 |
 |
We are pleased to announce that our Oceanside gourmet dinners, that have always been available for Inn Guests, are now available to the public in our Tide's Table licensed dining room overlooking the Bay of Fundy, Monday through Saturday. The Spa lunch, exclusively for spa patrons, is available Monday through Saturday. Provided daily is our hot breakfast for in-house guests.
As all our meals are prepared fresh, it is strongly recommended that reservations for lunch and dinner be made at least 24 hours in advance to avoid disappointment.
Meals feature fresh local ingredients prepared with our chefs talent in providing delicious fare with the emphasis on low fat, low sugar and healthy ingredients.
|
 |
|
|
 |
|
|
|
|
 |
This location was used to tape one hundred thirty five half hour episodes of ‘Tide’s Table’, Ross and Willa’s Maritime TV cooking show hosted and produced by this culinary couple. Autographed copies of their two cookbooks are available at the Inn. Maritime Cooking from Inn on the Cove, has been reprinted four times and is now a best seller in Canada. Tide’s Table, Outdoor Cooking from Inn on the Cove, complimented a 13 episode outdoor cooking series. Ross also writes a column on food and life experiences for Eastern Woods and Waters and East Coast Living magazine,
|
|
and is a regular commentator on local radio answering listeners questions on varied food topics. Ross loves to entertain with informative, amusing food stories. Check them out at our Culinary Columns.
|
|
 |
|
|
 |
|
|
Breakfast
A full cooked breakfast is included with our regular room rates with the option of continental for those wanting a smaller, lighter offering. Sweet and savoury dishes are alternated daily. Food allergies and aversions are kept in mind when the chef prepares the daily menu.
Guests who must have an early departure will be offered a "Travel Breakfast Bag” containing homemade muffins, fresh fruit and juice”
|
|
Fine Dining
Four course Oceanside Suppers currently provide a choice of Maple Glazed Atlantic Salmon Fillet, Honey Roasted Chicken or Atlantic Lobster with either soup or salad. And a palate refreshing sorbet and dessert, tea or coffee. 24 hours notice is required. There is one sitting at 7 p.m. This is not a dinner to be “fit in” to a tight schedule, but should be enjoyed as part of a leisurely evening.
|
|
|
|
|
|
Sample Menu: |
|
|
|
|
|
Soups are made fresh daily using our own herbs grown in the Inn’s garden. They may include ginger carrot bisque, double potato soup with chive accents or Zucchini apple soup. The chef’s choice of soup du jour is served with McLarens Beach hot rock and rolls and special Inn Butters.
|
|
|
|
|
|
|
Three entrée choices are available:
Peppered, maple glazed Atlantic Salmon fillet, pan seared and finished in the oven. Served on a bed of garlic wilted spinach with white vermouth and herbs.
or
|
|
|
|
|
|
1-1/2 pound Atlantic lobster, cracked and served with drawn butter, baked potato and other vegetable offerings.
|
|
|
|
|
|
Dessert
House signature dessert, a chocolate soufflé called Bay of Fundy mud cake served in back eddies of Kahlua and cream with tidal toffee flotsam and jetsam or Special dessert of the day. Ask our chef which one he has created for you.
|
 |
|
|
These are just a few of the items our chef prepares for the delight of our dining guests. (Menu varies by season - please call for details)
|
|
|
|
 |
Tide's Table Fireside Supper
Fireside Suppers provide a choice of entrees. "Sample Menu Only". Dinners are served Monday through Saturday. There is one seating at 7 p.m..
|
|
 |
|
Spa Lunch
Tasty and healthy spa lunches can be arranged for Spa patrons, with notice, when making spa appointment. These include a fresh vegetable soup, entrée with side salad and refreshing dessert with tea, coffee or juice. Lunch is served in the Tide's Table dining room or in your spa room.
|
|
|
|
