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.
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.
The energy of a sunlit vineyard on a warm summer day is intoxicating and rejuvenating. Couple that energy with the transformative experience of a 60 minute yoga class and you will find yourself elevated to a new level of awareness and wellness.
Back for yet another Season!
Join us every Thursday, starting June 30th until September 1st and take in some of the local musical talent this area has to offer!
Music starts at 7pm!
Indulge in a fresh cocktail or a glass of wine and devour delicious treats from our small plates or dinner menu!
Please note these events are weather depending and in case of inclement weather, we may have to cancel. Also, we do not take reservations on the patio when we have live music, first come first serve only!
Live Music Schedule 2016
June 30 – Opening Night with The Mark Riley Project
July 7 – Chimney Swifts
July 14 – Witchitaw
July 21 – Speakeasy
July 28 – George Carter Junior Trio
August 4 – Swig
August 11 – The Mark Riley Project
August 18 – Scott Prudence and friends!
August 25 – Up-Dog
September 1 – Grand Finale with the Hupmans
Kick off your Icewine Fest weekend by joining us for dinner
on Friday, February 26th and Friday, March 4th
Reservations recommended, call 902-542-7177 or email firstname.lastname@example.org
Choice of First
Roasted root vegetables, bitter greens, hazelnuts and dried cranberry
in a shallot vinaigrette
Potato gnocchi, Dragon’s breath cream sauce
Choice of Main
Seared Hanger Steak
Fingerling potato hash, demi and seasonal vegetables (more…)
Join us for dinner for Valentines Day!
Saturday February 13th and Sunday February 14th, starting at 5pm
Choice of First
Seared Nova Scotia Sea Scallops
Cavatelli, brown butter and sage
Roasted root vegetables, bitter greens, hazelnuts
and dried cranberry in a shallot vinaigrette
Sweet and Sour Egg Drop Soup
Cilantro, green onion and cashew (more…)
Join us for a New Year’s eve celebration – as every year, we will be accompanied by Krissy Keech on piano!
Make sure to book ahead by phone 902-542-7177 or email to email@example.com
Sober Island oyster with Acadian sturgeon caviar
Bravo olive soup with duck prosciutto
Choice of First
Dehydrated scallop and oven roasted tomato soubise
Mache, toasted walnuts, L’Acadie vinaigrette and pomegranate
Grass Fed Beef Tartare
Capers, pickles, shallot, Dijon and egg yolk served with crisps
Smoked Nova Scotia Sea Scallops
Warm fennel slaw
44 White Port Foie Gras Torchon
Confit of prunes, shallot jam, quatre epices and sour dough bread
Martock Glen Partridge
Seared breast, ballotine, apple compote, thyme jus and grilled carrots
Grilled AAA Beef Tenderloin
Marrow, roasted mitake, demi, fire roasted squash
Martock Glen Boar Chop
Parsnip mash, chestnut, roasted garlic and Castel Demi
Sustainable Blue Salmon
Choy, Kaeng som sauce, sticky rice, cashew and cilantro
Crisp Acadian Tofu
Black bean sauce, sautéed bean sprouts, Ted Hutten’s vegetables and cilantro salad with crushed hazelnuts
Choice of Sweets
Warm Gingerbread Cake
With eggnog ice cream and spiced crème fraiche
Tanzanian Dark Chocolate Pot de Creme
Raspberry coulis and Vietnamese spiced tuille
Pear and Apple Frangipane Tart
Crumble and Pomme d’Or crème Anglaise
Spiced Bread Pudding
Cranberry compote and burnt almond ice cream
$89 per person / includes soup, choice of app, main, dessert and regular tea or coffee
Surprise Friends, family, clients or colleagues with a delicious gift from Domaine de Grand Pre. Browse through our gourmet gift sets and have us customize and put together the perfect gifts.
Contact our wine shop for more information on your perfect gift!
902 542 1753 or firstname.lastname@example.org
November 12, 26, December 10 and 17
In addition to our regular menu, choose Raclette or Fondue!
Raclette Tasting 9
Cheese Fondue 42
A mixture of Swiss Cheeses, Vacherin, Gruyere and Appenzeller
served with Artisan bread (serves two)
Served with fingerling potatoes, golden pineapple, cornichon, pear and tomatoes
All you can eat 34
Served on Sundays, starting 11am
Zopf French Toast 14
With stewed wild Nova Scotia blueberries and local maple syrup
Classic Breakfast 12
2 eggs, our cured bacon, rosti, toast and grilled tomato
Hot Smoked Sturgeon 15
With potato mash and soft boiled egg
Steak Frites 18
Grilled marinated flank steak with frites and Béarnaise
Eggs Benedict 14
2 soft poached eggs, our smoked salmon or ham, savoury buttermilk biscuit and Hollandaise
Croque Madame 14
Gruyere, toasted sour dough, house cured ham and fried egg
Wild Mushroom Omelette 14
With Ran-Cher goat cheese and garden herbs
Charcuterie board 15
House cured bacon or ham 5
Cold smoked trout or salmon 7
Two savory buttermilk biscuits 5
Bircher Muesli 5
Duck fat fries 6
Pumpkin pecan cinnamon roll 4
For reservations call 902-542-7177 or email to email@example.com