Every bite tells a story
Sustainability First
Rooted in Community
Timeless Hospitality
Our Full Menu
Breakfast
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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.
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Apple Cinnamon Oatmeal 10
Rich oatmeal simmered with apples, brown sugar, and cream, finished with a dusting of cinnamon.
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Farmers’ Breakfast 17
Locally sourced eggs, your choice of bacon or sausage, served with home-fried potatoes, toast, and house-made preserves.
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Vanilla Bean Belgian Waffles 16
Fluffy waffles infused with vanilla bean, topped with caramelized peaches, ascarpone, and maple syrup.
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Signature Eggs Benedict 19
A fresh and exciting creation each day. Please ask your server about today’s selection.
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Seasonal Frittata 18
A three-egg omelet with seasonal vegetables, sautéed mushrooms, spinach, and melted cheese, served with toast.
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Orchard French Toast 17
Custard-dipped, grilled French toast topped with house-made apple granola, warm maple syrup, and whipped cream.
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Buttermilk Pancakes 16
Fluffy, chef-made pancakes with your choice of chocolate chip or fresh berries.
Breakfast Sides
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One farm-fresh egg with toast and preserves 6
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Two farm-fresh eggs with toast and preserves 8
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Three pieces of crispy bacon or three sausage links 5
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Home-fried potatoes 4
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Assorted cold cereal with milk 5
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Whole wheat, white, or gluten-free toast 3
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Sliced tomato 3
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Two slices of cheese 4
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Assorted yogurts 3
Children’s Breakfast
(12 years and under)
LUNCH
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Farmers Market Soup 12
A thoughtfully prepared, seasonally inspired house soup. Please ask your Server for today’s offering.
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Seafood Chowder 18 | 20
A rich medley of Atlantic haddock, shrimp, Digby scallops, salmon, baby clams and tender potatoes in a savoury house-made broth.
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Salad Terroir 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.
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Za’atar Spiced Halloumi 18
Pan-fried halloumi cheese with a pickled peach salsa.
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Chilled Cucumber & Avocado Soup 12
With dill crème fraiche.
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Couscous & Kale Salad 16
Sweet potatoes, black beans, shredded carrots, and cucumber combined with couscous, kale and a lime herb dressing. Topped with a pistachio & sunflower seed crunch.
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Caprese Sandwich 20
Toasted buttered sourdough with a basil pesto mayo, arugula, sliced ripe tomatoes & bocconcini. Drizzled with balsamic glaze.
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Danish Shrimp Sandwich 22
Open-faced toasted rye bread with a tarragon dill aioli, lettuce, cucumber, and boiled egg, combined with cold water shrimp, lemon & cracked pepper.
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Mediterranean Aubergine Sandwich 20
Crispy panko eggplant with Holmestead feta, roasted red pepper hummus, briny olives, ripe tomatoes & arugula on a toasted roll.
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Chef’s Feature Burger 23
Grilled Oulton’s sirloin served on a brioche bun. Please ask your Server about today’s signature creation. Chicken or plant-based options available.
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Traditional Fish and Chips 24
Crisp beer-battered North Atlantic haddock served with pommes frites, house slaw, and lemon-infused tartar sauce.
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Wings & Rings 20
Local wings, lightly breaded and fried, served with crispy onion rings. Served or tossed with your choice of hot, honey garlic, or barbecue sauce.
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Antipasto Board 24
APPETIZERS
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East Coast Oyster Bar 24
Six East Coast oysters freshly shucked, served with a blueberry & thyme mignonette and grated horseradish & lemon.
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Oyster Terroir 26
Six Mortoyaki baked oysters topped with a rich miso lemon mayo & Valley gold cheese crumbs.
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Chilled Cucumber & Avocado Soup 12
With dill crème fraiche.
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Seafood Chowder 18 | 20
A rich medley of Atlantic haddock, shrimp, Digby scallops, salmon, baby clams and tender potatoes in our house made creamy broth.
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Digby Scallop Crudo 24
Sliced raw Digby scallops tossed in fermented strawberries, summer garden herbs, shaved fennel & preserved lemon olive oil. Enhanced with sea truffle salt.
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Smoked Gouda & Mushroom Arancini 18
Crispy breaded risotto served with a garden pesto & roasted red pepper coulis.
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Za’atar Spiced Halloumi 18
Pan-fried halloumi cheese with pickled peach salsa.
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Smoked Tuna Tataki 22
Quick seared & sliced rare tuna Togarashi with chili-crisp & ginger ponzu. Garnished with pickled daikon, cucumber ribbons, lightly dome-smoked & served with crunchy wontons.
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Today’s Salad 16
Using locally available ingredients, our Chefs craft a daily fresh salad reflective of the bounty of the Annapolis Valley. Ask your Server for details!
ENTRéES
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Mushroom & Walnut Tortellini 34
House made tortellini in a parmesan brodo with sauteed local mushrooms & thyme pistachio oil.
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Charbroiled Local Ribeye 56
100% premium local Ribeye steak topped with a smoked whipped honey butter & caramelized onions.
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Baked Trout ‘Hodge Podge’ 34
Trout fillet baked in a vibrant herb & spice blend. Finished with a traditional Nova Scotia summer vegetable stew.
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Ricotta Gnudi with Crab & Seared Digby Scallops 40
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 Digby scallops.
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Tofu Tikka Masala 26
This fresh vegetarian curry is accompanied by basmati rice & naan.
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Smoked Pork Chop 36
Oulton’s smoked center cut chop, charbroiled and brushed with lemon & garlic brown sugar BBQ sauce. Topped with corn succotash.
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Peking Spiced Duck Breast 36
Topped with summer zucchini salsa. Served with a crispy green onion pancake with a five-spiced tamari blueberry sauce.
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Aubergine Parmigiana 26
Crispy panko-breaded eggplant layered with sundried tomato pesto and melted mozzarella, served with lemon-pepper rocket.
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Chef’s Feature Burger 24
Grilled Oulton’s sirloin on a brioche bun. Please ask your Server about today’s signature creation. Plant-based option available.
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Traditional Fish and Chips 24
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.
