A Great Dining Experience
Enjoy breakfast or an evening meal in our spacious cedar log dining room and lounge. The menus are influenced by the abundant and fresh local seafood and produce.
A daily feature is created by our talented kitchen staff to reflect seasonal specialties.
Dining Room – Open until October 15
Served 7:30am – 10:00am
Served 4:30pm – 8:00pm (reservations recommended)
Rich custard base topped with a contrasting layer or hard caramel. Flavor and garnished change seasonally .
The Classic French torte is our signature dessert. A puff pastry base, topped with pastry cream and whipped cream, surrounded by profiteroles
Atlantic ground beef patty crispy bacon, caramelized onions , mayo, tomato, lettuce, on a toasted bun. Served with crispy hand cut fries or
Roasted chicken breast stuffed with cream cheese, jalapeno pepper, cheddar cheese with a citrus butter glaze.
Cracked peppercorn rubbed Strip Loin Steak, with mushrooms sauteed in garlic butter served with crispy house cut fries.
Frenched 1/2 rack of lamb, pan roasted with rosemary and garlic accompanied by a grainy mustard & shallot sauce. (GF)
Haddock , Shrimp, scallops, mussels poached in a tomato Saffron Pernod broth served with garlic croutons.
Our amazing beer battered haddock fillets served with Chef’s tartar suace , cripsy house coleslaw and a wedge of lemon. One piece/two piece.
Pan-seared with an in-housespice mix, served with a Chunky Mango Avocado salsa.
Pan Seared and brandy flambeed Nova Scotia scallops, in a white wine, herb and garlic marinated tomato sauce.
Lobster pieces, cherry tomato, avocado, greens and herbs. Chile and vanilla infused mango vinaigrette(GF)
Crisp romaine lettuce complimented by Chef’s Caesar dressing and topped with fresh bacon, herb croutons, shaved Parmigiano. Served
Warm Pistachio-crusted goat cheese, mixed baby greens, strawberries, red onion and herbs. Balsamic and Nova Scotia honey vinaigrette(GF)
Mixed greens, cucumber, cherry tomoato, carrot ribbons and red onion served with an apple cider vinaigrette.(GF)
Assorted fish and seafood, leeks, potato, herbs and Pernod in a creamy base. Served with a warm tea biscuit.
Butter poached lobster pieces in Bechamel Mornay sauce, garlic crumble and smoky bacon.
Four Digby scallops wrapped in bacon and tossed in a Maple-Ginger glaze. Served with dressed baby greens. (GF)
One pound(s) steamed in white wine, herbs and fresh garlic butter or today’s creation. (GFO) Extra $8.00 for another pound served together.
Basil pesto, marinated tomato mixture, Swiss cheese, fresh garden herbs and balsamic drizzle. 6 per order. (V). Add smoked salmon $3.
Saucisson, salami, Prosciutto, house Pate, variety of cheeses, pickled vegetables, olives, and cornichons. Perfect to share for two.
Crabmeat, peppers, mixture of spices, mayonnaise, bread crumbs on a bed of greens.