217 HARBOUR STREET, KINCARDINE
 | 519.396.6000

We are currently open for patio dining and take-out at The Tusk, from 4-9 p.m., Tuesday through Saturday.  Please call us at 519-396-6000 for reservations, as space is very limited.  Please do not reach out for reservations by social media or e-mail, as we don't always have time to respond during the day, and we would hate to miss you!  We are running a very small crew and don't always have someone by the phone, so please leave a voicemail and your call will be returned.  

For the time being, we will still keep all safety protocols in place, and kindly ask for your cooperation in wearing a mask unless you are seated, sanitizing your hands upon entry, etc.  Reservations can be made by phone- please understand that our seating is extremely limited, and there is a government mandated maximum of 4 people per table. We will fill up quickly, so be sure to book ahead!  Just like last year, our picnic tables will always be available on a first come first served basis.  

For the duration of July, the Rotary Snack Booth (operated by us) will be open on the weekends.  Visit us in person as we will not be taking "pre-orders" for the booth.  Hours are Thursday-Sunday, 12-6 p.m. Menu can be found in person or on Instagram @tartantuskatthebeach.

Many thanks, and we look forward to seeing you all soon.

The Tusk.  

 

drinks

draught beer      8(20oz) / 5(12oz)
 
sawdust city - gravenhurst, on
skinnny dippin' stout 
black donnelly’s – mitchell, on 
dark horse ale
great lakes – toronto, on
vienna lager
grey matter – kincardine, on 
checkmate lager 
sawdust city – gravenhurst, on
lone pine ipa
great lakes  – toronto, on
haze mama ipa
sidelaunch – collingwood, on
wheat
nickelbrook – burlington, on
naughty neighbour apa
grey matter - kincardine, on
raspberry sour 
east street cider co. - goderich, on
nature study (lavender + peach)
 


wine by the glass   $: 6oz/9oz/bottle

white wine  

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.
 
red wine

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.
 
wine by the bottle         

loveblock – sauvignon blanc.  49
marlborough, new zealand
schug – chardonnay.  65
sonoma county, california, usa

haycutters shingleback – shiraz.  55
mclaren vale, australia
hess – cabernet sauvignon.  63
california, usa
 
tusk cocktails

feature - the blinker:   12
forty creek rye, grapefruit juice, house-made
grenadine, and lime leaf bitters.

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:   13
el jimador tequila reposado, 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, and fresh mint. (2oz)
 
rye-tai:   12
forty creek rye, cointreau, lemon juice
maple syrup, and fresh sage. (2oz)
why not? have it with bourbon:  14
 
rose bee's knees:   12
bombay sapphire gin, rose honey syrup,
and lemon juice. (2oz)

pink lightning:   12
appleton estate rum, aperol, orange juice,
pineapple juice, and lime juice. (2oz)
 
classic cocktails
 
aperol spritz:   12
aperol, cava, and soda water. (5oz)

moscow mule:   12
vodka, lime juice, ginger beer, 
fresh mint. (2oz)
 
old fashioned:   13
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, 
and cranberry juice (2oz)
 
espresso martini:   13
vodka, kahlua, cold-brew espresso,
simple syrup. (2oz)

red sangria: 12
red wine, cointreau, orange juice, cider, fresh fruit

white sangria: 12
white wine, peach schnapps, orange juice, cider, fresh fruit

this week's features

country fried shiitake mushrooms: white gravy, candied hot peppers. 15 (gf)

grilled broccolini: grilled broccolini w/ miso, almonds, pickled cherries, parm. 14 (gf)

catch: tomato braised calamari w/ roasted potato, grilled zucchini, olive + caper gremolata. 27 (gf) (df)

 

small plates and sharing

tuscan kale caesar: house dressing, maple bacon, croutons, parmesan. 14
(gf)(df)
 
local vegetable salad: roasted beets, zucchini, preserved lemon chevre, lime leaf vinaigrette, olive dust, and pickled asparagus. 16 (gf) (df)

brisket “bacon” poutine: herb frites, beef jus, curds. 16 (gf)(df)
 
crispy brussels + cauliflower: cajun dusted w/ chipotle-lime aioli, chili-honey, parm. 15 (gf)(v)(df)

oysters: w/ lemon, horseradish, mignonette. 3.5 ea

large plates

pub curry: w/ rice + accompaniments.
veg. 19 (v)(gf)(df)
meat. 25 (gf)(df)
 
super bowl 3.0: dirty rice, frijoles, roasted sweet potato, avocado, pico, corn + black bean fritter, crispy tortilla. 21 (v)(gf)(df)
add chicken +7
add flank steak +11
 
low + slow pork back ribs: bbq baked beans, marinated green bean salad. 1/2 rack 26, full rack 35 (gf) (df)
 
steak: w/ veg + frites, chimichurri butter. (gf)(df) 
6 oz wagyu tenderloin. 42
10 oz wagyu sirloin. 32
52 oz wagyu tomahawk 130
 
duck confit: rice-noodle salad + orange-miso glaze. 28 (gf) (df)

fish n' chips: lake erie pickerel, tusk tartar, slaw + lemon. 27 (gf) (df)

(gf): gluten free on requeest
(v): vegan on request
(df): dairy free on request
 

burgers

(all topped w/ lettuce, tomato + pickle, served w/ fries) (gf) (gf) (v)
 
tusk: 6 oz beef patty w/ garlic aioli, smoked cheddar, house ketchup. 18
 
jerk fried chicken: mango chutney, spicy vinegar pikliz. 18

bbq beef burger: 4 oz patty, bbq braised onions, brisket bacon.  18


bacon +2
brisket bacon + 3.5
beyond meat patty +2
side poutine +6
side brussels + cauli +5
parm + truffle fries +3
 

dessert + specialty coffee/tea

Grilled peach funnel cake w/ cardamom sugar. 10 (gf)

dark chocolate + raspberry torte w/ ganache. 10 (gf)

salted caramel + raspberry creme brulee. 10 (gf)

lime leaf parfait w/ local corn cake crumb. 11

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





 

whisk(e)y

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
 
canadian:                                        
crown royal  6 / 10
collingwood  7 / 12
lot 40 rye  7 / 12
 
bourbon:
bulleit  7 / 12
maker’s mark  7 / 12
woodford reserve  8 / 13
four roses single barrel  8 / 13
 
irish:
jameson  7 / 12
 
japanese:
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!

519.396.6000
217 Harbour Street, Kincardine
Closed Monday
Tuesday-Saturday
4:00 p.m. - 9:00(ish) p.m.
Sunday
CLOSED