|Beautifully set table at the Cabot Links Restaurant.|
|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.