Every bite tells a story
Sustainability First
Rooted in Community
Timeless Hospitality
Our Full Menu
Breakfast
-
Fruit and Honey Yogurt Parfait 12
Creamy Greek yogurt, drizzled with local honey, topped with house-made dried apple chips, toasted granola, and seasonal berries.
-
Apple Cinnamon Oatmeal 10
Rich oatmeal simmered with apples, brown sugar, and cream, finished with a dusting of cinnamon.
-
Farmers’ Breakfast 17
Locally sourced eggs, your choice of bacon or sausage, served with home-fried potatoes, toast, and house-made preserves.
-
Vanilla Bean Belgian Waffles 16
Fluffy waffles infused with vanilla bean, topped with caramelized peaches, ascarpone, and maple syrup.
-
Signature Eggs Benedict 19
A fresh and exciting creation each day. Please ask your server about today’s selection.
-
Seasonal Frittata 18
A three-egg omelet with seasonal vegetables, sautéed mushrooms, spinach, and melted cheese, served with toast.
-
Orchard French Toast 17
Custard-dipped, grilled French toast topped with house-made apple granola, warm maple syrup, and whipped cream.
-
Buttermilk Pancakes 16
Fluffy, chef-made pancakes with your choice of chocolate chip or fresh berries.
Breakfast Sides
-
One farm-fresh egg with toast and preserves 6
-
Two farm-fresh eggs with toast and preserves 8
-
Three pieces of crispy bacon or three sausage links 5
-
Home-fried potatoes 4
-
Assorted cold cereal with milk 5
-
Whole wheat, white, or gluten-free toast 3
-
Sliced tomato 3
-
Two slices of cheese 4
-
Assorted yogurts 3
Children’s Breakfast
(12 years and under)
LUNCH
-
Soup from the Kettle 12
A thoughtfully prepared, seasonally inspired house soup. Please inquire with your server for today’s offering.
-
Seafood Chowder 17 | 20
A rich medley of Atlantic haddock, shrimp, Digby scallops, salmon, baby clams, and tender potatoes in our house made creamy broth.
-
Winter Panzanella Salad 16
Roasted beets and winter squash with pickled onion and tender kale, finished with toasted pumpkin seeds, sourdough croutons, and a bright thyme–grapefruit vinaigrette.
-
Reuben Sandwich 20
Marbled rye layered with local smoked meat, gently warmed sauerkraut, melted Swiss cheese, and Terroir signature dressing. Served with a dill pickle.
-
Grilled Mortadella & Provolone 20
Sourdough bread filled with delicately shaved mortadella, melted provolone, and fresh, peppery arugula.
-
Eggplant Parmesan 20
Crispy panko-crusted eggplant with melted provolone, sun-dried tomato aioli, and fresh arugula, served on a toasted garlic butter roll. Accompanied by house tomato marinara for dipping.
-
Calypso Chicken – or Shrimp 24
Coconut-breaded chicken or shrimp glazed in a sweet red chili sauce, finished with julienned vegetables and served alongside fragrant basmati rice.
-
Pulled Pork Sandwich 20
Marinated local pork with spiced hard apple cider, slowly braised and flavoured with smokey barbecue sauce, served on a toasted roll with apple slaw and wedges.
-
Wings & Rings 18
Lightly breaded, golden-fried local chicken wings paired with crisp onion rings. Choice of hot, honey garlic, or barbecue sauce.
-
Chef’s Feature Burger 23
Grilled Oulton’s sirloin on a toasted brioche bun. Please ask your server about today’s signature creation. Plant-based option available.
-
Traditional Fish and Chips 23
Crisp beer-battered North Atlantic haddock served with pomme frites, house-made slaw, and lemon-infused tartar sauce.
APPETIZERS
-
East Coast Oysters 22
Six East Coast oysters, freshly shucked and served with a chef-crafted mignonette and seasonal garnishes.
-
Oyster Terroir 25
Six baked oysters on the half shell with smoked bacon, garlic, and spinach, finished with Valley Gold cheese and crisp breadcrumbs.
-
Roasted Maple Harissa Carrots 16
Sweet and spicy roasted rainbow carrots served with sumac yogurt, herbed apricot chamoy, and toasted almonds.
-
White Wine–Braised Leek Arancini 18
Crisp leek arancini filled with truffle Annapolis Fine Cheese and sun-dried tomato pesto.
-
Chef Joe’s Seafood Chowder 17 | 20
A rich medley of Atlantic haddock, shrimp, Digby scallops, salmon, baby clams, and tender potatoes in our house made creamy broth.
-
Shrimp & Crab Cakes 24
Golden panko-crusted shrimp and crab cakes served with red pepper jelly, caramelized onion, and roasted garlic aioli.
-
Winter Panzanella Salad 16
Roasted beets and squash, pickled onion, and kale tossed with toasted pumpkin seeds, sourdough croutons, and a thyme-grapefruit vinaigrette.
ENTRéES
-
Seared Duck Breast 34
Perfectly seared, tender duck breast seasoned with five-spice and finished with a blackberry-cherry hoisin glaze.
-
Braised Lamb Shank 38
Slow-braised lamb shank with local porter and aromatics, served atop rustic mashed potatoes.
-
Ricotta Gnudi with Crab & Seared Digby Scallops 36
Delicate ricotta and parmesan dumplings with preserved lemon, simmered in a honey-garlic milk thistle crab cream sauce, finished with arugula-pecan salsa verde, panko crumble, and seared scallops.
-
Lapin à la Moutarde 36
Port-braised rabbit stew served with rustic mashed potatoes and a grainy Dijon mustard cream sauce.
-
Miso Butter Cod 34
Pan-seared cod glazed with miso butter, accompanied by lemon-sautéed spinach and fragrant basmati rice.
-
Charbroiled Local Rib Eye 56
10 oz premium local rib eye, expertly charbroiled and served with house-made chimichurri.
-
Aubergine Parmigiana 26
Crispy panko-breaded eggplant layered with sun-dried tomato pesto and melted mozzarella, served with lemon-pepper rocket.
-
Chickpea and Sweet Potato Curry 26
A fragrant Madras-style curry simmered with chickpeas, sweet potatoes, and seasonal vegetables, served with warm naan.
-
Chef’s Feature Burger 23
Grilled Oulton’s sirloin on a brioche bun. Please ask your server about today’s signature creation. Plant-based option available.
-
Traditional Fish and Chips 23
Traditional Fish and Chips | 23 Crisp beer-battered North Atlantic haddock served with pommes frites, house slaw, and lemon-infused tartar sauce.
Chef's daily features
A rotating selection of premium seafood, steak, or poultry entrées.
Please inquire for today’s offerings.
