350 St. George Street,
Annapolis Royal, Nova Scotia, Canada B0S 1A0 Phone: 902-532-5750 Toll Free: 1-866-532-5750
"The Garrison House Restaurant"
Garrison House has 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 December, 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 in 2007:
“"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.”
Spring 2010 Menu Coming in May
Sample Menu from the Past Season
-APPETIZERS-
COLD
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
HOT
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
-PRINCIPAL
DISHES-
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 Wine List and a Sampler from the Odd Bin Offerings, will appear here on the website in May 2010.
Garrison House has 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 December, 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 in 2007:
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.”
