes balanced by a gentle touch of cinnamon.

Bright and uplifting, this naturally caffeine-free blend combines smooth rooibos with zesty lemon notes from lemongrass & a touch of calendula. A vibrant cup any time of day

Bursting with local blueberries and served warm.

2 traditional butter scones - simple, flaky and perfect.

Small savoury pancakes, smoked salmon, herb cream, salmon roe.

Chef’s daily bread selection, pulled chicken, assortment of dried fruits, chicken consommé gel.

AAA yellowfin tuna soaked in soy mirin marinade, spicy gochujang base.

Sweet glazed smoked tofu, focaccia, tomato pesto cream cheese, arugula.

Crisp almond sable, soft almond cream, wild blueberry compote, maple glaze.

Brown butter cake, toasted oats, dried cranberries.

Chocolate sponge, maple crémeux, silky chocolate mousse.

Creamy cheesecake, buttery crumb, blueberry compote.

A bold, balanced tea sourced from the world’s finest gardens. Rich and rounded, with malty depth and delicate floral notes.

A bold, full-bodied black tea with rich flavour and deep colour—perfect for a midday lift.

Malty and full-bodied, with bright, lively notes and a subtle hint of cask-aged oak. A bold Highlander’s cup of tea.

Crafted in collaboration with Ganong Bros Ltd, this signature black tea is inspired by the iconic Chicken Bones candy from St. Stephen, NB. With bold cinnamon flavour at the forefront, it reflects the candy’s spiced outer layer, complimented by a hint of bittersweet chocolate.

A distinctive green tea with a light, golden-yellow liquor and a unique, toasty rice flavour with a hint of sweetness. This conversation-starting tea offers a smooth, comforting cup that’s both familiar and intriguing.

Exquisite Ethiopian mocha café notes weave through light hints of sweet chocolate and caramel.

A full flavoured tea with superb and well-defined blueberry highlights.

A blend created with Ganong Bros Ltd, this rooibos tea draws on the rich chocolate centre of the classic Chicken Bones candy. Smooth and aromatic, it features pronounced chocolate notes balanced by a gentle touch of cinnamon.

Bright and uplifting, this naturally caffeine-free blend combines smooth rooibos with zesty lemon notes from lemongrass and a touch of calendula. A vibrant cup any time of day.

Classic coastal chowder with local scallops, mussels, shrimp, bacon, potatoes, fresh herbs (d, g, sf)

Pan-seared sweet crab cake, corn succotash, citrus aioli, parmigiano reggiano, fresh greens (e, sf, g, d)

1 dozen shucked Market fresh catch, green apple mignonette, hot sauce, lemon wedge (sf)

Baby gem, parmigiano reggiano, bacon, garlic-butter herbed croutons, housemade caesar dressing, lemon (e, g, d)

Lobster bisque, pan-seared scallops, prosciutto crisp, spiced honey (sf)

Steamed or grilled Atlantic whole lobster, potato salad, clarified butter, lemon wedge (sf, d)

Pan-seared Atlantic salmon, pea-mint puree, braised fennel, Yukon gold potato mousse, pistachio gremolata (sf, d, n)

Chef’s daily creation (d)

Roasted cornish hen, shallots, cremini mushroom, peas, baby potatoes, jus, sauce chasseur (d)

Mixed mushroom, parmigiano reggiano, cream, truffle oil, hazelnut (g, d, n)

Each Blue Dot steak and white stripe rack of lamb is served with confit garlic and cafe de paris butter (g).

Each Blue Dot steak and white stripe rack of lamb is served with confit garlic and cafe de paris butter (g).

Each Blue Dot steak and white stripe rack of lamb is served with confit garlic and cafe de paris butter (g).

Each Blue Dot steak and white stripe rack of lamb is served with confit garlic and cafe de paris butter (g).

Each Blue Dot steak and white stripe rack of lamb is served with confit garlic and cafe de paris butter (g).

Inspired by Chef Braxton’s cookbook Almond, orange, pistachio (n, g, d, a)

Chocolate, mascarpone cheese (e, g, d)

Cream cheese, blueberry, mascarpone cheese (e, d, g)

Strawberry, almond cream, rhubarb compote, cotton candy, strawberry basil sauce (g, d, n, e)

Inspired by Chef Braxton’s cookbook Almond, orange, pistachio (n, g, d, a)

Chocolate, mascarpone cheese (e, g, d)

Cream cheese, blueberry, mascarpone cheese (e, d, g)

Strawberry, almond cream, rhubarb compote, cotton candy, strawberry basil sauce (g, d, n, e)

Creamy espresso, frangelico, kahlua, vodka

Colombian coffee, Irish whisky, brown sugar, whipped cream

Espresso, tequila, licor 43

Colombian coffee, kahlua, coffee liquor, triple sec

A locally inspired blend of wild blueberries, Chamcook Chaga, tart sumac berries, and bold Assam black tea, finished with maple sugar flakes for a smooth, subtly sweet taste. Ask your server for other selections of black and herbal options.