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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Soup from the Kettle 12
A thoughtfully prepared, seasonally inspired house soup. Please inquire with your server for today’s offering.
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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.
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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.
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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.
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Grilled Mortadella & Provolone 20
Sourdough bread filled with delicately shaved mortadella, melted provolone, and fresh, peppery arugula.
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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.
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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.
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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.
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Wings & Rings 18
Lightly breaded, golden-fried local chicken wings paired with crisp onion rings. Choice of hot, honey garlic, or barbecue sauce.
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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.
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Traditional Fish and Chips 23
Crisp beer-battered North Atlantic haddock served with pomme frites, house-made slaw, and lemon-infused tartar sauce.
APPETIZERS
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East Coast Oyster Bar 22
Six east coast oysters freshly shucked, served with a jalapeno, apple ginger mignonette & grated horseradish & lemon.
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Oyster Terroir 25
Six broiled oysters on the half shell topped with green onion, white wine, braised mushroom & umami mustard sauce.
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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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Eggplant & Potato Croquettes 16
Charred eggplant & russet potatoes combined with Aylesford feta cheese & parmesan. Served with a preserved lemon & tarragon aioli.
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Spring Garden Symphony 16
Shaved farmers market vegetables and spring greens, dressed in a cherry balsamic olive oil. Topped with candied sweet chili pecans & garlic herb Annapolis Fine Cheese.
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Shrimp & Crab Cakes 24
Golden panko-crusted shrimp and crab cakes served with red pepper jelly, caramelized onion, and roasted garlic aioli.
ENTRéES
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Lapin a la Cocotte 34
French inspired spring rabbit stew simmered with white beans, mirepoix of vegetables, red wine, garlic & bacon. Served with leeks and buttery mashed potatoes.
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Seared Duck Printaniere 34
Duck breast lacquered with a smoked Earl Grey and date molasses. Served with a warm & crispy potato salad in a springtime dressing.
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Cod Arracanato 34
Baked cod coated in a flavourful mix of breadcrumbs, golden raisins, pine-nuts & oregano. Finished with herbed escabeche. Served with crispy couscous confit cherry tomatoes.
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Charbroiled Rib-Eye 56
100% premium rib steak topped with a lemon garlic rosemary butter.
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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.
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Lamb Pansotti & Salsa di Noci 36
Spring ground lamb pasta with brown butter asparagus tossed in a fermented honey garlic & walnut sauce.
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Thai Green Coconut Curry 28
Thai Green Coconut Curry | 28 With tofu & vegetables. Accompanied with basmati rice.
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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 23
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 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.
