All 2012 menus currently being developed
Opening May 1 for lunches; spring weekend dinners start May 4
When local fruits and vegetables are in season, Chef Steve Riley features them in our Field to Fork program. The Annapolis Valley offers many different products from local Asparagus, Fiddleheads, Raspberries, Strawberries, Blueberries, Apples etc… Our one-of-a-kind “Field to Fork” program further celebrates local producers and provides our guests with an opportunity to taste and learn more about where their food comes from and where they can purchase it.