From the moment we entered the restaurant, we were warmly welcomed by the restaurant's wonderful staff members! We started with their beautifully presented oysters on the half shell - the oysters tasted like they had just been plucked from the sea and onto our table!...We next had their amazing Yellowfin Tuna Tartar with a sauce of Harissa aioli, creme fraiche, cured egg yolk and gaufrettes. For our entrees we had Seared "Sustainable Blue" Salmon with a Miso glaze, summer brassica, rice pilaf, ginger & spinach puree. My husband had the Brant Lake Wagyu Hanger Steak
Confit with new potatoes, sauce foyot and wilted summer greens which he found to be delicious!
We spent the night at the Grand Pre Inn in their luxurious and well appointed suite! Staying there meant that we could have a glass of wine with dinner and walk across the courtyard to the Inn.
The next morning, we had a marvelous lunch at Le Caveau again starting with their yummy oysters. For our entrees we ordered the Scallop Spaghetti in a Garlic butter sauce and gremolata. We also ordered the Newfoundland Mussels with White curry, crisp chilis, lime and tamarind and the Lobster, Scallop and Cold Water Shrimp Chowder with Spanish almond broth, spring onions and smoked paprika to take back to our cottage for our dinner that night. Each dish was exquisitely prepared with the freshest ingredients.
Thank you to CEO Beatrice, Chef Jason and each of your wonderful colleagues at the Winery, Restaurant and the Inn!More