Dinner

Small Plates

Poutine

Hand-cut spätzle, duck confit, beast gravy, La Folie goat cheese curds  12

Smelts in your Mouth

 Crispy Lake Erie smelts, greens, Ashton Brown,  ‘malt’ vinaigrette, malt mayo 14

KohlraBeets

Everyone’s beets & kohlrabi, crispy kale, sunflower seeds, 1608 cheese, soy-maple & extra virgin

Ontario sunflower oil vinaigrette 12

Beef Heart

Smoked beef heart ‘Carpaccio’, Niagara peach & sweet corn salad, crumbled sheep’s milk feta, green garlic-rhubarb

& bread crumb vinaigrette  12

 #thegunshow

Smoked PEI mussels, confit new potatoes, parsley, spring garlic mayo 14

 Aint no Thang

…but a Murray Street’ duck wing & in-house, espresso BBQ sauce  12

 How to get a Head

Whole smoked, roasted & garnished pig’s head.  suitable for 8-10 people.

Please give us 48 hours notice if you want to join the party   80

 

Medium Plates (sample only)

 

Dans Beef

Overnight braised short rib, wilted kale, fresh corn, potato gnocchi, smoked pig’s head & short rib broth, Lankaaster gouda 20

 

Clams

Steamed, hand dug, BC Manilla clams, North Gower corn broth, Jess’ sourdough, in-house bacon jam 20

Large Plates (sample only)

Hans Red Deer

Harvey & Vern’s ginger-beer marinated venison leg, roast celery root,  peach & jalapeño-coffee vinaigrette, gin & juniper shallots 22

Joshs Fish

Breaded Nova Scotia haddock, hand cut tarragon spaetzle, spinach, charcuterie sauce 27

Freds Pig

BBQ glazed confit shoulder, shredded summer slaw, Spicolli’s new potato salad 28

 Beaus Barley Balls

Lugtread battered, barley ‘risotto’, celery root puree, garlic scape-hazelnut pesto 25

Andres Duck

Confit leg of Barbarie duck, sweet corn cakes, tomatillo ‘chow’ 26

MENU ITEMS CHANGE DAILY

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@MurraystreetKWC