Dining Room Fare

  • Dining Room Fare

    Our mission is to provide our guests with quality dining at an affordable price, while offering options to please all dietary restrictions. Most of our menu can be prepared GLUTEN-FREE or VEGETARIAN. If your tastes prefer either, kindly inform your server.

  • Beet Salad

    18

    Blanched beets, roasted almonds and craisins, topped with goat cheese, in-house poppyseed dressing and balsamic glaze

    Add chicken: $5   Add tenderloin tips: $8   Add Salmon $10.50   Add scallops $12   Add shrimp $9.50   Add haddock: $8

  • Broiled Haddock Salad

    20

    7oz haddock filet broiled in a white wine butter lemon glaze, served on a house garden salad

  • Buddha Bowl

    18

    Steamed rice pilaf on a bed of baby spinach, topped with chick peas, salsa fresca, cucumbers, peppers, roasted pecans, craisins and feta cheese with an authentic chimichurri drizzle

  • Soup of the Day

    11

    Chef's daily creation

  • Bacon Wrapped Scallops

    21

    6 oven-baked bacon wrapped scallops with maple bourbon glaze

  • Island Mussels

    16

    Choose from classic white wine & garlic, creamy goat cheese and spinach, or our chef's daily creation, served with butter crostini

  • Calamari Diablo

    19

    Buttermilk marinated calamari, breaded and fried, served with a mixed pepper medley and spicy diablo sauce

  • PEI Oysters

    16 for 6
    27 for 12

    Oysters shucked on the half shell with JB's signature clamato cocktail sauce

  • Fish and Chips

    20

    8oz haddock filet served with our dill tartar sauce

  • Maritime Tacos

    20

    2 soft shell tacos topped with salmon, haddock, shrimp, scallops, mesclun greens and bruschetta with a cilantro lime crema drizzle and cajun corn tortilla bits. Try them fried or poached!

  • Seafood Chowder

    20

    Salmon, shrimp, scallops, and haddock in a creamy seafood veloute sauce, served with mussels and chili oil drizzle

  • Island Beef Tenderloin

    41

    8 oz grilled island tenderloin topped with a red wine demi glaze, served with garlic mash potatoes and honey roasted heirloom carrots

  • Pan Seared Haddock Dinner

    24

    7oz haddock filet, served with rice pilaf, honey roasted heirloom carrots and topped with sundried tomato pesto vinaigrette

  • Pasta Bolognaise

    23

    Penne pasta tossed in a classic bolognaise sauce and topped with broiled smoked cheddar blend

  • Seafood Medley Pasta

    36

    Salmon, scallops, shrimp, haddock and mussels sautéed with sweet onions, bell peppers and tomatoes, with lightly tossed baby spinach in a garlic cream sauce, topped with parmesan cheese

  • Pan Seared Scallops

    38

    8 scallops with a creamy bacon brown butter tarragon sauce, served with garlic mash potatoes and honey roasted heirloom carrots

  • Pecan Crusted Salmon Fillet

    32

    Pan seared, pecan crusted salmon, topped with fresh pineapple salsa and served with rice pilaf and honey roasted heirloom carrots