An intimate bistro-style restaurant where community and sustainability are served fresh by a badass chef. 

Food Menu
Cucumber, radish and feta salad with red wine vinaigrette and crostini $11
Matane shrimp (Gaspé) roll toasted in duck fat and homemade "furikake) $16
Steamed asparagus, fiddlehead vinaigrette and homemade ricotta $14
Green salad, preserved artichokes and garlic spears and feta $12
Trout (Gaspé) beet and gin gravlax, shallot lemon dill ricotta $16
Sauteed mushrooms of the week (400 pieds), homemade ricotta crostini and salad $11
Fried arancinis with chipotle cream sauce $13
Tomato cucumber gazpacho with croutons $11
Pan fried scallops (Gaspé), lemon butter and black rice $14
Crispy chicken (Patch Farm) olive oil lemon sauce and black rice $14
Green salad, marinated kohlrabi and feta $12
All plates served with Blés de Pays artisanal bread
Panna cotta, maple rhubarb compote and fresh strawberries $9
Wine, Beer and cocktail available
Where You Eat