Dine · Atlantic Acadian cuisine
Informed by a sense of place.
Canada's freshest seafood and meats, mineral water from our own spring, and greens, herbs and edible flowers picked in the lodge gardens that afternoon.
The Chef’s Menu
Four courses, every night different.
Each dish from scratch, every ingredient hand-picked — you will never see a foodservice truck parked outside. A complete vegetarian menu is always on offer; gluten-free, allergies and religious diets are accommodated with 48 hours’ notice.
- Breakfast
- 8–10:30
- Lunch
- 12–1:30
- Dinner
- 5:30–8
Dinner is C$175 per person and needs a reservation — including on your night of arrival. Breakfast is included in every suite rate booked direct; lunch comes in the dining room, on the riverside terrace, or packed for the trail.
The rooms
Linen, silver, crystal.
The same Chef’s Menu is served in every venue, each with a view of the Tusket — and on fine summer nights at tables by the river, under the stars. Elegant, never stiff: jeans are as welcome as a dress for an anniversary.
Cocktail hour in the Great Room brings live music from a local Acadian musician and the house Blueberry Moscow Mule.
Wine
Two hundred labels, one sommelier.
A Wine Spectator Award of Excellence every year since 2009, and World’s Best Restaurant Hotel in 2014 and 2016. Suggested pairings every night; a sommelier-led appreciation class in the Wine Lovers package.
The wine list (PDF)At the table, according to
What they ate.
“Roughing it never tasted so good.”enRoute
“Fragrant orange fennel gravlax and a cold-smoked spruce salmon for breakfast at the Trout Point Lodge near Yarmouth.”Joan Nathan, The New York Times
“I ate some of the best soups of my life.”Diana Henry
“That night I dined on squash blossoms stuffed with beef and crabmeat, sat around a camp fire and watched the merest flickering of the aurora borealis.”Nigel Richardson, The Telegraph
“Yes, the evening meal. It is the exclamation point for a day's agenda at Trout Point Lodge.”John O. Lumpkin, Associated Press
“More than anything, the owners are inspired by the fresh ingredients around them.”Food & Wine
Sustainable by default
Three stars from the Sustainable Restaurant Association — what the Guardian called the “Michelin stars of sustainability”.
Also the inaugural Green Restaurant Award of the Restaurant Association of Nova Scotia. Organic flours and produce, the lodge’s own gardens, local farmers and fishers; members of Canada’s sustainable seafood programme and the Highland Cattle societies.
The dining rooms seat few. Book the Chef’s Menu with your suite — or take a package with every meal included.