Just like the seasons, the menu’s at White Point are changing, thanks to the talents of Executive Chef Alan and his team. I recently asked him to explain what he’s serving up in the Seawatch Dining Room this summer, here’s what he had to say:
Seawatch Dining Room Dinner Menu
Our dinner menu for the summer of 2010, treads some new territory while paying homage to the classic and crowd favorites we’ve offered over the years. Some of the highlights of our new dinner appetizers include our Crab and Corn chowder with a hint of curry, a slightly evolved seafood chowder, or our Seawatch salad with spicy pecans, seasonal berries, boursin cheese and maple balsamic vinaigrette, or try panko crusted scallops with cucumber wasabi cream and house made pickles, a menu staple for four years.
For main courses, we’d be remiss not to start with our two versions of Atlantic Salmon: our small batch, house smoked salmon fillet with pineapple lime salsa. Watch for me standing in the rain some day in a cloud of applewood smoke preparing pork for the pulled pork sandwich or the salmon for the dinner menu!
Alternatively you can try our cedar planked salmon with roasted grape tomato compote. If big meat’s your thing, try the AAA center cut striploin or the big Rack of Ribs with hoisin sesame glaze.
Of course dessert is a must and two of our new offerings for summer are two of my all time favorites, a trio of petite crème brulee and our version of the classic tiramisu.
Don’t forget about White Point’s ever popular Dinner Buffet!
With an eye to variety, our dinner buffet has been a favorite with our guests for many years. A daily changing selected roast entrée and fish selection which relies heavily on Atlantic salmon prepared a myriad of ways are partnered with a variety of cold salads, chilled Atlantic seafood, much of which is sourced from the waters surrounding the resort, fresh breads and daily soups. Don’t forget to dig in to the fresh steamed Indian Point Mussels, pulled from the waters of Mahone Bay just 1 hour away.
Of course dinner would not be complete without a sampling of the many desserts prepared by our pastry chef Julia, all of which are portioned on the teenie tiny side to allow for lots of sampling and remove the burden of decision making. My suggestion, try them all!
Have you heard about our famous Breakfast Buffet?
Something for everyone? That’s what we try to consider when putting our breakfast buffet together. After that first eye opening cup of coffee, we have everything from fresh fruit and grapefruit, cereals, hot oatmeal, fresh croissants and cinnamon rolls to get you started. Once you’ve lingered over these, have Cory prepare you an omelet, made your way, or try some baguette French toast, buttermilk pancakes with smoked bacon and sausage. Or try some of our specialty items, cowboy beans, simmered with salsa, bbq sauce and a touch of chilies or the corned beef hash made from dry cured brisket, new red potatoes and caramelized onions.
Come early, so you linger and watch the sun climb over the sparkling water, or come late as we stay open til 11.
Whatever meals you join us for, Dan Tanner and his team in the Dining Room will be there to greet you and guide you through your choices. To make it a little easier on yourself, take advantage of our value packed Meal Plans.
You can see our full menu here online now too – just to get your juices flowing!
See you soon.
