News & Events

Gourmet items available for purchase now, Retail products available December 16

Chef Jason's New Releases (5)

New Year’s Eve at Le Caveau

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


Dinner MenuSONY DSC

Sober Island oyster with Acadian sturgeon caviar

Bravo olive soup with duck prosciutto


Choice of  First

Potato Gnocchi
Dehydrated scallop and oven roasted tomato soubise

Winter Salad
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


Choice of MainPreparing beef tenderloin

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

Holiday Gift Ideas

Image of Grand Pré holiday gift basket

Grand Pré holiday gift basket

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


Cheese Nights are back!

Raclette 2

November 12, 26, December 10 and 17
In addition to our regular menu, choose Raclette or Fondue!

Cheese Menu


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

Plate 23
All you can eat 34


Brunch at Le Caveau

Join us for Sunday Brunch 11am to 3pmbrunch

Brunch Menu

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
Rosti 5
Pumpkin pecan cinnamon roll 4


For reservations call 902-542-7177 or email to


Mallard Cottage Pop Up Dinner – November 10



Mallard Cottage Pop Up Dinner Menu

Amuse Bouche

Roasted Beet, Hazelnut Granola, Fresh Cheese, Organic NL Honey

Hand Rolled Potato Gnocchi, Cold Water Shrimp, Brown Butter,
Dehydrated Scallop

Stuffed Whole Pig, Fire Roasted Fall Vegetables, Fondant Potato, Wilted Greens

Valley Apple Pie, Honey Ice Cream

NS Cheese

6.30pm Reception, 7pm Dinner

$75 per person, includes welcome drink, hors d’ouvres, dinner and live music
Call Le Caveau to book your table at 902-542-7177 or email

Fall Wine Fest 2015

October 10th and 11th, noon to 4pmVineyard in September

Live Music in the courtyard:
Saturday – Scott Prudence and The Hupman Brothers
Sunday – Wine Hardt

Free tours and tastings at 11am, 3pm and 5pm

Oyster Bar, Raclette, Sausages

All new product release


Wines of Nova Scotia Dinner October 3rd 2015

Join us once again for the annual Wines of Nova Scotia dinner on October 3rd.
Dinner will start at 6.30, limited seating available, call now to book your table 902-542-7177

Our Menu for this years Wines of Nova Scotia dinner Winery


Sober Island Oyster
Acadian Sturgeon caviar and cucumber

Domaine de Grand Pre Vintage Champlain


Parsley Root Salad
Roasted muscat grape vinaigrette, pumpkin seed and granola

Planters Ridge Rose


Sustainable Blue Atlantic Salmon
Grape leaf filled with goat cheese, capers and lemonWinery

Lightfoot and Wolfville Chardonnay


Martock Glen Duck and Apples
Duck two ways, Pomme D’or and gravenstein

Domaine de Grand Pre’s “Tom” and Bullwark Cider


Italian Plum Butter Cake
Sweet milk ice cream, hazelnuts and port

To be confirmed

$110 per person including regular tea and coffee plus tax and gratuity


New Release: Haskap Sparkling Wine

2015-08-20 09.10.02We’re excited to announce the release of our all new Haskap Sparkling Wine. Our Haskap Sparkling is a traditional method sparkling wine blended with L’Acadie Blanc, Seyval Blanc and a touch of fermented Haskap juice for taste and colour.

The Haskap berry has been grown in Russia and Japan for centuries but is relatively new to Nova Scotia.  Haskap berries are widely known for their health benefits, bursting with essential vitamins such as Vitamin A, Vitamin C and potassium.

Haskap Sparkling Wine will sell at $27.50 per 750ml bottle.  You can buy yours in our wine shop, at the Halifax Seaport Market, Wolfville Farmers’ Market or the Lunenburg Farmers’ Market.  It will also be available for purchase in our online wine shop very soon.

Made with locally sourced berries from the Port Williams Haskap Berry Farm, this new wine is bursting with flavour and colour and is the perfect addition to any occasion.

August 9th, Devour in the Vines!

Enjoy a delicious four course menu prepared by Jason Lynch and Jesse Vergen

Blacks Harbour sardines and squid, grilled over vine cuttings,
served with cold pressed local sunflower oil, parsley and pickled garlic scapes.

Warm salad of baby vegetables, greens, herbs and Urban Blue with toasted hazelnuts,
cold pressed canola and Jurg’s red wine vinegar

Local pork grilled over cherry logs with BBQ beans and cherry reduction
Roasted hog heads with pickled cherry salsa and mustard jus

Summer Pudding
Fresh local berries soaked with brioche and served with Riesling Icewine crème anglaise

To purchase your ticket visit our online store HERE