THE PORT Menu
Entrees
Mushroom risotto • 25
Feeney’s fungi farm oyster mushrooms, sage and thyme, caramelized onion, fried sage, truffle oil, parmesan
Seafood Pasta • 28
Snow crab, red crab, and shrimp simmered in a lobster rosé sauce, accompanied by roasted tomatoes, fresh herbs, shell pasta, and parmesan.
Fennel Sausage Rigatoni • 25
House-made fennel pork sausage, rigatoni, parmesan cream, peas, broccolini, spinach.
Micro Brew Beer Battered Haddock • 19
Crispy battered haddock fillet with Remoulade and slaw—choice of side.
Pan Fried Haddock • 21
Pan-seared fillet with seasoned corn flour breading, lemon, capers and white wine, served with rice pilaf and seasonal vegetables
Half Chicken Dinner • 26
Marinated and roasted Cornish game hen, herb chicken jus, braised fingerling potatoes, braised baby carrots, broccolini.
Striploin • 40
Marinated and sous vide 10 oz AAA striploin, stuffed jacket potatoes, garlic mushrooms, grilled onions
Chan’s butter chicken • 27
House-made butter chicken sauce, thick cut marinated chicken breast, basmati rice, cilantro, warm naan bread
House Fish Cakes • 19
Chipotle mayo, house-made tomato chow, lemon, green onion, complemented with a choice of side.
Curry Salmon • 28
6 oz Atlantic salmon, authentic butter chicken sauce, snap peas, shelled peas, cauliflower, fried broken potatoes, cilantro.
• 8 Add lobster 1oz• 6
Our Signature Chowder bowl •
Cup • 18
• 8 Add lobster 1oz• 6
Appetizers & Sharing
Irresistible Garlic Parmesan Fries • 12
Crispy fries with parmesan cheese and garlic olive oil.
Crunchy Onion Rings • 12
Panko-crusted onion rings, complemented with ponzu sauce and green onion.
Fried Brussels Sprouts •14
Deep-fried Brussels sprouts tossed in brown butter, maple syrup, toasted walnuts, and bacon. Finished with shaved grana padano.
Arancini • 16
Tomato, basil, and mushroom risotto stuffed with bocconcini cheese, served in a bed of tomato sauce and topped with parmesan.
Nachos • 18
Fried tortilla chips, shredded cheddar and Monterey Jack cheese, artichokes, pepperoncini, pico de gallo, sour cream, roasted salsa, black bean dip.
Roaster Wings 1lb • 18
Your choice of hot, Thai, honey garlic or BBQ sauce.
Calamari • 18
Strips of giant squid fried with corn flour,roasted red pepper spread, garlic and lemon dressing, and marinated red onions.
Lobster mac n cheese • 22
2 oz of Atlantic lobster, white cheddar and gouda cream, cavatapi pasta, brown butter and asiago crumb.
Carnitas tacos • 12
Braised pork shoulder, crema, salsa verde, white onion, cilantro.
Fried chicken sliders • 14
Pickle-brined chicken thigh, lime aioli,sweet habenaro sauce, pickles, Martin’s buns.
Pretzel bites • 10
Warm pretzel bites tossed in butter and sea salt, served with Brig and Barq stout cheese sauce.
Mussels • 18
Newfoundland mussels, Brig and Barq lager, apple reduction, cream, bacon, onion, fresh herbs, garlic toast
From The Field
Salad Add-ons • 6
Grilled chicken, 3 scallops, or 4 shrimp
Caesar Salad SM • 8 / LG •14
Romaine, house-made Caesar dressing, bacon, focaccia, parmesan petals and lemon. GF Option
Valley Salad SM • 8 / LG •14
Artisan greens with tomato, beets and carrots complemented with feta cheese and our signature Annapolis Valley apple vinaigrette. GF
Between the bread
All complemented with a choice of side
Side Options
Aromatic basmati rice or fries.
Substitute • 2
Side valley salad
Substitute • 2.50
Sweet potato fries, panko onion rings,soup or Caesar Salad.
“Starrs Point” Burger • 20
Grass-fed Starrs Point beef, bacon, signature BBQ sauce, greens, tomato, cheddar, peppercorn aioli and pickle.GF or Keto options available.
Brig and Barq Burger • 20
2 x 3 oz chuck beef patties, brioche bun, cheddar cheese, shaved onion, pickles, iceberg lettuce, and burger sauce.
Grilled Halloumi & Mushroom Sandwich • 19
Feeney’s wild oyster mushrooms, grilled halloumi, garlic and herb dressing, pickled shallot, lettuce, potato scallion bun.
Chicken Club • 19
Marinated and grilled chicken breast, smoked bacon, sweet pepper aioli, Swiss cheese, iceberg, tomato, ciabatta bun
Brisket burger • 21
Thick-cut braised brisket tossed in house BBQ sauce, smoked cheddar, roasted garlic aioli, crispy onions, pickles, brioche bun.
Call to make a reservation
902 542 5555
