The Best of Nova Scotia Dining & Wine

Trout Point Lodge's kitchen deftly brings to fruition savoury creations by drawing from traditional cooking techniques combined with fresh local ingredients. Fare intertwines the ethical selection of the freshest local seafood, wild mushrooms & plants, and produce from  the on-site gardens to create a unique and unforgettable dining experience in daily-changing prix-fixe (i.e. set) menus. Winner of an Award of Excellence from Wine Spectator magazine for its wine list since 2009, there are more than 130 selections to choose from, including specialties from France and Spain.

A hallmark of Trout Point's cuisine is the use of the Lodge's own in-house ingredients:
--House cold-smoked salmon, scallops, trout, and swordfish;
--Home-made cheeses like chevre, ricotta, and fresh mozzarella;
--Vegetables, herbs, and salad greens from the Lodge's ever expanding gardens;
--Desserts, ice creams, sorbets, and artisansal breads made daily. 

Two dining venues serve Nova Scotia seafood Table d'hôte style, with daily-changing fixed seafood menus . Local salmon, 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 al ways homemade breads and desserts constitute a part of every candlelit dinner.

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. 4-course dinners include:
--amuse bouche
--choice of soup or salad
--choice of 2 main dishes: home made fresh pasta or fresh local seafood
--choice of desserts

The new, intimate Napier River Club features a handsome carved red sandstone fireplace, stained glass lamps, and hewn hemlock wine bar. 5-course dinners consist of:
--amuse bouche
--soup
--caesar or fresh garden salad (no choice)
--choice of 2 main dishes: home made fresh pasta or fresh local seafood
--choice of desserts
--optional cheese course
Dress in the main Dining Room is always smart casual. Dress code in the intimate panelled Napier Club requires a jacket for dinner.

Those wanting a romantic table for two need only ask before mealtime.

   

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 Food & Wine, the New Orleans Times-Picayune, South Shore Tastes (Nimbus), as well as 85 Inspirational Chefs and Chefs at Home (Network Publishing). 

The Full Board Plan provides two guests with three meals per day for $205.00 (in addition to the room tariff). Half Board is $172.00. There is a $25 per person upcharge for dining in the Napier Club. 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 September 20). The dinner seating only is open to the general public by advance reservation--761-2142. Please note that meals usually consist of seafood. Vegetarian and religious diet options only are available with advance notice. Child meals usually consist of smaller portions of the regular menu.