News & Events

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


Live Music under the Vines


Join us Thursday evenings in July and August on the patio, weather permitting!
No reservations, first come first serve! Music starts at 7pm!

Here is the fantastic line up of this years bands!

  • Up Dog  – July 2nd
  • Scott Prudence and the Dungaree Brothers – July 9th
  • “Witchitaw” – July 16th
  • “Speakeasy” – July 23rd
  • George Carter Trio – July 30thIce Wine Martini
  • The Hupmans and Scott Prudence – August 6th
  • “Swingology” – August 13th
  • Tracy Clements Band – August 20th
  • Mark Riley Project – August 27th

Spend an afternoon on the patio!

Every day between 2pm and 5pm, we are offering a light fare to enjoy on our patio!Display of wine and cheese

Le Caveau Afternoon Menu (outside only, weather depending)

Lobster and Scallop Chowder 12
With Spanish almond broth, spring onions and smoked paprika

L’Acadie vine Smoked Rainbow Trout 14
Caper cream fraiche and onion marmalade

Cheese Tasting 12
A selection of local and international artisan cheeses

House Charcuterie 15
Served with house-made chutney, shallot compote and spiced bread

The Hutten Salad 12
Seasonal salad based on the weekly supply from Ted Hutten’s farm

Caesar Salad 12
Crisp Romaine hearts, house double-smoked bacon, That Dutchman’s Old Growler Gouda and
creamy avocado vinaigrette

Double Duck Fat Fries  sm 7  / lg 12
with Harissa Mayo


Crème Caramel 10
Chantilly cream and pistachio crumble

Chocolate 14
Tanzanian flourless chocolate cake, Saint Domingue ganache and white chocolate ice cream

Pumpkin Cheesecake 14
Metaxa crème Anglaise

Apple Hazelnut Custard Tart 12
Apple butter custard baked with hazelnuts and served with sea salt caramel

Cheese Tasting 6/9/12
A selection of local and international artisan cheeses


IMG_20150701_153434July 1st, 2015:

Today we release a special edition red wine created in honour of Tom Preston. Tom’s career as a vineyardist at Grand Pré started with Roger Dial in the late 70’s and continued until his retirement in 2012.

Tom passed away in 2014, but he continues to be an inspiration to those who tend to the vines today. Because of Tom’s hard-work and devotion to the vineyard the idea to release a wine to honour his memory came without hesitation.

This unique, limited release blend of Marquette, Cabernet Foch and Baco Noir has a deep ruby colour and is delicate and complex with inviting flavours of plum, cherry and black fruit. It has a great balance with soft tannins and a rounded mouth feel.

Cheers, to Tom!

Mother’s Day and Convocation Menu 2015


Dinner service starts at 5pm, for reservations call 902-542-7177

Dinner Menu for May 9, 10 and 11


Cream of Celery RootLe Caveau JPG-3
With porcini foam


choice of second

Smoked Pork Neck
Black eyed peas, arugula and our own mustard

Hand Crafted Pasta
Prepared with seasonally inspired ingredients

Acadian Smoked Sturgeon
Milk poached, celery root mash, shallot jam

Szechuan crusted Sea Scallops
Bacon jam, spicy tomato coulis and potato purée

Caesar Salad
Crisp romaine hearts, house-smoked bacon, That Dutchman’s Old Growler Gouda
and creamy avocado vinaigrette


choice of main grandpre-171

Pan Seared Sustainable Blue Rainbow Trout 62
Smoked rainbow trout rillettes, grits and arugula pesto

Grilled AAA Maritime Beef Striploin 64
Urban Blue polenta fries, demi and bone marrow butter

Martock Glen Rabbit Torchon 62
Potato gnocchi, jus, fennel and fennel fronds

Braised Moorish Lamb Shoulder 62
Beluga lentils, preserved lemon, chupadedos and fried chick peas

Crisp Acadiana Tofu 54
With red Thai curry, stir fried vegetables, hazelnuts and sprouts


choice of sweet

Cherry Almond Tart
Chocolate almond filling in chocolate sweet dough with cherry compoteDisplay of wine and cheese
and burnt almond ice cream

Ginger and local Honey glazed Madeleines
Lemon curd and lavender white chocolate ganache

Crème Brulée
with brandied prunes and almond wafer

Muscat Poached Pears
with Mascarpone filled gingerbread cake

Cheese Plate
Urban Blue, Mouton Noir Goat, Brie Belle Marie


The cost of main course includes soup, choice of first dish, choice of sweet, regular tea and coffee
HST and Gratuity is not included