It with great pleasure that I share our new fall menu, the brain child of our fabulous Chef Stephen Pynn. He’s used locally sourced ingredients, including produce from our own greenhouses, to create a fine dining experience that is out of this world.
And lucky us – as inn proprietors, the responsibility of testing each item on the menu falls on The Berry and me. It’s a tough job, but we’ll manage! With items like Baccalieu Trail Seafood Stew (featuring salt cod, coldwater shrimp, and Trinity Bay mussels), Slow Roasted Duck Breast (featuring sardelaise potatoes, blueberry gastrique, and sour cherry jus) and Salted Chocolate Cake (featuring peanut butter semifredo and pecan crumble), I don’t think sampling the menu will be too difficult a task.
Remember that Dining at The Doctor’s House is a fine dining experience, meaning that on top of your three main courses, you also enjoy chef’s amuse bouche, sorbet, and tea or coffee. The whole meal can take two hours or more, and trust me – it’s an experience onto itself. A bit of good company, a splash of good wine, and a table of good food, and those two hours fly by.
This Friday we’ve also got Neil Simmons joining for more live music. What a treat he was last weekend. He’s only going to be playing select weekends this fall, so enjoy him while you can! To make a reservation, please call 709-582-2754, and find our complete menu here. Dine-in only guests are always welcome!
