Crepes

Crepes Benedict
Two poached eggs & house made hollandaise with your choice of the following:
Traditional with slowly baked glazed ham 11 GF
w/Brothers smoked bacon & brie Cheese 13 GF
w/Maritime smoked salmon 14 GF
w/spinach, tomato & mushrooms 12 GF
Any Benny can be served on a fluffy Belgian waffle or a house made tea biscuit instead of a crepe

Western Crepe 11 GF
Scrambled eggs, peppers and ham served in a crepe and topped with cheddar cheese. Substitute spinach, tomato & mushrooms for ham add 1

Omelet of the Day 12
See Blackboard

Sausage & Eggs Crepe 12 GF
Sweet Williams breakfast sausage cooked with caramelized apples & rosemary folded in a crepe with dill cream cheese scrambled eggs

Hueovos Rancheros Crepe 13 GF
Poached eggs in a crepe cup, topped with pulled pork and salsa fresca w/a side of sour cream.

All savoury crepes served with aside green salad and a potato cake. Potato cakes are not vegetarian

Sweet Crepes

Bananas Foster Crepe 9 GF
Bananas, brown sugar & butter flambéed and served over vanilla ice cream on top of a sweet crepe

The Euro 9 GF
Banana, Nutella, caramel and chantilly rolled in a sweet crepe sprinkled with toasted almonds

Crepes Suzette 9 GF
A Classic! Flambéed orange segments with butter, sugar and orange liqueur served over 2 sweet crepes. Any sweet crepe al a mode add 1.50. All sweet crepes served with chantilly whipped cream.

Everything Else

Seafood Cakes Benny 13
Two poached eggs on Tess' seafood cakes (see black board) with house made hollandaise. Served with side salad and a potato cake.

Margaret’s “Steak n’ Eggs” 12
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!

Nova Scotia Home-Style Breakfast 14
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
Featured on Food Network Canada's "You Gotta Eat Here".

Croque Madame Panini 12
Glazed, Nova Scotia baked ham with swiss cheese on Boulangerie LaVendeenne's Focaccia, topped with an over easy eggs and drizzled with our Dijon mustartd sauce Featured on Food Network Canada's "You Gotta Eat Here"

Tess’ Breakfast Sandwich 10
Open faced Foccacia sandwich topped with 2 over easy eggs, Brothers smoked bacon drizzled with maple Sriracha chilli sauce and topped with fresh cilantro.

French Toast 8
Made with Boulangerie LaVendeenne apricot honey bread. Served with butter, maple syrup & fruit.

Sides

Sweet Williams Sausage 3

Brothers Smoked Bacon 3.50

Sourdough Toast 1.50

Homemade Jam 1

Tea Biscuit w/ Butter 2

Fresh Fruit Cup 3.50

Hollandaise 1

Maple Syrup 1

GF = gluten free filling. If you prefer a gluten free crepe please inform your server.



Soups & Starters

Soup du jour Cup 4 / Bowl 6

Insalata Carprese 11
Fresh Basil, mozzarella cheese and tomatoes drizzled with Liquid Gold Olive Oil and Balsamic, Served with Crostini.

Caesar Salad 10 / small 6
Crisp Romaine lettuce tossed with maple glazed pancetta, seasoned croutons and Tess’ Caesar dressing with a kick. Finished with grated Asiago. Add warm sliced chicken 3.

Greek Salad 12 / small 6.50
Cucumber, red onions, Feta cheese,, Kalmata Olives, Bell Peppers, & fresh Oregano tossed in house red wine vinaigrette.

Spinach Salad 12 / small 6.50
Fresh baby spinach, sliced hard boiled egg, cremini mushrooms, red onion, & shredded Swiss tossed in a warm bacon dressing.

Fresh Cucumber & Melon Salad 9
Diced English cucumber & fresh melon with Feta cheese, green onions, & Coriander in Tess' House Citurs Lime Vinaigrette.

Ceaser Salad10
Crisp Romaine lettuce tossed with maple glazed pancetta, seasoned croutons and Tess' Ceaser Dressing, finished with grated Asiago Cheese
Add sliced NS Free Range Chicken 3.50

Tess’ Warm Brie 9
Served with Kalmata olives, roasted garlic, baguette slices and crispy green apple. Note: Gluten Free, Vegan crackers may be substituted for baguette.

Tess' Tossed
See Blackboard

Lunch Entrees

Cuban Panini 12
Meadowbrook Farms oven roasted ham and pork, thinly sliced and grilled on sourdough baguette with sliced dill pickle smoked Gouda & our house roasted tomato aioli.

Vegetarian Panini 11
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.

Roast Beef Sandwich 13
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!

Grilled ABC Sandwich 10
Tart Granny Smithy Apple, Brother’s double smoked bacon, and Applewood Smoked Cheddar on LaBoulangerie multi-grain bread with our house roasted tomato aioli.

Tess' C Cubbed Sandwich 9
Old White Cheddar, sliced cucumber and house made tomato chutney

Curry Chicken Wrap 9
Roasted chicken, diced apples, celery, raisins and red onion tossed in house made curry mayo wrapped in a crepe. Prepared on Multi-Grain Bread or Baguette add 1.

Coquilles St. Jacques18 Featured on Food Network Canada's "You Gotta Eat Here"
Sea Scallops seared with baby spinach and mushrooms with Tess' creamy Emmenthal cheese sauce.

All Tess’ sandwiches & wraps are served with a side green salad and house made coleslaw.

Tess' classic crepes

Spanokopita 9 GF
Baby spinach & Feta cheese in a light garlic cream sauce folded in a savoury crepe. Add warm sliced chicken 3.

Portobello 12 GF
Portobello mushrooms marinated in white wine & cumin wrapped in a savoury crepe with roasted red peppers, wilted spinach and red onion cream cheese.

Crepe Cordon Bleu 13
Slices of slow roasted chicken, glazed ham & tomatoes with our house Dijon mustard sauce finished with melted Swiss cheese.

Chicken Florentine 12 GF
Slow roasted chicken, baby spinach & Swiss cheese finished with a light cream sauce with a hint of garlic.

Smoked Salmon Crepe 13 GF
Locally smoked Atlantic salmon, fresh dill and capers with shaved red onion and red onion cream cheese.

Coquilles St. Jacques 15
Sea scallops seared with baby spinach and mushrooms with Tess’ creamy Emmenthal cheese sauce, this classic now served over a bed of rice.

Tess’ Classic Crepes are served with a mixed green salad, or you can substitute a side Caesar or Quinoa salad for the mixed green salad for 2.00.

All crepes can be made with a Gluten Free Batter, Please advise your server if this is your preference. (GF denotes Gluten Free Filling)