info@tartantuskkincardine.ca | 519.396.6000

UPDATE: We are very pleased to have been given the green light- or yellow light, if you will, to start seating customers for in-house dining.  We will be working hard to get operational by this Friday, Feb 19.  Please wait for an announcement regarding reservations.  The Tusk will be closed on Thursday, February 18 so that we can clean, prep, and make sure everything is ready to welcome you back safely.
Thanks for your continued support!

Hello friends!

After an eventful (to say the VERY least) 2020, we are filled with gratitude to have survived another year.  Although it looked and felt quite different this year, our hard-working staff and wonderful guests have made 2020 a success despite all odds! 

We are currently open Tuesday-Saturday, 4-8 p.m. for takeout and dine in.  Please call us at 519-396-6000 to place your order or to make a reservation.  If the phone line is busy you're welcome to leave a message, or reach out on social media and we will get back to you as soon as we can!


white wine   $: 6oz/9oz/bottle
villa san martino – pinot grigio   8/12/40
friuli, italy     *1L bottle
aromas of pear, almond, and citrus; 
dry on the palate with notes of green apple.
bruce jack – sauvignon blanc   9/14/37
rawsonville, western cape, south africa
aromas of green apple and lemon grass; 
white peach and citrus on the palate; extra dry
tawse winery – chardonnay   10/15/41
niagara peninsula, ontario
aromas of citrus and red apple, subtle 
notes of vanillin and smoke.
giro ribot – cava brut   12/--/45
penedes, spain
crisp, off-dry sparkling wine.
loveblock – sauvignon blanc    --/--/49
marlborough, new zealand
aromas of pineapple, guava, and sweet meadow 
grass; a tropical palate with a hint of basil.
schug – chardonnay   --/--/65
sonoma county, california, usa
rich, spicy tropical aroma; with
citrus, pear, and spiced apple on the palate.

red wine   6oz/9oz/bottle
laurent miquel – merlot   9/14/37
languedoc, france
aromas of blueberry, vanilla, violet and cassis; 
dry on the palate with a hint of cherry preserves;
light toasty oak.
finca decero – malbec   11/16/45
agrelo-mendoza, argentina
aromas of violet and red fruit; medium body 
of raspberries and cherries; 14 months in 
french oak.
lyeth estate – cabernet sauvignon   12/17/47
sonoma county, california, usa
aromas of cherry and boysenberry; cedar, 
savoury spice, raspberry and chocolate-cherry 
palate; a touch of oak.
haycutters shingleback – shiraz   --/--/55
mclaren vale, australia
aroma of blackberry, raspberry, and spice; 
savoury and dry palate; subtle oak.
hess – cabernet sauvignon   --/--/63
california, usa
aromas of plum, black cherry, and savoury herbs; 
rich palate of black fruit, espresso; toasted oak.
draught beer      8(20oz) / 5(12oz)
black donnelly’s – mitchell, on 
dark horse ale
great lakes – toronto, on
red leaf lager
grey matter – kincardine, on 
age of industry stout
checkmate lager 
macleans – hanover, on
cherry porter
nickelbrook – burlington, on 
naughty neighbour apa
black bellows – collingwood, on
sidelaunch – collingwood, on
any day ipa
twin pines cider - thedford, on
hammer bent red
feature wine by the bottle         
southbrook – rose. 45 
Niagara-on-the-lake, on.
chalk hill – chardonnay. 55 
California, usa.
joseph mellot – sauvignon blanc. 41
the roost- sparkling rose. 42
grey highlands, on. 
bruce jack – pinotage/malbec. 40
south africa
bachelder – pinot noir. 60
Oregon, usa.tusk signature cocktails
tusk ceaser:   11
stoli vodka, clamato, tabasco, 
worcestershire, house rim, and pickle. (1.5oz)
ask for it spicy with our infused jalapeño vodka.
momma d’s campfire margarita:   12
el jimador tequila blanco, smoked 
triple sec, lime juice, smoked agave, 
and house smoked salt rim. (2.25oz)
griff’s dark and stormy:   12
kraken black spiced rum, lime juice, 
ginger beer, fresh mint. (2oz)
maple walnut manhattan:   12
forty creek rye, sweet vermouth, 
walnut-infused maple syrup, bitters. (2oz)
g, g, & t:   11
bombay sapphire gin, grapefruit-
rosemary syrup, and tonic. (2oz)
classic cocktails
corpse reviver #2:   12
gin, lillet blanc, cointreau, 
lemon juice, absinthe. (2.25oz)
moscow mule:   12
vodka, lime juice, ginger beer, 
fresh mint. (2oz)
old fashioned:   12
bourbon, demerara sugar, bitters. (1.5oz)
martini:   11
gin or vodka? olives or twist? 
shaken or stirred? rocks or up? (2oz)
cosmopolitian:   12
vodka, cointreau, lime juice, 
cranberry juice (2oz)
whiskey sour:   12
bourbon, lemon juice, simple syrup, 
egg white. (1.5oz)

this week's features

app: shrimp + chorizo w/ quinoa "grits", sauteed peppers + onions, pico. 16 (gf)

app: mussels w/ white, tomato + herbs, toast. 13 (gf)
main: piri-piri half roasted chicken w/ rustic chopped salad. 26 (gf)

main: 12 oz bone-in pork chop w/ roasted roots + beer mustard jus. 27 (gf)

catch: pan roasted baramundi w/ edamame puree, roasted baby red potato + braised fennel. 29 (gf)

feature cocktail: TRADITIONAL MAI-TAI: dark + light rum, lime, orgeat syrup, cointreau, mint. 12 

feature cocktail: ROSY CHEEKS: sparkling wine, jameson whiskey, pimms, creme de cacao, lemon. 13

small plates and sharing

simple salad: mixed greens, lemon vinaigrette, radish, cucumber, feta. 11 (gf)(v)
tuscan kale caesar: house dressing, maple bacon, croutons, parmesan. 12 (gf)
classic poutine: herb frites, beef gravy, curds. 12 (gf)
crispy brussels’ sprouts: horseradish aioli, pine nuts, parmesan. 13 (gf)(v)
butternut squash ravioli: squash, wine + cream sauce. 15
fried brie: crostini, blueberry relish. 16 (gf) 

oysters: on the 1/2 shell w/ horseradish, lemon + mignonette. 3.5/ea OR 6/18
the soup: tomato/basil (gf) (v) puree OR loaded baked potato soup
large. 7
small. 4.5

large plates

pub curry: w/ rice + accompaniments.
veg. 19 (v)(gf)
meat. 24 (gf)
super bowl 2.0: wild rice, grilled peppers, roasted cauliflower, falafel, avocado, tahini dressing. 21 (v)(gf)
shawarma shepherd’s pie: seasoned chicken + peppers, garlic mash, chopped fresh salad. 24 (gf)
steak: bone marrow butter, truffled polenta, sauteed mushrooms, wilted greens. 32 (gf)
roasted duck breast: carrot + ginger puree, choice of potato, chili-honey broccoli. 28 (gf)
fish and chips: tempura haddock, slaw, tusk tartar sauce, lemon.  25 (gf)


(all topped w/ lettuce, tomato + pickle, served w/ fries)
tusk: 6 oz beef patty w/ garlic aioli, cheddar, house ketchup. 17
lamburger: 6 oz lamb patty w/ pickled onion, goat cheese. 18
grilled jerk chicken: ciabatta bun, mango chutney + crispy jalapenos. 17
big game burger: 6 oz bison patty w/ red onion jam, blue cheese. 19
cajun burger: 6 oz blackened beef patty w/ pimento cheese sauce. 18
bacon or peameal +2
beyond meat patty +2
side poutine +6
side brussels +5
parm + truffle fries +3

dessert + specialty coffee/tea

cookies n' cream cheesecake w/ berry coulis. 8

gluten-free brownie bites. 7

mixed berry "passion flakie" w/ whipped cream.  9

lemon tart. 9

specialty coffees   10 (1.5oz)
nutty african coffee:       
frangelico, amarula
spanish coffee:
brandy, kahlua
irish coffee:
jameson, baileys
b-52 coffee:
baileys, kahlua, grand marnier
tusk original coffee:        
rye, cointreau, kahlua

specialty teas   10 (1.5oz)
blueberry tea:
grand marnier, amaretto, orange pekoe
chai toddy:
rye, cointreau, chai, honey
west indies tea:
kraken spiced rum, agave, 
orange pekoe
speyside toddy:
scotch, cranberry juice, 
grapefruit-rosemary syrup



single malt scotch:  1oz / 2oz
bowmore no. 1 – islay  8 / 13
dun bheagan – islay  8 / 13
glenfiddich 12 year – speyside  9 / 15
aberfeldy 12 year – highland  9 / 15
auchentoshan 12 year – lowland  9 / 15
glenlivet 12 year – speyside  10 / 16
glenmorangie 10 year – highland  10 / 16
cardhu 12 year – speyside  11 / 17
laphroiag 10 year – island  11 / 17
glenlivet 15 year – speyside  12 / 18
macallan 12 year – speyside  13 / 19
dalwhinnie 15 year – highland  14 / 20
crown royal  6 / 10
collingwood  7 / 12
lot 40 rye  7 / 12
bulleit  7 / 12
maker’s mark  7 / 12
woodford reserve  8 / 13
four roses single barrel  8 / 13
jameson  7 / 12
suntory toki  9 / 15

sunday brunch

Sorry folks, for the time being we have decided to suspend our Sunday brunch.  We appreciate your understanding, and will resume brunch just as soon as we can!

217 Harbour Street, Kincardine
Closed Monday
4:00 p.m. - 8:00(ish) p.m.