
1820s farmhouse with contemporary suites, plus an on-site bistro, pool, hot tub and flower gardens.
PEI Mussels in a White Wine, butter and Garlic sauce with Sausage, Tomato and Shallots
Seared Tuna with a Wasabi Aioli and Wakame Salad over an Ancient grain and Kale medley.
House ground Garbanzo beans with aromatics, Tahini paste, and white truffle oil. Accompanied with carrots, celery, broccolini, toasted naan. (Can be GF & Vegan without naan)
Chefs selection of local artisan meats cheeses served with seasonal accoutrements.
Rainbow Quinoa, Carrots, Pineapple, and Toasted Coconut with a Shallot-Turmeric dressing, garnished with Pea Shoots.
Rainbow Quinoa, Carrots, Pineapple, and Toasted Coconut with a Shallot-Turmeric dressing, garnished with Pea Shoots.
Spring greens, carrots, cucumber, red onion, grape tomatoes, and crumbled feta tossed with house made maple balsamic dressing.
Chopped romaine, herb roasted croutons and shaved parmesan with house-made caesar dressing.




