Noa N/A Spiced Rum, Noa N/A Italian Aperitif, Lemon, Strawberry, Zero N/A Sparkling Riesling

SPICED STRAWBERRY SPRITZ

Aperol, Lemon, Strawberry, Sparkling Wine

JD Shore Spiced Rum

Caramel Pecan Cheesecake, Chocolate Crumb Crust, Dark Chocolate Sauce, Chantilly Cream

TURTLE CHEESECAKE

Slow braised AAA beef short rib, market vegetables, red skin butter smashed potatoes, Savoy Sunday gravy, horseradish cream, parsnip chips

A SHORE THING BONE-IN PEI BEEF SHORT RIB

Saffron risotto, herb & citrus salad, sautéed fennel & kale

CRISPY SKIN ATLANTIC SALMON

Slow braised lamb ragu, Ciro's ricotta, mint, pappardelle, toasted Maria's Pantry focaccia

LAMB BOLOGNESE

Add Caramelized Digby Scallops

Crispy crackling, French puy lentil & smoked toasted French bread

OULTON'S PORK BELLY

Maria's Pantry gnocchi, squash purée, roasted squash, charred broccolini, Ciro's stracciatella

VALLEY SQUASH GNOCCHI

Sautéed Garlic Shrimp

Maritime Gourmet mushrooms, pickled shallots, garlic cream sauce, toasted sourdough

MUSHROOM TOAST

Panko crusted home-style mac & cheese, bacon bits, tomato sauce, queso, scallions, chipotle mayo

MAC & CHEESE LOG

Ted Hutten's kale, double smoked bacon, Grana Padano, house caesar dressing, fried capers, focaccia croutons, black pepper, lemon vinaigrette

KALE CAESAR SALAD

Chickpea dusted cauliflower, buffalo sauce

BUFFALO CALUIFLOWER

Flash fried calamari, baja crema, lime, chilies, cilantro

FRIED CALAMARI

TUNA TARTARE

Seasonally inspired from the farms of Nova Scotia

FARMERS MARKET SOUP

5oz Sparkling Rosé L'Acadie Vineyards

5oz Prosecco Mionetto Brut

16oz local taps (all)

Bearface Triple Oak Whiskey, Amaro Montenegro, Galliano, Plum Syrup

Forbidden Fruit

Hendricks Gin, Amaro Montenegro, Chambord, Lemon, Ginger

Bleeding Heart

Pinot Noir Ara Single Estate

Brulee Rum, Amaretto, Lime, Demerara Syrup

Ash & Ember

Place the quartered fresh strawberries, granulated sugar, crushed cardamom pods, whole cloves, lemon juice, and water in a small saucepan. Stir to combine.

Make spiced strawberry syrup

Warm gently over low heat for 6–8 minutes, stirring occasionally, until strawberries have softened and sugar has dissolved. Do not boil; you want gentle simmer bubbles at most to extract flavor without reducing too much.

Remove from heat and let steep for 10 minutes to deepen the spice and strawberry flavors. Crush the strawberries lightly with the back of a spoon while still warm to release juices.

Strain the mixture through a fine mesh sieve into a small bowl, pressing to extract as much syrup as possible. Discard solids (or reserve for another use). You should have roughly 3–4 tablespoons of spiced strawberry syrup. Cool to room temperature before using.

Chill a large wine glass or Collins glass by filling with ice and letting it sit 1–2 minutes, then discard that ice.

Add 45 ml Noa N/A Spiced Rum and 45 ml Noa N/A Italian Aperitif into the chilled glass.

Add 1½ tablespoons (about 20–22 ml) of the cooled spiced strawberry syrup to the glass. Taste and adjust: add up to 1 additional tablespoon if you prefer it sweeter or fruitier.

Fill the glass with ice cubes (about 1 cup) to chill the cocktail while maintaining dilution control.

Slowly pour 120 ml chilled Zero N/A Sparkling Riesling over the back of a bar spoon (or down the side of the glass) to preserve bubbles and create a gentle layered effervescence.

Gently stir 1–2 times with a bar spoon to integrate the syrup and spirits with the sparkling Riesling without flattening the bubbles.

Garnish with a lemon wheel on the rim, a halved small strawberry perched on the rim or floated on top, and an optional sprig of mint for aroma.

Serve immediately while sparkling and cold.

fresh strawberries (hulled and quartered)

granulated sugar

fresh lemon juice

whole cloves

green cardamom pods (crushed)

water

Noa N/A Spiced Rum (non-alcoholic spiced rum alternative)

Noa N/A Italian Aperitif (non-alcoholic aperitif)

Zero N/A Sparkling Riesling (chilled)

ice cubes

lemon wheel (for garnish)

small strawberry (for garnish)

fresh mint sprig (optional garnish)

Place a large coupe or wine glass in the refrigerator or fill with ice water to chill while you prepare the cocktail.

chill glass

If using fresh strawberries, hulled and chop 2–3 ripe strawberries and muddle them in a shaker or blitz briefly in a blender until smooth. Strain if you prefer a finer texture. Measure 1 oz of purée.

prepare strawberry purée (if using fresh)

Add 2 oz spiced rum, 0.75 oz Aperol, 0.5 oz fresh lemon juice, 1 oz strawberry purée, and 0.25 oz simple syrup (optional) into a cocktail shaker.

Fill the shaker with ice (enough to come about 3/4 of the way up). Secure the lid and dry-shake (no ice) for 10 seconds if you want extra foam/texture from the purée, then add ice and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled.

Discard the ice or water from the chilled glass. Double-strain the shaken mixture into the chilled coupe or a wine glass over fresh ice if preferred. This removes strawberry solids and produces a smoother drink.

Top the cocktail with about 3 oz dry sparkling wine, pouring gently to preserve effervescence. Give a very gentle stir (1–2 rotations) to integrate the sparkling wine with the shaken base without flattening it.

Garnish with a halved fresh strawberry perched on the rim and a lemon twist expressed over the drink and dropped in (or twisted on the rim).

Serve immediately while the sparkling wine is lively.

spiced rum

Aperol

strawberry purée (or muddled fresh strawberries)

dry sparkling wine or Prosecco

simple syrup (optional — for additional sweetness)

fresh strawberry (garnish)

lemon twist (garnish)

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine chocolate wafer crumbs, 2 tablespoons granulated sugar, melted butter and a pinch of salt in a bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan using the back of a measuring cup or a flat-bottomed glass to compact it firmly.

Bake crust 8–10 minutes until set. Remove from oven and cool on a rack while preparing filling. Reduce oven temperature to 325°F (160°C).

Prepare the pecans: toast 1 cup pecan halves in a dry skillet over medium heat 4–6 minutes, stirring frequently, until fragrant and lightly browned. Chop and set aside.

Make the caramel: in a medium heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar in an even layer. Without stirring, allow sugar to melt around the edges; when edges start to liquefy, gently swirl the pan to encourage even melting. Use a heatproof spatula to break up any clumps if needed.

Once the sugar is a deep amber (watch carefully — do not burn), reduce heat to low and add the 6 tbsp butter, whisking until melted and incorporated. Remove from heat briefly if it sputters too much.

Slowly whisk in the warm 1/2 cup heavy cream and 1 tbsp corn syrup. Return to very low heat and stir until smooth. Stir in 1/2 tsp sea salt. Let caramel cool 10 minutes.

Stir chopped toasted pecans into the caramel. Reserve 3/4 cup of this caramel pecan mixture to fold into the cheesecake filling (or use the measured 3/4 cup caramel in the filling ingredients). Reserve the rest to spoon over the baked cheesecake as topping. Let the reserved caramel cool to room temperature so it doesn't overly soften the filling.

Lower oven to 325°F (160°C) if not already set. Prepare a water bath (see step below) and ensure all filling ingredients are at room temperature to avoid lumps.

In a large mixing bowl or bowl of a stand mixer fitted with the paddle, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add 1 cup granulated sugar and 1 cup packed light brown sugar. Beat on medium speed until combined and creamy, about 2 minutes. Scrape down bowl.

Add eggs one at a time, mixing on low speed and briefly scraping the bowl between each addition — do not overbeat. Mix just until each egg is incorporated.

Add sour cream, vanilla extract, 2 tablespoons flour and 3 pinches of salt. Mix on low speed until smooth and homogenous, about 20–30 seconds. Scrape down bowl.

Fold in 3/4 cup of the cooled caramel pecan mixture and 1 cup chopped toasted pecans gently with a spatula until swirled but not fully uniform (some streaks are fine).

Pour the filling over the cooled chocolate crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to remove large air bubbles.

Place the springform pan in a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan (water bath). This helps prevent cracking.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly wobbles when the pan is gently shaken. Check at 55 minutes and continue checking every 5–7 minutes.

When done, turn off the oven, crack the oven door and let the cheesecake cool in the oven for 1 hour to reduce shock and prevent cracking.

Remove the cheesecake from the water bath, run a thin knife around the edge to loosen, and cool completely on a wire rack. Once cooled to room temperature, refrigerate uncovered for at least 6 hours or preferably overnight to fully set.

Place chopped dark chocolate in a heatproof bowl.

Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (tiny bubbles at the edge). Do not boil.

Pour the hot cream over the chopped chocolate and let sit 1 minute. Add 1 tsp corn syrup (optional) and a pinch of salt, then stir gently until smooth and glossy. Stir in 1 tablespoon butter for extra shine if desired.

Let sauce cool slightly. Keep warm for serving or refrigerate and gently rewarm before use.

Chill a medium mixing bowl and whisk or beaters in the freezer for 10 minutes if possible. Pour 1 cup cold heavy cream into the chilled bowl.

Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat — stop when cream holds a soft peak for a light, billowy chantilly.

Remove the chilled cheesecake from the springform pan and transfer to a serving plate if desired.

Spoon the reserved caramel pecan topping over the center of the cheesecake, allowing some to cascade toward the edges but leaving the crust visible at the rim. Sprinkle additional chopped toasted pecans over the caramel. If using, lightly scatter a few flakes of sea salt over the caramel for contrast.

Drizzle dark chocolate sauce over the caramel and around the plate as desired. For a decorative finish, pipe or spoon small dollops of chantilly cream around the edge of the cheesecake and top each dollop with a pecan half or extra chocolate drizzle.

Chill assembled cheesecake 20–30 minutes to set the toppings before slicing for cleaner slices. Use a hot, dry knife (wipe between cuts) to slice. Serve chilled or at cool room temperature.

chocolate wafer crumbs (or crushed chocolate sandwich cookies, like Oreos, no filling)

unsalted butter, melted

pinch of fine salt

cream cheese, full-fat, room temperature

light brown sugar, packed

large eggs

sour cream

vanilla extract

all-purpose flour

fine sea salt

caramel sauce (see Caramel Pecan Topping) or store-bought

chopped toasted pecans

unsalted butter, cubed

heavy cream, warm

light corn syrup (or golden syrup)

sea salt

toasted pecan halves, chopped (for topping)

bittersweet or dark chocolate (60–70%), chopped

heavy cream

light corn syrup or glucose (optional, for shine)

unsalted butter (optional, for gloss), room temperature

pinch of salt

heavy cream, cold

powdered sugar

extra chopped toasted pecans (for garnish)

sea salt flakes (optional, for finishing)

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust each rib with the 3 tbs flour, shaking off excess. Heat a large heavy-bottomed Dutch oven over medium-high heat and add 2 tbs vegetable oil. When shimmering, brown the short ribs in batches (about 3–4 minutes per side) until a deep mahogany color develops; transfer browned ribs to a plate.

Season, Dust, and Brown

Reduce heat to medium, add 2 tbs unsalted butter to the pot. Add the chopped onion, carrots, celery and smashed garlic; cook, stirring occasionally, until vegetables begin to color, about 6–8 minutes. Stir in 3 tbs tomato paste and cook 2 minutes to caramelize. Pour in 1 cup dry red wine and scrape up browned bits from the bottom, simmer 2–3 minutes to reduce slightly.

Sauté Aromatics & Deglaze

Return short ribs to the pot, nestling them among the vegetables. Add 4 cups beef stock, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig and 1 tbs Worcestershire sauce. Bring to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to the preheated oven. Braise until fork-tender, about 2.5 to 3 hours (internal temperature should be very tender and meat should pull away from bone).

Assemble Braise

Carefully remove pot from oven. Transfer short ribs to a tray and tent with foil to rest. Using a slotted spoon, remove the braising vegetables into a bowl (reserve for the Savoy gravy). Strain the braising liquid through a fine-mesh sieve into a heatproof bowl, discarding solids and skimming excess fat. You should have at least 2 cups of strained liquid for the sauce; if less, reduce on the stovetop to concentrate.

Rest and Strain

Place a medium saucepan over medium heat. Add the reserved braising vegetables (about 2 cups) and sauté briefly with 1 tbs olive oil to warm. Add 1 cup tomato passata and 2 cups strained braising liquid. Bring to a simmer, then reduce heat and simmer gently 10–15 minutes to meld flavors. Using an immersion blender or countertop blender, purée the mixture until smooth (be careful with hot liquid). Taste and season with 1 tsp salt and 1/2 tsp black pepper; if desired, add 1 tbs red wine and adjust. Keep warm. If a glossier, thicker sauce is desired, simmer to reduce or finish with 1 tbs cold butter whisked in off heat.

Place 1.5 lbs red skin potatoes in a pot, cover with cold water and 1 tsp salt. Bring to a boil and simmer until tender when pierced with a fork, 15–20 minutes depending on size. Drain well and return to the hot pot to dry for 1 minute. Add 3 tbs unsalted butter and 1/2 cup milk or cream. Using a potato masher, smash to a coarse, slightly lumpy texture. Stir in 2 tbs chopped chives, 1 tsp salt and 1/2 tsp black pepper. Keep warm until plating.

Preheat oven to 425°F (220°C) or use a hot sauté pan. Toss baby carrots, haricots verts and halved Brussels sprouts with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast until tender and lightly caramelized, 12–16 minutes, turning once halfway. Alternatively, sauté in a large skillet over medium-high heat until crisp-tender and caramelized, 6–8 minutes. Keep warm.

Whisk together 1/2 cup sour cream, 2 tsp prepared horseradish, 1 tsp lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper in a small bowl. Taste and adjust horseradish or lemon to preference. Refrigerate until needed.

Using a mandoline set to a thin setting or a sharp knife, slice peeled parsnips as thinly as possible into chips. Heat 2 cups neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry parsnip slices in batches until crisp and golden, about 1–2 minutes per batch. Use a slotted spoon to transfer to paper towels and immediately season with 1/2 tsp salt. Keep crisp; serve as a garnish on the short ribs.

Reheat short ribs briefly in the Savoy Sunday gravy if needed. Spoon a generous portion of red skin butter smashed potatoes onto each plate. Arrange market vegetables beside the potatoes. Place one short rib per serving on top of the potatoes or beside them. Spoon warm Savoy Sunday gravy around/over the rib. Dot or streak 1–2 tbs horseradish cream on the plate (or a small quenelle) for brightness. Garnish with parsnip chips standing into the rib for height, sprinkle with fresh thyme leaves and microgreens or parsley. Serve immediately.

bone-in AAA beef short ribs

kosher salt

freshly ground black pepper

vegetable oil

unsalted butter

yellow onion, coarsely chopped

carrots, peeled and cut into 1-inch pieces

celery stalks, cut into 1-inch pieces

garlic cloves, smashed

tomato paste

dry red wine

beef stock

bay leaves

fresh thyme sprigs

fresh rosemary sprig

Worcestershire sauce

braising vegetables (onion, carrot, celery) reserved from braise

strained braising liquid

tomato passata or crushed tomatoes

red wine (optional, for deglaze)

salt

black pepper

red skin potatoes (small to medium)

whole milk or heavy cream

chives, finely chopped

baby carrots

haricots verts or green beans, trimmed

brussels sprouts, halved

olive oil

prepared horseradish (coarse)

lemon juice

parsnips, peeled

neutral oil for frying (canola or vegetable)

microgreens or parsley

fresh thyme leaves

Place saffron threads in a small bowl and pour 2 tablespoons hot (not boiling) water over them. Let steep for 5–10 minutes until deeply colored.

Prepare saffron

In a saucepan, keep the stock warm over low heat. Maintain at a gentle simmer; do not boil.

Warm stock

In a medium heavy-bottomed saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 2–3 minutes. Add the Arborio rice and stir for 1–2 minutes until the edges of the grains look translucent and they smell slightly nutty.

Sauté shallot and toast rice

Pour in the 1/2 cup dry white wine and stir until nearly all the liquid is absorbed.

Deglaze with wine

Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. After about 10 minutes of stirring and additions, stir in the saffron and its soaking liquid. Continue adding stock and stirring until the rice is creamy and al dente, about 18–20 minutes total cooking time from first addition.

Cook risotto

Remove from heat and stir in 2 tablespoons butter and 1/2 cup grated Parmesan. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep risotto warm, covering lightly.

Spiced Strawberry Spritz

Jd Shore Spiced Rum

Turtle Cheesecake

A Shore Thing Bone-in Pei Beef Short Rib

Crispy Skin Atlantic Salmon

Lamb Bolognese

Add Caramelized Digby Scallops

Oulton's Pork Belly

Valley Squash Gnocchi

Sautéed Garlic Shrimp

Mushroom Toast

Mac & Cheese Log

Kale Caesar Salad

Buffalo Caluiflower

Fried Calamari

Tuna Tartare

Farmers Market Soup

5oz Sparkling Rosé L'acadie Vineyards

5oz Prosecco Mionetto Brut

16oz Local Taps (all)

Forbidden Fruit

Bleeding Heart

Pinot Noir Ara Single Estate

Ash & Ember