Fine dining is our hallmark.
The Dining Room is open Thursday, Friday, Saturday and Sunday evenings.
It is a bit more limited for reservations with NOVEL CORONAVIRUS (COVID-19) regulations in place.
Please note the maximum group size at this time is 10. Advance reservations are required.
Masks and social distancing are required when you are not at your table.
Dinner is a three course offering with a choice of appetizer or soup to start.
Dinner is a three course prix fixe menu.
It is served at 7:30 each evening.
Cocktails are available starting at 7:00pm.
The cost for the 3 courses is $55.00 per person plus HST.
The menu changes each day
One makes their dining selections a few days prior to arrival.
Dinner begins with a choice of soup or appetizer/salad and a loaf of freshly baked bread from scratch.
For the main course, there is always a choice between two entrees, either a seafood fresh from Maritime waters and a meat/chicken alternative. Garden fare is again highlighted during the main course with the accompanying vegetables.
At dessert there is always a choice of a chocolate and an alternate dessert.
Cocktails, spirits, a few wines by the glass and a selection of regional and imported beers are available in our sitting room after 7:00pm. A selection of Nova Scotian and international wines are available by the bottle as well to complete the dinner.
*** Call ahead at (902) 661-4800. Advance reservations are required.***
A Typical Dinner Menu
(This is only an example,… it changes each evening.)
Soup or Salad (Choice)- 1st Course
Creole Onion Soup
A zippy chicken stock soup with sweet red pepper and chives.
Marinated Tomato, Mushroom & Roasted Garlic
On a bed of garden greens with basil and scallions.
With capers, lemon zest and cracked pepper.
Prosciutto Wrapped Chicken Stuffed With Apples and Swiss Cheese
Served with an apple cider coulis.
maple glazed turnip and balsamic roasted beets.
Desserts (Choice) – 3rd Course
Lemon Cheesecake with a Lemon Curd Glaze
With a wild blueberry sauce and fresh whipped cream.
Chocolate Truffle Tart
with raspberry coulis, whipped cream and toasted almonds