Sample Menu |
SOUP |
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Fresh Atlantic Seafood Chowder “This seafood chowder is so good it would keep Captain Highliner on shore” Mushroom Bisque rich with mushrooms, a splash of sherry and a puff pastry top hat |
SALAD |
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Baby Spinach button mushrooms, bacon and toasted almonds tossed in a warm creamed apple cider vinaigrette Pan Seared Scallops and Smoked Salmon field greens in lemon olive oil emulsion, shaved parmesan cheese and pine nuts |
STARTERS |
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Stuffed Mushroom Caps shrimp and crab topped with Swiss cheese; served bubbling hot Brie in Puff Pastry on a red wine mushroom ragout Coquilles St. Jacques scallops in white wine sauce, surrounded with duchess potatoes |
MAIN |
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Pan Roasted Pork Tenderloin roasted garlic on a sherry cream reduction Salmon Wellington mushroom stuffed; encased in puff pastry, with a citrus white wine sauce Crab and Shrimp Stuffed Haddock baked in white wine, cream and a Swiss cheese crumb topping Lobster Pot Pie maritime heaven |
DESSERTS |
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Molten Bittersweet Chocolate Cake hot and rich with real whipped cream Pecan Praline Ice-cream Pie served on a lattice of sweet rum sauce |
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Licensed and inspected by Nova Scotia's Department of Tourism and Culture |