The Shared Table

monthly dinner series featuring guest chefs preparing a locally sourced 3-course meal for 50 special guests

Sundays from 6pm -10pm in the Halifax Brewery Market's Pu'Talieway Room

Tickets must be pre-ordered the Wednesday

 prior to the meal.

Plant-Based Plates

(no meat, fish, dairy or egg) will always be available.

Let us know about any allergies & sensitivities when purchasing your ticket.

Five Dollars from every ticket will be passed on to a non-profit in HRM.

UPCOMING SHARED TABLE CHEFS

THE TWO CRUMPETEERS

LOULY'S MEDITERRANEAN

GOLD ISLAND BAKERY

EEYA INDIAN FUSION

STREET FOOD

HOOKED HALIFAX

JAMROCK JAMAICAN

MONTHLY MENUS

Lightly Spiced Butternut Squash Soup *

Slow Braised Beef, Red Wine jus, Cauliflower, Kale and Pumpkin

(or slow cooked mushroom ragout)*

Apple and Thyme Crisp *

Tabouleh, green salad, beets, marinated artichoke, olives, hummus, and baba ganoush*

Egyptian style steak with Saydaya Rice

or

Roasted Lamb with Saydaya Rice 

or

Egyptian style Fried Haddock with tomato sauce and Saydaya Rice

or

Falafel with Eggplant & Koshery (Lentils with Rice)*

 

Cream Caramel or Zalabya* (Sweet donut with syrup)

A thoughtful and flavour-forward exploration of ancient grains paired with living ferments - in appetizer, main and dessert contexts!

 

More Details to Follow!

DECEMBER 1

NOVEMBER 3

JANUARY 12

Saucy Chick Peas

Afghani Chicken (marinated with yogurt and aromatic spices)

or

Cashew Paneer (rich marinated paneer curry with assorted spices and cashews) *vegetarian

or

Rajma Masala (spiced kidney bean curry) *vegan

 

All served with vegetable pulao (Fragrant basmati rice with peas)

Fruit Salad with Custard

Fruit Salad with Maple Syrup*

Slow Fish Dinner

Good, Clean, Fair Fish.

Slow Fish, a subset of the Slow Food Movement, brings together fishing families, chefs, and hungry customers to discover delicious solutions to create a better fishing industry for all.  The menu will be designed around the catch that is landed in the days leading up to the event, featuring seafood items that may not typically make their way onto conventional menus, prepared with a nod to tradition, innovation, & respect.

 

Every dish will have

a story to tell.

Ackee puffs 

(A vegan quiche-like pastry made with the national fruit of Jamaica) 

 

Jerk chicken with pineapple coconut rice and steamed Jamaican spice cabbage or

 Ital stew with pineapple,  coconut rice, and steamed Jamaican spice cabbage*

 

Chocolate brownie cake with coconut cream mousse*

MARCH 1

APRIL 5

FEBRUARY 2

(* indicates vegan option)

OPEN SATURDAYS YEAR - ROUND

Wholesale Hour 7am - 8am

Farmers Market 8am - 1pm

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