Shadow Lawn Inn

ST. SIMON OYSTER

franks red hot sorbet, rhubarb mignonette

SPICY HOUSE CURED OLIVES

lemon, chilies, sherry vinegar, unfiltered XVOO

NEW BRUNSWICK RAW MILK CHEESE

from our friends at Le Bergerie Aux Quatres Vents,
served simply with dates, cashews and apricot kompot

GREENS AND PURPLES

golden beet carpaccio, glogg poached pear,
bleu geai cheese, sun dried cherries, butter roasted cashews
lavender honey vinaigrette, maldon salt

ASPARAGUS BISQUE

whipped crème fraiche, spicy budding chives,
BBQ bacon, puffed quinoa, ramp puree

SEARED YELLOWFIN TUNA JACKSON POLLOCK

CHARRED ISLAND BEEF STRIPLOIN TATAKI

sriracha kewpie aioli, cucumber nappa kimchi,
sherry cured foie gras snow, applewood smoked salt

CHIMICHURRI LAMB LOLLICHOPS

labneh, mint, cucumber, quick pickled asparagus,
feta, toasty madras infused oil

CHILLED THAI LOBSTER COCKTAIL

pineapple, avocado, yuzu nam pla vinaigrette,
cilantro, mint, micro herbs and sprouts

SHELLFISH CHOWDAH

scallops, lobster, cod, halibut, bacon dashi cream,
roasted nori oil, chives, dulse dust

MELTED LEEK AND POTATO PEROGIES

roasted mushroom gravy, sour cream, chives, dill,
asparagus, bacon & caramelized onion shkvarkeh

CRISPY HERB CRUSTED FUNDY HALIBUT

asparagus, beet greens, radishes, fingerling potatoes,
fresh herb emulsion, smoked charred red pepper puree

SLOW MAPLE ROASTED DUCK MAGRET

from La Ferme du Diamant
parsnip & sweet onion puree, braised spring vegetables,
peking rhubarb & sea buckthorn glaze, ramp pistou

GRILLED HARPOON CAUGHT SWORDFISH AU POIVRE

horseradish potato puree, roasted garlic scapes,
balsamic charred scallions, intense vanilla lobster reduction

GRILLED ISLAND BEEF STRIPLOIN

cauliflower puree, oyster mushroom sherry jus,
montreal steak spice HP butter, minus 8 vinegar glaze

BROWN BUTTER BASTED U10 FUNDY SCALLOPS

coconut carrot puree, maple sweet chili gastrique,
charred asparagus, prosciutto salt, date jus, chives

TRUST THE CHEF

5 courses, for the entire table,
featuring only local seasonal ingredients from New Brunswick
and the maritimes
ask for wine advice

WARM STICKY DATE PUDDING

toasted coconut ice cream, crystal ginger candy,
sun dried cranberry chia seed crisp,
salted toffee sauce

STRAWBERRY SHORT CAKE

ginger and candied strawberry biscuit,
lemon curd whipped chantilly, macerated local strawberries,
a truckload of mint and a touch of black pepper

BREAKFAST FOR DESSERTSTRAWBERRIES AND CREAM

strawberry lavender panna cotta, strawberry ice cream,
brown butter toasted milk crumble, lime and honey infused greek yogurt,
strawberry concentrate, bee pollen

SMORES

flourless dark chocolate truffle, graham anglaise,
smoked & burnt miso caramel sauce, crispy chocolate bark,
torched menthol fluff, vanilla ice cream, spruce shoots, mint

NEW BRUNSWICK RAW MILK CHEESE

from our friends at Le Bergerie Aux Quatres Vents
served simply with cashews, dates & apricot kompot

FROZEN

lemon meringue, vanilla berry compote, mint, lemon balm

ESPRESSO

CAPPUCCINO

LATTE

LACADIE BLEU

NB - Raw sheeps milk, sharp, tangy, salty, full flavoured

TOMME LE CHAMP DORE

NB Raw cows milk, semi firm, long lingering slightly bitter finish

LE SIEUR DUPLESSIS

NB Raw sheeps milk, firm, dry, cheddar like, nutty aftertaste

OKA

Quebec Pasteurized Cows milk, semi soft, mild yet full flavoured, nutty finish

STILTON

UK Pasteurized cows milk, blue, soft and creamy, strong mineral tang, very long lingering finish

Drinks