Restaurant Le Caveau: Fine dining in Nova Scotia’s Annapolis Valley

Purveyors of excellent wines and beverages, Grand Pré Winery is also proud to offer the best in Nova Scotia fine dining at Le Caveau, a unique Nova Scotia restaurant located only 50 minutes from Halifax. Chef Jason Lynch treats guests to an exceptional Nova Scotia fine dining experience, with emphases on seasonal Nova Scotia product with a global flair.

Cheese Night Menu

Click here for Lunch Menu

Dinner Menu

until October 31, served daily beginning at 5pm

As of November 1st, served from Tuesday through to Saturday beginning at 5pm

Sundays and Mondays closed

Reservations recommended

Soups

______________________________________

Fricassee 8

Local fish and shellfish cooked with fennel, celery root and leeks

Cream of Leek 7

With Dragon’s Breath Blue

First Dishes

_____________________________________________________________________

Caesar Salad 8

Crisp Romaine hearts, pancetta, that Dutchman’s old Growler

and creamy avocado vinaigrette

House smoked Salmon 10

Served with Tartine Marquise crème fraiche and parsley pesto

Salad Tasting 8

Valley Greens with three market inspired salads

Mousseline of Martock Glen Deer Liver 10

Served “en croustade” with smoked pork shoulder and poached quails egg

Gnocchi Parisienne 10

With roasted pumpkin, house cured Bresola and crisp sage

Grilled Nova Scotia Sea Scallops 10

With sweet potato squash puree and beurre noisette

Main Courses

______________________________________________________________________

Buttered Moroccan Chicken with toasted Cashews and Dates 24

Served with couscous, homemade chutneys and Fox Hill yogurt

Crispy Beef Cheeks 25

With garlic mashed potatoes, wild mushroom demi and seasonal vegetables

Herb crusted Arctic Char 25

Creamed red cabbage and spiced apple chutney

Lobster Thermidor 30

Served with tarragon and vermouth sauce

Muscovy Duck Two Ways 26

Seared breast and a warm gallette, with a sherry demi, parsnip puree

and seasonal vegetables

Civet of Martock Glen Red Deer 28

Braised in Marechal Foch, finished with pearl onions and lardons

served with herb spatzli, red cabbage and seasonal vegetables

Jabali Estofado 26

Spanish civet of wild boar, finished with picada and served with saffron risotto

Martock Glen Rabbit 27

Braised with olives and rosemary, served with polenta and seasonal vegetables

Please note that menus are subject to change based on season and availability of local products

For reservation, please call at 902-542-7177 or send an email to

lecaveau@grandprewines.ns.ca