THE MENU
BREAKFAST
SERVED FROM OPEN to 11AM
LUNCH
SERVED FROM 11AM to 3:30PM
DINNER
SERVED FROM 5PM to CLOSE
DINNER
SPINACH SALAD
Baby Spinach, cranberries, candied pecans, sliced egg, Canning Village Meat Market’s double smoked
bacon bits, a quenelle of ricotta cheese and a side of cider Dijon vinaigrette.
McGILL'S CAESAR SALAD
Crisp romaine, tossed in our house-made Caesar dressing, Canning Village Meat Market's double smoked bacon, Grana Padano parmesean cheese, and garlic butter toasted croutons.
SCALLOPS WITH BACON JAM
A trio of seared sea scallops top a dollop of our house
made bacon jam with a draw of roasted
red pepper puree.
ARTICHOKE & SPINACH BAKE
A sauté of baby spinach, artichokes, garlic and onions; Gruyere and mozzarella cheeses, oven baked, served with grilled pita toasties and tri color chips.
JUMBO SHRIMP COCKTAIL
One of our favorite appetizers! Steamed and chilled
black tiger shrimp, served with a dollop of our house-made seafood cocktail sauce.
Treat yourself!
MARITIME SEAFOOD CHOWDER
A gathering of Atlantic seafood simmered in a creamy
velouté, accented with fresh dill and crowned with a
golden seared sea scallop.
All main dishes will be served with a gathering of seasonal vegetables, potato, rice or pasta.
Your server will advise you of the combination that inspired the Chef today!
Available in the evening from 5 pm to CLOSE.
See below for our current evening hours.
Appetizers
HADDOCK & POMME FRITES
Garrison beer-battered halibut with French fried potatoes, served with our house-made tartar sauce
and crisp Napa cabbage slaw.
ROASTED CHICKEN SUPREME
Thyme & butter oven roasted chicken with a sauté of
caramelized forest mushroom and onion, seasonal
vegetables and the potato of the day.
PORK SCHNITZEL
Breaded and pan seared pork tenderloin, served with demi glaze, a gathering of seasonal vegetables and the Chef’s inspiration for the potato of the day.
VEAL PARMIGIANA
French veal chop dredged in basil bread crumbs and crisped, handmade fettuccini, tomato sauce, and
Grana Padano cheese petals.
ATLANTIC SALMON
Pan-seared fillet of salmon, served with a tian
of wild rice, pineapple salsa, and seasonal
vegetables.
BLACK ANGUS BEEF STRIPLOIN
Thick cut “AAA” Black Angus, grilled to your liking,
served with a wild mushroom demi glaze, carrot puree, with seasonal vegetables and the potato of the day.
Main Courses
BEET CARPACCIO SALAD
Baby arugula, shallot and pomegranate vinaigrette, golden and red beets, roasted squash, goat cheese medallions, diced tomatoes, cucumber, bell peppers, pumpkin seed granola crumble.
EMERALD GREEN SALAD
Curly and Belgium endive, with honey crisp apple and pomegranate gems, drizzled with a pommery mustard, honey, apple cider and walnut oil dressing.