The Garrison House Inn Inn
Phone: 902-532-5750 Toll Free: 1-866-532-5750
"The Garrison Grill Restaurant"
Garrison Grill consists of three intimate dining rooms accomodating 45 patrons and a charming 22 seat screened verandah facing the sunset over Fort Anne National Historic Site. We are open nightly from early May to as late as mid November, or by personal arrangement. Fodor's Guide recomends Garrison house as the best place to eat in the greater Annapolis area and Lifestyles The Modern Living Magazine of Nova Scotia, New Brunswick and Prince Edward Island, rated the Garrison House Restaurant as one of the Top Ten , printing this to say:
"Redgrave created a property that is a charming mix of old world and new, classy and comfortable, sensible and decadent. And that doesn't apply only to the rooms. Redgrave is an innovative chef who wows folks at every meal."
Anne Hardy, author of Where to Eat in Canada has said of Patrick He likes to start with a seafood chowder, steamed mussels, a wild-mushroom risotto or a salad, sometimes made with prosciutto and figs, sometimes with seared scallops trimmed with aioli. The salmon is beautifully undercooked; the Digby scallops are deftly prepared, not with cream (though that is an option), but with white wine, olives tarragon and sundried tomatoes. He also makes excellent Cajun-style (or Indonesian) chicken and an interesting pork-tenderloin grill with grapefruit-ginger chutney and basmati rice. All these come with a wonderful variety of fresh vegetables.
LOCAL LETTUCES, RED ONION AND ORANGES IN A TARRAGON VINAIGRETTE
CLASSIC CAESAR SALAD
LOBSTER SALAD WITH BABY GREENS, CITRUS VINAIGRETTE
HOUSE CURED SALMON WITH GRILLED HERB, FLATBREAD AND ROASTED RED PEPPER
LOCAL APPLEWOOD COLD SMOKED SALMON SERVED WITH GRILLED ENDIVE AND CAPERS
THAI HOT AND SOUR SHRIMP SOUP
LOCAL WILD MUSHROOM SOUP
NORAH'S ACADIAN SEAFOOD CHOWDER
RISOTTO OF WILD MUSHROOM, ROASTED GARLIC AND PARMESAN
GRILLED PORTABELLO MUSHROOMS AND OVEN ROASTED TOMATOES PROVENCAL, MAPLE BALSAMIC VINAIGRETTE
GERRY'S FRESH MUSSELS STEAMED IN WHITE WINE, FENNEL PESTO AND A HINT OF HABANERO CREAM
MARINATED BREAST OF CHICKEN GRILLED WITH A WILD MUSHROOM SAUCE OR JAMAICAN JERKEY
VIETNAMESE COCONUT MILK CURRY WITH SHRIMP AND CHICKEN ON BASMATI RICE
PASTA WITH GARDEN VEGETABLES, OLIVE OIL, GARLIC AND FRESH HERBS
SEAFOOD PASTA WITH GRILLED VEGETABLES
FRESH ATLANTIC SALMON POACHED OR GRILLED WITH BOURBON WHISKEY, MAPLE GLAZE
FISH OF THE DAY
FRESH DIGBY SCALLOPS, SUN-DRIED TOMATOES, BASIL AND OVEN ROASTED GARLIC
STRIPLOIN OF BEEF, CARAMELIZED ONIONS AND MUSHROOMS
THAI CHICKEN WITH AN INFUSION OF LEMON GRASS ON BASMATI RICE
MUMBO-JUMBO JAMBALAYA - AS SPICY AS YOU WANT IT
Our restaurant is well known for excellent food, friendly staff, prompt service and its reasonable prices. Our fine cuisine features local organic foods and locally harvested seafood. We are proud to support our regional agricultural and fishing industries. Further, we feature an extensive wine list that highlights both Nova Scotian wines, as well as offerings from around the world. Patrick also pleased to share his special "Odd Bin" list with his diners. The 2014 Wine List and a Sampler from the Odd Bin Offerings, will appear here on the website in June 2014.