STEAK & EGGS
6oz Alberta AAA striploin, two eggs any style served with breakfast potatoes.
COUNTRY HAM & THREE CHEESE OMELETTE
Served with breakfast potatoes and toast.
THE STANDARD
Two eggs any style, bacon or ham with breakfast potatos and toast.
DUFFYS SKILLET
Two poached eggs on breakfast potatoes, sautéed beef tips, bell peppers, hollandaise sauce and smoked Gouda with toast.
CLASSIC SKILLET
Scrambled eggs on breakfast potatoes, country ham, bacon, green onion and cheddar cheese with toast.
SURF & TURF BURGER
6 oz house-ground Alberta AAA beef burger, topped with lobster meat, smoked Gouda and garlic aioli.
CLASSIC BURGER
6 oz house-ground Alberta AAA beef burger with green peppercorn aioli.
CHEFS SOUP KETTLE
Selection is ever- changing with our Chefs creativity
NORTHUMBERLAND SEAFOOD CHOWDER
A bounty of fresh lobster and haddock with potatoes, simmered in a rich cream broth.
BISTRO SALAD
Fresh baby lettuce with seasonal vegetables. Topped with your choice of:
Choice of:
FISH & CHIPS
Haddock in our signature beer batter.
PANKO-CRUSTED HADDOCK
Drizzled with a citrus aioli, market green salad tossed in white balsamic dressing.
CRAB CAKES
With Sriracha mayo and pineapple salsa, market green salad tossed in white balsamic dressing.
HOT ROAST BEEF DIP
Thinly sliced Alberta AAA beef on a rustic kaiser, au jus dipping sauce.
BLT WRAP
Crisp smoked bacon, lettuce, tomato and mayonnaise
CHEFS SOUP KETTLE
Selection is ever- changing with our Chefs creativity
NORTHUMBERLAND SEAFOOD CHOWDER
A bounty of fresh lobster and haddock with potatoes, simmered in a rich cream broth.
BISTRO SALAD
Fresh baby lettuce with seasonal vegetables. Topped with your choice of:
MARKET GREEN SALAD
Fresh baby lettuce with seasonal vegetables, tossed in your choice of dressings: classic bacon, white balsamic, honey lime or creamy ranch.
BABY SPINACH SALAD
Tossed with harvest apples, dried cranberries, candied walnuts and smoked Gouda with classic bacon dressing.
CAESAR SALAD "DUFFY'S WAY"
With our house-made dressing, smoked bacon crumbs, shredded Parmesan cheese and garlic croutons.
ALBERTA AAA NEW YORK STRIPLOIN
ALBERTA AAA FILET MIGNON
OPEN-FACED STEAK SANDWICH
6oz Alberta AAA striploin with sauteed mushrooms and onions topped with smoked Gouda.
HOT ROAST BEEF DIP
Thinly sliced Alberta AAA beef on a rustic kaiser, au jus dipping sauce.
CLASSIC BURGER
6oz house-ground Alberta AAA beef burger with green peppercorn aioli.
SURF & TURF BURGER
6oz house-ground Alberta AAA beef burger, topped with lobster meat, smoked Gouda and garlic aioli.
BLT WRAP
Crisp smoked bacon, lettuce, tomato and mayonnaise.
1 LB NOVA SCOTIA LOBSTER
Fresh from the Atlantic and steamed whole to enhance its natural sweetness.
NOVA SCOTIA MUSSELS
Simmered with white wine, fresh herbs, garlic and cream. Served with garlic bread.
FISH & CHIPS
Haddock in our signature beer batter.
PANKO CRUSTED HADDOCK
Drizzled with a citrus aioli, market green salad tossed in white balsamic dressing.
CRAB CAKES
With Sriracha mayo and pineapple salsa, market green salad tossed in white balsamic dressing.
CHICKEN AND BRIE WRAP
Grilled chicken breast with brie cheese, crisp bacon, lettuce, tomato and green peppercorn aioli.
WILD MUSHROOM RAVIOLI
Tossed in a brown butter cream with wilted spinach and Parmesan cheese.
FRESH OYSTERS
1/2 dozen served on ice with a wine, shallot and sherry vinaigrette.
GARLIC JACK SHRIMP
Baked in garlic butter, topped with jalapeño Monterey Jack cheese.
SCALLOPS AND SMOKED BACON SKILLET
On apples and leeks, topped with house-made bacon jam.
NOVA SCOTIA SMOKED SALMON
With a herb lemon cream cheese, caper berries and house-made pickled red onions.
LOBSTER & CRAB CAKES
With lime mango salsa.
CRISPY CALAMARI
On diablo tomato sauce.
TENDER SKILLET
House-marinated beef tenderlion tips with spicy Asian aioli and vinaigrette slaw.
PANKO-CRUSTED BAKED BRIE
With raspberry coulis and candied pecans.
FRESH NOVA SCOTIA MUSSELS
Simmered in a Jost Tidal Bay wine garlic cream sauce.
CHEFS SOUP KETTLE
Selection is ever- changing with our Chefs creativity
NORTHUMBERLAND SEAFOOD CHOWDER
A bounty of fresh lobster and haddock with potatoes, simmered in a rich cream broth.
CAESAR SALAD "DUFFY'S WAY"
Prepared table-side with our homemade dressing, smoked bacon crumbs, shaved Parmesan cheese and garlic croutons.
BABY SPINACH AND ARUGULA SALAD
With apples, dried cranberries, candied pecans and crumbled goat cheese, tossed in our classic bacon dressing.
WEDGE SALAD
A cold wedge of iceberg lettuce with vine-ripened tomatoes and crisp Applewood-smoked bacon, finished with our blue cheese dressing.
MARKET GREEN SALAD
Locally sourced greens accompanied with the freshest garden vegetables and your choice of dressing.
FILET NEPTUNE
Beef tenderloin, butter-poached lobster tail, finished with Béarnaise sauce.
BEEF RIB
Slow braised in our red wine and fire-roasted tomato sauce, with garlic mashed potatoes and fresh seasonal vegetables.
RIB EYE
Grilled to your liking.
BONE-IN BEEF TENDERLOIN
NEW YORK STRIPLOIN
Cut table-side, minimum cut 8 oz.
BEEF TENDERLOIN
Cut table-side, minimum cut 6 oz.
STRIPLOIN (DRY AGED) 10 OZ OR 12 OZ
Aged for a minimum of 28 days.
TENDERLOIN (DRY AGED) 6 OZ OR 8 OZ
Aged for a minimum of 28 days.
SAUTÉED ONIONS
SAUTÉED MUSHROOMS
VEGETABLE MEDLEY
FRESH ASPARAGUS
CREAMED SPINACH
HONEY GLAZED CARROTS
MELTED BLUE CHEESE CAP
FIVE PEPPERCORN SAUCE
BEEF JUS
BACON JAM
BÉARNAISE SAUCE
FRESH 1 LB ATLANTIC LOBSTER
Steamed whole to enhance its natural sweetness, served with drawn butter and baked potato.
DUBLIN LAWYER LOBSTER
Fresh 1 lb Atlantic lobster sautéed in a rich whiskey cream sauce served in the half shell, with wild rice pilaf. 4
NOVA SCOTIA HALIBUT
With a lobster cream sauce and a shrimp duo, wild rice pilaf and seasonal vegetables.
ATLANTIC SALMON
Citrus honey glazed topped with bacon-wrapped scallops, wild rice pilaf and seasonal vegetables.
ATLANTIC SEAFOOD BOUNTY
Lobster, shrimp, scallops and haddock baked in herb cream sauce with a panko-Parmesan cheese crust, garlic mashed potatoes and fresh asparagus.
SEAFOOD SPAGHETTINI
Fresh Nova Scotia lobster, shrimp, haddock, mussels, cherry tomatoes and asparagus simmered in a lemongrass cream broth over spaghettini noodles.
CATCH OF THE DAY
Fresh from the sea. Please ask your server for details
RACK OF LAMB
Pistachio crust and herb jus, with garlic mashed potato and seasonal vegetables.
SOUTHERN CHICKEN
Fried "deep south style" with a bourbon gravy, cheddar mashed potato and house vinaigrette slaw.
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SPINACH & RICOTTA CANNELLONI
Baked in a fire-roasted tomato sauce, topped with crème fraiche and an Italian blend of cheeses.
ARTISAN CHEESE PLATE
International and domestic cheeses with fresh fruit garnish.
HOUSE-MADE SORBETS
Please ask your server for todays flavours.
DEEP FRIED CHEESE CAKE
Finished with caramel sauce and cinnamon sugar.
CHOCOLATE PATÉ
With amaretto, raspberry crème fraiche and warm white chocolate ganache.
TRADITIONAL CRÈME BRULEE
Rich and creamy custard topped with a flame glazed brown sugar crust.
ANNAPOLIS APPLE CRISP
Tart Valley apples simmered in butter,brown sugar, nutmeg and cinnamon topped with an oatmeal crust and finished with fresh whipped cream.
DUFFYS SILK PIE
Dutch and Belgian Chocolate delicate mousse, served frozen topped with a chocolate raspberry drizzle and seasonal fresh berries.
BERRY BALSAMIC CLOUD
Cracked pepper phyllo pastry layered with whipped grand marnier mascarpone crème, saffron and fresh seasonal berries and a cassis balsamic reduction.
CAESAR SALAD DUFFYS WAY
Our house-made dressing, smoked bacon, shaved Parmesan cheese and garlic croutons.
HOUSE SALAD
Baby lettuce with tomatoes, carrot ribbons and red onions with your choice of dressings: Classic Bacon, Traditional Caesar, White Balsamic, Honey Lime or Creamy Ranch
CHEFS SOUP KETTLE
Selection is ever-changing with our Chefs creativity. Please ask your server
PAN SEARED NOVA SCOTIA SALMON
Topped with citrus glaze, served with wild rice pilaf and seasonal vegetables.
CHICKEN FETTUCCINE
Sliced chicken breast with sweet bell peppers in a garlic and herb cream sauce tossed with fettuccine and Parmesan cheese.
6OZ ALBERTA AAA STRIPLOIN
Grilled to your liking. Glazed with herb butter and served with house cut French fries.
PANKO-CRUSTED HADDOCK
Lightly breaded and flash fried, drizzled with a citrus aioli, served with wild rice pilaf and seasonal vegetables.
WILD MUSHROOM RAVIOLI
Tossed in a brown butter cream with wilted spinach and Parmesan cheese.
CHEFS DESSERT DU JOUR
Selection is ever-changing with our Chefs creativity.
Drinks
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We were at the Downtown Halifax location Sept 26,2014 Family of four adults - great specials - reasonable prices . The best burger I've had in the past ten years - blue cheese ? My wife requires special attention due to allergies and they were very understanding and attentive,
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