← Work

Tue–Sat dinner · Sunday brunch · Closed Monday

+1 902 423 1188
Harbor Table
Reserve
Oysters on ice at the raw bar

Dinner menu · printed 15:00

Fish from the boats, oysters from the Island, wine from the Valley.

Prices in Canadian dollars. Tax extra. Gratuity is yours to decide; 18% is added for parties of eight or more. Sunday brunch is a shorter card — ask when you sit. We do not do substitutions on the scallops or the lobster roll.

Raw bar

Shucked to order. We run Malpeque and Raspberry Point most nights; if the Island truck is late, Sable will say so before you order a plateau.

Malpeque oysters

$4 ea

PEI. Brine-forward, smaller cup. Half-dozen $22 · dozen $40.

Raspberry Point oysters

$5 ea

PEI. Deeper cup, cucumber finish. Half-dozen $28 · dozen $52.

Oyster plateau for two

$48

Six of each, mignonette, lemon, rye toast. Add shrimp cocktail +$16.

Shrimp cocktail

$18

Four gulf shrimp, horseradish, the cocktail sauce Callum will not let us rename.

Smoked mackerel pâté

$16

House smoke, rye, pickled shallot. Enough for the table to start, not enough to make a meal.

Close view of oysters and lemon on crushed ice

Cold plates

The vegetarian kohlrabi lives here at lunch-of-dinner; it also appears as a main. Tell the floor if you do not eat shellfish — we will not guess.

Chilled lobster salad

$24

Knuckle and claw, celery leaf, lemon oil. Not a roll. Not a cocktail.

Pickled herring

$14

Sour cream, dill, rye crumbs. The Cape Breton plate Callum’s mother still makes better.

Tomato and cucumber

$12

Cider vinegar, cracked pepper, grilled sourdough. Available until the tomatoes are not.

Kohlrabi, hazelnut, brown butter

$16

Shaved and roasted. Vegetarian. The dish Helen drove back to Lunenburg thinking about.

Hot from the stove

Wren’s station. If the haddock cheeks are 86’d, it is because the boat did not have them — not because we are being precious.

Mussels in Nova Scotia cider

$22

Shallot, cream, grilled sourdough. A pound and a half. Annapolis Valley cider, not a Belgian copy.

Haddock cheeks

$26

Brown butter, caper, lemon. Small plate. We run about forty portions a night.

Fried squid

$18

Lemon, aioli, parsley. The one fried thing on the card. Share it or do not.

Clam chowder

$16

Quahogs, potato, thyme, no flour glue. Cup, not a bucket. Sourdough on the side.

Fish being cooked in a restaurant kitchen

Mains

The lobster roll and the scallops are the two plates we will not split. Catch of the day is haddock unless the board says otherwise.

Lobster roll

$32

Warm knuckle and claw, drawn butter, toasted brioche. No celery, no picnic mayonnaise. Fries or cabbage.

Pan-seared Digby scallops

$38

Corn, bacon, brown butter. Four pieces. The kitchen will not split this plate.

Grilled swordfish

$36

Salsa verde, crushed potato. When swordfish is off, we run halibut at the same price.

Catch of the day — haddock

$34

Crushed potato, buttered cabbage, pan juices. The honest plate. Ask if you want it with the cheeks as a starter.

Roast chicken

$30

Morel jus when we have them, otherwise thyme. Half-bird. For the person at the table who did not want fish.

Kohlrabi steak, walnut pesto, farro

$28

Vegetarian main. Same vegetable as the cold plate, cooked like it means it. Can be made vegan if you say so when you book.

Seared fish plated in the kitchen

Sides

Hand-cut fries

$8

Malt vinegar on the table. Aioli if you ask.

Buttered cabbage

$9

Savoy, black pepper, too much butter. The correct side for haddock.

Sourdough, cultured butter

$6

Baked for us on Agricola. Comes with the mussels; you can still order more.

Dessert

Imani Cole, pastry, since 2021. She will not do a molten cake. Brunch adds blueberry grunt to this list.

Blueberry grunt, cream

$12

Wild blueberries when we can get them, cultivated when we cannot. Steamed dumpling, not a cobbler.

Dark chocolate tart, sea salt

$13

Cocoa from the Dartmouth roaster we actually like. One tart, two forks if you are civil.

Maple panna cotta

$12

Quebec syrup, not pancake flavouring. Hazelnut crumb.

Avonlea clothbound cheddar

$14

PEI. Rye, apple butter. The savoury finish if you are done with sugar.

Allergens: the fryer sees squid and the brioche sees butter. The kohlrabi main can be plated without dairy. Shellfish is everywhere on this card — tell us when you reserve, not when the plateau lands. 15% HST is added at the end.

Wine · Hana Park

Ten bottles. Two of them are from down the Valley on purpose.

Glass pours are 5 oz. Nova Scotia first because that is the point of cooking here, not because we are being provincial. Ask Hana for the leftover list on Fridays — she opens what she wants to drink.

Benjamin Bridge Nova 7, Gaspereau Valley, NS 2022

$68 · $14

Off-dry, the house pour with oysters. We go through a pallet of this.

Lightfoot & Wolfville Chardonnay, Wolfville, NS 2021

$72 · $16

Oak in the background. The glass Marc from Montreal wrote about, correctly.

Benjamin Bridge Brut, Gaspereau Valley, NS NV

$78

Bottle only. The private-room toast. We will not do a cheaper sparkling “for the table.”

Lightfoot & Wolfville Pinot Noir, Wolfville, NS 2020

$74 · $16

Light enough for haddock, serious enough for the chicken.

Château Ste. Michelle Riesling, Columbia Valley, WA 2023

$48 · $12

The cold, cheap, correct white if Nova 7 is too sweet for you.

Kim Crawford Sauvignon Blanc, Marlborough 2024

$52 · $13

On the list because people ask for it. Fine with the shrimp.

Louis Jadot Pouilly-Fuissé, Burgundy 2022

$92

Bottle only. For the scallops if you are not drinking Nova Scotia.

Catena Malbec, Mendoza 2021

$58 · $14

The red for the person who ordered chicken and meant it.

Tawse Pinot Noir, Niagara 2021

$66 · $15

Ontario, because the Valley pinot sometimes sells out in August.

Quinta do Crasto Douro, Portugal 2019

$64 · $14

With the cheddar. Or with nothing. Hana’s favourite when the room is loud.

Wine being poured into a glass at the table

Beer: two taps, both Nova Scotia — Garrison Pale and a rotating cider from the same orchards as the mussels. We do not run a cocktail program; the bar is for wine, beer, and a decent rye if you ask Sable.