Tess Menu

Brunch

• Crepes crepes benedict
  Two poached eggs and house made hollandaise with your choice of the following
• W/brothers smoked bacon and brie cheese

  13.00
• W/spinach, tomato and mushrooms

  12.00
• Western crepe

  11.00
  Scrambled eggs, peppers and ham served in a crepe and topped with cheddar cheese
• Sausage and eggs crepe

  12.00
  Sweet williams breakfast sausage cooked with caramelized apples and rosemary folded in a crepe with dill cream cheese scrambled eggs
• Traditional with slowly baked glazed ham

  11.00
• W/maritime smoked salmon

  14.00
• Ham and eggs crepe

  12.00
  Scrambled eggs and ham in a crepe, with spinach, cherry tomatoes and red onion cream cheese
• Hueovos racheros crepe

  13.00
  Poached eggs in a crepe cup, topped with pulled pork and salsa fresca w/a side of sour cream.

• Bananas foster crepe

  9.00
  Bananas, brown sugar and butter flambéed and served over vanilla ice cream on top of a sweet crepe
• Crepes suzette

  9.00
  A classic! flambéed orange segments with butter, sugar and orange liqueur served over 2 sweet crepes
• French toast 8 gf
  Made with‏ boulangerie lavendeenne apricot honey bread. served w/butter, maple syrup and fruit
• The euro

  9.00
  Banana, nutella, caramel and chantilly rolled in a sweet crepe sprinkled with toasted almonds

• Crab cakes benny

  13.00
  Two poached‏ eggs on our panko crusted crab cakes with house made hollandaise. served with side salad and a potato cake. margaret’s “steak n’ eggs” 12
• Nova scotia home-style breakfast

  14.00
  Your choice‏ of scrambled, poached or fried eggs (2) , house made baked beans in molasses, sourdough toast, and your choice of ham, bacon or sausage. served with tess’ potato cake.
• Tess’ quiche in a potato crust

  8.00
  Ask your server about our weekly quiche offering
• Tess’ breakfast sandwich

  10.00
  Open faced baguette sandwich topped with 2 over easy eggs, brothers smoked bacon drizzled with maple sriracha chilli sauce and topped with fresh cilantro
• Plain waffle

  8.00
  Fluffy belgian waffle served with butter, maple syrup and fresh fruit
• Margaret's steak n eggs

  12.00
  Two fried eggs on top of margaret’s homemade meatloaf, served with side salad and a potato cake. my friend john’s mother’s meatloaf recipe, good old-fashioned cape breton cooking!
• Smoked salmon potato latkes

  14.00
  Smoked atlantic salmon on house made potato latkes. served with warm apple compote and sour cream
• Croque madame sandwich

  12.00
  Our glazed baked ham, swiss and gruyere cheeses topped with an over easy egg and drizzled with our dijon mustard sauce. also available on a belgian waffle
• Apple, bacon 3 avis , raisin belgian waffle
  Fluffy belgian waffle w/green apples, smoked bacon and raisins inside. served with maple syrup and butter

• Sweet williams sausage

  3.00
• sourdough toast 1 avis

  1.50
• Tea biscuit w/ butter

  2.00
• Hollandaise 1 maple syrup

  1.00
• Brothers smoked bacon

  3.50
• Homemade jam

  1.00
• Fresh fruit cup

  3.50

Lunch

• Soup du jour

  4.00 - 6.00
• Seafood chowder

  7.00 - 10.00
• caesar salad 2 avis

  6.00 - 10.00
  Crisp romaine lettuce tossed with maple glazed pancetta, seasoned croutons and tess’ caesar dressing, finished with an asiago crisp
• Pasta and brie salad

  8.00
  Warm pasta tossed with olive oil, garlic, fresh basil, tomatoes, and brie cheese sprinkled with asiago cheese
• Tess’ warm brie

  9.00
  Served with kalmata olives, roasted garlic, baguette slices and crispy green apple. note: gluten free, vegan crackers may be substituted for baguette
• Bruschetta board (serves 4-6)

  9.00 - 17.00
  Toasted olive ciabatta bread with roasted garlic, goat cheese, marinated tomatoes and arugula drizzled with liquid gold’s tuscan herb olive oil
• French onion soup

  7.00
• Warm mushroom salad

  12.00
  Warm portobello, cremini mushrooms and roasted red peppers served on a bed of green leaf lettuce tossed in balsamic vinaigrette
• Warm chicken and bacon salad

  8.00 - 14.00
  Roasted chicken, brothers double smoked bacon, cherry tomatoes, applewood smoked cheddar cheese and toasted almonds tossed in our house bacon vinaigrette
• Quinoa salad

  6.00
  Quinoa, roasted red peppers, spinach, zucchini, tomatoes and red onion drizzled with liquid gold’s tuscan herb olive oil and topped with a sprinkling of feta cheese
• Mushroom pate (serves 2-4)

  10.00
  Cremini mushrooms with almonds, peppercorns, tempeh, brandy, soy and fresh thyme served with baguette, house made pickles and garlic dill carrots, tangled garden jelly and dijon mustard note: gluten free, vegan crackers may be substituted for baguette

• Cuban panini

  12.00
  Meadowbrook farms‏ oven roasted ham and pork, thinly sliced and grilled on sourdough baguette with sliced dill pickle smoked gouda and our house roasted tomato aioli.
• Roast beef sandwich

  13.00
  Thinly sliced oven roasted getaway farm beef on baguette with mushrooms, cheddar cheese, shaved red onions, jalapenos, and jalapeno aioli for a little extra kick!
• Croque monsieur

  11.00
  Grilled ham and swiss cheeses on multi-grain bread topped with tess’ dijon mustard sauce
• Vegetarian panini

  11.00
  Artichoke tapenade,‏ roasted red pepper, sautéed mushrooms, grilled zucchini, hot banana peppers, shaved red onion and jalapeno havarti on la boulangerie olive ciabatta with our house roasted tomato aioli.
• Grilled abc sandwich

  10.00
  Tart granny‏ smithy apple, brother’s double smoked bacon, and applewood smoked cheddar on laboulangerie multi-grain bread with our house roasted tomato aioli.
• Curry chicken wrap

  9.00
  Roasted chicken, diced apples, celery, raisins and red onion tossed in house made curry mayo wrapped in a crepe
• Vegetarian lasagna

  12.00
  Layers of balsamic roasted vegetables, spinach and marinara sauce topped with asiago cheese. served with side salad and garlic toast

• Spanokopita

  9.00
  Baby spinach and feta cheese in a light garlic cream sauce folded in a savoury crepe
• Crepe cordon bleu

  13.00
  Slices of slow roasted chicken, glazed ham and tomatoes with our house dijon mustard sauce finished with melted swiss cheese
• Smoked salmon crepe

  13.00
  Locally smoked atlantic salmon, fresh dill and capers with shaved red onion and red onion cream cheese
• Portobello

  12.00
  Portobello mushrooms marinated in white wine and cumin wrapped in a savoury crepe with roasted red peppers, wilted spinach and red onion cream cheese
• Chicken florentine

  12.00
  Slow roasted chicken, baby spinach and swiss cheese finished with a light cream sauce with a hint of garlic
• Coquilles st. jacques

  15.00
  Sea scallops seared with baby spinach and mushrooms with tess’ creamy emmenthal cheese sauce, this classic now served over a bed of rice.

Dinner

• Soup du jour

  4.00 - 6.00
• Seafood chowder

  7.00 - 10.00
• caesar salad 2 avis

  6.00 - 10.00
  Crisp romaine lettuce tossed with maple glazed pancetta, seasoned croutons and tess’ caesar dressing, finished with an asiago crisp
• Pasta and brie salad

  8.00
  Warm pasta tossed with olive oil, garlic, fresh basil, tomatoes, and brie cheese sprinkled with asiago cheese
• Tess’ warm brie

  9.00
  Served with kalmata olives, roasted garlic, baguette slices and crispy green apple. note: gluten free, vegan crackers may be substituted for baguette
• Bruschetta board (serves 4-6)

  9.00 - 17.00
  Toasted olive ciabatta bread with roasted garlic, goat cheese, marinated tomatoes and arugula drizzled with liquid gold’s tuscan herb olive oil
• French onion soup

  8.00
• Warm mushroom salad

  12.00
  Warm portobello, cremini mushrooms and roasted red peppers served on a bed of green leaf lettuce tossed in balsamic vinaigrette
• Warm chicken and bacon salad

  8.00 - 14.00
  Roasted chicken, brothers double smoked bacon, cherry tomatoes, applewood smoked cheddar cheese and toasted almonds tossed in our house bacon vinaigrette
• Quinoa salad

  6.00
  Quinoa, roasted red peppers, spinach, zucchini, tomatoes and red onion drizzled with liquid gold’s tuscan herb olive oil and topped with a sprinkling of feta cheese
• Mushroom pate (serves 2-4)

  10.00
  Cremini mushrooms with almonds, peppercorns, tempeh, brandy, soy and fresh thyme served with baguette, house made pickles and garlic dill carrots, tangled garden jelly and dijon mustard note: gluten free, vegan crackers may be substituted for baguette

• Haddock dinner

  15.00
  Local hook‏ and line caught haddock lightly seared and served with rice and mixed vegetables topped with our citrus-coconut reduction
• Salmon dinner

  16.00
  Fresh atlantic salmon fillet served with rice pilaf and mixed vegetable. ask your server for the chef’s nightly offering
• Tess's crab cakes

  14.00
  Breaded crab with potato, onion, celery and fresh dill coated in panko bread crumbs and pan seared. served with tomato chutney and green salad
• Louisiana grill

  14.00
  Sweet williams‏ andouille sausage, roasted chicken, bell peppers, onions and penne pasta tossed in a rose sauce and baked. served with toasted baguette
• Pasta and warm brie with scallops

  15.00
  Pasta with‏ warm brie, roasted garlic, tomatoes and basil tossed with olive oil and topped with seared sea scallops. served with a side salad and baguette

• Spanokopita

  9.00
  Baby spinach and feta cheese in a light cream sauce
• Crepe cordon bleu

  13.00
  Slices of slow roasted chicken, glazed ham tomatoes with our house dijon mustard sauce finished with melted swiss cheese
• Coquilles st. jacques

  15.00
  Sea scallops seared with baby spinach and mushrooms with a creamy emmenthal cheese sauce. now served over rice pilaf instead of in a crepe
• Portobello

  12.00
  Portobello mushrooms marinated in a white wine and cumin marinade with roasted red peppers, wilted spinach and red onion cream cheese
• Chicken florentine

  12.00
  Slow roasted chicken, baby spinach and swiss cheese tossed in a garlic cream sauce
• Smoked salmon crepe

  14.00
  Locally smoked atlantic salmon, fresh dill and capers, with shaved red onion and red onion cream cheese

Beverages

• Caesar or bloody mary (1oz)

  6.00
• Chocolate martini

  9.00
  1oz vanilla vodka,.5oz kahlua,.5oz baileys
• Joe's frappe (2 oz) 9

  9.00
  Vodka (1.5 oz) , pineapple juice, cranberry juice, and (.5 oz) chambord. shaken with ice (a concoction of my dear friend joe from brooklyn! )
• Mimosa

  7.00
  4oz sparkling wine and orange juice
• Bacon caesar

  7.00
  1oz
• Tessmosa 9
  Sparkling wine (4oz) , orange juice and (.5 oz) ironworks cranberry liqueur

• Keith's, keith's light

  5.00
• Stella, corona

  6.00

• Garrison hop yard nut brown
• Propeller porter bitter

• liqueurs 1 avis

  5.00
• Spirits

  4.00
• Premium spirits

  6.00
  All 1oz pours

• Coke, diet coke, sprite, diet 7up, ginger ale, club soda

  2.00
• Milk 2% or soy

  2.00
• Brewed iced tea with house made lemon syrup

  2.00
• Tea 2

  2.25
  Orange pekoe,‏ green, mint, english breakfast, chamomile, earl grey, chai spice, lemon ginger, orange pekoe de-caf, earl grey de-caf
• Juices

  3.00
  Tomato, pineapple, cranberry, orange, apple, grapefruit
• Perrier (330ml bottle)

  2.50
• Java blend organic, fair trade coffee

  2.75
  Fog city blend or swiss water decaf

Wine

• House white: dolomiti pinot grigio (italy)

  6.50 - 25.00
• La vis vegneti de montagne pinot grigio (italy)

  7.00 - 30.00
  Soft and round with pear and apple, a hint of nuts and a touch of spice on the finish.
• Tiaki sauvignon blanc (new zealand)

  8.00 - 35.00
  Refreshing burst of lime, grapefruit, passion fruit and gooseberry with grassy notes and mouth watering acidity.
• Bonterra organic chardonnay (california)

  9.00 - 37.00
  Apple, pear and citrus flavors, complemented bynotes of creamy vanilla and honey with a touch of lemon zest.
• Paul zinck riesling alsace (france)

  7.00 - 30.00
  Fresh and flavour ful with lemon grass and elderberries accompanied by a notable minerality

• House red: dolomiti merlot (italy)

  6.50 - 25.00
• Lamadrid classic malbec (argentina)

  7.00 - 30.00
  Rich with ripe red and black fruits accompanied by cinnamon and clove spice.
• Domaine magellan pinot noir (france)

  8.00 - 35.00
  Strawberry, raspberry, and cherry with a hint of cake spice; medium bodied with very soft tannins.
• Antakari cabernet sauvignon (chile)

  7.00 - 30.00
  Red fruit, blackberry and currant with a touch of spice; full-bodied with soft tannins.
• Kilikannon's the lackey shiraz (australia)

  7.50 - 34.00
  Display of rich dark fruits, ripe spicy plums, dark cherries and locorice complemented by quality oak.
• Sparkling: villa teresa prosecco (organic) (italy)

  7.00
  Fresh and‏ crisp with flavors of peach, citrus and green apple, with a touch of honeysuckle.

• Avondale sky winery tidal bay (nova scotia)
  Off-dry with‏ notes of citrus and tropical fruit, this wine has a long, smooth, mineral finish.
• Luckett vineyards phone box red (nova scotia)
  Robust and well structured with lots of ripe fruit flavours balanced with a firm foundation.`

Desserts

• The euro crepe

  9.00
  Banana, nutella, caramel and chantilly wrapped in a sweet crepe sprinkled with toasted almonds.
• Bananas foster crepe

  9.00
  Bananas, brown sugar and butter flambéed and served over vanilla ice cream on top of a sweet crepe.
• Java blend espresso crème brulee

  6.00
  Espresso infused silky custard with a toasted caramel top served with chantilly.
• Crepes suzette

  9.00
  A classic! flambéed sauce of butter, sugar, orange juice and orange liqueur served over 2 sweet crepes with chantilly.
• Dessert trio

  9.00
  3 individual house made sweets, ask your server.
• Apple crumble

  8.00
  House made old fashioned crumble, served warm with chantilly.

• Java blend's fog city or organic decaf

  7.50
  Served in a sugar rimmed glass chantilly.
• Nutty irishman

  7.50
  Bailey’s and‏ frangelico
• Monte cristo

  7.50
  Kahlua and grand marnier
• Classic irish

  7.50
  Irish whiskey sweetened with a couple of brown sugar cubes
• Spanish

  7.50
  Tia maria‏ and rum