CURRENT MENU

THE TOWNHOUSE KITCHEN

KITCHEN HOURS

TUESDAY THROUGH SUNDAY   4-10

TUESDAY/WEDNESDAY/THURSDAY/FRIDAY/SATURDAY LATE NIGHT UNTIL 11PM

SUNDAY – NO LATE NIGHT MENU

WE BUY LOCAL

We’re proud to source our food from great local and NS suppliers! We buy veggies, fruit, and herbs in season from Antigonish Co. market gardeners: Seabright Gardens, Casey VandeSande, Bethany’s Garden Apprentice Program, Quinn Farms, Calvin Venedam, Overmars Farms, and more.

We source pastured beef, lamb, and pork from Vacheresse Meats (an awesome family-run, local butcher shop), free range chicken from Crossroads Valley Farm, Cabot Oysters from Havre Boucher Seafoodsorganic cheese from Knoydart Farms, honey from Cornect Family Farms, maple syrup from Haveracre’s Farms, wild blueberries from McLennan’s GlenWild & Blue Farms – all in Antigonsh Co.!

We bring in oyster and shiitake mushrooms from a great new grower Pura Vida Mushrooms (Pictou Co.), oysters from Mabou & Wolfe Island (CB) and North Nova (Pictou Co.), inland-farmed salmon & trout from Sustainable Blue (Centre Burlington), Advocate Harbour, and Northern Harvest (NB),  Digby scallops, Ship Harbor mussels, sausages from The Pork Shop, and wild-caught and sustainably raised fish through Afishionado Fishmongers (Halifax).

THE SUNDAY ROAST & SESSION

Changes each week, always locally raised meats, ready for 5pm Sundays, live Irish music from 6:30. Just a note – we tend to be full before 6pm and people tend to longer for the music, so if you’re keen, consider coming in early (or possibly later – after 8 or so, as the kitchen is open until 10, and the musicians are usually still cooking too!

 

(v) = vegetarian, GF = Gluten Free, NUTS! = nut allergy alert

**We try to offer several gluten free options and note most ingredients in our dishes, but please let our servers know right away if you have any serious allergies. Although we try to prevent any cross contamination, we have a small kitchen and bake our own breads and desserts in house & thus cannot guarantee everything is completely free from trace amounts of gluten or other allergens.


Smaller Plates

Local/Atlantic Oysters (when available) 

           each    3,   1/2 dozen   16.5,  1 dozen   30

Warm Marinated Olives served in garlic oil (v)  7

Hot Curried Nuts (v)  5

Devils On Horseback house made BBQ sauce  8

Local Tomato & Squash Toast fresh made ricotta (v)  8

Digby Bacon Wrapped Scallops served with cocktail sauce      14

Saulnierville Salted Cod Cakes cabbage pickles  10

T.H. Hand Cut Herb & Parmesan Fries with roast garlic aioli  6

Pork Rillette house cured NS pork 9

Mushroom Toast (v) kale pesto & gruyere

Local Greens local farmers fresh greens and vegetables, w/ seeds (v)  10      1/2 size  5


Share Plates

Nachos (v) housemade pico de gallo, monterey jack cheese  15

East Coast Mussels a la Mariniere (when available)  1 lb    14

NS Cheeseboard  a selection of local cheeses, with seasonal accompaniments  MP


Plates

Classic Cheese Burger traditional toppings    15  w/herb fries 17

Falafel mixed greens, housemade hummus & tzatziki (v)  15

NS Lobster Chowder fresh house soda bread 18

Mexican Pizza with local chorizo 13 (v) option abvailable

Green Chili Mac & Cheese  Penne, roasted jalapeno & garlic  (v)      15

ADD: avocado  4, blue cheese   4, bacon   3, chorizo   3, lobster   10


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