Friday, August 26, 2011

Path of Gold at the Cabot Links Restaurant

The newly opened restaurant upstairs at the Cabot Links Golf Course Clubhouse in Inverness, Nova Scotia, ranks among the top restaurants in Cape Breton.  Dan and I celebrated my birthday there on Wednesday night.
Beautifully set table at the Cabot Links Restaurant.
The decor is  modern with white walls, white tables and white dishes, and the blue and white plaid carpet with tinges of orange plays well against the white. Mahogany panels on one side and mahogany chairs of modern shape soften the starkness.
The Cabot Links Restaurant dining room.

The lack of artwork on the austere walls may reflect the recent opening of the restaurant just a month ago.  Yet no art could rival that provided by nature in the breath taking vista over the water as viewed through the floor to ceiling windows along one whole side of the room.  There was a bit of  glare in the early evening from the sun’s path of gold  reflecting off the water.  Perhaps solar shades will be added to reduce the glare as needed.
View over the 18th hole to the ocean beyond.

The sweeping view over the 18th hole to the ocean beyond is matched only by the mouth watering cuisine.  Dan’s appetizer, an Asian inspired soup, pear with zucchini, with hints of cinnamon, nutmeg and ginger was a harbinger of more good food to come.

Halibut and scallops cassoulet.

We each chose the dinner special, a cassoulet of halibut and scallops in a white cream sauce with shredded  red and yellow sweet peppers, snow peas and fingerling potatoes.  The halibut and scallops were just-off-the-boat fresh..  The rich white cream sauce was mildly seasoned with a variety of herbs. Delicious!

For dessert it was difficult to choose between the maple bread pudding and the fresh blueberry cobbler. We chose to share a serving of the cobbler.  Wild blueberries, locally hand harvested, topped with a crispy crust, garnished with fresh plump highbush blueberries and mint leaf, and served with their homemade vanilla ice cream provided the perfect ending to a perfect meal.
Wild blueberry cobbler with homemade vanilla ice cream.
Husband and wife chefs John Haine and Tracy Wallace have a winner here.  I suspect you’ll be hearing more about these two award-winning chefs and this restaurant at Cabot Links.

After this memorable birthday dinner it was off to the races–literally.  Another birthday treat was an evening at the harness races in Inverness.  More about that later. Stay tuned.

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