Lunch
To Start
SOUP & GRILLED SOURDOUGH - 10
coconut green curry squash or soup du jour
add scallops - 10
MARKET SALAD - 14
local greens, seasonal veggies, maple dijon vinaigrette,
add scallops - 10
BURRATA – 22
cherry tomato, white anchovy, basil oil, capers, white balsamic, grilled LF sourdough
ENDIVE SALAD – 16
orange, pink peppercorn, tarragon, manchego, fennel pollen, pangrattato, pistachio vinaigrette
BEEF TARTARE – 22
preserved black truffle, shallot, dijon, chives, comté, grilled LF sourdough
ROASTED CARROTS - 16
grainy mustard glaze, sumac labneh, dill, hakurei, feta
add salad - 4
SEARED YELLOWFIN TUNA - 20
shiitake crust, miso aioli, crispy garlic, wonton, sesame, masago,
add salad - 4
To Follow
bacon, sausage, potato, salad, grilled LF sourdough
THE BREAKFAST -18
two eggs poached or scrambled,
bacon, sausage, potato, salad, grilled LF sourdough
choice of side
BRAISED PORK TACOS – 24
ssamjang, nappa cabbage, nước chấm, sesame seed, scallion
choice of side
GNOCCHI – 26
roasted Oulton’s chicken, asiago, red pepper bisque, sourdough crumble, balsamic hot honey
FISH CAKES N’ EGGS - 25
two poached eggs, remoulade, turmeric mustard pickle, choice of side
TURKISH EGGS -17
two poached eggs, garlic yoghurt, chili oil, fresh herbs, crispy garlic, zaatar, sesame, grilled LF sourdough
NS MUSHROOM PHILLY - 22
bell peppers, onion, taleggio, roasted garlic aioli, LF milk bun, choice of side
CRISPY CHICKEN SANDWICH-24
corn flake crusted, secret sauce, arugula, sweet pickle, choice of side
NOVA LOX SALMON & EGGS -26
two poached eggs, pommes paillasson, cream cheese, pickled red onion, crispy capers, dill, sesame garlic spice