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Fine dining and ordering-in that needs to be experienced
Enjoy meals made by our Executive Chef, and delivered right to your seaside cottage, room, or suite. So whether you wish to dine at one of our fine restaurants or prefer to relax and enjoy a three-course dinner in front of your fireplace, you now have the choice.
Our menu has been carefully selected by our Executive Chef to pamper your palette with either our succulent fresh seafood or one of our mouthwatering landlubber dishes. Then top it all off with one of our delicious home-made desserts.
You will soon discover our fabulous Ten Beaches Hospitality is constantly at work to serve you. When we say "Hospitality," you can expect the very best in Hospitality Excellence. For more information on this service please inquire with our accommodation partners when making your reservation, at check-in, or anytime during your stay.
Our menu offerings will be changed weekly, however the following is a selection of items that will be included:
Appetizers
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Roasted Autumn Squash Soup with Spiced Pecans and Chive Sour Cream
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Nova Scotia Seafood Chowder with Fresh Haddock, Salmon, Shrimp and a Fennel Cream Broth
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Frisee Salad with Granny Smith Apples, Goat's Cheese and Maple Vinaigrette
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Baby Spinach with Grilled Red Onions, Caramelized Orange Segments, and a Warm Shallot and Oyster Mushroom Vinaigrette
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Nova Scotia Smoked Salmon wrapped over Boursin Cheese with Crisp Greens, Whole Grain Crouton and Caper and Lemon Oil
Entree
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Pan Fried Fish Cakes with Herb Roasted Potatoes and Sautéed Bean Medley Classic Chow
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Roast Chicken with Scallion Mashed Potatoes, Glazed Root Vegetables and Brown Sugar, Cider Reduction
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Smoked Salmon and Bacon Crusted Salmon Loin with Roasted Garlic Mashed Potatoes, Braised Fennel, Capers and Lemon Aioli
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Seared Annapolis Valley Pork Loin with Sage Potato Roesti, Cinnamon Glazed Carrots and Maple Pecan Pan Reduction
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Baked Three Cheese Tortellini with Grilled Vegetables, Seared Mushrooms and Tomato Olive Oil
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Braised Lamb Shank with Boursin Mashed Potatoes, Roasted Red Peppers, Pearl Onions and a Red Wine Reduction
Dessert
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Maple Sugar Pie with Vanilla Ice Cream
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Warm Biscuit with Blueberry Compote, and Vanilla Ice Cream
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Raisin and Pecan Butter Tarts with Vanilla Ice Cream
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Chocolate Beignets with Chocolate Sauce and Vanilla Ice Cream
To Finish
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1 litre keepsake Evian Water
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1 pkg of after dinner chocolates
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