Sunday

Monday

Tuesday

Wednesday

10

Thursday

11

Friday

12

Saturday

13
PEI:
Stuffed Lobster Tail,
Caramelized Leeks,
Potato Pancake,
Crme Frache
NB:
Wild Boar Rillettes
with Blueberry Relish
NL:
Yellowtail Flounder
Fritter, Mt. Scio
Savory & Lemon
Mayo
NS:
Solomon Gundy, Red
Pepper Butter,
Crostini, Sour Cream
Drape & Red Onion
Glass

14

15

PEI:
Lobster Cream,
Smoked Gouda
Profiterole

PEI:
Mussel Toast Point,
Spiced Tomato
Chutney

NB:
Halibut Ceviche

NB:
Tempura Halibut on
Carleton County
Potato Puff, with
Lardons and
Caperberry
Remoulade

16
NOVA SCOTIA DAY
Menu to Come

17
PEI:
Lobster Fritters,
Pickled Red Onion
Aioli

18

19

20

PRINCE EDWARD
ISLAND DAY

PEI:
Butternut Squash &
White Chocolate
Cheesecake

PEI:
Lobster and Roasted
Fennel Barquettes

Menu to Come

NL:
Yellow Split Pea
Cake, Salted Beef,
and Pickled Root
Vegetables
NS:
Smoked Salmon
Sphere, Crme
Cheese and
Caramelized Apples

22
PEI:
Miniature Tourtires
NB:
Pickled Herring with
Candied Yellow
Beets, Saffron Aioli
and Leek Frites

NL:
Smoked Cod Pat,
Partridgeberry and
Green Apple Gele

NL:
Lamb Dressing and
Gravy

NS:
Mussels and Chips
with Mustard Pickle
Mayo.

NS:
Boiled Dinner
Terrine, Mustard
Sauce

NB:
Bay of Fundy Scallop
Paella
NL:
Lobster Pogo with
Partridgeberry
NS:
Blueberry and Maple
Shake

NS:
Short Bread and
Blueberry Sandwich

23

24

25

26

27

NEW BRUNSWICK
DAY

PEI:
Cedar Planked
Salmon, Blueberry
Maple Glaze

PEI:
Golden Chanterelle,
Aged Cheddar
Rarebit

NEWFOUNDLAND
AND LABRADOR
DAY

PEI:
Stuffed Lobster Tail,
Caramelized Leeks,
Potato Pancake,
Crme Frache

NB:
Smoked Salmon and
Tommes Le Champ
Dor Roulade on
Pickled English
Cucumber and Red
Onion Marmalade

NB:
Fjord Shrimp with
Bartlett Pear and
Celery Root
Remoulade

Menu to Come

NL:
Cold Water Shrimp
Cake
NS:
Nova Scotia Lamb
Burger, Honey
Cranberry Relish on
Onion Scone.

* Menu is subject to change without notice.

NL:
Smoked Duck,
Partridgeberry-Birch
Gele, Chanterelle
Risotto

NS:
Marinated Digby
Scallops, Sweet
Potato Chip & Salsa
Verde

NS:
Hodgepodge with
Salt Pork

PEI:
Gingered Beef
Satays

NB:
Red Beetroot
Magenta Gravlax
with Crme Frache
& Golden Beet Salad

NL:
Wild Game Medallion
on Sourdough
Crostini, JuniperBakeapple Jam

NL:
Cod Cheek Press,
Confit Tomato, Onion
Sprouts

21

NB:
Bar Clam Chowder
Vol-au-Vent

NB:
Sieur de Duplessis
Souffl with Cortland
Apple Compote

NL:
Caribou Medallion
with Salt Beef and
Navy Bean Stew
NS:
Nova Scotia Sushi
Roll: Smoked Eel,
Lobster and Acadian
Seaweed

Menu to Come

NB:
Sturgeon Two Ways:
Smoked Sturgeon
with Caviar Gele
Quenelles and
Blueberry Maple
Soya Glazed
Sturgeon
NL:
Yellowtail Flounder
Fritter, Mt. Scio
Savory & Lemon
Mayo
NS:
Solomon Gundy, Red
Pepper Butter,
Crostini, Sour Cream
Drape & Red Onion
Glass