Night | The Rooftop at Dolma

Menu served from 4pm until close Tuesday-Saturday.

 

Boards | To Share


Vegetarian

A selection of our best in-season diced & sliced local vegetables. Served with Dolma Cuisine veggie paté, Dolma Cuisine hummus
& sliced pita bread

Cheese

A selection of our favourite hard & soft cheeses from local producers. Served with an assortment of Dolma Cuisine jams & jellies with oven-baked baguette from Boulangerie La Vendéenne

Meat

House-cured charcuterie products & Dolma Cuisine patés paired with a selection of Dolma Cuisine jams & jellies. Served with oven
baked baguette from Boulangerie La Vendéene.

Omakase

3 Japanese cuisine inspired appetizers carefully selected by chef Yuki. Served with a special sushi roll of the night

 

Salad


Chirashi

Your choice of fresh shrimp or Atlantic salmon on a bed of rice with mixed local greens. Prepared with sesame & unagi sauce

Caesar

Local by Atta lettuce, Dolma Cuisine honey granola, dehydrated blueberries, Les Digues Farm beets, pomegranate dressing

Dolma

Local by Atta lettuce, Dolma Cuisine honey granola dehydrated blueberries,
Les Digues Farm beets, pomegranate dressing

Vegan options available upon request.

 

Soup


Seafood Chowder

A fresh local mix of scallops, lobster, haddock & shrimp in a creamy seafood broth with local potatoes

Dolma’s Favourite 

A Dolma Cuisine soup creation made fresh every day by our in-house team. Kindly ask your server for today’s epic creation

Classic French Onion

Rich beef broth prepared using PEI beef, local caramelized onions & red wine. Topped with Dolma Cuisine focaccia croutons & swiss cheese.

 

Main Course


PEI Blue Dot Striploin Steak

The finest cut in Atlantic Canada. A tender, 10oz Blue Dot certified striploin from Prince Edward Island cooked to your preference. served with crispy hand cut french fries and our signature parmesan & parsley truffle mayonnaise

Kakuni

Our Springbrook Farm pork belly is slow-cooked for 12+ hours to ensure that it’s perfectly tender at every bite. Served with our signature braising sauce,
in-season vegetables & steamed tamaki gold rice.

Dolma’s Signature BBQ Plate

A rooftop experience is never complete without the perfect BBQ plate. A selection of local, farm-raised meats prepared in our in-house smoker and finished off on our Big Green Egg. Served with Dolma Cuisine cornbread, Dolma Cuisine baked beans, BBQ-style side salad, Dolma Cuisine BBQ sauce & a crunchy gherkin pickle

Grilled Salmon Teriyaki 

Fresh Atlantic Salmon perfectly grilled on our Big Green Egg and finished with teriyaki sauce. A perfect mix of flakiness and crispiness like you’d expect from the BBQ grill. Placed on a bed of Japanese-style seasoned rice with grilled in-season local vegetables.

Vegetarian Primavera Pasta

Authentic Italian parpadelle pasta with BBQ grilled in-season local vegetables. Prepared using our signature house made basil pesto with asiago cheese &
Mother of Garden premium olive oil

 


Japan


Crab & Salmon Roll

A 6-piece sushi roll prepared with real Atlantic rock crab, fresh Atlantic salmon,
ripe avocado & crunchy local cucumber. Each piece is generously topped with seared fresh Atlantic salmon & ikura.

Vegan Kirei Roll

Our signature 10-piece vegan roll prepared with ripe avocado, mango, Verger Belliveau Orchard apple, roasted vine tomato, crunchy local
cucumber, Local by Atta lettuce & sautéed sweet potato. Each piece is generously topped with seaweed salad.

Dynamite Roll

A Dolma Cuisine classic! A 6-piece handmade roll prepared with fresh shrimp & vegetable tempura with ripe avocado & capelin roe. Covered
with spicy mayonnaise & unagi sauce.

Spicy Tuna Roll

An 8-piece handmade roll prepared with chopped Pacific tuna, ripe avocado, crunchy tempura bits, garden fresh green onion, sesame seed
& spicy mayonnaise

Samurai Roll

Chef Yuki’s favourite roll. This hearty 5-piece roll features fresh Atlantic salmon, Pacific tuna, Digby (NS) scallops, garden fresh green onion, sesame seeds & miso-ponzu sauce.

 

Dessert


Classic Bread Pudding

Custard-soaked croissant with spiced caramel sauce & vanilla whipped cream

Smore’s Chocolate Chip Cookie Skillet

All of that “Smore’s by the campfire” feel captured in a hot skillet. Prepared with house-made chocolate chip cookie dough, mini marshmallows, salted caramel sauce & Sussex Ice Cream vanilla ice cream

Cheesecake

House-made New-York style cheesecake. Ask us about our flavour of the day


 
 
 
 
 
 
 
 
 

Weekend Brunch

 


Savoury Crêpe

Whole wheat crêpe filled with ham, swiss cheese and 2 fried eggs | 16

Sweet Crêpe

Whole wheat crêpe filled with roasted apples, goat cheese and salted caramel sauce | 12

Ploughman’s Brunch

House ham, boudin blanc, cheese, pickled eggs, baked beans, pickles, fresh fruit and toast | 18

Egg Skillet

Two eggs baked in a roasted pepper sauce with olives, lamb sausage and feta with toast | 16

Fish Cakes

Haddock , scallops, smoked salmon topped with poached eggs and smothered in hollandaise sauce with hashbrowns and fresh fruit | 16

Brunch Burger

Scape Burger, Shriracha mayo, poached egg topped with sprouts on a grilled cheese sandwich | 16.5

Granola Parfait

Honey Cardamom yogurt, Dolma Granola and four berry compote | 10

Fruit Salad

Chunks of pinneaple, honeydew, cantaloupe, oranges and grapes | 10

Side


Maple Baked Beans

Slowly cooked with bacon | 5

Maple Pork Sausages

Fresh links made in-house | 6

Apple Smoked Bacon

Made in-house, belly or black | 6

Smoked Breakfast Ham

Salted ham, apple smoked | 5

 


Toast

Rustic bread with honey butter | 2

Dolma Salad

Local greens, beets, blueberries, granola, pomegranate dressing
7- sm | 10- lg

Hollandaise

Fresh made by hand | 3

Maple Syrup

Locally sourced from Mountain Maples | 2