2018 Icewine Fest Dinner Menu
Available on Friday February 23, Friday March 2, and Saturday March 3 starting at 5pm
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
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
Flourless Chocolate Tart 14
Sumac marshmallow and raspberry curd
You can also email Beatrice at email@example.com or call 902-542-7177
At Le Caveau Restaurant at Domaine de Grand Pré Winery
July 6 | July 13 | August 10 | August 24
6:30 pm – 9:30 pm
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:
Terroir 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.
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 firstname.lastname@example.org
Bruleed Shan Daph oyster
with brown butter and Old Growler
with herb and semolina dumplings
Choice of first Dishes
Squid ink Rigatoni
Urban bleu, walnuts and crisp Spanish ham
Mache, roasted beets and burrata
Grass-fed Beef Tartare
Capers, pickles, shallot, Dijon and egg yolk served with gaufrette potatoes
Pea puree, cumin foam and wasabi shoots
Foie Gras Torchon
Herb Palmiere, prune compote and salted pine nuts
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
Sous vide fennel, puttanesca coulis and shaved pecorino
Sustainable Blue Salmon Roulade
Chateau potatoes, Bearnaise and turned vegetables
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
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
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 email@example.com
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!
Le Caveau is open for two dinners only during
Nova Scotia’s 1oth Annual Icewine Fest
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
Urban blue, toasted walnuts and arugula
Choice of Main
Confit of local rabbit, white wine cream, cracked black pepper and leek
Seared Hanger Steak
Caramelized shallot, local wild mushroom, demi and seasonal vegetables
Choice of Sweet
With fresh cheese and Pomme d’Or caramel
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 firstname.lastname@example.org
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
Urban bleu, walnuts and pumpernickel crumb
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 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
Join us for our Holiday Open House December 3rd and 4th
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!
We are excited to once again host our annual Wines of Nova Scotia dinner.
This year, we are collaborating with our neighbours, Lightfoot & Wolfville
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
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 email@example.com to book your table, limited seating available. Dinner starts at 6.30.