THE TOWNHOUSE KITCHEN
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 Seafoods, organic cheese from Knoydart Farms, honey from Cornect Family Farms, maple syrup from Haveracre’s Farms, wild blueberries from McLennan’s Glen & Wild & 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.
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
T.H. Hand Cut Herb & Parmesan Fries with roast garlic aioli 6
Local/Atlantic Oysters (when available)
each 3, 1/2 dozen 16.5, 1 dozen 30
Digby Bacon Wrapped Scallops served with cocktail sauce 14
East Coast Mussels (when available) 1 lb 14
Saulnierville Salted Cod Cakes cabbage pickles 10
NS Lobster Chowder fresh house soda bread 18
Roasted Squash Salad goat cheese, cranberries, & curried nuts (v) 16 1/2 size 11
Local Greens local farmers fresh greens and vegetables, w/ seeds (v) 10 1/2 size 5
Classic Cheese Burger traditional toppings 15 w/herb fries 17
Falafel tabbouleh salad, housemade hummus & tzatziki (v) 15
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
All desserts are made from scratch, in house.
Polish Cheesecake (aka Sernik) A Syperek family recipe, rich vanilla cheesecake in light pastry, served warm with blueberry coulis ……………… 7
Creme Brulée Flavours change from time to time (gluten free)……………………………………….………. 7
Chocolate & Amaretto Bread Pudding Made with our own baguette & topped with salted caramel sauce ……………………………………….…………….. 7