THE NANA SPRITZ
16
grandial blanc de blanc brut, mint water, saffron syrup, edible flower
UNBLOODY MARY
16
za’atar-infused ketel one vodka, tomato water, sesame oil, gold cherry tomato, za’atar rim
PARFUMERIE
15
lunazul reposado tequila, mango guava tea syrup, lemon, orange blossom water
CARDAMOM ESPRESSO MARTINI
16
johnnie walker black, fisherman’s helper white rum, haseeb coffee syrup, espresso, pistachio halawa
ALL THAT GLITTERS IS GOLD
21
tanqueray gin, cointreau, honey sage turmeric syrup, lemon, gold garnish
RISQUÉ VIMTO
20
courvoisier vs cognac, cinzano rosso, vimto syrup, cherry
LE MIRAGE
16
barsol puro pisco quebranta, campari, soho lychee, grenadine molasses, lemon, cocktail glitter
KEFIR FIZZ
16
fisherman’s helper white rum, lemon, lime, egg white, strawberry kefir, soda, rose water
LINDEN TREE
20
belvedere vodka, galliano, lime, coriander
OLD FASHIONED
17
maker’s mark bourbon, angostura bitters, orange twist
NEGRONI
15
tanqueray no. ten gin, campari, cinzano rosso vermouth, orange peel
MARGARITA
14
lunazul reposado tequila, cointreau, lime
MANHATTAN
12
johnnie walker red label, cinzano rosso vermouth, angostura bitters, drunken cherry
KETEL ONE MARTINI
15
ketel one vodka, martini dry vermouth, lemon twist
TANQUERAY MARTINI
15
tanqueray gin, martini dry vermouth, lemon twist
KIR ROYALE
20
terre gaie prosecco, vedrenne crème de cassis
PIMM’S CUP
14
tanqueray gin, pimm’s no. 1, ginger ale, cucumber, strawberry, mint
DRAUGHT (16oz)
Stillwell Brewing Stilly Pils 9
Propeller Brewing IPA 9
BOTTLES & CANS
Bud Light 7
Corona Extra Lager 8
Kronenbourg 1664 Blanc 8
Peroni Nastro Azzurro Lager 9
Guinness Stout 10
Erdinger Weissbier Wheat Ale 12
Stiegl Grapefruit Radler 12
Stillwell Best Bitter English Pale Ale 12
NON-ALCOHOLIC
Benjamin Bridge Piquette Zero 7
Upstreet Brewing Libra
Non-alcoholic Pilsner 8
CIDER
Annapolis ‘The Classic’ Cider 9
SPARKLING
(5oz / btl)
Benjamin Bridge Piquette, NS
11 / —
Terre Gaie Prosecco, Veneto, IT
14 / 60
Benjamin Bridge Pet Nat, NS
17 / 75
Domaine Chandon Brut, CA
23 / 95
WHITE
(5oz / 8oz / btl)
Nugan ‘Third Generation’ Chardonnay, New South Wales, AU
10 / 14 / 43
Moulin Camus Sauvignon Blanc, Loire Valley, FR
12 / 19 / 55
Doga delle Clavule Vermentino, Tuscany, IT
13 / 20 / 58
Sokol Blosser ‘Evolution Lucky No. 9’, Willamette Valley, OR
14 / 21 / 60
RED
(5oz / 8oz / btl)
Manadero Garnacha, Aragon, ES
11 / 16 / 48
Amastuola Primitivo, Puglia, IT
12 / 19 / 55
Nugan ‘Stomper’s’ Cabernet Sauvignon, New South Wales, AU
14 / 21 / 60
DeLoach ‘Heritage’ Pinot Noir, CA
15 / 24 / 68
ROSÉ
(5oz / 8oz / btl)
Estandon ‘Brise Marine’ Vin de Pays, FR
9 / 13 / 40
Please note: Our brunch menu is only available Sat & Sun from 11:30am–3pm.
FRESH FRUIT & HONEY (v)
8/15
cup or bowl
LABNEH & BERRY
PARFAIT BOWL (v)
18
date molasses, nut nougat, vanilla
CHALLAH FRENCH TOAST (v)
19
medjool dates, vanilla, rosehip & raspberry crema
CHOCOLATE & CHERRY
BOREK (v)
19
loaded crêpe, caramelized cherry, fresh cheese, pistachio
THE FALAFEL BENEDICT (v)
20
poached eggs, green harissa-tahini sauce, lemon fries
SPICED PEPPER SHAKSHUKA (v)
21
two poached eggs, braised peppers, harissa, feta, sesame, challah
LATKA & LOX
21
smoked salmon hash, poached eggs, grated potato, capers, red onions, challah
LOADED CHICKPEA
TAHINI BOWL (v)
19
soft-boiled eggs, tomato ezme, harissa, challah
THE BIG BRUNCH
26
eggs your way, nova scotian lamb hash, lemon pepper wedges, marinated tomatoes, mushrooms, tahini, labneh, challah
CHICKEN & AVOCADO
FATTOUSH SALAD
26
crispy pita croutons, tomato, pomegranate
NOVA SCOTIAN LAMB
VILLAGE SALAD
26
nova scotian lamb & potato hash, cucumber, tomato, olives, feta
BREAD & OLIVES (v)
10
laffa flatbread, labneh, house olives
LEMON PEPPER POTATO WEDGES (v)
9
thick-cut, toum
GARLIC BASMATI PILAF (v)
8
ginger, green onions
EGGS
6
two eggs your way
served with garlic basmati rice, toum and harissa
MUSHROOM (v)
22
CHICKEN BREAST (200g)
20
SALMON (200g)
29
BIFTEKI (200g)
19
THE ORIGINAL
9
piquette, orange juice
GUAVAMOSA
9
piquette, guava, cocktail glitter
VIMTOSA
9
piquette, vimto, sprite, cherry garnish
MINTOSA
9
piquette, sprite, mint water
(v) vegetarian
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
BREAD & OLIVES (v)
10
laffa, labneh, house olives
HOUSE PICKLES (v)
8
mixed traditional & not so traditional
CHARRED & SMASHED
EGGPLANT (v)
12
whipped sesame, garlic, lemon
FALAFEL BALLS (v)
14
four pieces, sesame, tomato ezme
FRIED ZUCCHINI (v)
12
sea buckthorn tahini
GRILLED SARDINES
16
three pieces, bone in, citrus, coriander, chili
SIMMERED CHICKPEAS
& TAHINI (v)
12
sumac, cumin, garlic, sesame
FRIED CHEESE (v)
18
dairy sweet moon nabulsi sheep’s milk cheese, citrus, honey, thyme, ouzo
STUFFED GRAPE LEAVES (v)
15
five pieces, bulgur wheat, cauliflower, caramelized onions
CALAMARI
16
crispy fried, cucumber & dill tzatziki
SEA BASS CRUDO
19
preserved lemon, pomegranate, pistachio, buttermilk
STEAK CARPACCIO
18
raw beef, bulgur wheat, onion, mint
QUEEN’S MARQUE
VILLAGE SALAD (v)
14
olives, cucumber, tomato, feta
ROOT & SHOOT
TABBOULEH SALAD (v)
15
parsley, mint, turnips, citrus, tomato
AVOCADO FATTOUSH
SALAD (v)
16
crispy pita, radish, tomato, greens, pomegranate
add falafel 6 / lemon chicken 8 / salmon 15
ROASTED HEIRLOOM
CARROTS (v)
14
mint, orange, harissa, zhug, pistachio
SPANAKOPITA PIE (v)
24
spinach, feta, garlic, dill
PASTITSIO
28
beef & lamb ragoût, cinnamon, béchamel custard, housemade tubetti
GRILLED OCTOPUS
32
shawarma spice, nova scotian donair sauce
GRILLED SEA BASS
39
stewed white beans, peppers
YARMOUTH LOBSTER
39
spinach, fennel, labneh, fresh eriste noodles
ROASTED CAULIFLOWER
SHAKSHUKA (v)
25
tomato caramelized yoghurt, dates, sumac, aleppo oil
NOVA SCOTIAN LAMB TAGINE
52
apricot, almond, raisin, roasted garlic, couscous
HALF LEMON CHICKEN
26
oregano, date molasses, charred onion
BEEF TENDERLOIN STEAK
25 / 49
3oz (85g) or 6oz (170g), lemon pepper fries, mushrooms
served with toum and harissa
MUSHROOM (v)
22
CHICKEN WINGS (5pcs)
18
BIFTEKI
19
JUMBO SHRIMP (3pcs)
42
SALMON (200g)
29
GARLIC BASMATI PILAF (v)
8
ginger, green onions
LEMON PEPPER FRIES (v)
9
thick-cut, toum
ROASTED HEAD CABBAGE
12
aleppo chili, anchovies, parsley
COUSCOUS (v)
9
zucchini, peppers, turmeric
BRAISED GREEN BEANS (v)
12
simmered with potatoes, tomato, oregano, sherry
(v) vegetarian
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
SEMOLINA CUSTARD
11
kataifi, pistachio, rose
LABNEH ICE CREAM
10
spiced plum, rose meringue
HONEY DONUTS
11
sesame, organic honey
FRESH FRUIT & HONEY (v)
15
sumac, mint
FEBRUARY 11, 12 & 14
STUFFED WHOLE ROASTED
ANNAPOLIS VALLEY
RAINBOW TROUT
42
swiss chard, preserved lemon & pistachio relish, rosewater crema, jeweled cous cous
WARM CHOCOLATE
ALMOND TORTE
16
fig & sherry preserve, pomegranate, toasted almonds, warm dark chocolate sauce
MR. VALENTINE
20
courvoisier vs cognac, bv land triple sec, grape honey syrup, cream, rosemary
FINISH IT SOFTLY
12
baileys, bols crème de cacao white, mcguinness peppermint schnapps
(5oz / 8oz / btl)
Château Ksara ‘Blanc de L’Observatoire’, Bekaa Valley, LB
15 / 24 / 65
Karam Wines ‘Maison Rouge’, Jezzine, LB
15 / 24 / 65
Now open in Queen’s Marque! Book your table below and follow us @daryahalifax.
Hours
Dinner
Tues–Thurs: 5–10pm
Fri + Sat: 5–11pm
Sun: 5–10pm
Weekend Brunch
Sat + Sun: 11:30am–3pm
Bar
Tues–Thurs: 5pm–midnight
Fri + Sat: 5pm–1am
Sun: 5pm–midnight
Please note that all available tables are listed on OpenTable.
Please consider another time if you are unable to find your requested reservation. Thank you for your understanding! Visit our contact page location and parking information.