News & Events

Le Caveau is open for Dinner during Icewine Fest

2018 Icewine Fest Dinner Menu

Available on Friday February 23, Friday March 2, and Saturday March 3 starting at 5pm

Reserve Online Now

FirstsDomaine de Grand Pré - vineyard in winter 2015

French Onion Soup 10
gratineed with Gruyere and Vacherin

Winter Micro Greens 12
soft poached egg and granola

Raclette Tasting 12


Seared “Sustainable Blue” Salmon 30
Parsley root emulsion, roasted garlic and saffron cream with wilted greens

Nova Scotia Red Deer Bolognese 28
Black pepper bucatini and shaved pecorino

Cheese Fondue 42
A mixture of Swiss cheeses, Vacherin, Gruyere and Appenzeller.
Served with artisan bread (serves two)

Raclette (Plate 24 – All you can eat 38)
Served with local fingerling potatoes,
golden pineapple, cornichon, apples or pears and tomatoes


Le CaveauTart Tatin Mousse 12
Pecan crumble and juniper crème Anglaise

Flourless Chocolate Tart 14
Sumac marshmallow and raspberry curd

Reserve Online Now

You can also email Beatrice at or call 902-542-7177

Devour the Vines 2018

Devour the Vines movie showing

At Le Caveau Restaurant at Domaine de Grand Pré Winery

2018 Dates:

July 6 | July 13 | August 10 | August 24


6:30 pm – 9:30 pm

Purchase your ticket

There is no other winery in Nova Scotia lucky enough to be just a stone’s throw away from a UNESCO World Heritage site. With a breathtaking view of the Bay of Fundy and the surrounding dyke lands of Grand Pré, prepare for an unforgettable evening – an intimate dinner set amongst rows and rows of vines.

Chefs Jason Lynch and Michael Howell will prepare a five-course meal paired with award-winning wines and delicious short films curated by the team at Devour! The Food Film Fest.

The Evening’s Schedule:

Jason Lynch and staff plating at Devour the VinesTerroir Stroll: When guests arrive to the vineyard, they will be greeted by the winery’s owner/winemaker and a glass of traditional method sparkling wine. From there, they will be lead on a guided, leisurely stroll in the late afternoon summer sun through the vineyard to hear about the history and uniqueness of the winery and wines.

Merroir Moment: As the sun hits golden hour, the group will convene on a small deck in a far corner of the vineyard for their first wine and food pairing – fresh Nova Scotia oysters shucked by Chef Jason Lynch.

Savouring Sunset: Guests will then arrive at a set table in the vineyard to enjoy a five-course, al fresco meal prepared by Chefs Jason Lynch & Michael Howell paired with Grand Pré wines.

Devouring Under the Stars: The Devour! team have curated five short films that will mark the start of each course. The chefs will talk about both the inspiration they drew from each film, along with the fresh, locally-sourced ingredients in each dish.

Plan to be Here

Don’t miss out on the art of pairing film, food and wine in a beautiful setting. With only 12 people per sitting, there is very limited capacity.

Purchase your ticket

2017 New Years Eve Menu

Join us in saying “good bye” to  2017 and welcome 2018!

Here is our New Years eve menu which will be offered on December 31st starting at 5pm.

Very limited seating available, be sure to make your reservation soon – 902-542-7177 or send an email to


Bruleed Shan Daph oyster
with brown butter and Old Growler


Goose Consommé
with herb and semolina dumplings

Choice of first Dishes

Squid ink Rigatoni
Urban bleu, walnuts and crisp Spanish ham

Winter Salad
Mache, roasted beets and burrata

Grass-fed Beef Tartare
Capers, pickles, shallot, Dijon and egg yolk served with gaufrette potatoes

Seared Scallops
Pea puree, cumin foam and wasabi shoots

Foie Gras Torchon
Herb Palmiere, prune compote and salted pine nuts

Choice of Main Courses

Duo of Martock glen Goose
Sous Vide Breast, pistachio and panko crusted leg sausage

24 hour AAA Beef Tenderloin
Charred cabage, brown butter parsnip puree and chili demi

Lobster Cappelletti
Sous vide fennel, puttanesca coulis and shaved pecorino

Sustainable Blue Salmon Roulade
Chateau potatoes, Bearnaise and turned vegetables

Burundi eggplant
Jasmine rice, mushrooms and coconut

Choice of Sweets

Dark Chocolate Stout Cake
Candied cocoa nibs, pumpkin seeds and barley crème Anglaise

Sea Buckthorn Panna Cotta
With pomme D’Or glaze and grout crumble

Bruleed Pear Tart
Spice bread ice cream

Mont Blanc Chestnut Vermicelli
meringue, chocolate ganche and hazelnut praline

$95 per person including soup, first, main, dessert, regular tea and coffee and live entertainment by Krissy Keech on the piano!  Not including HST and Gratuity



2017 Wines Of Nova Scotia Dinner


Looking forward to welcome you on September 30th, 2017 – 6:30pm
Make your booking soon!



Torched Nova Scotia Oyster

Brown butter, old growler and garlic

Domaine de Grand Pre 2009 Vintage Brut



Sweetbread and Foie Gras Terrine, local honey comb, prune compote

2016 Lightfoot & Wolfville, Chasselas Late Harvest



Saffron Cavatelli

Seared Nova Scotia Sea Scallop, Asiago by “Roma Cheese” and Chanterelles


2016 Gaspereau Vineyards, Riesling



Martock Glen Duck Two Ways

Red wine braised thigh, seared breast with brussel sprout, pearl onion and sour cherry

2001 Domaine de Grand Pre, Marechal Foch



Cheese – Cendre de Pres and maple poached pear

2016 Benjamin Bridge Vineyards, Geisenhein Petillant Naturel



Plum and Almond Tart, with juniper ice cream

Tea and Coffee


Cost per person is $110 including wine pairings, regular tea and coffee.  Limited seating available, for reservations call 902-542-7177 or email



Live Music under the Vines

2017 Live Music under the Vines

June 29 – Mark Riley Project

July 6 – Chimney Swifts

July 13 – Witchitaw

July 20 – Hupman Brothers

July 27 – MC Band

August 3 –Swig

August 10 – Sam Wilson

August 17 – Scott Prudence and Friends

August 24 – Ron Edmunds and Ian Brownstein

August 31 – Mark Riley Project

Music starts at 7pm on the patio. No reservations, first come first serve. This event is weather depending, in case of rain, it may be cancelled. If unsure, check Facebook or call the winery 902-542-1753 after 4pm to find out if the music night will be happening!


Icewine Fest Dinner

Le Caveau is open for two dinners only during
Nova Scotia’s 1oth Annual Icewine Fest

Join us for a 3 course dinner on Friday, February 24, or Friday, March 3

Choice of Appetizer

Roasted Root Vegetable Salad
With grape vinaigrette, shaved Manchego and cold pressed canola oil

L’Acadie Vine Smoked Salmon
Potato rosti, creme fraiche and micro salad 

Gnocchi Parisienne
Urban blue, toasted walnuts and arugula

Choice of Main

Rabbit Rigatoni
Confit of local rabbit, white wine cream, cracked black pepper and leek

Seared Atlantic HalibutDomaine de Grand Pré - vineyard in winter 2015
Wrapped in house made prosciutto, with local cherry tomato risotto

Seared Hanger Steak
Caramelized shallot, local wild mushroom, demi and seasonal vegetables

Choice of Sweet

Compressed Apples
With fresh cheese and Pomme d’Or caramel

Chocolate Pot de CremeLe Caveau
With Italian meringue and crushed pistachio

Steamed Lebkuchen Pudding
With white coffee ice cream and rum sauce 

Cost is $55 per person, not including HST and Gratuity
Limited seating, for reservations call 902-542-7177 or email

2017 Icewine Festival

Please visit for information on the Festival and to purchase tickets.
We are looking forward to seeing you in February and March!


New Years Eve Celebration

Another year is coming to an end! Celebrate 2016 and join us for an evening with friends, tasty food, delicious wine and wonderful piano music
by Krissy Keech!


2016 New Years Eve Menu


Sturgeon crudo, hana tsunomata and sweet lemon


Sea Buckthorn and Parsley Root

Choice of First Dishes

Beet Rigatoni
Urban bleu, walnuts and pumpernickel crumb

Winter Salad
Mache, roasted root vegetables and fresh cheese

Grass feed Beef Tartar
Capers, pickles, shallot, Dijon and egg yolk, served with gaufrette potatoes

Shan Daph Scallops in the Shell
Squash puree, fennel pollen and ver-jus beurre blanc

Seared Foie Gras
Pistachio marshmallow and caramelized Pomme d’Or

Choice of Main Courses

Martock Glen Goose
Ballotine, with cranberry and pine nuts, served with thyme jus grilled carrots

Grilled AAA Beef Tenderloin
Celery root puree, roasted chestnut and sherry demi

Martock Glen Boar Paupiette
Sous vide cabbage, Haskap jus

Sustainable Blue Salmon Wellington
Spinach, caper beurre blanc and sautéed mitake mushroom

Buttered Acadian Tofu and root vegetable Curry
Naan, Basmati, chutney and mint pesto

Choice of Sweets

Warm Raisin Eccles Cake
With cheddar ice cream and cinnamon syrup

Carrot Curd
Carrot sponge cake, cream cheese ganache and crumble candied pecans

Salt Roasted Pear
Rum sauce and Jamacian Christmas cake

Filled with tonka cream, served with Tanzanian chocolate sauce

$95 per person
Includes soup, choice of app, choice of main, choice of dessert,
regular tea and coffee and live music!

Does not include tax and gratuity



Holiday Open House

Join us for our Holiday Open House December 3rd and 4th

Image of Grand Pré holiday gift basket

With chestnuts roasting, and wine pouring, it’s our Holiday Open House!

Grand Pre Wines invites you to our Holiday Open House, with goodies, treats, discounts,
and holiday gift ideas for YOU!

We’ll be having:
15% discount an all gourmet gift baskets
15% discount on gift ware

As a special treat, we’ll be serving FREE hot mulled wine and roasted chestnuts! Yumm-mmy!

Our Holiday Open House will be held on December 3 & 4, from 11 a.m. to 5p.m.
at our Wine Shop!

Let us ease the burden of gift giving, inspire you for your next holiday shindig, and make sure you are prepared with goodies for all the wine-lovers on your gift list! Can’t wait to see you!


Wines of Nova Scotia Dinner

Wines of Nova Scotia Dinner, October 1, 2016 Winery

We are excited to once again host our annual Wines of Nova Scotia dinner.

This year, we are collaborating with our neighbours, Lightfoot & Wolfville


Dinner Menu

BC Albacore Tuna Tartare
Hazelnuts, tamari, caramelized ginger and cilantro
Lightfoot & Wolfville Pinot Rose

Chicken and Chips
Chicken liver mousse, crisp russets and Dijon
Grand Pre Riesling

Heirloom tomatoes, bravo olives and house cured pancetta
Lightfoot & Wolfville Ancienne Chardonnay

Paupiette de Cerf
Local deer stuffed with chanterelles, chervil and confit prunes
Lightfoot & Wolfville Ancienne Pinot Noir

Avonlea clothbound Cheddarimages
Rhubarb molassas and grilled pear
Grand Pre Vintage Icewine

Italian Plum Fritter
Tonka bean Ice cream, Verjus gastrique
Fall Cocktail “ Apple-Nog”

 $115 per person for menu including wine pairings plus HST and Gratuity

Call 902-542-7177 or email to book your table, limited seating available. Dinner starts at 6.30.