Chef Justin Floyd creates memorable meals every day in our award-winning restaurant. Inspired by the vineyards and the surrounding bounty of the Annapolis Valley, his approach is simple: include fresh, local ingredients in synch with the seasons and let the flavours speak for themselves.
Join us on our patio or in our circa-1837 church for a light lunch or a divine dinner. Either way, we can recommend the perfect wine to pair with it.View Our Menu & Hours
Our restaurant is currently closed for the season, reopening June 1st, 2019.
Summer Hours (Effective June 1st-September 30th, 2019):
Below is a sample menu with offerings from last season's summer and fall menus.
freshly baked with butter
with pickled hot peppers, mayo and crackers
with white wine, bell peppers and toast
with pancetta and black garlic mayo (gluten-free, vegetarian available upon request)
with honey, nuts, vinaigrette and mint (gluten-free, vegetarian)
with seasonal fruit, preserves, condiments and crackers
with Romesco sauce, herbs and nuts (gluten-free, vegetarian)
sautéed mushrooms with aged asiago, leeks and thyme vinaigrette (gluten-free, vegetarian)
with ramp cream and zucchini
with grilled peaches and jus (gluten-free)
handmade pasta with braised pork shoulder and squash (vegetarian upon request)
served medium-rare with chimichurri and seasonal vegetables (gluten-free)
seasonal flavour (gluten-free)
with brown sugar and whipped cream
with sage caramel and marshmallow meringue
80 Avondale Cross Road
Newport Landing, Nova Scotia