| RESTAURANT |
SERVING |
Cafe Maplethorpe
|
Grilled Dunk River Eel served atop a bed of rice with Kabayaki sauce. |
Chez Yvonnes
|
Hearty and Healthy Turkey Chili and Turkey Veggie Meat Balls served on fresh greens featuring fresh ground turkey from Larkin Bros in New Glasgow. |
Culinary Institute of Canada
|
Miso Marinated Smoked Pork Belly, Tomato Jam, Green Pea and Mint Emulsion. Scallop Mousse with Slow Poached Lobster Medallion Frozen Drop and Sesame Cracker.
|
Dalvay By The Sea
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Land & Sea Cassoulet - Maple Lacquered Pork Belly, Sauteed Sea Scallop, Cassoulet of White Beans, Smoked Ham Hock, Cauliflower & Leeks, Kabayaki Molasses & Apple Raisin Chutney.
|
| The Selkirk |
Hard Seared South Shore Sea Scallop with Truffle Sea Salt. Thyme Infused Butternut Squash Puree Oshi Marinated Fortune Shitake Mushroom Island Beet Gastrique. |
The Dunes Cafe
|
Freshly shucked PEI Quahogs from Lesley Hardy & Sons, East Biddeford with a selection of sauces. Lime & Herbed Tofu Salad Soy Hardy Tofu from Alberton. Spicy Sausage Frittata with sausage from Paul Bob's Meats Bloomfield. |
Fishbones Oyster Bar & Seafood Grill
|
Belle River Crab Cake, Island Vegetable Slaw and tarragon black pepper aioli.
|
Georgetown Inn
|
Lobster Risotto Balls on Mixed Greens with Ginger Glaze and Soy Syrup. Spring Vegetable Sushi Maki: Market fresh Asparagus Spears with Avocado, Mango and Carrot Slices wrapped in an inside-outside sushi roll. |
| Globe World Flavours |
Seared Bluefield Ridge Island hanging beef tender with PEI Gourmet Mushroom Company Organic Shiitake Mushroom, Hacker's Island Onions, Rossignol Blackberry Mead and Thyme Reduction on PEI Potato Rosti.
|
The Inn at Bay Fortune
|
White Chocolate Mousse, Buttery Crumble, Dehydrated Parsnip Mousse, Whipped Beet And Maple Encasulate |
| John Pritchard Cuisine |
'Eight Hour' Bar Clams & Crisp 'Sandwich' of Pigs' Trotter -melted organic shiitake mushrooms, green garlic, bi-valve broth & butter. |
Lot 30 Restaurant | Wine Bar
|
Ballotine Trio: Three Farms in One. This will feature 3 different local producers: Shepherd's Farm Lamb,Vandermaar Farm Pork and local beef. |
Mavor's Bistro & Bar
|
Island Bruschetta with Peppered Boursin Cheese and Balsamic Glaze
|
The Merchantman Pub
|
Asparagus Cream Cheese Mousse on Crostini with Butter Poached Lobster and Tarragon Hollandaise. Lobster comes from Mickey Rose and asparagus from Terri and Sandy Kerr. |
New Glasgow Lobster Suppers
|
Mouthwatering morsels of Island Lobster sauteed in clarified North Wiltshire Butter served with a side of Potato Salad made from fresh PEI Potatoes and a homemade dressing.
|
Olde Glasgow Mill Restaurant
|
Trio of Chicken - Chicken Chasseur, Pan Fried Chicken Liver and Classic Confit with Sundried Tomato and Onion Chutney. Featuring local chicken from Larkin Bros. |
The Old Triangle Irish Alehouse
|
Fishcakes Anna Livia- Smoked Salmon and Mackeral Fish Cake with Creamy Spring Raita topped with Micro Greens. |
Peakes Quay
|
Blackened Island Beef Tenderloin with Chipotle-Mayo on a toasted crostini,topped with onion marmelade. Island Lobster,Scallop,Shrimp Quiche with an aged cheese and dill egg mixture. |
The Pearl Cafe
|
Island Gouda & Potato Donut with spring asparagus slaw & rhubarb oil |
The Pilot House
|
Carpaccio of Organic Beef, Island Goat Cheese Whip, Micro Greens and Balsamic Honey Drizzle. Featured suppliers are Bluefield Organic Beef Products, Country Side Produce & Avondale Meadows. |
|
PEI Liquor Control Commission
Ask the Sommelier?
|
Wine should be about exploration, discovery and fun. Stop by and share your passion for wine with Jean-Sébastien Morin, PEILCC's sommelier. Take up the mystery aroma challenge, ask your questions about food and wine pairing, starting a cellar or any other vinous matter on your mind. Please enjoy responsibly! |
Prince Edward Island Preserve Company
|
3 Great Desserts! Meyer Lemon Curd White Cake - A real treat using Meyer Lemon, North Wiltshire Butter, Purity Dairy 35% Cream & Spring Willow Farm Free Range Eggs. Our famous Organic Raspberry Tarts using Organic Raspberries from Shepherds Farm Organics & butter pie crust using North Wiltshire Butter. Thumb Print Shortbread Cookies Cookie made with North Wiltshire Butter topped with Creme Fraiche (made with Buttermilk and Purity Dairy Heavy Cream); Organic Blackcurrant Preserves. Blackcurrants from Mike Doucette of Fort Augustus. |
| Red Dory- Fish House |
Pan seared Island Fresh Scallop, over Roasted Red Pepper Cream Reduction, Taylor's Taters Yukon Gold Waffle, and Basil Coulis. |
Rodd Hotels and Resorts
|
Asian Beef Salad- featuring Island Beef Tenderloin with Roasted Vegetable and Wild Mushroom Potato Strudel with a Red Pepper Puree and Pesto Infusion featuring fresh Island Veggies. |
St. James' Gate
|
PEI Organic AAA Black Angus Beef Tenderloin with PEI potato croquette with a roasted shallot demi-glaze. |
Shaws Restaurant
|
Pan seared Halibut topped with Banana Bread Crumbs, served with Squid Ink Risotto and drizzled with a curried Granny Smith Apple Sauce.
|
Ship to Shore Restaurant & Lounge
|
Billi Bi Soup, a cream-based mussel chowder featuring Confederation Cove Mussels and mini-Montecristo Sandwiches (ham, chicken & swiss cheese, dipped in egg and fried, like french toast). |
Sim's Corner Steakhouse & Oyster Bar
|
Peppered charred-rare rib eye of Island beef brisket "club" sandwich with double smoked bacon, sundried tomato steakhouse mayo and baby lettuce.
|
| Red Shores Racetrack and Casino |
Brown Butter and Local Rhubarb Cake with a White Chocolate and Star Anise Mousse, Rossignol Rhubarb Wine Gelee and Lime Sabayon. |
