Special St. Patrick’s Day Weekend Menu!

In celebration of St. Patrick’s Day, Chef Rebecca has created some delicious feature specials! Don’t worry, our regular Dinner Menu is still available.

“Cockles and Mussels”
This will be a local play on a traditional Irish dish that consists of freshly steamed baby clams and mussels in a whiskey broth with savory sausage bits.

A tender beef stew with duchess potato topping.

A rich Guiness chocolate cake with cream cheese icing. Served in a rock glass to look like a real Guinness!

We offer “a la carte” menus. A dinner menu is available for evening performances. A late night menu is available after 9:00pm. Our lunch menu is offered for our matinee performances. Please view our spirits menus for a complete list of wines, beers on taps and more.
Patrons with allergies or special dietary requirements will be directed to speak to our chef . These inquiries should be voiced at the time of booking a reservation. This information may be passed along to our floor staff but we ask patrons to advise their servers of allergies or special dietary requirements at the time of placing their order.

Starters & Sharing Plates

House Focaccia $6
Made fresh daily and served with flavoured butter and marinated olives

Fancy Fries $6
House cut fries, garlic aioli, fresh chives

Soup of the Day $6-10
Chef’s seasonal selection

Yellowfin Salad $16
Seared tuna, red leaf lettuce, watermelon radish, grapefruit sections, buckthorn vinaigrette (vegetarian option available)

Traditional Caesar Salad $12
Romaine lettuce, house made dressing and croutons, bacon and parmesan cheese

House Charcuterie & Cheese Platter $20
Whipped ricotta, yogurt cheese, cured duck breast and salmon, assorted accompaniments, crostini (nut free, some substitutions allowed)


Bay of Fundy Salmon $28
Served over aromatic rice, accompanied by roasted cipollini onions, olive oil poached leeks, and a subtle fish broth

Chili Stuffed Zucchini $22
Rich bean and vegetable chilli, roasted zucchini, chive yogurt (vegetarian, gluten free, can be vegan)

Steak Frites $30
9 oz. ribeye steak grilled to medium-rare, caramelized onions, sautéed portabella mushrooms, house cut fries, seasonal vegetables (gluten free)

Muscovy Duck Breast $28
Seared and resting on seasonal vegetables and polenta, with a blackberry red wine reduction

Veal Chop $32
Ontario raised veal grilled over a regional hash including corn, apple and squash (gluten free)

Lamb Tagliatelle $27
Braised lamb shank draped in demi-glace over a ragout-inspired tagliatelle


Butter Tart $8
Peanut Butter Crumble (gluten free)

Coconut Tres Leches $10
Coconut ‘Butter’ Cream (vegan)

Chocolate Mousse Cake $10
Chocolate Glaze

Chef Rebecca Wagner

Wine & Cocktail, Beer & Spirits

  • Prices are given as: 6 oz Glass / 9 oz Glass / Bottle (750 ml)
  • Chardonnay Peller Estates VQA (Canada) - 8 / 12 / 32
  • Sauvignon BlancTrius Winery (Canada) - 9 / 13 / 40
  • ReislingTrius Winery (Canada) 9 /13 /40
  • Pinot GrigioBarone Maltalto (Italy) 9 / 13 / 40
  • ChardonnayLouis Latour (France) - / - / 70
  • ReislingWayne Gretzky Estates (Canada) - / - /50