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.
Dinner Menu
served daily starting at 5pm
Soups
Lobster and Scallop Chowder 10
With Spanish almond broth, spring onions and smoked paprika
Chilled Green Pea 8
With dried Kalamata olives and garden thyme
First Dishes
Caesar Salad 9
Crisp Romaine hearts, pancetta, That Dutchman’s old Growler Gouda
and creamy avocado vinaigrette
House L’Acadie Vine Smoked Salmon 14
Served with beet crisps, Ran-Cher Acres goat cheese and chive oil
Szechuan crusted Nova Scotia Sea Scallops 12
On kimchi with caramel dust and sesame oil
Valley Salad Tasting 9
Three carefully selected seasonal salads
House Pate Tasting 10
Rosemary jelly, grilled pecan bread and onion marmalade
Pan seared Acadian Tofu 8
With Pachadi and a cilantro, pepper chutney
Timbale of Fundy Lobster 10
Avocado, cream fraiche and green onion
Main Courses
Pan seared line-caught Atlantic Halibut 27
With a Hodge Podge of seasonal vegetables and chive pesto
Grilled Beef Tenderloin 30
With Harissa, mint pesto and pakora
Braised Martock Glen Lamb Shoulder 25
Smashed new potatoes, Ran-Cher Acres goat cheese sauce seasonal vegetables
Poached Fundy Lobster 30
With carrot soufflé, green onion butter and seasonal vegetables
Seared Nova Scotia Sea Scallops 27
Grits cake, oven roasted tomatoes and basil oil
Chicken Marrakech 25
MacNeil’s Family Farm chicken, braised with Moroccan spice
served with couscous and house made chutney
Crisp Martock Glen Pork Belly 24
With Chinese spiced, stir fried local vegetables
Sweets
Warm Chocolate Boule 12
Served with a Castel and Raspberry Sauce
Eaton Mess 10
Seasonal berries folded together with meringue and whipped cream
Pecan and Caramel Tart 9
With crème fraiche ice cream
Eliza Acton’s Lemon Almond Tart 10
Served with lemon curd and whipped cream
Cosman and Whidden Honey Cheesescake 9
With a pistachio praline cream
Cheese Plate 8/16
A Selection of local and International cheeses with fresh fruit
Please note that menus are subject to change based on season and availability of local products
For groups of 10 people and more, 17% gratuity will be added to the final bill
For reservation, please call at 902-542-7177 or send an email to