Stories Sample Menu

Starters

Halliburton caesar salad with double smoked bacon and shaved padano 8.50

Stories seafood soup with halibut, bay scallops, lobster, shrimp, viogner, cream and fresh herbs 11.50

Warm goat cheese with roasted pistachios, organic greens, apple and a green peppercorn grape vinaigrette 9.50

Pan seared rice paper wrapped Digby sea scallops with ginger sesame vinaigrette 11.00

Warm salad of grilled lamb tenderloin, Hants county greens, black olives, tomato and Bulgarian feta 10.50

Sauteed queen crab cakes with avocado and chipolte lime aioli 12.00

Principal Dishes

Roast pork tenderloin with pork carnita, sundried tomato polenta and black cherry ancho sauce 21.00

Grilled beef striploin with roasted garlic yukon gold potatoes and a peppercorn rosemary jus 29.00

Aduki bean brown rice galette with a collection of vegetables and smoked jalapeno tomatillo coulis 16.00

Grilled medallion of bison with house caribou raviolies and violet mustard 27.00

Roast day boat halibut with new potatoes and a tomato caper fennel buerre blanc 25.00

Ahi tuna and salmon “medium rare” with an asian tomato vinaigrette 26.00

Roast breast of free range chicken with artichokes, prosciutto truffled pecorino, chive potato mashed and porcini broth 23.00

Desserts

Semifrozen chocolate terrine with a sour cherry port coulis 7.50

Tahitian vanilla panna cotta with lacy almond tuille and five drunken berries 7.50

Ruby grapefruit campari and tarragon sorbet with house biscotti 6.50

Raspberry brown butter tart with white chocolate fig ice cream 8.00

Flourless chocolate cake with amaretto ice cream 8.00