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"Inspired by the seasons, our daily-changing menu celebrates sustainability and the freshest, hyper-local produce, including seasonal delicacies from our own gardens and forests. Every dish tells a story of time and place."
Chef Andreas Preuß |
Dinners are a highlight at Trout Point Lodge! Our signature dinner is a daily-changing Gourmet 4-course Chef's Menu based on seasonal and the freshest ingredients available that day. Guests may also choose to enjoy a lighter 2 or 3-course or a decadent 5-course dinner too. We cater to most dietary restrictions and allergies when informed ahead of time. Due to our remote location, please inform us at least 48 hours prior to arrival if you are planning to dine with us the evening of arrival.
Samples of our new 2020 Menu
Our Gourmet 4-course Chef's Menu - $112++ CAD per person
Our Gourmet 4-course Chef's Menu - $112++ CAD per person
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APPETIZERS
Chicken Liver Parfait apricot – macadamia - brioche IN BETWEEN Mussels, New London, PEI white wine foam – garlic onion sandwich ENTREES From the Sea Wild Caught Lobster, Yarmouth, NS brown butter puree – asparagus – morel – oven tomato – beurre blanc or From the Farm Margret Duck Breast, Lac Brome, QC parsnip – herb polenta – shallot - chanterelles TO FINISH Garden Flavours tuile – wild berries – valrhona guanaja – malto nut soil – garden herbs or Café Gourmand choice of coffee specialties and a variety of petits fours from our pastry or Selection of three Artisan Cheeses ~~~ |
APPETIZERS
Arctic Char Ceviche, Shippagen, NB buttermilk – avocado – radish – safron – wheat IN BETWEEN Jerusalem Artichoke Foam Soup salmon – asparagus – pickled onion – wild herbs ENTREES From the Sea Wild caught Halibut, Cape Breton, NS cured egg yolk – spring herb puree – shimeji – sumac – chioggia or From the Farm Braised Beef Cheek, Richmond Highland Farm, South Ohio, NS beets – broccolini – celery root – pommes gratin – potato crumble TO FINISH Rhubarb, St. Isidore Farms, Carleton, NS meringue – mascarpone – crumble or Apricot Dumplings to share brown butter – pickled apricots – cardamon ice cream – vanilla foam or Selection of three Artisan Cheeses ~~~ |
Examples of our Vegetarian Samplings
Our Gourmet 4-course Vegetarian Menu - $112++ CAD per person
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APPETIZERS
Crispy Carrot harissa – garden cucumber – wild herbs – popped sorghun – haskap viniagrette IN BETWEEN Tagliatelle herbpesto – wild mushrooms – oventomato – micro greens ENTREES Crispy Quinoa cauliflower – sugar snaps – shitake - panang TO FINISH Chocolat Brownie wild berries – crispy soil – spruce tip powder ~~~ |
APPETIZERS
Crispy Carrot harissa – garden cucumber – wild herbs – popped sorghun – haskap viniagrette IN BETWEEN Spring Herb Foam Soup polenta – macadamia - apricot ENTREES Asparagus potato – morel – parsnip – shallot - nasturtium TO FINISH Rhubarb, St. Isidore Farms, Carleton, NS coconut – crumble - viola - wild berries ~~~ |
