Friday July 31st

Station 1: Lucky Chicken Gumbo St-Louis, by Chef Robert Pendergast
A traditional, Cajun-style chicken gumbo; with a hint of “up west” secret seasoning. Not too bad!

Station 2: Moules Frites, by Chef Alex Clark
Golden fries, tossed and seasoned. Topped with steamed mussels and a rich cream sauce, and a dash of dill and honey. Gluten-free.

Station 3: Beef Bokit, by Chef Valéry Ladrezeau
The taste of Guadeloupe! A homemade fried bread pocket sandwich, with seasoned beef and creamy cumin sauce.

Station 4: Crudités, by Chef Sarah Forrester
A colourful assortment of local organic vegetables from Soleil Farms served with a plant-based herb aioli. Gluten-free and vegan.

Station 5: Raspberry Point Oysters, garnishes and shucking by Chef Robert Pendergast
Available for purchase à la carte.

Dessert: Lemon-lavender cake
Available for purchase à la carte.

Saturday August 1st

Station 1: Golden Fried Fish Taco, by Chef Jon Riley Roe
A crispy golden fried fish taco bursting with fresh summer flavours—romaine, crunchy napa slaw, pickled red cabbage, pico de gallo, salsa verde, creamy chipotle mayo, avocado, cilantro, and juicy local peaches, finished with a squeeze of fresh lime.
Vegetarian option: Crispy black bean taco
Vegan option: Black bean taco without the chipotle mayo
Gluten-Free • Dairy-Free • Nut-Free

Station 2: Clam Frites with the Works, by Chef Alex Clark
Golden fries, topped with soft shell clams cooked in a creamy sauce, with tomatoes, corn, & shredded carrot. Garnished with local sandwort. Gluten-free.

Station 3: Datcha Bowl, by Chef Valéry Ladrezeau
Turmeric-coconut rice, seasoned black beans, sweet fried plantains, and seasoned beef. Gluten-free. Vegetarian option available.

Station 4: Salad, by Chef Sarah Forrester
Fresh local organic salad greens, veggies, and berries from Soleil Farms, with a zesty raspberry vinaigrette. Gluten-free and vegan.

Station 5: Raspberry Point Oysters, garnishes and shucking by Chef Robert Pendergast
Available for purchase à la carte.

Dessert: Shortcake with seasonal fruit
Available for purchase à la carte.

Sunday August 2nd

Station 1: Waffles, by Glenna Lohnes
Glenna’s special recipe waffles, and a selection of toppings: fresh fruit, homemade syrups, freshly whipped cream, and warm fruit sauce.
Vegetarian. Gluten-free option available.

Station 2: Breakfast Sandwich, by Chef Phil Vanderwood
A hearty breakfast sandwich featuring a fried egg, savoury sausage patty, melted ADL cheddar cheese, and served on a locally-made artisanal bun.

Station 3: Raspberry Point Oysters, garnishes and shucking by Chef Robert Pendergast
Available for purchase à la carte.

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