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The Press Gang
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Entrees

From The Sea

Seafood Risotto

rich & creamy, sherry, dill risotto with seared Atlantic scallops, jumbo shrimp Nova Scotia lobster & Atlantic halibut

43

Atlantic Halibut

6 oz Atlantic halibut seared and finished with lobster & chive compound butter shredded fennel & dill slaw, herbs de Provence couscous & saffron aioli

48

Puttanesca Papparadelle

caper, garlic, olive & anchovy tomato sauce with grilled scallops, baby clams & jumbo shrimp tossed in pappardelle pasta. Finished with Grana Padano parmesan cheese & grilled baguette

41

Atlantic Salmon

Acadian maple & jalapeno glazed, 6oz Atlantic salmon grilled on cedar plank with roasted sweet potato, brussels sprouts, carrot & turnip mash

40

Yellow Fin Tuna

6 oz sesame seared with soba buckwheat noodles, chilies, green onion & red pepper lemon grass, star anise Pho fish broth

40

Henry's Feast

4 fresh shucked Oysters with cocktail sauce & grilled lemon, firecracker shrimp, oven roasted Atlantic halibut with lobster chive compound butter, NS lobster saffron cream gnocchi roasted N.Z. lamb rack chops with blackberry demi & seared beef tenderloin with mushroom demi presented with seasonal vegetables & fingerling potatoes (no substitutions)

190

From The Land

Grilled Beef Rib Eye

12 oz AAA beef rib eye steak fired on the grill as you like it smoky bacon & Guinness barley arancini, seasonal vegetables butternut squash & applewood cheddar puree, caramelized onions & toasted pecans

49

Roasted Breast of Duck & Spinach Salad

slow roasted, crispy skin duck breast with mash potato, seasonal vegetables & dark rum, Amarena cherry demi glace

41

Beef Tenderloin

seared 6oz beef tenderloin with garlic & herb roasted fingerling potatoes seasonal vegetables, mushroom demi glace & crispy fried red onion

49

N.Z Lamb Rack Chops

½ lamb rack brushed with Dijon mustard & coated in roasted nuts, garlic & herbs de Provence plated with mash potato, seasonal vegetables & blackberry demi glace

49

Supreme Cut Chicken Breast

herb roasted breast of chicken with tatsoi cream gnocchi, green pea & roasted beet puree

38

The Drill

allow our Chef & his talented team to call the shots on your meal designed for two, this 4-course dining experience is sure to please created on the spot, no two Drill’s are quite the same ( no allergies or stipulations on the drill) Last call for The Drill is 8:30 pm

190

*Our menu is based on availability. Please advise your server of any food allergies or medical conditions! 18% gratuity is added to parties of eight or more.

Wednesday & Thursday 5pm to late | | Friday & Saturday 5 pm to 11 pm

5218 Prince Street HFX, NS 902 423 8816

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