Cape House - Pełne menu

Fundy Lobster with curds and melted cheese sauce over PEI french fries. Topped with homemade salsa

Penne pasta loaded with fresh asparagus, and cherry tomatoes smothered in a velvet butter sauce topped in Parmigiano-Reggiano

Traditional Moroccan one-pot dish consisting of lamb and beef with vegetables, and lemon couscous

Served with choice of side and veggie sticks

Topped with your choice of our homemade meat or cheese sauce

with chives, and crust dust from roasted perch

with avocado, chili, lemon, and local maple syrup

A feature dessert made by our local friend at Oliver's German Bakery

Warm apples with cinnamon and vanilla covered in delicious crispy buttery homemade cake. Served with vanilla ice-cream. Babcia (grandmother) approved!

Traditional Italian dessert soaked in espresso and amaretto

Home breaded chicken breast served with fries, salad and dipping sauce

Tortilla chips covered in an old homemade recipe beef sauce, black beans, jalapenos, cilantro, sprinkles of green onion, smothered in cheddar and oven baked

Black Angus grilled to perfection, accompanied with shredded lobster. Served with garlic sautéed vegetables rich portobello mushrooms and french buttered potatoes

leek, sesame seeds, and cucumber

Served with veggie sticks

Perfect pasta in a creamy sauce loaded with toasted local seafood and a hint of chili and lemon

A creamy Italian dessert with vanilla strawberry mousse and berries

Black pasta with octopus ink served with shrimp and vegetables tossed in an oyster sauce, topped with juicy Fundy lobster

Fresh Croissant roll stuffed with Fundy lobster with mayo, crispy celery and lettuce and a side

Grilled shrimp in a creamy garlic sauce with fresh parsley, and pepperoncino. Served with slices of warm buttered baguette

Grilled salmon baked with cantaloupe melon, on a bed of green beans. Served with a side of pomegranate quinoa salad, drizzled in honey-lime sauce

Traditional Moroccan salad consisting of chickpeas, hummus, broccoli, cherry tomatoes, ripe avocado, baked sweet potatoes, hard boiled egg and, sprinkles of pomegranate. Served with Nathan bread

Seared Fundy scallops flamed with white wine. Served amidst forest mushrooms and leek in maple sauce, topped with freshly grated Parmigiano-Reggiano and fiddleheads

Atlantic cod baked slowly in Himalayan Salt and the chef's vegetables, served in St. James Shells

Italian tagliatelle in a creamy cheese sauce with fresh spinach and marinated green peppercorn topped with Parmigiano-Reggiano. Served with your choice of:

Tortilla layered with cheese served with the Chef's secret homemade salsa recipe, sour cream, parsley and tomato concassed

Grilled ciabatta with perfectly roasted sirloin, topped with tomato relish and homemade sauce, served with young herbed potatoes

Salmon grilled then baked to perfection and sprinkled with lemon. Served with asparagus, arugula, herbed fries and Cape House's homemade dipping sauce

Triple decker sandwich with bacon, lettuce and tomato. Served your choice of side

Juicy beef patty topped with melted mozzarella cheese, fried onions, bacon, Portobello mushrooms, tomatoes and lettuce on a Kaiser bun served with crispy fries and the Chef's homemade dipping sauce

Slow roasted juicy beef in homemade gravy piled high with crispy fries, cheese curds and a sprinkle of bacon pieces. Served with cornichon and sour cream

A fan of crispy Duck breast among tender fondant potatoes with a cabernet sauvignon forest fruit sauce