Evening Dining

A rich tomato broth with country bacon, slow-cooked onions, and tarragon; perfumed with Pernod liqueur.

Creamy broth finished with dry sherry; garnished with shrimp, Chance Harbour scallops and lobster, a puff pastry fleuron, and fresh herbs.

A silky-smooth blend of rich buttercup squash and fresh ginger, this is a wonderfully warming soup for chilly days. Served with a garnish of crisp pumpkin seeds.

A crisp shell of our chef's handmade puff pastry, filled with a medley of seafood in rich cream sauce, including Chance Harbour scallops and lobster, and garnished with a pair of jumbo prawns.

Smoked-roasted fillet of Ferme du Diamant duck breast; sliced over mixed greens, served with toasted walnuts and cranberry vinaigrette.

Locally-raised Atlantic salmon, given a hint of hardwood smoke and brine, then glazed and baked. Served over fresh hand-cut papardelle noodles in apple and tarragon cream sauce, with roasted seasonal vegetables.

A firm, meaty fillet of locally-raised sturgeon, rubbed with aromatic spices and grilled. Served over saffron-scented basmati rice, with roasted seasonal vegetables and a puree of slow-cooked golden tomatoes and toasted pumpkin seeds.

Fresh, handmade pasta sheets wrapped around a filling of herbed ricotta cheese and a variety of seafood, including Chance Harbour scallops and lobster. Served with a drizzle of fresh-made Hollandaise and roasted seasonal vegetables.

Herbed boneless, skinless chicken breast, grilled and served over aromatic mushroom risotto, with sweet-pepper coulis and roasted seasonal vegetables.

Leg of local Whitfield Farms lamb, lovingly slow-cooked until meltingly tender. Served over a puree of roasted garlic and white beans, with rich red-wine sauce and roasted seasonal vegetables.

Tender, flavourful wild boar from New Brabant Farm, stuffed with wild berries, then glazed with local honey and apple cider. Served over gingered spaetzle, with roasted seasonal vegetables.

A tender 8 oz steak, hand-cut by our chef from a full striploin of organic, grass-fed beef from David Bunnett's family farm. Served over wedges of roasted potato, with mushroom sauce and roasted seasonal vegetables. Because grass-fed beef is very lean, it is best when cooked to no more than medium.

For those who want to nibble or share, we offer a variety of textures and flavours. The plate consists of a cream puff, a tartlet, and a mousse; fillings and flavours will vary.

Layers of rich flourless chocolate cake, made with quality Belgian couverture, filled with caramel and mocha buttercreams, and finished with a glossy coating of dark-chocolate ganache.

Five pieces of our chef's handmade confections. Selection at any time may include truffles, molded or filled chocolates, caramels, and other sweets. Made from top-quality ingredients including Belgian chocolate and fine liqueurs.

Simple, elegant, and classic.

An old-school East Coast favourite, served warm with homemade honey ice cream and rum-caramel sauce.