Winner of the 2008 Nova Scotia Cuisine of the Year Award, DesBarres Manor invites you to savour renowned East Coast dining by the warmth of our 18th century hearth fireplace, or walk through the French doors to dine on the Grand Deck. Intimate and casual, our staff creates a relaxing and comfortable atmosphere in which you can enjoy a truly memorable evening of gourmet dining on Nova Scotia’s Eastern Shore.
From our spectacular open kitchen, our culinary team uses fresh ingredients from the Manor’s organic garden along with seasonal gourmet treasures from local farmers and fishers to create contemporary Canadian cuisine with an East Coast flair. Seasonally inspired menus are complemented by the Proprietor’s extensive wine collection, offering you a personal selection of fine wines from around the world. Combined with our attentive service, the DesBarres Manor dining room creates a culinary experience as warm as our people.
In addition to our main dining room, the Manor has a secluded private dining room to accommodate groups of up to eight, perfect for your most special occasions.
DesBarres Manor’s commitment to create the best culinary experience Nova Scotia has to offer is reflected by its membership in Taste of Nova.
We strongly encourage dinner reservations to ensure a table in the dining room. Both dining and gourmet getaway packages are available.
Exceptional East Coast cuisine, fine wines and warm, attentive service. More reasons to make DesBarres Manor Inn your Nova Scotia Eastern Shore dining getaway.
Click here to learn about our dining and gourmet getaway packages
Recipes From The Inn
Bring the great tastes of the DesBarres Manor kitchen to your home with recipes your family and friends are certain to enjoy. From food and drink magazines, to gourmet shows, the DesBarres Manor culinary team is turning on people to contemporary Canadian cuisine with an East Coast flair. These are some of the delicious recipes from the Manor kitchen. Sign up for the DesBarres Manor e-newsletter to be the first to get new recipes from our Chefs.
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Guysborough County Rack Of Lamb with a Fennel Pommery Coulis and a Nova Scotia Blueberry and Beet Confit
Chef Shaun created this memorable rack of lamb recipe for the fall issue of Boom Magazine. Matching lamb from Guysborough County with a savoury coulis and a confit of wild Nova Scotia blueberries and beets from the Manor’s organic garden, Shaun brings together the local flavours that helped make DesBarres Manor the 2008 Cuisine of the Year. Innkeeper Audrey Firth shares her wine picks to accompany this special recipe.
Get the recipe here >
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Grilled Halibut Stuffed with Fennel and Pine Nuts
The subscribers’ only exclusive recipe in our Summer e-newsletter was Grilled Atlantic Halibut Stuffed with Fennel and Pine Nuts. Prized by Chef’s for its delicious firm white meat, Chef Shaun regularly features Atlantic halibut during the summer months as fishing boats come in with their catch. Served with a simple green salad, this easy recipe the perfect dinner for special occasions as the fennel and pine nut stuffing makes an elegant statement on the plate. Cellar keeper Audrey Firth shares some her favourite wines to match the stuffed halibut.
Click here for the recipe and Audrey’s wine pairings >
Click here to subscribe to the DesBarres Manor e-newsletter >
Pan Seared Sea Scallops with Lime Cilantro Slaw
The subscribers’ only exclusive recipe in our Spring e-newsletter was Pan Seared Sea Scallops with Lime Cilantro Slaw. The light flavours and easy presentation make this recipe perfect for care free entertaining on the summer patio as well. Cellar keeper Audrey Firth paired the flavours of the scallops and slaw with two delicious whites.
Click here for the recipe and Audrey’s wine pairings >
Click here to subscribe to the DesBarres Manor e-newsletter >
Grandmother MacDonald’s “Pork” Pie
Every holiday season we carry on the Nova Scotia family tradition of handing down recipes from one generation to the next by sharing a treasured family recipe with our newsletter readers. This recipe came from Innkeeper Audrey Firth who shared her Grandmother MacDonald’s “Pork” Pie recipe in our Winter 2007 news. Now we all know things are a bit different here in the Maritimes, so there’s actually no pork and it’s really not a pie, but these shortbread crust date tarts are sure to become a Christmas tradition with your family. Get the recipe here >
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Sweet Potato Soup with Nova Scotia Maple Syrup
and Garlic Chives
The subscribers’ only exclusive recipe in our fall e-newsletter was Sweet Potato Soup with Nova Scotia Maple Syrup and Garlic Chives. Sweet potato soup is a great cold weather classic and Chef Shaun brought together Nova Scotia Maple Syrup, a touch of brandy and fresh garlic chives from the Manor ’s garden to create a delicious soup that is certain to delight your dinner guests. Innkeeper Audrey Firth paired the flavours of the soup with two fabulous wines.
Click here for the recipe and Audrey’s wine pairings >
Click here to subscribe to the DesBarres Manor e-newsletter >
Smoked Atlantic Salmon Bread Pudding
In a recent issue of DesBarres Manor News we featured a recipe for Smoked Salmon Bread Pudding after receiving a request from an enthusiastic guest. We’re pleased to share the complex flavours of this savory pudding and our Innkeepers wine picks with you.
Click here to download the recipe and wine picks >
Chocolate Crepes with Pears, Blackberries and a Port Sauce
Pan Seared Halibut with a Leek Pommeray Reduction
Pork Tenderloin with a Black Currant Cabernet Reduction
Executive Chef Shaun Zwarun was invited by Occasions Magazine to share his secrets for cooking with wine and prepare some special recipes using wine that reflect his unique East Coast approach to contemporary Canadian cuisine. The results were fantastic.
Click here to get the crepe recipe from the Occasions website >
Click here to get the halibut recipe from the Occasions website >
Click here to get the tenderloin recipe from the Occasions website >
Atlantic Salmon Shitake Cakes with Lemon Grass Fennel Jam
DesBarres Manor turned on the taste buds at the Savour Food & Wine Show and again on ATV’s Breakfast Television with this fabulous recipe bringing together the traditional Nova Scotia fish cake with amazing Asian flavours. General Manager Audrey Firth offers her wine picks to help bring out the intense flavours of this dish.
Click here to download the recipe and wine picks >
My Mom’s Shortbread Cookies
Innkeeper Audrey Firth shares her Mom’s recipe for shortbread cookies to help keep people warm over the winter. These melt-in-your-mouth cookies are a family tradition, handed down over the generations, guaranteed to keep you warm and happy until the next melt in Spring. Enjoy!
Click here to download the recipe >
Blue Cheese Crusted Beef Tenderloin, Smashed Red Potatoes with Parmesan Basil Butter and a Warm Asparagus and Grapefruit Salad
Matching beef with warm salads reflects the Manor’s relaxed, yet elegant approach to food, perfect for a celebration or a special evening with friends or family. General Manager Audrey Firth offers her wine picks to match your occasion.
Click here to download the recipe and wine picks >
Nova Scotia Lobster Cakes with Mango Rhubarb Salsa
DesBarres Manor's contemporary Canadian cuisine with an East Coast flair was featured in the 2006 summer issue of Occasions magazine. The Manor’s culinary team brought together Nova Scotia lobster with a salsa of local rhubarb and Asian flavours to create a memorable lobster cake. The people at Occasions teamed the cakes with the fabulous flavours of Conundrum, perfect for a relaxed, elegant evening.
Click here to download the recipe at Occasions magazine >
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