Special Promotions & Events

Chef Alan Crosby and Dining Room Manager/Sommelier, Dan Tanner are always surprising us with special culinary events and experiences. Here is what you can look forward to, please join us!

Mother’s Day Brunch Buffet
Sunday May 11th
Reserve today in the Seawatch Dining Room at 354-2711, ext 383

Seasonal Fresh Fruit
Chilled Juices
Freshly Baked Croissants
Cheddar and Chive Biscuits
Gourmet Cheese Selection
Cold Roasted Salmon with Dill Sour Cream

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Sweet Potato Coconut Lime Soup

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Steamed Mussels with Gorgonzola and Leeks

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Hip of Beef with Herb and Garlic au Jus

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Crispy Crunchy Stuffed French Toast with Acadian Maple Syrup
Poached Eggs in Puff Pastry with Asparagus and Lemon Hollandaise
Roasted New Potatoes with Lemon and Rosemary
Farmer’s Sausage
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White Chocolate and Lime Cheesecake
Lemon Mousse with Blueberries
Poppyseed Lemon Chiffon Cake with Citrus Glaze
German Chocolate Cake
Pecan Pie with Curried Crust
Profitteroles with Chocolate Sauce

Only $21.95 plus tax and grats

Includes a Mimosa for Mama
(non alcoholic Champagne available)

May"Chef's Magic" with Chef Alan Crosby

It’s spring, the time every young man’s fancy turns to ..... Maple Syrup!! Ok, well not every young man, but at least this middle-aged chef. While I struggle with the quandary that maple and all of it’s wonderful rich, smokey flavour seems like a fall food, it is in fact the product of the re-birth of spring.

Here’s a great recipe that we featured at this month’s Saltscape’s Expo in Halifax that everyone seems to enjoy, Maple Curry Sauce. This sauce works for pasta or grilled chicken. Bump up the maple to make it as sweet as you palate prefers.

Many of you also enjoyed my Gorgonzola and Pecan Sauce so I've included it here too.

Check out my recipe section for a variety of recipes from previous issues.

May "Off the Vine" with Sommelier Dan Tanner
Passing through the golf course on the way to work earlier this week I noticed that it was finally turning green. A process that seems to happen overnight, yet the wait for this event seems endless sometimes. With golf on my mind, I thought about this nice little red wine that came across my desk, namely, Mike Weir Estate Winery’s Cabernet Merlot.

Now I’m not a golfer, and I don’t pretend to be but a little bit of wine on the course does help with the my swing and makes the game that much more enjoyable to me.
Mike Weir (2003 Masters winner for anyone who doesn’t follow golf) paired up with award winning Creekside Estate Winery to produce this line of wines made from grapes of the Niagara Peninsula, and are of good quality compared to what we seem to see for Ontario wines here in Nova Scotia. There never seems to be a large selection of quality Canadian wines here, especially for restaurants who would love to support this industry.

As I tried this wine, I was surprised that I actually enjoyed it. I say this because some of my recent run-ins with celebrity wines haven’t been as favourable. Personally, if my name or face was going on a bottle of wine I would make sure it was the best darn wine around, but apparently this isn’t important to some.

But back to the wine. This is a 2005 wine made from the Cabernet Sauvignon, Merlot and Cabernet Franc grapes. There are numerous aromas that jump out of the glass in this wine, which is always fun. Blackberry, plum, violets, mushroom and vanilla to name a few. Do I have you interested? The palate is medium bodied with some tannin, but yet still smooth. And the finish is pleasant and leaves you with a bit of a blueberry taste at the back of your mouth, and well, making me want another sip.

And now the best part of this wine, 100% of the net proceeds go to the Mike Weir foundation, a foundation that supports children in need. A good reason to buy a second bottle of this or any their wines from this line. I rarely mention a wine in an article but something of such a good cause deserves mentioning, especially when it is tasty too. Enjoy!

"Chef's Table Dinners" Friday's at White Point

If you enjoy good food, meeting new people, have a spirit of adventure and a culinary "joie de vivre" - this evening is for you!

The concept is pretty simple, we'll be setting a table for 14, there will be no menus, just four to five courses that excite, Chef Alan Crosby, that week. That's where the spirit of adventure, on my part and yours, comes into play. Pair two or three wines and we've got a fabulous evening. Whether you are staying with us or just dropping in for the evening, make your reservation early to ensure we have a seat for you!

"The Chef's Table Dinners"
Friday Nights at 7pm, Seawatch Dining Room
14 Dinner Guests, 4 -5 Courses, 2 - 3 wines
$50 per person plus tax and gratuity
Reserve today, call 354-2711, ext. 383

2008 Holiday Season Packages
We had a fabulous Holiday Season in 2007. Throughout our Dinner & Show line-up in December we danced, laughed and performed! If you missed all the fun, plan to join us in 2008! Let us know you want to be the first to know what's coming up, send us an email at greatday@whitepoint.com.

 

Seawatch Dining Room Reservations

We invite you to make reservations for any of our Brunches and Dinners, call us at (902) 354-2711 ext # 383, or Email: diningroom@whitepoint.com

We will need to know: your last name, phone number and/or email, the date and time for the reservation and the number of people in your group. If you would like to be notified of any upcoming dining room specials, please click here.