Dinner Menu

As of April 27th 2012, served daily starting at 5pm | For reservation, please call 902-542-7177

Soups

Lobster and Scallop Chowder | 10

Spanish almond broth, spring onions and smoked paprika

French Onion | 8

A rustic onion soup with garlic, sour dough crostini, gratineed with Quebec raclette

First Dishes

Caesar Salad | 10

Crisp Romaine hearts, pancetta, That Dutchman’s Old Growler Gouda and creamy avocado vinaigrette

Gnocchi Parisienne | 14

Served with house smoked char, creme fraiche and crisp shallots

Crisp Nova Scotia Sea Scallops | 12

Cape curry sauce with house made KimChi and lime zest

Valley Apple and Parsnip Salad | 9

With dried Valley cranberries, L’Acadie gastrique and toasted hazelnuts

House Pate Tasting | 12

Rosemary jelly, grilled pecan bread and orange fennel marmelade

Main Courses

Pan seared Local Sea Bream | 29

Burundi curry, oyster mushroom and lemon grass basmati rice

Grilled Beef Tenderloin | 32

Foie gras butter, Avonlea cloth bound cheddar and potato galette, veal demi and seasonal vegetables

Braised Nova Scotia Lamb Shank | 27

Veal demi, creamy grits and parsley sauce

Nova Scotia Fundy Lobster Linguini | 32

House made pasta, tossed with lemon, brown butter, arugula and Fundy lobster

Confit Martock Glen Rabbit | 28

Dried black olive and tomato risotto with veal demi and rosemary oil

Sweets

Panna Cotta | 9

With a local blueberry compote and brandy snap

Tart Tatin | 10

With almond cream and lavender crème Anglaise

Arabica Coffee Mousse | 12

With a hint of chocolate, served with a hazelnut and buttermilk cake

Double Chocolate Tart | 12

Served with Vietnamese cinnamon ice cream

Cheese Tasting | 12

A selection of artisan cheeses from the Maritimes with local honey and apples

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 902-542-7177

or send an email to lecaveau@grandprewines.ns.ca