Bacalao Nouvelle Newfoundland Cuisine

Oysters Escabeche

Briny, beautiful Atlantic oysters, marinated in zippy escabeche with fresh dilled cucumber capellini, cucumber caviar and oyster brine and kombu (seaweed) gel.

Jiggs Dinner Cabbage Roll

Everything we love about Jiggs Dinner in an appetizer! Salt beef, turnip, potato & carrot rolled in a tender cabbage leaf,dollop of pease pudding, pot liquor shooter & homemade mustard pickles

Housemade Charcuterie Plate

Featuring local game & meats. Duck terrine,moose country sausage and smoked partridge breast.pickled pork tongue, Quidi Vidi Honey Brown beer mustard homemade chutney, crostini. *Selection may vary depending on availability of local game; your server will advise of any changes.

Calamari and Bacalao

All your vices here. Crispy Quidi Vidi IPA beer-battered calamari with delicious house-cured salt cod and potato brandade for dipping.

Have a Salad, Ducky

Tender green beans and potatoes, scallions,sherry vinaigrette withhouse-smoked duck breast,
pickled dried fruit and candied pecans.

Cod Tongue Salad

Crispy cod tongues atop mixed greens, roasted beets,crisp house-cured bacon, asparagus, roasted garlic,dressed with vinaigrette made from locally-bottled OLeva toasted walnut oil.

Hassenpfeffer Pappardelle

Coulda just called it Rabbit Pasta but we just wanted a tongue-twister on the menu! House made pappardelle pasta with a slow-braised ragoût of wild local rabbit, house-cured smoked bacon, scallions, peas, tomatoes and finished with feta cheese.

Bacalao and Pork Belly

Youll never look at salt fish and fatback the same way again! An olive-oil poached filet of our house-cured/salted Fogo Island cod with house-smoked crispy braised local pork belly.Cranberry-barley risotto, grilled asparagus,Coffee-mango BBQ sauce (locally-roasted Jumping Bean espresso).

Roasted Chicken Breast with Bakeapple Jus

House-brined local chicken, roasted to lovely golden brown. With goat-cheese potato purée,caramelized bacon, glazed carrots, NL savoury and bakeapple dark chicken jus.

Lamb Navarin and Loin Duo

Succulent braised local lamb shoulder with lamb loin, seared to your liking,baked polenta,celeriac purée, candied beets with carrots, turnip.Finished with thyme jus.

Oktoberfest Inspired Pork

Local pork is succulent and delicious.Pan-seared chop with crispy trotter-cake,pulled pork and butternut squash spaetzle,red wine cabbage, Quidi Vidi IPA braising jus.

Pan Seared Fogo Island Cod-pot Cod

We have the exclusive on this exceptional cod,highest quality and sustainably-fished using the Newfoundland-created cod pot. Processed just for us with the skin on. Pan-seared so the skin is crispy.With cauliflower purée, winter succotash of potato, turnip, squash and house made boudin noir,leek coulis with saffron & dill.

Filet Mignon

Herb and pepper crusted, pan roasted to your liking with goat cheese potatoes Dauphinoise, red onion and pulled local pork marmalade, wild mushroom confit.

Catch of the day

We celebrate the seasons of the seafood of our province.Your server will fill you in on what the chefs created with what we caught today.

Game of the Day (wild or locally raised, as available)

Always inspired, showcasing and enhancing its natural deliciousness.

Vegstravaganza

A celebration of beets, cheeses and textures.Panko-crusted feta cheese, giant beet and goat cheese raviolo,poppy seed brown butter,spicy beet purée, goat cheese coulis,green beans and asparagus, Parmesan crisp.