Nova Scotia Gourmet Restaurants at
Trout Point Lodge 
Acclaimed for friendly service, casual but elegant atmosphere, and unpretentious Atlantic Acadian cuisine distinguished by the finest local and regional products, food at Trout Point intertwines
fresh local seafood, wild mushrooms,
organic ingredients, and produce from extensive on-site gardens to create a unique and unforgettable dining experience
in dail
y-changing table d'hote (i.e. set) menus.
Check here for a recent sampling. Winner of an Award of Excellence from Wine Spectator
magazine for its
wine list for several years, there are more
than 130 selections to choose from, including specialties from France and Spain.
Dinner at our leading Nova Scotia
gourmet destination may occur in The Dining Room with its haute rustic decor, blue granite walls & black slate
floors, or perhaps in the more intimate Chez la Tousquet, candle lit with white table linens, silver cutlery, crystal stemware, paneled walls, hand-hewn bar,
red stone fireplace, and enchanting views of La Riviere Tousquet. Both venues create the perfect stage for a romantic gourmet
retreat or that special celebration with family or friends.
A hallmark of Trout Point's Atlantic Acadian cuisine is the use of the Lodge's own in-house ingredients:
--House cold-smoked salmon, scallops, trout, and swordfish;
--Home-made cheeses like chèvre, ricotta, and fresh mozzarella;
--Vegetables, herbs, and salad greens from the Lodge's own ever expanding gardens;
--Desserts, ice creams, sorbets, and artisanal breads (always from organic flours) made daily.
Trout Point's gastronomy looms large on the North American culinary scene. The owners –
organic farmers, cookbook writers and restaurateurs – have won numerous accolades, representing
three of only a handful of Americans who are members of the French Cheesemakers Guild. The trio have roots in New Orleans and came to Nova Scotia seeking their Acadian heritage – Louisiana's Cajun culture descends from Atlantic Canada's 17th century French colonists. Food is a mix of Creole, French and modern North American, with seasonal ingredients drawn from the lodge's organic garden and surrounding forest.
Sarah Barrel, The Independent (London)
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Both The Dining Room & Chez la Tousquet serve Nova Scotia seafood Table d'hôte style, with daily-changing fixed seafood
menus .
Local salmon, caviar, lobster, scallops, monkfish,
halibut, haddock, sole, tuna, oysters, mussels, and other seafood form the primary ingredients;
wild chanterelles, black trumpet mushrooms, porcini, or seabeans; garden-fresh organic produce; and
always homemade breads and desserts constitute a part of every candlelit dinner. Trout Point is a proud member of Taste of Nova Scotia! Please note that while the kitchen tries to
accommodate gluten-free diets, due to the fixed menu format we cannot guarantee all items will be gluten free.
The charming Dining Room, flanked by two granite fireplaces and a wood-burning grilling oven, serves breakfast, lunch, and dinner. Seating is often en famille at long wooden tables with wildwood chairs.
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The intimate Chez la Tousquet features a handsome carved red sandstone fireplace, stained glass
lamps, and hand-hewn hemlock wine bar. In both venues from June through late October, 4-course dinners consist of:
--choice of soups of the day or steamed mussels
--fresh garden salad
--choice of
2 main dishes: home-made fresh pasta or fresh local seafood
--choice of desserts
--optional
cheese course
From late October to the end of May, dinner consists of 3 courses, with a reduced price.
Dress in the dining venues is always smart casual. Those who want to dress up will never be uncomfortable doing so.
Those wanting a romantic table for two need only ask before mealtime.
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The Trout Point kitchen has had its culinary talents praised by a variety of sources, including Travel & Leisure,
Food & Wine, and ForbesTraveler. The chef/ proprietors previously operated Chicory Farm and the
Chicory Farm Cafe in New Orleans, and count among just a
handful of North Americans inducted into the French Guilde des fromagers in 1994. Their food emphasizes what is fresh,
local organic vegetables, herbs, wild foods, and seafood. Random House published The Trout Point Lodge Cookbook:
Creole Cuisine from New Orleans to Nova Scotia to rave reviews. Perret and Leary's recipes have also been
featured in the LondonTelegraph, Food & Wine, the New  Orleans Times-Picayune, South Shore Tastes (Nimbus), as well as 85 Inspirational Chefs and Chefs
at Home (Network Publishing).
". . .Trout Point Lodge in Nova Scotia, where I ate some of the best soups of my life. When Acadians, from the south of Nova Scotia, were expelled by the British many
went to live in New Orleans (the word Cajun comes from Acadian). The chefs at Trout Point, all from New Orleans, have applied
Cajun flavours to Nova Scotian ingredients." Diana Henry, The Telegraph, London
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The Full Board Plan provides two guests with three meals per day for $235.00
(peak season; in addition to the room tariff). Half Board is $198.00 (primary season). Off season prices (late October to late May) are $184 and $144, respectively.
18% service is added to all meal prices. Seating in the dining venues is limited, and reservations are required for lunch and dinner.
The lunch seating is at 1:00 p.m. 
and
the dinner seating is at 7:30 p.m (7:00 p.m. after October 20).
Please note that the Lodge cannot guarantee gluten-free options. Vegetarian and
religious diet options only are available with advance notice. Food allergies will always be accommodated.
Child meals usually consist of smaller portions of the regular menu.
