Our Menu
Sumac is rooted in New Brunswick and open to everyone.
We honour this place — its ingredients, its people, its stories — while welcoming others to the table.
Our food is thoughtful, generous, and grounded.
Nothing flashy. Everything intentional.
This isn’t a grand statement.
It’s an invitation.
Welcome to Sumac.
FROM THE KITCHEN
Molasses Parker House Rolls
sumac butter, Lady Ashburn, house made pickles
With our compliments
STARTERS
Summer Greens — 12
house-made cheese, local lettuces, sourdough crisps, honey vinaigrette
Steamed Bay Mussels — 15
celery, fennel, toasted sourdough, white wine broth
Fundy Scallops — 19
local potatoes, snap peas, fiddleheads,
tarragon butter
Valley Asparagus — 12
Easter egg radishes, tonnato, mint, dill
MAINS
Pasture-Raised Pork Loin — 29
beets, beet thinnings, pearl barley, molasses glaze, pork jus
East Coast Halibut — 34
turnips, white beans, dulse relish, turnip-top chimichurri
Steak & Potatoes — 42
New Brunswick striploin, potato pavé, mustard greens, onions, red wine sauce
Roasted Organic Chicken — 28
kolrabi, rapini, carrots, spring onions, roasted chicken jus
House Made Ricotta Cappelletti — 23
seasonal greens, toasted hazelnuts, parmesan, basil pesto
DESSERT
Rhubarb Pavlova — 12
whipped yogurt, spring rhubarb, garden marigold
Chocolate Sponge Cake — 13
strawberries, spruce tip cream, oat crumble, chocolate sauce
New Brunswick Cheese Plate — 10
Pélerin Blue, Tomme de la Péninsule, dandelion honey, rhubarb, sourdough crostini